Whisky Tasting in Vienna — Tremendously peaty malts
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About this class
Smoky peaty single malts are all the rage, because the need to dry malt with peat fire and thus have to accept the taste of smoke has long since become a flavor specialty that captivates an ever larger fan base.
Among the Scottish whisky regions, the small island of Islay is the most famous when it comes to peat content in whisky. The island, which is located on the west coast of Scotland at approximately the same geographical latitude as Glasgow and Edinburgh, is currently home to nine distilleries, eight of which produce exclusively peaty malt. But manufacturers in other areas of the world have also tasted peat.
During our tasting session, we dive into the world of peat and explore the question of how the significant smoky taste comes into the finished whiskey in the first place. We taste samples of the most peaty bottlings that are currently available from a wide variety of producers and also dedicate ourselves to bottlings from independent companies that are happy to include Islay Torf in their program.
What you’ll do in the class
- The tasting takes place in the elegant Trinity Pub bar
- Our whiskey expert will guide you through the tasting, explain the differences in the design of the individual products, tell you about the history and stories of Scottish whiskey culture and is available to answer your questions
- You will learn the right tasting techniques to be able to identify and name the different flavor components in whiskey.
- The tasting includes eight samples of different peaty malt from the island of Islay and gives you the opportunity to taste the differences.
- The samples also include barrel strengths above 50% vol.
Who is the class suitable for?
Anyone who enjoys strong, smoky whiskey, or simply wants to get to the bottom of the taste.
Minimum age 18 years.
Details to remember
Raise Your Spirits
I began in 2002 with lectures on wine, beer, spirits and cuisine. On trips that have taken me to around 150 companies on 3 continents and through special training, I expand my knowledge, which I share with my guests. I have been working as a specialist author for several years.
