Hartshorn Peat Smoked Sheep Whey VodkaWords from Ryan Hartshorn (Head Distiller) I love heavily peated whisky and have often wondered why this process hasn't been applied to other spirit varieties? That is, until now. Im using Tasmanian Peat from the North West Coast of Tasmania which has almost identical climate and weather conditions to that of Scotlands west coast. I then dry and ignite the peat bog to bellow plumes of smoke that I infuse into our whey fermentation process before