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 malted barley. 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).