The Peatiest Scotches in the World [Infographic]

Known for its distinct smoky, borderline medicinal essence, peat is an integral part of the Scotch production process. And love it or hate it, this accumulation of plant and organic matter is an integral part of the whisky production process. According to the Scottish government, approximately 80 percent of all whisky in the country is made with the stuff, which releases compounds called phenols when burned during the malting process. These phenols, measured in parts per million (ppm), are what imbue the liquid with its signature earthy, charred notes once distilled.

Generally speaking, the higher the ppm, the smokier the whisky. However, the measurement is not the sole adjudicator of how peated a whisky might taste. Instead, it reflects the number of phenol parts in the malted barley used during distillation, not necessarily how much is in the spirit itself. The amount of phenols in the liquid can often be much less than what is measured in the barley, and the smoke’s influence can be tapered down during the maturation process.

That said, most heavily peated Scotches — “peat bombs” as they are often called — will fall between 35 and 55 ppm and offer notes like campfire, tar, leather, and vegetation. Some distilleries, like Bruichladdich and Ardbeg, are pushing things even further by releasing expressions with triple-digit ppm for peat fanatics. Bruichladdich Octomore 8.3, for example, is the peatiest whisky ever made in Scotland at a whopping 309 ppm.

Given the popularity of peated whiskies, we compiled a list