From distant wood fires to full on in your face peat smoke, this flavour profile is one of the most pronounced in whisky. Predominantly created by drying the barley over peat fires for a stipulated amount of time, distillers can customise how much peat influence there is in their whiskies.
Creosote, tcp, iodine, carbolic, hospitals, lint, tar, diesel oil, seaweed
Lapsang souchong, incense, peat-reek, bonfires, burnt sticks
Sea-shells, dried shellfish, smoked oysters, smoked salmon, anchovies
Moss water, birchy, bog myrtle, earthy, turf, hemp ropes, fishing nets