Peaty & PPM explained
Peat is a remarkable thing. A testament to thousands of years of subterranean pressure. Or simply the ideal way to get a roaring hearth on the go. However you see it, there’s no doubt that the earthy reek of a peat fire makes for the most distinctive tasting whisky. But you have to know how to control the peaty flavour levels of your whisky.
It’s all down to the PPM (parts per million) phenol in the distilled spirit. In short, the higher the PPM levels, the peatier the whisky will be to taste. That, in turn, depends on how peated the barley used in the distilling process is, a balance that we have worked hard to perfect.
To help friends of our malt find the peaty taste to suit their palate every expression of anCnoc Peaty carries a note of the phenol content in parts per million (ppm).
Peat cutting tools have been used traditionally for many hundreds of years and have an important role to play in the production of this important fuel. The packaging for each of our expressions has been inspired by these tools, bringing them to the forefront as the unsung heroes.
For we have these simple implements to thank for the wonder that is the Limited Edition anCnoc Peaty Collection. All that remains is to try them – and shine a light on your dark side.