Peat, Smoke and Whisky – Adventures in Analytical Chemistry

Peat and Scotch Whisky are inextricably linked but the former is in crisis. UK Peatlands are believed to hold 3.2 billion tons of carbon and 60% of UK Peatlands are located in Scotland. 80% of Scotland’s peat estate is damaged either by land management or extraction yet this resource is a critical bulwark against climate change. Makers of Scotch Whisky have traditionally smoked malt with peat, originally, simply as a fuel, but it is now known that the peat smoke or ‘reek’ contains a large number of flavour compounds which embody ‘smoky’ flavours and aromas to the final spirit. Many uses of peat are being restricted to try and reduce extraction and attempts are underway to restore degraded peatlands. The whisky industry is now confronting the possibility that peat may not be available for ever and research into more efficient use is a major focus of activity.
This work described in this presentation seeks to develop a deeper understanding of the link between peat and whisky from the perspective of analytical chemistry. Through the application of solid and liquid-state High Resolution Nuclear Magnetic Resonance (NMR) Spectroscopy, Thermogravimetric Analysis (TGA), Gas Chromatography-Mass Spectrometry (GCMS, Headspace SPME-Arrow and Pyrolysis GCMS) and Sensory Analysis, we map the chemical journey from peat through smoke to spirit, and in doing so gather insight into the viability of using alternatives to peat, more sustainable sources that will deliver a similar flavour profile to the whisky. As a case study we discuss a comparison of peat and spent coffee ground (SCG). Could we make whisky from coffee waste!?