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Whisky Knowledge: Peatines and PPM

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www.Whisky.com
Horst Luening talks about Peatines and PPM.
What is the peat level? What is smoke? Are phenols good or bad for your health? Which one is the most heavely peated whisky?
Peat and Its Significance in Whisky:
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Опубликовано:

28 авг 2024

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Комментарии : 30

@ColonelSanchezJr 6 лет назад

thanks for being one of the only people actually explaining peat.... god bless his soul.

@kristikramer4111 5 лет назад

whenever i drink an Islay peated scotch whisky, the very unique and distinctive flavor the peat brings gives me the thought that i am actually tasting the island of Islay and it enhances the experience that much more.

@06pramodbhat 4 года назад

I live in Ireland, but away on sabbatical to Switzerland at the moment. I drink Laphroaig 10 to remind myself of the sweet scent of burning peat in the cold, wet and windy winter of Ireland..and I gently drift into Dreamland.

@alf2633 3 года назад

Wow he has a PhD in mechanical engineering and he's also this incredibly knowledgeable about whisky. What an intelligent man.

@djzbra 2 года назад

Horst has these pauses that you wouldnt normally have in a video, but it sorta gives it like a "next chapter" feel to it. A true teacher.

@1247111 4 года назад

this vid has the most clearest mouth sound ever, ever

@elliebeantv 4 года назад

I suspect that the mouth sounds are dubbed in. They don't quite match his movements. Still - I love watching these videos.

@Posidaon 8 лет назад

Great channel!

@BanjoSick 2 года назад

Peat was also used in northern Germany and Sweden as fuel and frankly everywhere it was to be found.

@hwleitner2009 3 года назад

Brilliant. Respect

@harrr53 5 лет назад

Why do the phenols in the mash not prevent the yeast from fermenting the barley in the same way as it prevents fungus/bacteria from spoiling fish? Does the fermentation of a peated mash happen less efficiently/quickly than an unpeated mash would?

@helljumper5586 Год назад

0:28 I appreciate this vid is a few years old. Given the newer whiskies on the market now creating greater exposure to other craft whiskies, would you say that peated and smoky whiskies are not the same? Eg. Thompson Manuka Smoked which is made from barley smoked using Manuka wood.

@realguitarshredder 6 лет назад

really informative,

@foodquig 9 лет назад

Have you tried Port Charlotte11? I find that where Laphroaig 10 is at the medicinal end of the peatiness spectrum, PC11 is even more like a bonfire than Lagavulin12... I tried some Octomore at a recent whisky festival, and was told that it won't be what I expect. They were right! My experience of its subtlety was a lot like yours and I didn't get much peat at all. I have yet to try the Supernova someday.

@Whiskycom 9 лет назад

I had a few Port Charlotte (Scottish Barley, 10 y.o., Peat Project, An Turas Mor) I find the Scottish Barley to be a good mixture of the phenolic (midicinal) and bonfire smoke. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q_vIVx5yaas.htmlm11s

@walkerwinn7952 8 лет назад

Dr. Luening, do you notice that Islay malts become less sweet and more smokey after sitting in a glass for over 20 minutes or so? Do you think it's just my taste adjusting with time or is this something that happens with Islay whisky after air exposure?

@Christian_from_Copenhagen 5 лет назад

I'm told this happens with every whisky if you let it breathe for a while.

@06pramodbhat 4 года назад

Strangely I notice much the opposite.. that it becomes sweeter and less smokier as the whiskey breathes

@francisd2386 9 лет назад

In your opinion, which is the most peat pungent, Laphroaig 10 or Quarter Cask ? I bought a bottle of CQ over a year ago, I like the sweet notes behind the firewall, but it's kind of overwhelms your taste buds and peat is the only thing you'll taste for a while. I still have a third of it in the bottle haha

@Whiskycom 9 лет назад

I would say the 10 year old is a bit peatier, but I like the Quarter Cask a lot.

@badhabitz69 5 лет назад

Is there a perfect age for smoky peated whisky??

@harrr53 5 лет назад

It depends what you are looking for. From what I have seen would expect heavily peated age statement whiskys to be 8 to 10 years old, and after that the smoke tends to recede, although Lagavulin 16 still packs a punch. Something like a 21 year old will have lost a fair amount of smoke in the aging process. And then there are the no age statement very heavily peated crazy things out there like Octomore, which I would expect contain some very young casks in there to really bring the PPM up. The heavy smoke obscures much of what you don't want to show in a young whisky.

@JuliusSP1 6 лет назад

can a whisky pick up peat caused phenolic levels from the water that is sourced, perhaps if the water moves about peat moss?

@strasnodimke 5 лет назад

yeah there are some peat, he talked about that in one video, but levels are so low that you can not taste it,so it is just marketing on the bottle i think it was in review for one of the Ardbeg whisky

@thesadandwant2dieshow392 3 года назад

@@strasnodimke In the Uigeadail one as I remember.

@mcomiskey7 4 года назад

Ralfy.com sent me here.

@wildernessman760 4 года назад

I strongly disagree about smokey whiskey vs peated whisky. All peated whisky's are smoked in peat moss. But not all smokey flavored whiskeys are. The smoky comes from the charred oak the smokey flavor comes from a higher charred barrel which comes through like an ashy taste sometimes even a burnt wood note on the nose. Peat smoke is more like bon fire smoke with a smoke taste. Less ash more smoked bbq taste.