single malt, as it should be - Makro

More documents

Recommendations

Info

Peat: Its infl uence and its fanatical followers by: Jonathan Miles 54 WHISKY EDITION November 2012
{ } Peat is that miracle of nature formed when thick vegetation dies and over hundreds and then thousands of years sinks into a watery, oxygen deprived environment called a peat bog. There was a time on Islay when peat was the only source of energy, hence the traditional barley drying methods still in use on the island. It takes a specific set of geographical and climatic circumstances for peat to form. The climate has to allow the perfect balance of plant growth against the rate of decomposition. Only when very slow decomposition is allowed, through cool temperature and the presence of water, does peat form. The Isle of Islay is a perfect environment for peat to form. The peat having sat in the water table for thousands of years is cut and lifted out and left to dry in the open air. Once the peat is dried it is used to dry the germinating barley in the heat and smoke created by the burning turf. Most smoke molecules are too large to permeate the entirety of the grain and they stick to the outer shell, the husk, of the barley. To carry the peat from the fire to the whisky it is imperative that the husk remains with the grist- the milled barley – for when the boiling waters are added before fermentation. The lovers of peated flavours in whisky – called peat freaks in some circles – lust for the intensity and complex flavours that it imparts to the whisky. Novice whisky drinkers are often put off whisky because of peat. I remember a customer returning a bottle of Laphroaig because he thought it was “off”. There was nothing wrong with it at all. It was just full of the medicinal, phenolic, seaweedy, salty and sweet aromas and flavours that one would expect from an excellent Islay malt. The flavours were just too strong for his palate at that time. When the fires are drying the barley at Bowmore, Laphroaig or Ardbeg the whole distillery is enveloped by a peat aroma and the smoking pagodas are testament to this continued and somewhat scarce tradition of creating some of our favourite drams. November 2012 WHISKY EDITION 55
Page 2 and 3:
SINGLE MALT, AS IT SHOULD BE
Page 4 and 5:
140 BBDO_806884_E_LL AWARDED THE PR
Page 6 and 7: { } Depending on whom you ask, ther
Page 8 and 9: REGION: SCOTLAND “Scotch” only
Page 10 and 11: REGION: JAPANESE “You mean Sake?
Page 12 and 13: Bascule’s Whisky Club continues t
Page 14 and 15: 12 WHISKY EDITION November 2012
Page 16 and 17: Pioneering spirit of Portuguese exp
Page 18 and 19: Th e largest and liveliest whisky f
Page 20 and 21: Bank is delighted with the growth t
Page 22 and 23: Th ree Scotch Myths { } Contributed
Page 24: Th e Whisky Trail: Speyside Contrib
Page 27: November 2012 WHISKY EDITION 25
Page 31 and 32: Full-bodied rich whiskies aged in s
Page 33 and 34: November 2012 WHISKY EDITION 31
Page 35 and 36: �� D
Page 39 and 40: highlight the pioneering spirit of
Page 41 and 42: November 2012 WHISKY EDITION SERVES
Page 43 and 44: { } Th e only people who love worki
Page 45 and 46: In Defense of Whisky & Soda When I
Page 47 and 48: This premium whisky, launched in 20
Page 51 and 52: on the title of Malt Master. This i
Page 53 and 54: available at Glenmorangie Signet Bl
Page 55: available at J&B Reserve Aged 15 Ye
Page 59 and 60: { } Founded in 1824 in the heart of
Page 61 and 62: Highland Distillers in 1996, he con
Page 63 and 64: { } Make this a festive season to r
Page 65 and 66: Grant’s rusty nail Named N d afte
Page 67 and 68: November 2012 WHISKY EDITION Bowmor
Page 69 and 70: Glenfi ddich Set S in the heart of
Page 71 and 72: November 2012 WHISKY EDITION Laguvu
Page 73 and 74: Bunnahabhain The T Bunnahabhain Dis
Page 75 and 76: NEW UN-CHILLFILTERED Un-chillfilter
Page 77: BLACK BOTTLE ADVERT
show all

single malt, as it should be - Makro

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?