{"id":5929,"date":"2021-12-08T15:13:30","date_gmt":"2021-12-08T14:13:30","guid":{"rendered":"https:\/\/whiskyrozelieures.com\/en\/?p=5929"},"modified":"2022-02-28T09:26:54","modified_gmt":"2022-02-28T08:26:54","slug":"the-secrets-of-peated-whisky","status":"publish","type":"post","link":"https:\/\/whiskyrozelieures.com\/en\/the-secrets-of-peated-whisky\/","title":{"rendered":"The secrets of peated whisky"},"content":{"rendered":"\n

Whether you love it or hate it, peated whisky leaves no one indifferent. Somewhere between vegetal, smoky or burnt notes, peat strongly marks the whisky. But do you know where the peaty taste of whisky comes from? Sit down and we’ll explain it to you.<\/strong><\/p>\n\n\n\n

What is peat ?<\/h3>\n\n\n\n

He peat is a plant material produced by fossilization in environments saturated in water and poor in oxygen. Although it looks like soil, it has the great advantage of being used as fuel when dried. It is formed by accumulation over periods ranging from 1000 to 12 000 years. The growth of a peat bog is about 1mm per year. Historically it is used in Ireland and Scotland for heating but it can also be used to power thermal power stations or as a building material.<\/p>\n\n\n\n

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Where does the taste of peated whisky come from ?<\/h3>\n\n\n\n

The so particular taste of the peated whisky is obtained during the malting of the barley. Indeed during this operation the malt is dried by ventilating it with hot air. The kiln used is often fueled by wood or gas (for non-peated whisky) but it can also be fueled by peat. In this case the malt will be impregnated with the phenol molecules contained in the peat and will give its so particular taste to the peated whisky. The peat intensity of a whisky is measured in ppm (parts per million) and indicates the number of phenol molecules for 1 million molecules contained in the whisky. Thus, a whisky will be very slightly peaty between 2 and 7 ppm, which is the case of our Rare Collection<\/a> and Origine Collection<\/a> whiskies. Between 8 and 19 ppm, the whisky will be slightly peaty while it will be strongly peaty between 20 and 50 ppm (this is the case of Peated <\/a>and Smoked Collectio<\/a>n). Finally, above 50 ppm, the whisky will be strongly peated.<\/p>\n\n\n\n

\"blog<\/figure>\n","protected":false},"excerpt":{"rendered":"

Whether you love it or hate it, peated whisky leaves no one indifferent. Somewhere between vegetal, smoky or burnt notes, peat strongly marks the whisky. But do you know where the peaty taste of whisky comes from? Sit down and we’ll explain it to you. What is peat ? He peat is a plant material […]<\/p>\n","protected":false},"author":10,"featured_media":5977,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"\n

Qu'on l'adore ou qu'on le d\u00e9teste, le whisky tourb\u00e9 ne laisse personne indiff\u00e9rent. Quelque part entre les notes v\u00e9g\u00e9tales, fum\u00e9es ou brul\u00e9es, la tourbe marque fortement le whisky. Pour autant savez-vous d'o\u00f9 vient le gout tourb\u00e9 du whisky? Asseyez-vous on vous explique tout.<\/strong><\/p>\n\n\n\n

Qu'est-ce que la tourbe?<\/h3>\n\n\n\n

La tourbe est une mati\u00e8re v\u00e9g\u00e9tale produite par fossilisation dans des milieux satur\u00e9s en eau et pauvre en oxyg\u00e8ne. Si elle ressemble \u00e0 de la terre, elle a l'immense avantage de servir de combustible lorsqu'elle est s\u00e9ch\u00e9e. Elle se forme par accumulation sur des p\u00e9riodes allant de 1000 \u00e0 12 000 ans . La croissance d'une tourbi\u00e8re est de l'ordre de 1mm par an. Historiquement elle est utilis\u00e9e en Irlande et en Ecosse pour se chauffer mais elle peut \u00e9galement servir \u00e0 alimenter des centrales thermique ou comme mat\u00e9riau de construction. <\/p>\n\n\n\n

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D'o\u00f9 vient le gout du whisky tourb\u00e9?<\/h3>\n\n\n\n

Le gout si particulier du whisky tourb\u00e9 est obtenu lors du maltage de l'orge. En effet lors de cette op\u00e9ration le malt est s\u00e9ch\u00e9 en le ventilant avec de l'air chaud. Le four utilis\u00e9 est souvent aliment\u00e9 au bois ou au gaz (pour le whisky) non tourb\u00e9) mais il peut \u00e9galement l'\u00eatre par de la tourbe. Dans ce cas le malt va s'impr\u00e9gner des mol\u00e9cules de ph\u00e9nol contenues dans la tourbe et donner son gout si particulier au whisky tourb\u00e9. L'intensit\u00e9 de la tourbe d'un whisky se mesure en ppm (parts par million) et indique le nombre de mol\u00e9cules de ph\u00e9nol pour 1 million de mol\u00e9cules contenues dans le whisky. Ainsi, un whisky sera tr\u00e8s l\u00e9g\u00e8rement tourb\u00e9 entre 2 et 7 ppm, c'est le cas de nos whiskies Rare Collection<\/a> et Origine Collection<\/a>. Entre 8 et 19 ppm, le whisky sera l\u00e9g\u00e8rement tourb\u00e9 tandis qu'il sera fortement tourb\u00e9 entre 20 et 50 ppm (c'est le cas de Tourb\u00e9<\/a> et Fum\u00e9 Collection<\/a>). Enfin au del\u00e0 de 50 ppm, le whisky sera puissamment tourb\u00e9. <\/p>\n\n\n\n

<\/p>\n\n\n\n

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