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:BRUNEAU, P.M.C & JOHNSON, S.M., 2014
“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.
- #RSWFW: A: Peaty, 1. Burnt, Tar
- #RSWFW: A: Peaty, 1. Burnt, Soot
- #RSWFW: A: Peaty, 1. Burnt, Ash
- #RSWFW: A: Peaty, 2. Smokey, Woodsmoke
- #RSWFW: A: Peaty, 2. Smokey, Kippery
- #RSWFW: A: Peaty, 2. Smokey, Smoked cheese
- #RSWFW: A: Peaty, 2. Smokey, Smoked bacon
- #RSWFW: A: Peaty, 3. Medicinal, TCP
- #RSWFW: A: Peaty, 3. Medicinal, Germoline
- #RSWFW: A: Peaty, 3. Medicinal, Hospital
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.
 Bruneau, P.M.C & Johnson, S.M., 2014. Scotland’s peatland – definitions & information resources. Scottish Natural Heritage, Commissioned Report No 701.