This article was published on The Sydney Morning Herald online August 15 2014
For some it’s a whiff of oysters and cured meat in a hospital, or car oil and burning rubber in a pastry shop. Others say it’s bandaids and Betadine, or seaweed and cigars. The ally of connoisseurs and the enemy of the uninitiated, peated whisky courts love and loathing the world over.
In the winter months, a smoky dram is the perfect companion for some. For others, though, even the smell of these tar-like, medicinal whiskies causes instant revulsion. Why do we either love or hate this distinctive branch of the whisky family with such passion?