On 8/3/04 6:32 PM, "S B" <smbawhisky@...
> G'day all,
> For those of us who like a strong peat flavour (think
> Islay - Laphroaig, Ardbeg etc) what is the best method
> of getting the taste into your whisky? That is to say
> somthing a bit easier than drying your malted barley
> with a peat fire.
> If I steep some peat in alcohol and then re-distil at
> a low percentage would this bring the flavour through
> Thanks for your replies.
Tony Ackland even made a very good recipe on what you are looking for. I
tried it and it works. Search the archives for details. What do Islay
Scots call peat is not your regular run-of the-shelf kind, it¹s a kind of
lichen that grows in the swampy lands over there that they harvest by
cutting it out in squares and then drying them out. It¹s their primary
source of burning fuel because there is very little timber there. I got
some similar material from a nearby high jungle, mostly small branches and
dried out ferns, but with a very strong damp, mossy smell from being exposed
to a lot of humidity. This you smoke out over a BBQ grill with a small coal
fire to the point that it almost burns, then place it in some 60% ABV
alcohol (I used malt poitin) for a couple of months and you get a very
strongly peaty flavored extract to round-up your Islay clone.
Hope it helped.
Colonia Tovar - Venezuela.
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