Loch Lomond 18 Year Old

Smoke, barbecue, medicine, farmyard aromas

By far the most polarising of all whisky flavours - and in some ways, that most distinctive of Scotch whisky. Peat is a type of fossil fuel, halfway between soil and coal, which produces a very aromatic smoke as it burns, and is widespread in the Scottish Highlands and islands. It has long been used to dry out malted barley in preparation for making whisky…and the aroma of the smoke lingers throughout the whole distillation process and the subsequent years of maturation.

The resulting flavour is often described as “medicinal” - associated with disinfectants such as TCP, especially by its detractors. Those who enjoy the flavour may be more likely to compare it to the scent of a barbecue, or a welcoming fireplace on a cold winter night.

Peat is almost universally associated with the Islay region - although some Islay whiskies have no peat, while many non-Islay whiskies do. As the flavour derives from the malted barley rather than the cask, it is generally more upfront in younger whiskies than in older expressions, where the cask has had more time to influence the overall style - this is why most Islay whiskies, renowned for their peaty flavours, are bottled at 10 or 12 years with relatively little spirit kept for older ages (Lagavulin is a notable exception). The most notorious of peaty whiskies is probably Laphroaig, while the crown of the “world’s peatiest whisky” is held by Bruichladdich’s Octomore series. At the other end of the scale, those flavours produced by relatively light peating levels are described by the earth flavour tag.

Because of the distinctiveness and the sheer intensity of peaty flavours, they can be difficult to pair with cigars: generally, the fuller-flavoured the cigar, the more likely it is to complement an intensely peaty whisky. In this sense, Bolivar, Partagas and certain Cohibas are safe choices. You may like to experiment a little more and try other cigars that are marked by flavours of leather, pepper or toast, however.

Tobacco, leather, fungus, rubber, light peat

Single malt Scotch whisky has generated tasting notes varied enough to put the world of wine to shame. Entire books have been published that try to do nothing but describe the taste of whiskies. This huge variation of flavour means that, if you try and condense the entire project of tasting notes to just 10 possible flavours, you will inevitably have to make some compromises. As a result, the set of flavours we have encompassed under the term “Earth” include virtually anything that is savoury or unusual, although they may not have much in common with one another. It is therefore more open to interpretation than our other flavour guides.

By “Earth” we seek to include under one umbrella all the flavours produced by light - not excessive - peat smoke: the aroma of pipe tobacco or cigar smoke, the scent of freshly dug soil, the dry smoke of a hearth fired by wood or inland peat; it may also include the distinctively savoury notes of rubber, leather or fungus that inexplicably make their way into some of the more complex single malts.

For example, peat is present in some classic favourites like Dalwhinnie or Highland Park in such small quantities that it is not at first recognisable as the same flavour that marks the peat beasts of Islay. Many of the older Lowland malts contained a thin streak of peat smoke - it remains to a certain extent in Glenkinchie, while those who are familiar with Rosebank or Littlemill will recognise a rubbery or glue-like characteristic. A medium peating level, used in many Highland or Campbeltown malts, may result in a very distinctively earthy flavour when it is lacking the saltiness that marks those of Islay: Ardmore or Blair Athol, for example, are still a good way removed from Laphroaig or Ardbeg, despite their relatively high PPM, simply because their peat source is dry and inland.

The savoury characteristic of earthy flavours goes well with the leathery or grassy side of certain cigars: the dryness may go well with a Bolivar or a Punch, while those whiskies balanced with a little sweetness might pair well with Montecristo.

Citrus, berries, apple, pear

One of the most distinctive characteristics of the Speyside region, fruity flavours are also common in the Islands (so long as peat does not dominate) and in many Lowland single malts. It is a curious coincidence to find overt flavours of fruits in a spirit made from grain, and therefore of a completely different provenance to brandy or wine: these flavours of fresh fruit - to be distinguished from the drier flavours of raisins, red grape or fruitcake that derive from sherry-cask maturation and are grouped under the ‘dried fruit’ tag - owe much to the influence of ex-bourbon barrels made from American Oak. These casks generally produce vibrant aromas with a far lighter and fresher character than the heavy, dry European Oak sherry casks: tropical fruits, such as pineapple, kiwi or coconut, are a common comparison.

Some whiskies present clear flavours of apple or pear, such as Glenfiddich 12-year-old and many other Speyside whiskies in a similar style (our Treasurer’s Selection Benrinnes is an excellent example). Others tend towards a tarter citrus flavour, such as the orange notes in Dalmore or the tropical fruits of Arran. Flavours of red berries often derive from wine casks - raspberry, strawberry or cherry are common flavours in port-cask matured whiskies (see e.g. Balvenie Portwood or Glenmorangie Quinta Ruban), while drier flavours of cranberry or red plum may result from various red wine finishes (e.g. Longrow Red, or many of the wine cask expressions from Edradour). It is a wide-ranging set of flavours with all sorts of possible incarnations, and a good test for the learner’s palate: it is easy to define a whisky as tasting ‘fruity’, but is it fresh fruit or dried? Apple, citrus or berry? Raspberry, blackberry or boysenberry…?

Some cigars have slightly fruity flavours themselves, which are an obvious pairing: consider the floral flavours of Romeo y Julieta or San Cristobal, for example. Grassy or sweet flavours may also complement this diverse and expressive flavour profile.