What to do if you don’t like peat

For some whisky drinkers, peat is the pinnacle. The holy grail. The ultimate test of your taste buds. We’re doing a whole campaign to celebrate the stuff right now. 

Those whisky fans can talk about peat like it’s a rite of passage. As though you’re not a “proper” whisky drinker until you’ve worked your way through a bottle of something that smells like a bonfire in a fisherman’s jumper. 

That’s nonsense. But if you would like to experience the smokier side, here are some tips to make the medicine go down a little easier. 

Just to be clear, this is a guide on how to appreciate whisky made using the organic fuel consisting of partly decomposed plant material to dry barley during the kilning process. It’s not likely to help you have a better relationship with any fella called Pete. Unless the roadblock in your relationship is due to not liking peated whisky.

First: it’s okay not to like it. 

Just to labour this particular point, if you don’t like peat, don’t force it. You’re not failing some whisky exam. You just don’t like it. And that’s absolutely fine.

Whisky is supposed to be a pleasure, not a chore. If you’d rather sip sherried drams, fruit-forward Lowlanders, or rich American whiskeys, go for it. There’s no medal for “learning to like” peat.

Meet peat

To really like peat, you must first know peat. If you grew up in rural Ireland or a Scottish island, you’re probably quite familiar with the stuff. But to everyone else, unless they’re really into whisky, gardening, or horticulture, it’s just not something you necessarily come across in everyday life. We have an informational guide on the stuff here.

Learn the spectrum

It’s important to understand that not all peat is created equal. Islay peat can be medicinal and iodine-heavy, Highland peat is more earthy, and Orkney peat has a heathery, sweet edge. You might hate one but enjoy another.

Start light and easy

If you’re curious, start with whiskies where the smoke is more background singer than lead vocalist. Think Highland drams with a faint wisp, or blends where a drop of Islay adds character rather than bulldozing the palate. We’ve got some recommendations below. 

Mix it up

Peated whisky can shine in cocktails. In smaller doses, that smokiness adds depth without taking over. We were just talking about this on Friday, as it goes. No need to be precious, slug the single malt in a Sour and have some fun. The Penicillin is a modern classic, and anyone can make The Smoky Cokey.

Dilute the drama

Water tames smoke. Ice, too, turns it into a softer, sweeter dram. Give yourself a little buffer and open things up. 

Come back later

Taste buds change. The whisky you spat out at 25 might be the one you sip reverently at 45. No rush, no pressure.

Five whiskies for the peat-curious

Here are five whiskies that provide gentle intros, from approachable styles to whiskies that play nicely in cocktails. These are the ideal peated whiskies for beginners.

Ardmore Legacy

A Highland malt with just a touch of smoke, think woodsmoke drifting through honeyed malt and vanilla. A great “training wheels” peat dram. Super affordable too. 

Benriach The Smoky Ten

Bourbon barrels, toasted new oak casks and Jamaican rum casks help create an array of ripe fruit and creamy spices to support the not-overwhelming peaty wafts at its core.

Highland Park 12 Year Old

Orkney peat is heathery and sweet rather than medicinal, so you get honey, gentle smoke, and dried fruit in balance. A crowd-pleaser.

White Heather 15 Year Old

A blend of malts is a great way to start your adventure. This top mix from White Heather has Speyside, Islay and Highland malts with grain, matured in bourbon, hogshead and sherry casks. It’s re-racked into PX, oloroso and new oak for a rich, complex finish.

Ardbeg 10 Year Old

Of course, you could always go in at the deep end. You might just like it. Ardbeg 10 is an affordable intro to the coastal air, smoke, and more that peatheads love. 

Just remember. You don’t have to like it.