American Peated Whiskey - Blog 18 - Bourbon and B.S. (Bold Spirits)

🥃 American Peated Whiskeys & The Peating Methods

Peated American Whiskey became a topic at the October meeting of the “Don’t Worry Whiskey Club” at the Buffalo Distilling Company. I decided to cover this topic in the next blog of the Bison Bourbon and Spirits Training Company. 

🔥 What Is Peated Whiskey?

Peated whiskey gets its signature smoky flavor from peat, a dense, partially decomposed plant matter harvested from bogs. When burned during the malting process, peat smoke infuses barley with phenols—aromatic compounds that evoke flavors like campfire, iodine, seaweed, or even BBQ burnt ends. Traditionally, this style is associated with Scotland’s Islay region, but

American distillers are now crafting their own smoky expressions—with regional twists. Here are some examples.

·      Westland Solum (Washington)

o   Peating Method: Locally sourced American peat from a bog south of Seattle is used to smoke the barley during malting.

o   Flavor Profile: Stone fruit, strawberry rhubarb pie, cinnamon, buttercream, campfire char, and burnt marshmallow Whisky Advocate.

o   Notable Innovation: One of the few distilleries using American peat rather than importing from Scotland.

·      Brother Justus American Single Malt (Minnesota)

o   Peating Method: Uses a proprietary “cold-peated” process with peat harvested from Minnesota’s Boreal Forest.

o   Flavor Profile: Honey, vanilla, toasted malt, dried fruit, and spice Forbes.

o   Unique Twist: Cold-climate oak barrels from Minnesota add clove, nutmeg, and cinnamon complexity.

·      Balcones Peated Texas Single Malt (Texas)

o   Peating Method: Scottish peated malt is used in the mashbill, meaning the barley was smoked over peat fires in Scotland before being shipped to Texas.

o   Flavor Profile: Bold and intense with high ABV (63%), featuring earthy smoke and rich malt character Whisky Advocate.

o   Texas Influence: Local climate accelerates aging, amplifying smoky and robust notes.

·      New Riff Backsetter Peated Backset Rye (Kentucky)

o   Peating Method: Incorporates backset from a previous distillation of Scottish peat-smoked malted barley.

o   Flavor Profile: Cherry Robitussin, leather, old books, burnt ends, and marshmallow Whisky Advocate.

o   Creative Technique: Uses peated backset (residual mash liquid) rather than peated malt directly.

·      Hudson Back Room Deal (New York)

o   Peating Method: Finished in casks that previously held peated Scotch whisky.

o   Flavor Profile: Subtle smoke and salinity with a more approachable peat presence Whisky Advocate.

o   Cask Finish Strategy: Adds peat influence without overwhelming the base spirit, ideal for peat newcomers.

·      Westland Peated Single Malt (Washington)

o   Peating Method: Uses Scottish peated malt, contrasting with Westland Solum’s American peat.

o   Flavor Profile: Cream pie, French vanilla, cotton candy, and subtle smoke.

o   Notable Contrast: Demonstrates how peat origin affects flavor even within the same distillery.

·      McCarthy’s Oregon Single Malt (Oregon)

o   Peating Method: Scottish smoked barley, aged ~3 years.

o   Flavor Profile: Burnt marshmallow, graham cracker, toasted grain.

o   Legacy: One of the earliest American peated single malts, made by Clear Creek Distillery.

·      Fifty Stone Single Malt (Maine)

o   Peating Method: Smoked with Maine-sourced peat and seaweed.

o   Flavor Profile: Iodine, saline, seaweed, and bandages.

o   Unique Element: Rare use of American coastal peat and seaweed for maritime smoke.

·      Del Bac Dorado Mesquite Single Malt (Arizona)

o   Peating Method: Malted and mesquite-smoked in-house.

o   Flavor Profile: Smoked brisket, dry-rubbed ribs, dark chocolate with sea salt.

o   Regional Twist: Mesquite replaces peat, offering bold desert smoke.

·      Colkegan Single Malt (New Mexico)

o   Peating Method: Mesquite-smoked malt.

o   Flavor Profile: Orange zest, white chocolate, BBQ potato chips.

o   Southwestern Signature: Mesquite imparts dry, earthy complexity.

·      Corsair Wildfire Single Malt (Tennessee)

o   Peating Method: Hickory-smoked barley malted onsite.

o   Flavor Profile: Chili, charred oak, juicy sweetness.

o   Innovation: Hickory smoke adds Southern barbecue character.

·      Sonoma Cherrywood Rye (California)

o   Peating Method: Cherrywood-smoked barley (10% of mashbill).

o   Flavor Profile: Black cherry, toasted sesame, delicate smoke.

o   Subtle Smoke: A whisper of smoke in a rye-forward profile.

·      Balcones Brimstone (Texas)

o   Peating Method: Post-distillation smoking using Texas scrub oak.

o   Flavor Profile: Blackened corn, spicy bean chili, dark chocolate.

o   Unconventional: Smoke is added directly to the spirit—not the grain.

🔥 Peating Methods in American Whiskey

There are seven distinct techniques used across the U.S.:

Method	Description	Examples
Imported Peated Malt	Barley smoked over Scottish peat fires.	Balcones, McCarthy’s, Westland
Local Peat Smoking	American peat used during malting.	Westland Solum, Brother Justus, Fifty Stone
Cold Peating	Proprietary method using cold peat infusion.	Brother Justus
Peated Backset	Mash residue from peated distillation reused.	New Riff Backsetter
Cask Finishing	Aging in barrels that previously held peated whisky.	Hudson Back Room Deal, Talnua
Mesquite Smoking	Malt smoked with mesquite wood.	Del Bac Dorado, Colkegan
Post-Distillation Smoking	Spirit smoked after distillation using wood like scrub oak.	Balcones Brimstone

🧠 Final Thoughts

American peated whiskey is no longer a niche—it’s a smoky renaissance. From peat bogs in Maine to mesquite pits in Arizona, distillers are crafting bold, regional expressions that rival Islay’s legacy while forging new paths. Whether you’re a peat veteran or a curious newcomer, there’s a bottle—and a method—waiting to surprise you.

These techniques offer varying intensities—from bold smoke bombs to gentle wisps—giving American peated whiskey a diverse and evolving identity.