VIDEO: Measuring Peat in Whisky is More Complicated Than It Appears

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.

More From Video

Let’s Have a Toast

This virtual tasting features two examples of how toasted and charred oak barrels can affect the flavor profile of American whiskey. With special guest Adam Harris, senior ambassador, American whiskey at Beam Suntory.

VIDEO: Jefferson’s Ocean & Rye

This sommelier-led virtual tasting features two unique American whiskeys from Jefferson’s Bourbon that showcase how this brand uses experimental aging techniques and sophisticated barrel-finishing tactics.

For videos with closed captions, please see the Whisky Advocate video page on YouTube.