peatedadj.

Brit.

/ˈpiːtᵻd/, U.S.

/ˈpidᵻd/

Origin: Formed within English, by derivation. Etymons: peat n.¹, -ed suffix².

Etymology: < peat n.¹ + -ed suffix². Compare earlier peaty adj.

Of the smell or taste of whisky or occasionally of the whisky itself: characterized by peat, peaty. Also of malt: that has been prepared for use in the production of whisky or (occasionally) beer by drying over a peat fire.

ΘΚΠ

the world > food and drink > drink > intoxicating liquor > distilled drink > whisky > [adjective] > peat-flavoured

turbinaceous1823

peated1935

1935 Times 27 Nov. 16/6 (advt.) There's no mistaking this whisky... Breathe that rich fragrance, just faintly peated.

1953 Newport (Rhode Island) Daily News 20 Nov. 12/1 Islay whisky has a particularly strong flavor due to the ‘peated’ malt.

1983 N.Y. Times (Nexis) 29 May x.9/1 Distillery workers cut the peat that was burned to dry the malt and give whisky a peated flavor.

1995 Gusto! June 22/2 Unibroue's take on the rauchbier style, Raftman, with peated malt, rather than malt smoked over wood.

2001 Daily Record (Glasgow) (Nexis) 8 Nov. 44 ‘Noser’ Ian Morrison..described the 1841 Macallan..as ‘quite fruity, citrusy, and slightly peated’.

This is a new entry (OED Third Edition, September 2005; most recently modified version published online March 2022).

单词	peated
释义	peatedadj. Brit. /ˈpiːtᵻd/, U.S. /ˈpidᵻd/ Origin: Formed within English, by derivation. Etymons: peat n.¹, -ed suffix². Etymology: < peat n.¹ + -ed suffix². Compare earlier peaty adj. Of the smell or taste of whisky or occasionally of the whisky itself: characterized by peat, peaty. Also of malt: that has been prepared for use in the production of whisky or (occasionally) beer by drying over a peat fire. ΘΚΠ the world > food and drink > drink > intoxicating liquor > distilled drink > whisky > [adjective] > peat-flavoured turbinaceous1823 peated1935 1935 Times 27 Nov. 16/6 (advt.) There's no mistaking this whisky... Breathe that rich fragrance, just faintly peated. 1953 Newport (Rhode Island) Daily News 20 Nov. 12/1 Islay whisky has a particularly strong flavor due to the ‘peated’ malt. 1983 N.Y. Times (Nexis) 29 May x.9/1 Distillery workers cut the peat that was burned to dry the malt and give whisky a peated flavor. 1995 Gusto! June 22/2 Unibroue's take on the rauchbier style, Raftman, with peated malt, rather than malt smoked over wood. 2001 Daily Record (Glasgow) (Nexis) 8 Nov. 44 ‘Noser’ Ian Morrison..described the 1841 Macallan..as ‘quite fruity, citrusy, and slightly peated’. This is a new entry (OED Third Edition, September 2005; most recently modified version published online March 2022). < adj.1935
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