Now that things have been explained later, I think that adopting peat to bake wheat is only one of the sufficient conditions, but it does not constitute a necessary sufficient condition. The condition is that you deconstruct the characteristics of islay, which can be roughly classified into three flavors: peaty, smoky and iodiny.

A rough counterexample is BenRiach, a typical Spicer winery, which also likes to change barrels after peat baking, such as 15-year-old rum changing barrels and 13-year-old Madeira red wine barrels. The smell of smoke is obvious, but as far as peaty is concerned, it is not an important framework of BenRiach's bones, not to mention the position where iodine smells.

after all, in the last few years, I have spent most of my time in islay, which is less than 2 years old. Only the Laphroaig family can really taste like medical iodine. Even Ardbeg and Abbey corerange are characterized by roughness after 9s, and the group courage is obviously not seeking layering but ppm, so the main melody of smoky and peaty is particularly obvious.

another point, Laphroaig is the founder of changing barrels. If we carefully scrutinize his corerange, we will find that all the non-year models except 1, 15, 18 and 25 are all kinds of changing barrels. But the most obvious smell of iodine is the first 1. The ppm of entry 1 is around 4. Compared with 18 and 18, it begins to show a wall of mature wine. Some young temperament, such as the spice of oak and the smell of iodine, has been worn away gracefully, and it begins to emit mature smells like chocolate cocoa and dried fruit. Compared with 1 years (15 years without drinking), the sense of group hierarchy has become more gentleman much gentler. So I have a reason that the trust is directly related to the barrel itself. I haven't been to the oak barrels used by Laphroaig in Shenba, but based on this scrutiny, I began to daydream about bourbon with a strong paint smell. Some smallbatch paints have a particularly pungent smell, such as the red label of Bourbon FEW. Probably related to the specific American white oak. So ....................... Peat+paint smell = medicinal iodine? This is my daydream.

There is another Bowmore with the same smell. Pomo's light-emitting characteristic is salty and sweet. Every time I drink Pomo, I have a toothache. Although there are few base wines that have really matured from the "submarine wine cellar" nowadays, they exist in the middle and high-end line, such as monster barrels. But even redreef, a tourist local product, knew it was Bowmore as soon as he drank it.