Unpeated whisky is a style of Scotch made without the use of peat smoke during the malting process. This results in a spirit free from the smoky, earthy, and sometimes medicinal flavours associated with peated whisky. Instead, unpeated whiskies tend to highlight the natural character of the barley, the influence of fermentation, the stills, and the casks used for maturation.
While peat is an iconic element of Scotch whisky heritage, most Scotch produced today is actually unpeated. This style offers a broad range of flavours, from light and floral to rich and sherried, without the distinct smoke that defines many Islay and coastal malts.
The Definition of Unpeated Whisky
In Scotch whisky production, “unpeated” refers specifically to the drying stage of malted barley. During malting, barley is soaked, germinated, and then dried to halt sprouting. In peated whisky, this drying is done using burning peat as the heat source, which infuses the grain with phenolic compounds responsible for smoky flavours. In unpeated whisky, the drying is done using hot air or another non-peat fuel, so the barley does not absorb those phenols.
Because unpeated whisky does not carry significant phenol content, it typically has little or no smoky aroma or taste, allowing other flavour influences to shine.
A Brief History
Peat was once the most common fuel source for malting in rural Scotland, especially in areas without access to coal. As transportation and industrialisation improved, distilleries could source other fuels such as coke and gas, allowing them to produce unpeated malt on a large scale.
By the mid-20th century, many distilleries outside Islay and certain coastal areas had shifted to predominantly unpeated production. This aligned with growing demand for lighter, cleaner whisky styles, particularly in blended Scotch.
Today, even some traditionally peated distilleries produce unpeated runs for variety and to supply different flavour profiles for blending.
How Unpeated Whisky Is Made
The production process for unpeated whisky is identical to peated whisky apart from the drying stage in malting. Once the barley is dried without peat smoke, it is milled, mashed, fermented, distilled, and matured in oak casks as normal.
The absence of peat influence means that fermentation choices (yeast type, fermentation time), distillation style (still shape, cut points), and maturation (cask type, age) have a greater impact on the final flavour profile.
Flavour Profile
Without smoke, unpeated whiskies can show a wide range of characteristics depending on region and production style:
Light and Floral – Often found in Lowland and some Speyside distilleries, with notes of grass, citrus, and blossom.
Fruity and Malty – Common in Speyside and Highland malts, showing apple, pear, honey, and cereal sweetness.
Rich and Sherried – From sherry cask maturation, producing flavours of dried fruit, spice, and dark chocolate.
Maritime Without Smoke – Coastal distilleries like Old Pulteney can have saline, briny notes without peat.
Notable Scottish Examples
Glenlivet – A classic Speyside style with orchard fruit and floral notes.
Glenmorangie – Known for its delicate, citrus-led Highland profile.
Auchentoshan – Triple-distilled Lowland whisky with a light, smooth style.
Glendronach – Richly sherried Highland whisky with deep fruit and spice.
Global Comparisons
Japan – Many Japanese single malts, such as Yamazaki and Hakushu (in its unpeated expressions), focus on delicate, clean flavours.
Ireland – Most Irish single malts and pot still whiskies are unpeated, known for smooth, fruit-led profiles.
USA – Bourbon and rye are essentially unpeated whiskies, with sweetness and spice from new charred oak.
Why Drink Unpeated Whisky?
Unpeated whisky can be ideal for drinkers who prefer a flavour profile without smoke, or for those new to whisky who want to explore other dimensions of flavour first. It also provides a clearer view of a distillery’s house character, unmasked by strong peat influence.
Frequently Asked Questions
Is unpeated whisky always light in flavour?
No. It can be rich and intense if matured in active casks like sherry butts or aged for long periods.
Can unpeated whisky still taste smoky?
Sometimes, if it is matured in casks that previously held peated whisky, or if trace phenols are present from shared production equipment.
Is unpeated whisky less traditional than peated whisky?
Not at all. Many of Scotland’s oldest distilleries have long produced unpeated styles.
Conclusion
Unpeated whisky is an essential part of Scotland’s whisky landscape, offering everything from delicate floral malts to deep, sherried drams without the influence of peat smoke. Whether enjoyed as a first step into Scotch or as part of a broader exploration, it showcases the diversity of flavour possible when malt, fermentation, distillation, and maturation take centre stage.