Smoky Scotch Whisky

Here you will find our selection of smoky whiskies. In most cases, when we talk about smoky whisky, we are talking about whisky made from smoked malt. The classic production of smoky whisky is that of Scotland. There, peat fires have been used for centuries to dry the barley malt. Burning the peat releases a lot of smoke, which is reflected in the malt as a smoky flavour. The malt is smoked in the most literal sense. This creates smoky whiskies. You can find particularly strongly smoky whiskies on the island of Islay. Islay whiskies are characterised by a strong peaty smoky note and a maritime flavour. This is because the burnt peat contains many algae and other plants from near the coast. Peat is nothing more than long-preserved plant sediment and so each peat region has its own individual flavour profile. Peat from the Orkneys, for example, brings out different smoky flavours in Highland Park than in Ardbeg, Laphroaig and Lagavulin on Islay. Other famous smoky Scotch whiskies are Talisker from the Isle of Skye and Ledaig from the Isle of Mull. There are also smoky whiskies outside Scotland, but these also usually use Scottish peated malt. A great example of non-Scottish smoky whiskies is the Connemara Peated from Ireland and the Indian whiskies Amrut Peated and Paul John Bold. Discover the variety of smoky whiskies now!