Peat Smoke – The Story of Irish Peated Single Malt Whisky

Irish peat x Irish barley - for the first time in generations.

We decided to return to the traditional ways and flavours of Irish single malt whisky production. That meant using only Irish peat - not importing Scottish peat - to create our whisky.

Out of necessity since the dawn of time, peat has been the primary fuel source in rural Ireland, with its sweet pungency familiar to generations gathered around the hearths of ancient thatched cottages.

This same diffused aroma cloaked barley dried over peat smoke by illicit distillers, a custom that began to die out in the 1850s.

As part of our pioneering quest to unearth whisky’s most natural flavours, we dried barley grown on two Single Farm Origins of Ballybannon and Fenniscourt, Co. Carlow, using peat cut from Ballyteige in Co.Kildare. Each farm’s harvest was peated to different levels: Fenniscourt’s barley to 38ppm and Ballybannon’s barley to 47ppm.

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