Gardeners use peat moss mainly as a soil amendment or ingredient in potting soil. It has an acid pH, so it's ideal for acid loving plants, such as blueberries and camellias. For plants that like a more alkaline soil, compost may be a better choice.
Peatlands in Europe contain five times more carbon than forests and disturbing peat for agriculture or harvesting it for compost releases CO₂ to the atmosphere, accelerating climate change. The UK government plans to ban peat use among amateur gardeners by 2024.
The main difference between peat moss and potting soil is that peat moss is soilless and potting soil contains soil mixed with a few other ingredients. Of course, peat moss can be added to a potting soil to benefit moisture-loving plants.
Peat moss and compost are not the same thing. Peat moss is a natural product that's formed as layers of moss grow over one another. (Peat moss is the bottom layer.) Compost is made as everyday waste materials decompose into nutrient-rich soil.
Peat moss has few if any nutrients, while compost is much better. However, compost is not fertilizer. Compared to fertilizer it is low in nutrients. The nutritional value of compost often comes from its effect on soils and the soil microorganisms.
In the vegetable garden, peat moss can moderate extremes in soil dryness and soil wetness. This is very important when growing juicy-fruited plants with tender skins, such as tomatoes, strawberries, and blueberries. These acid-loving plants and many other fruits and vegetables benefit from peat moss's lower pH level.
Because of its low pH, peat moss is very suitable for vegetables and fruits that require an acidic environment. These include blueberries, pieris, heathers, azaleas, camellias, tomatoes, and so on.
When planting species that thrive in acidic soil—such as blueberries or azaleas—mix peat moss into your potting soil to achieve an acidic pH. Peat moss can also help neutralize alkaline soil by bringing down the overall pH. This can help you grow plants that like roughly neutral soil like camellias.
Peat moss should be mixed into soil. Top dressing with peat is a bad idea because wind will blow it around and rain will harden it. — Mulch nourishes the soil as it breaks down. When well-incorporated into soil, peat can aid nutrient availability, but it contains little or no nutrients of its own.
However, the “peaty” flavor in Scotch actually comes from the malting process, where the dried barley absorbs the smoke odor from the burning peat used in the drying.” Peat may have been used due to the whisky being produced in areas of Scotland like Islay with few alternate sources of fuel, like trees.
Scotch is a whisky (no e) that gets its distinctive smoky flavor from the process in which it is made: the grain, primarily barley, is malted and then heated over a peat fire. A whisky cannot be called Scotch unless it is entirely produced and bottled in Scotland.
In short, smokiness is more carbon-based, whereas peatiness is more organic. PALATE: Smokiness on the palate typically has an ashy or charcoal flavour. I don't actually smoke, but I've had plenty of Islay whiskies that tasted as though I just drank the smoke of a cigar or cigarette.
Irish whiskeys are distilled three times compared to twice for whisky, and peat is very rarely used. ... The production rules for Irish whiskey are rather simple: a minimum of three years in barrels before bottling, distillation must happen in Ireland and it must be made from a mash of malt and/or cereals.
Two of the biggest misconceptions for novice whisky drinkers are that all Scotch is peated, and that it's only found in Scotch. Peat comes into whisky production as the fuel source for drying barley or other grains (but mostly barley) for malting.
Both spirits have distinct distillation processes. Irish whiskey is typically distilled thrice as compared to Scotch which is distilled twice. This extra step results in a lighter drink with a smoother finish.
The Glenlivet is a premium product enjoyed by true connoisseurs. The single malt versions highlight the peaty intensity of true Scotland Scotches. Nutty, smoky, intense are just a few descriptive words for this highly specialized drink to be enjoyed neat or with a splash of purified water.
Glenlivet 12 is a better choice for those who are well-traveled and capable of enjoying deeper flavors. The Glenfiddich 12 is the best whisky for those who are new to single malt whiskies due to its versatility and price.
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Laphroaig might be the best known of the Islay peaty single malts, a whisky that one can find in almost any bar, even ones that don't specialize in brown spirits. In general, Laphroaig is a very peaty dram, but the distillery experiments with several different expressions.