Throughout the Scottish uplands, most extensively in the north and west, you will find the heart of the peatlands. Remote and isolated yet rich in iconic wildlife, this environment rules the landscape and provides a valuable fuel for the whisky-making process. Peatiness can be controlled by the amount of peat burnt and the humidity of the barley. Peat smoke produces chemicals called phenols and it is by its phenol content that a whisky's 'peatiness' can be measured. This phenol content is expressed as PPM (parts per million) and to ensure consistency, Peatheart uses barley, specified by the Master Blender, malted to 40PPM.