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1. Largely, this whisky is defined by the characteristics of its rich, peated experience. There have been just 150 of the casks made available, with the original whisky peated to an impressive 80.55ppm, only to be surpassed by the following edition.
2. Two reputed names of peated whisky dual it out, with Bruichladdich stepping up with Octomore and Ardbeg responding with a worthy riposte, with levels of phenol at 100ppm. As such, it is a highly peaty malt whisky.
3. Ardbeg revealed a selection of malts following the ageing effects on their peaty whisky. Beginning with the infant 6 year old, this whisky is at its most matured and final, 10 year old stage.
4. Exalted by both Dave Broom and Whisky Mag, this whisky is a well-known trusted Islay dram with a big-kick and a distinguished poise. It is held in such high regard that Jim Murray name checked it as his best whisky worldwide in the 2008 Whisky Bible.
5. With all the medicinal peat smoke one associates with Laphroaig, this is massive whisky at high strength. Whisky Mag rated it the Best Scotch Single Malt in 2005, it''s smoky and medicinal with a little fruity sweetness.
6. Laphroaig 10 is a well-respected edition, admired and noted by Whisky Mag. It''s a well-received whisky bursting with individuality, characterised by a careful blend of iodine and peat, punching it with coastal flavour.
7. This peaty dram, from Bruichladdich, has phenol levels of 35ppm, and rather than being developed in the accustomed exotic cask, it has, instead, been nurtured in bourbon barrels, infusing it with a mix of vanilla, pepper and smoke.
8. Springbank distillery offer three special whiskies; all of which declare their own unique peating levels and distillation iterations. The prime example of these is the Longrow, which, bottled at cask strength is by far the most peated of the three.
9. The Highland distillery Edradour produces this peated whisky, named for a now silent distillery. This heavily peated spirit was matured in fresh Burgundy casks. This was the first release, a limited edition of just 6,000 bottles.
10. A deep, smoky dram, sweetened with touches of sherry, the Lagavulin has been fermented and distilled in a way that most other whiskies haven''t. It has, consequently, a full-bodied character, with a large measure of peat smoke.
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