LAPHROIAG—CUTTING PEAT. I think of myself as descended from bog people on both sides of my family, and that is one reason why I am fond of Laphroaig. (As I posted here, another reason is the combination of notes of “kerosene,…creosote,…turpentine,…pitch.”) Lee Bryant has kindly sent me this post by Camper English which has pictures and commentary relating to the role that peat takes in making Laphroaig. English defines peat as “thick blocks of muddy decaying vegetation from bogs, on its way to becoming coal” (I note that the process of becoming coal will take millions of years). I found it romantic to see the photos which show the bog, the peat cutting and the shape of the tool that is used to cut peat for hearth fires as well as for brewing.The peat on Islay is key to the flavor of Laphroiag. Camper English says: “The seaweed and other Islay plant-rich peat harvested here imparts more “peaty” (earthy and medicinal) flavor characteristics to the barley than peat harvested from the mainland (which may be comprised of other vegetation), which imparts more wood smoke flavors.”

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  1. Lee says:

    For a little more information on peat bogs and scotch, there’s this great Youtube video by Highland Park’s brand ambassador. It goes into detail on why peat from Orkney has such a different character than that found on Islay.

  2. Pingback: MORE TASTING NOTES FOR LAPHROAIG. | Pater Familias

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