  Peat, a crucial component in whisky production, imparts distinctive and
irreplaceable flavours to the final product. However, the extraction of peat
disrupts ancient ecosystems and releases significant amounts of carbon,
contributing to climate change. This paper aims to address this issue by
conducting a feasibility study on enhancing peat use efficiency in whisky
manufacturing through non-destructive analysis using hyperspectral imaging.
Results show that shot-wave infrared (SWIR) data is more effective for
analyzing peat samples and predicting total phenol levels, with accuracies up
to 99.81%.
