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12-04-2008, 05:06 AM

The peaty taste common to the Islay malt, does come in part from the water. However, it would most like come most from the drying process for the malted barley. After the soaking and germination (to get more sugars), the barley has to be dried. Islay has a great deal of peat available on it, so it was common burn peat for the drying.

Some distilleries still malt some of their own barley, but I don't think any malt all of it. Malted barley can be ordered to the exact peating level required (measured in phenolic parts per million). 50 ppms would be at the higher end of the peat spectrum, although there are some distilleries putting out special bottlings with 80 + ppm.

If memory serves me correct, the McClellands Islay is a young Bowmore. Try the older stuff if you can (12 +).

12-04-2008, 05:06 AM	#59
kayaker Guest Posts: n/a	Re: Scotch Q&A The peaty taste common to the Islay malt, does come in part from the water. However, it would most like come most from the drying process for the malted barley. After the soaking and germination (to get more sugars), the barley has to be dried. Islay has a great deal of peat available on it, so it was common burn peat for the drying. Some distilleries still malt some of their own barley, but I don't think any malt all of it. Malted barley can be ordered to the exact peating level required (measured in phenolic parts per million). 50 ppms would be at the higher end of the peat spectrum, although there are some distilleries putting out special bottlings with 80 + ppm. If memory serves me correct, the McClellands Islay is a young Bowmore. Try the older stuff if you can (12 +).