Title: Hunters dressing a recent kill, part of the Gallatin Canyon Study Photos
Description: Hunters dressing a recent kill in the snow.
Notes: Hunting is important as a source of recreation and meat for Gallatin Valley residents.
Another one @1924us produced for us. #1924us #illustration #branding #minimal #design #simple #alcohol #drinks #whiskey #skeleton #thelifeofawhiskeydrinker
whiskyandtinder said: Wes, can you help me determine the difference between tasting smoke and tasting peat in a Scotch?
Good question! Really, it’s a bit of a tough one, because when you are speaking of smoke and peat, you are talking about very related things. And definitely for myself, when I taste Lagavulin, or Talisker, I get more wood smoke, compared to Laphroaig and Ardbeg - all peat. But here is the dilemma, the “smokiness,” and the “peatiness,” comes from the same source: burning peat. So I would break down peated whiskies into these three categories: Smokey: like Talisker. Medicinal: Like Ardbeg. And Ash: like Smokehead. Though I would also say there is plenty of smoke in Ardbeg. Think of peat smokiness as what it is, more vegetal and phenolic, where a woody smokiness is closer to smoked meat. Why peat can actually give two distinct flavor compounds is so is a whole other discussion - I mean Talisker is a fairly heavily peated whisky at about 25ppm. Hope that helps - Cheers!