This is the page I made about Peat. Not Pete! It is about everything I learned about Peat. I have used multiple scientific sources and yes, sorry, also wikipedia.

As a good start it would be good to know what Peat actually is. I wrote an entire blog about it here, but in short.

Peat Definition:
“Partially decomposed remains of plants and soil organisms which have accumulated, usually in waterlogged conditions, at the surface of the soil profile or as material infilling water bodies.”


I started writing about “Peat” and this lead to two blogs about what I could learn just by reading some stuff.

I have been checking out Whisky Science papers and in March 2019 I found a study that specifically lists the Phenols that make the peat. I will add that to this page soon, but here is already a preview.

After I began describing the Congeners on the Revised Scottish Whisky Flavour Wheel I learned so much more.

I had finished with the Congeners and that was the time to find out other things like:

Then I found out that Phenols are, chemically, a sub family of Tannins. Here the link to Wine and Sherry is made because the dry and fruity taste of Sherry Matured Whisky has very much to do with Tannins.


[1] Bruneau, P.M.C & Johnson, S.M., 2014. Scotland’s peatland – definitions & information resources. Scottish Natural Heritage, Commissioned Report No 701.