Peat can seem intimidating when you are new to whisky. Words like smoky, medicinal, or coastal can make it sound intense, even overwhelming. It is often described as a love-it-or-hate-it style, which does not always help if you are just starting out.
But peat is far more varied than its reputation suggests. It can be soft and ashy or rich and sweet. It can sit gently in the background or take centre stage. Some drams are bold and briny, others are creamy, honeyed, or subtly earthy. There is a whole spectrum to explore.
If you are thinking about venturing into peated Scotch whiskies for the first time, here are seven bottles I would recommend trying in 2026. These whiskies show that peat does not have to be aggressive. It can be balanced, complex, and surprisingly approachable.
Ardnamurchan AD, 46.8%, £45/$50
A combination of peated and unpeated malt from the distillery, Ardnamurchan AD has become a steadily growing flagship release across the globe. It brings out the best qualities of both styles of Scottish single malt whisky.
You get the soft, salty, malted character of the unpeated spirit. It feels rich and gently sweet, filling in the gaps between the peatier elements. The peated portion adds extra salinity and soft, ashy smoke to the overall profile. It is a well-balanced style that avoids becoming two-dimensional.
Meikle Tòir 5 Year Old Original Single Malt, 50%, £45/$55
Sticking with the Scottish mainland, here is a wonderful alternative to brands like Highland Park. Any whisky crafted under Billy Walker tends to attract attention, and these peated expressions from GlenAllachie have been extraordinary in flavour.
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Expect classic heather honey, hazelnuts, and roasted coffee. It is smoky, but it is not defined solely by that. Instead, it builds an impressive cocktail of flavours for those looking for affordable complexity.
Bunnahabhain Toiteach a Dhà, 46.2%, £45/$50
I used to call this “baby Lagavulin” when recommending it to customers in the shop. Bunnahabhain produces stunning peated whisky, and this style is gaining a stronger reputation.
Matured in bourbon casks and finished in sherry, it is younger than many comparable Lagavulin releases but offers just as much subtlety and presence in its smokiness. Perfect for evenings when the colder weather starts to creep in.
Ardnahoe Infinite Loch, 50%, £55/$69
The new face on Islay, but not a distillery focused purely on raw smoke. Ardnahoe delivers a medium level of peat that shines in ex-bourbon casks.
There is no sherry influence masking the more delicate flavours, which allows you to see that peat is not about aggression. It is about adding complexity. Beneath the classic west coast sweet smoke lies vanilla custard, red apples, and a long finish that balances sweet, savoury, and smoky notes.
Benromach Cask Strength Vintages, 57%+, £70/$90+
It would not be a list written by me without something from Benromach. These peated, typically heavily sherried vintages are exceptional.
Bottled at cask strength and packed with syrupy sherry character, they also carry peat levels that could give some Islay distilleries serious competition. Often very affordable when you find them, they remain underrated gems despite their cult following.
Laphroaig 10 Year Old Cask Strength, 56%+, £50/$62
Some of you probably expected this at the top of the list. It is certainly close. Yes, it is a very smoky whisky, but once you move beyond that huge wave of briny, medicinal smoke, there is impressive subtlety and complexity.
Look for white chocolate, hazelnuts, and creamy crème pâtissière. It has the PPM to justify its reputation, but it offers far more than sheer peat intensity.
Ardbeg Uigeadail, 54.2%, £65/$72
A beast. A true example of why I love this style of Ardbeg more than many of the others.
It is a youthful spirit finished in ex-Oloroso sherry casks. You get all the classic Ardbeg hallmarks: tar, smoke, asphalt, seaweed. Alongside that come rich notes of pistachio and toffee. It is powerful, but it has softer edges that become more apparent once the bottle has been open for a while.
Why Peat Is Worth Exploring
The key takeaway is simple. If you are looking for something new and peated, or want to take your first step onto the peated ladder, peat is not your enemy.
Think of it like seasoning in food. It enhances and amplifies flavour. Some profiles take time to appreciate, but they are always worth trying at least once.
