Smoky Spirits 02: Flavors Beyond Phenols in Peat

Why your smoky whisky might taste like ham, incense, or brown sugar

If you thought all smoky whisky tasted the same, buckle up. Because while phenols might be the most obvious players—the bandage, tar, and bonfire crew—they’re just the front row of a much larger, richer ensemble.

Smoke isn’t one flavor. It’s a symphony.
And if Lesson 1 introduced the brass section (loud, sharp, attention-grabbing), Lesson 2 is about the strings, the woodwinds, and the bass line you only notice once you’re really listening.

When something like peat burns, it doesn't just produce one thing. It breaks down into hundreds of compounds, many of which are aroma-active, texture-enhancing, or flavor-modifying. While phenols are a big part of the story, they’re far from the whole thing.

In this lesson, we’re exploring:

• Peat Compounds Overview

• Smoke Meets Spirit: What Happens After the Peat Burns

• Texture Effects by Compound Group

This is a long one, and a technical one, so grab a drink (or two) and get ready to get nerdy.