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

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:

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