This Scottish-grown spring barley malt is slowly smoked using peat from Aberdeenshire. Slow smoking allows the fullest absorption of phenols by each grain, and this malt is typically measured at almost 50ppm of total phenols. The result is a depth of flavor that is resistant to fade in storage and will provide a definitive peat character to your whiskly. Or use 5% or so in Smoked Porter and other beer styles. Malted by Crisp Malting.
Click here for a description from Crisp Malting.
Mar 23, 2017 by Charles Broughton
Q: What ratio would you suggest for use in a malt whisky?
A: Some whiskeys use 100% peated malt, but it depends on which type of whiskey you are trying to emulate. I would look at a few recipes by googling "scotch whiskey recipe" or "irish whiskey recipe" and see some other peoples recipes and there is usually some feedback and conversation in the forum of how it turned out.
good in imperial ipa
I used this sparingly in an imperial ipa and it turned out to have a slight smokey finish. I will use this again.