When it comes to the level of peatiness in Highland Park 12, there are some interesting facts to consider. If you’re a numbers person, you might be intrigued to know that Highland Park’s malt is peated at around 20 parts per million (PPM). This measurement gives us an indication of the amount of peat used during the drying process of the barley.
However, it’s important to note that the final peatiness level in the Highland Park 12 is a result of blending the peated malt with non-peated malt. As a result, the overall peatiness of this particular expression drops to a range of 4 to 6 ppm.
Now, let’s delve a bit deeper into what these numbers mean and how they contribute to the overall character of Highland Park 12.
Understanding Peatiness
Peatiness refers to the smoky and earthy flavors present in whisky. It is a distinctive characteristic that can vary from one distillery to another. The peat smoke is derived from burning decomposed vegetation found in peat bogs, and it imparts a unique flavor profile to the whisky, often described as medicinal, earthy, or even maritime.
The Influence of Peat on Highland Park 12
With Highland Park 12, the peat plays a subtle role in shaping the whisky’s flavor profile. At around 4 to 6 ppm, the peatiness in Highland Park 12 is not overpowering. Instead, it adds a delicate hint of smokiness that complements the other flavors present in the whisky.
This balance allows the fruity and floral notes, as well as the sweet honey and vanilla undertones, to shine through. The peat acts as a supporting character rather than overpowering the entire experience.
Why Does Highland Park Use Peat?
The use of peat in whisky production is a traditional practice with historical significance. It provides a connection to the land and the rich heritage of the distillery. In the case of Highland Park, the peat adds a layer of complexity and depth to their whiskies, enhancing the overall drinking experience.
Peat and Terroir
Peat also has a fascinating relationship with terroir, the environmental factors that influence whisky production. Islay, for example, is known for its heavily peated whiskies due to the abundance of peat bogs on the island. In the case of Highland Park, the peat used in the malting process comes from Orkney’s own Hobbister Moor. This local peat contributes to the unique character of Highland Park whiskies.
The Beauty of Balance
Highland Park 12 strikes a delicate balance between peatiness and other flavors. The subtle smokiness doesn’t overpower, allowing the whisky to showcase its complexity and nuances. This versatility makes it an excellent choice for both peat enthusiasts and those who prefer a more balanced profile.
In Conclusion
So, to answer the question of how peaty Highland Park 12 is, the answer lies in the numbers. While the malt is peated at approximately 20 ppm, the final expression contains only 4 to 6 ppm, striking a harmonious balance between the smoky and other flavor components. This makes Highland Park 12 an intriguing option for whisky lovers looking for a well-rounded and nuanced drinking experience.
