Whisky without smoke
Peated or unpeated - that's often the decisive flavour question when choosing a whisky. When the malted barley for a single malt is dried over a peat fire, it absorbs smoky aromas that later show up in the finished whisky; when a distillery skips this step, a milder, non-smoky whisky results. Important to know: the perception of smoke is subjective, and not every perceived smoky note actually comes from peat - enthusiasts often interpret strong oak cask notes or a pronounced distillery character as "smoky" too. If you want to be absolutely certain, reach for American bourbon or Irish whiskey (with the exception of the explicitly peated Connemara) - smoked malt is almost never used there.
Content: 0.7 Liter (€92.84 / 1 Liter)
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Content: 0.7 Liter (€302.84 / 1 Liter)
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Code: PFINGSTEN26
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Content: 0.7 Liter (€37.13 / 1 Liter)
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CODE: BLACK25
Content: 0.7 Liter (€51.41 / 1 Liter)
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Content: 0.7 Liter (€57.13 / 1 Liter)
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CODE: BLACK25
Content: 0.7 Liter (€84.27 / 1 Liter)
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Content: 0.7 Liter (€46.41 / 1 Liter)
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CODE: BLACK25
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Content: 0.7 Liter (€81.41 / 1 Liter)
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Available, delivery time: 1-3 business days
Content: 0.7 Liter (€44.27 / 1 Liter)
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Content: 0.7 Liter (€72.84 / 1 Liter)
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Can a non-smoky whisky still taste smoky?
Yes, this happens - strong oak cask notes or a particularly bold distillery character are perceived by some enthusiasts as smoke too, even though no peated malt was used at all.
Why are many blended Scotch whiskies a borderline case?
Blends often mix smoky and non-smoky single malts together with grain whisky - as a result, smoke is often only faintly perceptible rather than completely absent.
Facts and figures
Decisive criterion: use of peat when malting the barley. Safe choice for total absence of smoke: bourbon and Irish whiskey (exception: Connemara Peated). One recommended representative is Balvenie 12 Year Old Double Wood.