A step back???

[Rosie]

Ant, I thought that you were refering to the smoke in single malt scotch (a type of wiskey), not the barley, since you were talking about Scottish smoked fish, etc! My husband loves the strong, smokey flavor of Laphroaig, and when he pours a glass the whole room smells of it.

In most cases, some level of peat smoke is introduced to the kiln to add phenols, a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts from Islay have phenol levels between 25 and 50 parts per million (ppm). The three smokiest/peatiest malts, in order of phenol concentration, are Ardbeg, Laphroaig (la-froyg) and Lagavulin (lagga-voolin), all from Islay. More subtle malts can have phenol levels of around 2–3 ppm.

Seriously, I wonder if the smoke could cause problems?

Rosie

[ant]

Dear Rosie

Good point. If the smoke in the fish or bacon and the smoke in peaty single malts are a problem I may have to be careful. Laphroaig and Lagavulin are also among my favourites. I may need to stick with more straightforward blends like The Famous Grouse.

My Dietitian warned me against smoked fish and meats because food manufacturers tend to select the poor quality meat or fish to disguise via smoking. But maybe phenols are a bigger problem?

Hmmmmm, Ant

[angy]

Why not? I would lol!! Keep some for me, the whisky that is...