SIngle malts, peat and phenols

[Quaich1]

I came across an interesting blog article from several years back that among other things provides a clear discussion of the relationship between different peat ( with varying constituents) taken from different regions of Scotland and resultant variations in phenolic aromas and phenolic tastes.

http://whiskyscience.blogspot.ca/2011/02/peat.html
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"Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake."
W.C. Fields (1880-1946)