When discussing the peat flavor in whisky, many people refer to “PPM,” or phenol parts per million—a measurement of how much peat smoke was imparted on the barley during the malting process. But the PPM of malted barley doesn’t necessarily correspond with how peaty the final whisky tastes. Using Port Charlotte 10 year old and MRC: 01 2010 as examples, Bruichladdich head distiller Adam Hannett explains how two whiskies that are made from barley malted to the same PPM level can end up tasting so very different.
This virtual tasting features two examples of bottled in bond whiskey—that is, American whiskey from one distillation season and one distillery, aged in a federally bonded warehouse for at least four years, then bottled at exactly 100 proof.
This sommelier-led virtual tasting features two innovative American whiskies from Blackened that showcase how this brand uniquely utilizes black brandy finishing and Metallica-fueled sonic enhancement to create truly one-of-a-kind bourbon/rye blends.