Water which has collected over or passed through deposits of decaying vegetable matter such as the peat deposits which exist very abundantly in all parts of the world becomes saturated with organic matter and usually has a brownish tint. Such waters are called peaty. In many localities they are regarded as of special value, but it cannot be claimed on any scientific grounds that they are in any way superior or equal to the pure waters described above. Peaty waters are highly valued for some technical purposes and are supposed to add a certain flavor to certain products made therewith, as for example, whisky, especially Scotch whisky. There is no real ground, however, for the belief that the peaty flavor as such is of any very great value in such cases. Peaty water is usually remarkably free of mineral constituents, and for this reason it probably extracts a larger quantity of the mineral constituents of barley or other grains with which it is brought into contact. To this extent it is perhaps better suited than the ordinary spring or well water for use in the preliminary brewing and fermentation precedent to distillation.