The Best Peated Bourbon: American Smoke Guide (2026)

For generations, there was a strict wall dividing the whiskey world. On one side, you had Scotch: ancient, barley-based, and often heavily smoked with peat. On the other side, you had Bourbon: sweet, corn-based, and aged in charred oak.

But in 2026, that wall has crumbled.

American craft distillers, bored with tradition and eager to experiment, have started importing peated malt from Scotland and mixing it into their mash bills. The result is a controversial but delicious hybrid known as Peated Bourbon.

It offers the best of both worlds: the vanilla and caramel sweetness of Kentucky corn, layered with the savory, campfire notes of Islay smoke.

If you are a Scotch lover trying to get into Bourbon, or a Bourbon lover looking for something bolder, this guide is for you. We are going to explore the best peated bourbon bottles available today.

1. What Makes it “Peated Bourbon”?

To be legally called Bourbon, the mash bill (recipe) must be at least 51% corn. The remaining 49% is usually rye, wheat, or malted barley.

To make Peated Bourbon, distillers simply swap out the standard malted barley for peated malted barley.

The Flavor Profile:

Imagine taking a s’more (graham cracker, chocolate, and marshmallow) and smoking it over a driftwood fire. You get the high sugar content from the corn, which hits the front of your tongue, followed immediately by an earthy, savory smoke on the finish.

It is less medicinal than Laphroaig but smokier than a standard barrel char.

What is Peat?
Refresh your memory with our Glossary (Vol 110).

2. The King: Kings County Peated Bourbon

If there is one bottle that defined this category, it is from Brooklyn, New York.

Kings County Distillery was one of the first to experiment with this style. They import peat-smoked malt directly from Scotland (the same malt used by some Islay distilleries) and add it to their New York corn.

Why it’s the best:

It doesn’t taste like a gimmick. The smoke is integrated perfectly. It tastes like salted caramel, dark chocolate, pretzels, and barbecue smoke.

They bottle it at 45% ABV, which is strong enough to hold the flavor but smooth enough to sip neat. It has won accolades at the San Francisco World Spirits Competition and is widely considered the gold standard for American peat.

3. The Innovator: New Riff Backsetter

Kentucky distillery New Riff is known for its “Sour Mash” process.

In Bourbon making, distillers take a bucket of “backset” (the acidic leftovers from the previous distillation) and add it to the new batch to control pH levels.

The Twist:

For their “Backsetter” releases, New Riff uses a backset from a distillation of peated malt. This means the acidic liquid they add is already smoky. They also include peated malt in the mash bill.

The Taste:

It is spicy, rich, and undeniably smoky. Because New Riff is a high-rye bourbon, you get a “Peat and Rye” explosion of pepper, cinnamon, and ash. It is complex and fantastic for cocktails.

4. The Texas Smoke: Balcones (Honorable Mention)

While Balcones (from Waco, Texas) is most famous for their Single Malts, their influence on the American smoke scene cannot be ignored.

They often use “Scrub Oak” or other local woods to smoke their grains, creating a profile that is distinctly Texan rather than Scottish.

Why mention them?

If you enjoy the best peated bourbon, you should also try Balcones Brimstone (which is a smoked corn whisky). It tastes like a Texas BBQ brisket in liquid form. It is intense, polarizing, and brilliant.

5. Food Pairings: BBQ & Brisket

Standard Bourbon pairs well with desserts. Peated Bourbon, however, is a dinner drink.

The combination of sweetness and smoke makes it the ultimate partner for:

• Smoked Brisket: The fat renders beautifully with the high proof, and the smoke compliments the meat rub.
• Blue Cheese: The pungent funk of Roquefort or Stilton stands up to the peat.
• Dark Chocolate: A square of 80% cocoa chocolate brings out the coffee notes in the spirit.

Looking for a flask to carry it?
Check out our guide to the Best Whisky Flasks (Vol 115).

Summary: The Campfire Hybrid

Peated Bourbon is no longer a novelty experiment; it is a legitimate sub-category of American Whiskey.

It bridges the gap across the Atlantic. It proves that you can respect the traditions of Kentucky while borrowing the flavors of the Hebrides.

If you want to challenge your palate this year, grab a bottle of Kings County or New Riff. Just be prepared: once you go smoke, it’s hard to go back.