All three of this year’s releases will be available in the U.S., good news for stateside fans of peat and Bruichladdich.
From Japan to India, Sweden to France, and even the United States, many international distillers are using Scottish peat.
From seaweed to sheep dung, distillers are using a range of unusual ingredients to add smoky flavor.
An essentially finite product, peat contains huge amounts of trapped carbon. Here’s what to understand about its use in scotch and other applications.
From Macallan to Port Ellen, these single malt scotches have jaw-dropping smoky profiles—and price tags to match.
From Balvenie and Glenfiddich to Macallan and Caol Ila, you can compare smoky scotches to their non-peaty counterparts.