Coming to the village of Stauning, at times, you will smell the smoke and see it emanating from the kiln. The smoke is the result of peat being used as a heat source for drying and flavouring the malted barley or rye.
Peat is dead vegetation which cannot fully decompose due to it being held in waterlogged conditions. As a result, it is compressed into layers which ‘grow’ at approximately 1mm per year, and when cut and dried, can be burned as fuel. The nature of the composition of the peat will vary depending on what grew there thousands of years ago. Of course, only local peat from nearby bog is used to smoke the malted grains.
Here there are none of the medicinal aromas typical of Islay, or the heavier woodsmoke of peated malts from Scotland and much of Europe. Stauning's peat smoke instead is a gentle mix of earthiness, cacao, with a dried floral edge and a sweet back note.
From time to time, even local heather is used.