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The characteristic smoky phenols of peated whisky are introduced primarily when damp malt absorbs peat-combustion products during kilning, not because the production water has contacted peat.
Claim wording, qualification, printed locator, PDF-sheet mapping, and rendered pages were checked during the complete 533-sheet review.
Water chemistry can still affect mashing, fermentation, and extraction; this claim is limited to the origin of the familiar smoke phenols.
The causal pathway follows combustion products and their uptake by malt.
Supported by one locator-verified secondary synthesis. Preserve the stated qualifications and seek independent corroboration before using a source-specific quantitative result as a universal rule.
Claim record created from a complete source review.
Claim
The characteristic smoky phenols of peated whisky are introduced primarily when damp malt absorbs peat-combustion products during kilning, not because the production water has contacted peat.
Reasoning
The causal pathway follows combustion products and their uptake by malt.
Qualification
Water chemistry can still affect mashing, fermentation, and extraction; this claim is limited to the origin of the familiar smoke phenols.