The world’s first collection of peat-smoked tomato sauces has just hit the market, marking a groundbreaking innovation in the culinary world that combines traditional Scottish smoking techniques with the beloved versatility of tomato-based condiments.
Cold-smoked from dawn till dusk in a traditional Glaswegian smokehouse, these sauces unearth an intense flavour that swiftly elevates a variety of dishes, making them taste richer, deeper and more complex, all in a natural way.
Peat smoking imparts some of the richest, smokiest aromas that nature provides. This unique process infuses the tomato sauces with a distinctive character that sets them apart from conventional alternatives.
The use of peat, a traditional fuel source in Scotland, adds a layer of authenticity and cultural significance to these innovative products.
The company utilises off-cuts from the Isle of Islay to create the ultimate cooking shortcut. By simply twisting off the lid and pouring this jar into any dish, one can add depth with minimal effort required.
Some might call it “Vine Dining”. The range includes Original, Garlic, Chilli and Truffle varieties. Founded by seasoned drinks entrepreneur Hannah Brown, the inspiration stemmed from her extensive experience in the whisky industry.
Hannah couldn’t fathom why only whisky companies were utilising peat, given its unique taste profile.She decided to leave her job and launch a peat-smoked Bloody Mary mixer.
Despite winning three Great Taste awards for the mixer and being hailed as “the UK’s best Bloody Mary mixer” by the media, as well as gaining respect from the bartending community and exporting to the USA and UAE, sales remained modest due to its niche market position.
Despite winning three Great Taste awards for the mixer and being hailed as “the UK’s best Bloody Mary mixer” by the media, as well as gaining respect from the bartending community and exporting to the USA and UAE, sales remained modest due to its niche market position.
However, Hannah noticed that more people were cooking with the juice rather than drinking it. This insight led her to pivot the entire business, using the DNA of the award-winning juice as the foundation for a range of tomato sauces.
In just ten months, a range of four sauces has been developed under the new brand name PEAT’D.
Hannah Brown, said: “We are so delighted we made the switch! We all have a strong emotional tie to Tongue In Peat, and we would never come up with PEAT’D had it never existed.
“However, after years of trying to convince bars to make space for a smoky Bloody Mary on their menus, this move into food feels a much more viable, healthier and exciting.
“The initial reaction to the taste and design of PEAT’D has exceeded even our wildest expectations.”
These versatile sauces enhance a variety of dishes beyond pasta, as demonstrated by recipes from chefs and influencers featuring them in Ratatouille Orzo, Gazpacho, Lasagne, Truffle Tomato soup and even a savoury Watermelon and Tomato sorbet.
Unlike traditional Italian tomato sauces, PEAT’D stands out as a challenger brand with its vibrant, contemporary packaging and Scottish peat smoke infusions.
Each 305g jar contains 0.0006g of peat, primarily sourced from distillers’ off-cuts. Committed to sustainability, the PEAT’D team has initiated an industry-wide cooperative, including small to medium-sized distilleries, to fund peatland regeneration.
A percentage of sales will support this effort, focusing on small crofters, with the initiative launching in early 2025.
For a full range of recipes which are published each week, e-shop, gift boxes and details behind how it’s made, please visit peatd.com.
