"Consisting of barley that has been malted, dried and crushed, grist is the primary ingredient in Scotch. And on Islay (pronounced EYE-la), the grist is often dried over peat, a practice that imparts a deep smoky flavor to most of the whiskey produced in the region.

"Islay distillers have traditionally used peat-heated kilns to dry the malted barley because there is no coal and very few trees on the island," said Adam Hannett, who works for the neighboring Bruichladdich distillery. "That's why so many Islay malts have such a pronounced smoky taste."

With a mildly sweet, chestnutty flavor, an aroma that declares beach barbecue and a texture that looks suspiciously like wood chips, peated grist is an unusual ingredient — definitely not the sort you would invite to tea without getting to know it a bit better."
- Sarah Doyle Lacamoire, New York Times Correspondent