Cocktails with Peated single malt whisky
Peated single malt whisky is a single malt Scotch made from barley dried over burning peat, which gives the spirit its trademark smoky, phenolic character.
ABV40–46%
How it's used
As the base spirit it sets the whole flavor of the drink: smoky whisky sours and whisky highballs are built to showcase it. It is also the Islay float on top of a Penicillin, which stands on blended Scotch underneath. Used sparingly (a 5–10 ml float, or a rinse) it adds a smoky top note to a milder blended whisky or bourbon base without taking over. Because the smoke dominates aroma, treat it as a lead flavor, not a background one.
Substitutes for Peated single malt whisky
Another peated malt can take its place in the same amount, but smokiness varies. Ardbeg and Laphroaig are peated two to four times as heavily as Talisker or Highland Park. Where it is only a 5–15 ml float or a splash alongside another whisky, you can leave it out and keep the balance. A smoky mezcal gives a different kind of smoke. Where it is the base, an unpeated single malt or a non-smoky blended Scotch keeps the strength and body but loses the smoke.
Unpeated single malt whisky
The barley is dried without peat, so the spirit carries no peat phenols.
Blended malt / blended Scotch whisky
A blend of malts from several distilleries; blended Scotch adds lighter grain whisky as well.
