The Peat Problem

In my last post, I touched on the concept of 'Mindful Smoke’. This is a crucial decision for my future and is central to my personal history, which is why I chose the name 'Retribution'. I spent a decade working offshore in the oil and gas industry, and building this distillery was my ‘payback’; a way to create something positive, grounded, and environmentally responsible.  All ingredients used in my whisky come from Somerset and its surrounding counties, with the exception of yeast, which is produced a little further afield, but it is a historic British strain (I am, however, working on a design for a yeast propagator). I constantly search for ways to reduce energy use, and my vodka means that all potential alcohol is used (more on this in a later blog). Every improvement I make — in sourcing, energy use, waste reduction and smoke — feels like a small part of that payback.

However, as a massive whisky fan, I have always loved smoky drams. I appreciate the fascinating regional differences between Islay, Highland, and Orkney peat, and I wanted to explore what our local landscape could offer. I managed to secure access to one of the last working and licensed peat bogs in England, giving me the unique opportunity to explore and share a new typicity of peat with the whisky community.

But there was a clear conflict: extracting peat from the Somerset Levels, which acts as a vital environmental carbon sink, clashed directly with my ethos. Even though the quantity of peat a one-man-band like me requires is tiny, I knew this finite resource could not be a forever solution. That is exactly why I built my own smoking shed here on the farm; to ensure I had total control over the process, treating every single lump of peat with respect and using it as carefully as possible. Crucially, building that bespoke smoker also gave me the ultimate tool to experiment with sustainable alternatives. I needed a local, renewable source of smoke that could deliver the phenolic flavours I enjoy without the environmental effect.

I am absolutely delighted to announce that, as of Spring 2026, those experiments are complete. The answer was growing right here in our county: locally felled applewood. Somerset is famous for its orchards, which grow apples for the cider industry, and it is an ecologically rich environment teeming with wildlife. Using applewood from local orchard management and end-of-life trees was a sustainable option, but most importantly, my nose and my palate have been delighted with the trials. It is not peat, and I don’t want it to pretend to be. It has its own smoke: cleaner, fruitier, and beautifully suited to the spirit I want to make. To be honest, I think I might even prefer it. I don’t see this as a novelty or a passing experiment; this is the final learning after years of refinement, and it will define the future of Retribution.

So, what happens to the peat? I still have some Somerset peat remaining, which will be used very carefully in distillation and gradually phased out. For those of you eager to taste what we achieved during our peated era, rest assured that the precious casks of Somerset Peated single malt we've laid down are maturing well, and our first releases will begin next year. I truly believe our Somerset peat has its own distinct character that is becoming clearer and more magnificent as it rests in the wood, even if my strategy will make whisky releases involving its use scarcer.

Applewood smoke is the final piece of the puzzle for the whisky I want to make, as an eager whisky lover with a desire to contribute positively to the environment. But focusing all of my time and energy entirely on this perfect spirit means making room for it. In my next posts, I will explain why I have made the tough decision to stop producing our gin and rum, and why our vodka gets to stay.

I will be documenting my Applewood journey on social media and newsletters (sign up to our mailing list below) over the next few months. If you are in the press or trade and want to learn more about the process, contact me at rich@retributiondistilling.co.uk.