Understanding Peat and PPM
Peat is decayed plant matter cut from bogs and burned to dry malted barley. It gives whisky its smoky flavor. Phenol parts per million (PPM) measure how smoky the malted barley is before distillation.
Laphroaig typically uses malt peated to 40 to 50 PPM. Ardbeg goes even higher, often around 50 to 55 PPM. But PPM doesn’t tell the full story. Smoke in the glass is shaped by distillation, cask influence, and age.
Laphroaig: Brine, Medicinal Smoke, and Maritime Punch
Founded in 1815, Laphroaig is known for a bold, medicinal flavor profile. According to Beam Suntory, Laphroaig’s malt is peated to about 45 PPM. It uses a mix of traditional floor malting and malt from Port Ellen, and matures whisky right next to the sea.
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READ THE STORYStart with: Laphroaig 10 Year Old. Bottled at 43% ABV in the U.S., this is the classic “love it or hate it” dram. Official notes describe it as “the foundation of all our whisky created to bottle the nature of Islay.” The palate is warming, salty, and drying with a long, peaty finish.
Laphroaig Select is gentler. It blends several cask types, including Oloroso sherry and American oak, to soften the peat. It still tastes like Laphroaig but with more sweetness and a lower ABV (40%).
Moving on: Quarter Cask and Lore are bolder. Quarter Cask is finished in small casks for more wood contact. It offers smoke, spice, and creamy coconut. Lore, marketed as the “richest Laphroaig ever,” layers older whiskies and sherry casks for depth and balance.
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Ardbeg: Smoke, Sweetness, and High-Octane Character
Also founded in 1815, Ardbeg produces some of the most phenolic malt in Scotland, peated to about 55 PPM. Despite the high smoke levels, the house style is known for balance and complexity.
Start with: Ardbeg 10 Year Old. Bottled at 46% ABV and non-chill filtered, it’s an Islay classic. Expect a blast of campfire smoke on the nose, with lemon zest, tar, espresso, and a dry, peppery finish. The distillery describes it as “the peatiest, smokiest, most complex single malt… yet perfectly balanced.”
Moving on: Uigeadail adds sherry depth. It’s sweet and smoky with dried fruits, dark chocolate, and a chewy, mouth-filling texture. Corryvreckan is cask strength and famously intense: blackcurrant, chili, tar, and pepper in a powerful, swirling dram.
Which One to Try First?
Laphroaig and Ardbeg both deliver peat, but in different ways.
Laphroaig is briny and medicinal, like a coastal pharmacy.
Ardbeg is smoky and sweet, like a bonfire with citrus and espresso.
If you’re unsure, try Laphroaig Select or Ardbeg An Oa. Both are more forgiving for beginners. Want the full experience? Go straight for Laphroaig 10 or Ardbeg 10.
For those who like mezcal or barbecue, Ardbeg might hit the spot. If you enjoy oysters, sea spray, or salt-forward flavors, Laphroaig could be your match.
The Verdict
There’s no wrong answer. These are two of the most respected distilleries on Islay, each offering a different path into the world of peat. The smoke may be strong, but so is the reward. Start with one. Sip slowly. And don’t be surprised if you end up loving both.
