We all love a glass of Highland Park. I still remember it warming me back to life after a particularly cold boat tour around Copenhagen. Special memories right there, just what whisky is about.
That said, there are now so many whiskies that sit comfortably within the same lightly peated, gently smoky style that it feels only natural to explore beyond the familiar.
Below, we have picked out six excellent alternatives worth your attention.
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Benromach 10 Year Old, $46
You knew this would come first. An excellent Speyside single malt that delivers a touch of historical, hidden smoke. Speyside was not always about sherry and sweetness. The region has a past rooted in smokier styles, and Benromach is one of the few distilleries that still makes this part of its day-to-day identity.
Benromach is a special distillery for me, so it will always earn a mention in a list like this. Even allowing for that bias, flavour-wise this is a genuinely strong alternative to any bottling of Highland Park. Sweet, gently smoky, with a long finish and a deep sense of place and history.
Benriach Smoky Twelve, $55
Moving to another Scottish Ben, this time Benriach, and its impressively broad range of peated single malts. There is a 10 year old release too, but the 12 is where we want to focus.
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Matured in bourbon, sherry, and Marsala wine casks, this is a chewy, toffee-led style of peated whisky, which is not always easy to find in smokier expressions. Under its former ownership with Billy Walker, Benriach became a colossus of style and variation. Under its current ownership, led by Rachel Barrie, it continues as an experimental showcase of what Speyside can be when peat is part of the conversation.
Ardmore Legacy, $32
A somewhat forgotten distillery in the Scottish Highlands, Ardmore has quietly sat at the heart of many great blended whiskies for years. I wish more blenders would shout about its inclusion, as it would do them no harm at all.
Ardmore’s peated style is gentle and sits comfortably in the middle ground of Scottish smoky whisky. Legacy is its only widely available official bottling and a good starting point if you want to get to know the distillery. Personally, I would recommend seeking out an independent bottling if you can. That is where things become particularly rewarding. Expect peppery smoke alongside caramel and honeycomb. A true hidden delight.
Wolfburn Morven, $45
Wolfburn Morven is a lightly peated Highland single malt that balances gentle smoke with a fresh, coastal character. At 46% ABV, it opens with orchard fruits, honey, and vanilla on the nose, layered with a subtle hint of brine and soft peat.
On the palate, floral malt, raisins, and a touch of spice unfold before the peat makes its presence felt, adding structure without overwhelming the spirit. Matured in a mix of ex-bourbon and quarter casks, the finish lingers with soft smoke, oak spice, and a whisper of sea air. Approachable, nuanced, and ideal for fans of lightly peated, sweet-smoky Highland whiskies.
Loch Lomond Peated Single Grain, $38
Distilled entirely from malted barley but run through a continuous Coffey still, which gives it the single grain designation, this Highland whisky is matured in a combination of first-fill and refill bourbon casks.
On the nose you will find clove, vanilla, and juicy blackcurrant tartness. The palate brings green apple, lime citrus, and a hint of aniseed, all rounded out by soft peat smoke that sits behind the fruit rather than demanding attention. The finish is crisp and dry, with lingering smoke fading gently. A clever, unconventional take on peat for those who prefer subtlety over full-on Islay intensity.
A perfect showcase of the Willy Wonka-like nature of Loch Lomond as a distillery. If you want it, they have probably made it.
Tomatin Cù Bòcan, $54
Tomatin Cù Bòcan is an intriguing lightly peated single malt from a distillery better known for unpeated styles until this range appeared. It uses malted barley with a modest peat level of 15 ppm, and the peated spirit is produced for just one week each year, making it a relatively rare output.
The whisky is matured in a trio of cask types including ex-bourbon, ex-Oloroso sherry, and North American virgin oak. This layering adds sweetness, richness, and subtle spice over the smoky core. Bottled at 46% ABV, non-chill filtered, and of natural colour, Cù Bòcan also carries a touch of Gaelic folklore. Its name translates as “Ghost Dog,” referencing a spectral black hound said to roam the moors around Tomatin.
Why Lightly Peated Whisky Is Worth Exploring
Across Scotland’s whisky regions, lightly peated malts reveal a remarkable range of flavour profiles. From the Highlands to the northern coasts, these whiskies balance gentle smoke with orchard fruits, honeyed malt, vanilla, and subtle spice. They demonstrate that peat does not need to dominate to create depth and complexity. Instead, it can act as seasoning, lifting the spirit’s natural sweetness and nuance.
Whether crisp and coastal, fruity and malty, or softly spiced, this style of whisky rewards those who value balance, subtlety, and a slow, thoughtful unfolding of flavour.
