production
Phenol ppm
The measure of peating intensity: total phenolic compounds in parts per million, determined by laboratory assay on the MALT — not on the spirit or the bottled whisky.
Not a legal term
No whisky regulation in Scotland, Ireland, the United States, the EU or Japan defines this. It is a trade or marketing term, so it is only actionable if its use is actively misleading.
Often confused with phenols in the finished whisky
A 50 ppm malt does not yield a 50 ppm spirit. Phenols are lost in mashing, fermentation, distillation and maturation, so new-make typically carries only a fraction of the malt figure — commonly a quarter to a half — and matured whisky less again.
Worth knowing
Because it is a raw-material specification, quoted ppm figures are not comparable across distilleries with different cut points and still shapes. Treat any 'ppm in the bottle' claim with suspicion unless the assay method is stated. No regulation anywhere defines 'peated', 'lightly peated' or any ppm tier.
Related terms
Last reviewed 2026-07-30 · All glossary terms