2 Questions

1. Smoking the grain. peat is used to dry the malted barley, and that affects the barley

1. The cask is stored in seaside surroundings, affecting the whisky over the years. The air contains salt from the sea and it will slowly affect the whisky

MacDeffe

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The peat of the islands will contain a large proportion of accumulated (over millenia!) minerals and trace elements from airborne seaspray which in the malt drying process imparts a certain seaside flavour to the malt from the smoke. However, there is also the water, of course. Island water should be affected by the peat too (rain seeping through, eventually collecting in wells and the like). hth Anders

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Gunnar

Does the salty environment affect the whisky through the wood of the cask then???

No, yes, and yes. According to Michael Jackson (not the pop star/etc., but the whisky expert), "Some water flows only over peat, and whiskies may gain peatiness from this; other whiskies have a peaty flavour from the use of the fuel in malting, and some from both sources. (Jackson, M. (1999). Michael Jackson's complete guide to single malt scotch., fourth ed., p. 12. Running Press, Philadelphia.)" Generally, strong smoke is the result of using peat in the kilning process. For some of the lower grade blends, I think they use the same stuff that you put in a model train engine. Not really.

Jackson mentions atmosphere as a key element in this instance: "[atmosphere] is a very significant factor during maturation. As the casks "breathe", they inhale the local atmosphere. The more traditional type of maturation warehouse has an earth floor, and often a damp atmosphere. The influence of this is especially noticeable in distilleries that are close to the sea." "Some single malts, especially those from rocky coasts, have a distinctly briny or seaweedy character. (Jackson, 1999, p. 15)" He notes elsewhere that the water used, as well as the rock from which it originates (wherever applicable) affects the whisky.

John

those Michael Jacksons and their 12 year olds ...

BTW John, aside from my rather untasteful joke, I *do* appreciate your answer, because it is in fact the complete answer I was looking for.

Thanks!

J Derby wrote:

Taking a moment's reflection, Anders Tørneskog mused: | | However, there is also the water, of course. Island water should be | affected by the peat too (rain seeping through, eventually collecting in | wells and the like).

Ahhh ... reminds me of Rogillie Falls. Water, like Newcastle, flowing over the rocks. ;-)

So it is a little bit of both?

M. Jackson writes: "A grouchy ten-year-old can be a delight in later life..." (p.21)

I thought this was (it sounds like it) a myth used by over-enthusiastic and romantic writers of promotional literature?

If terroir had no affect on whisky or wine, then single malts would have much more in common, and "old vine" wine from Australia and Cali would taste just like their Bordeaux parents. They don't. Please don't tell me that they do. Please. Also, I would hesitate to call Michael Jackson's whisky handbook promotional literature. Self promotion, possibly...or maybe for Macallan.

John

Hoo-hoo, careful, this one's thinking independently!