Peat Reek


The smell of peat is almost indescribable. It’s a fair mix of dead animal and rotting fruit cooking in kerosene. A punch in the face has more subtlety. It takes getting used to, much like whisky itself. Burning peat was the preferred drying method for malted barley. The taste (and smell) imparted to the finished spirit is the “smokiness” that many single-malt drinkers crave.

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About the author

Whisky Tunes is the first online, bagpipe music tune book presented in a serial format. Tunes are collected and arranged by Vince Janoski. Vince is the former editor and publisher of The Voice, the magazine of the EUSPBA and publisher and writer for Pipehacker.com.