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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. There are similarities between this and the health-boosting peat smoke ingredients found in Laphroaig. However, alone this whisky stands tall and robust. It had the accolade of being called the Best Scotch Single Malt in 2005, and its combined fruity sweetness, and tough smoked taste contributes to its fame. 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. A very peaty dram from Bruichladdich. This has phenol levels of 35ppm and, unusually for a Bruichladdich, has not been finished in an exotic cask. Rather it was matured in bourbon barrels and offers loads of vanilla and peppery smoke. 8. The Springbank distillery produces three very different whiskies, each with different peating levels and distillation iterations. Longrow is the peatiest whisky produced at the distillery; this fine example was bottled at cask strength. 9. Edradour distillery, situated in the Highlands developed this peated whisky, called after what is now an extinct distillery. The spirit, deepened in Burgundy casks, shows the first release of a limited 6,000 bottles. 10. A rich, smoky dram with sweet sherry notes. Lagavulin ferments and distils its whisky longer than most, which proffers a wonderful character, with plenty of peat smoke.
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