Peaty

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

Medicinal
Creosote, tcp, iodine, carbolic, hospitals, lint, tar, diesel oil, seaweed

Smokey
Lapsang souchong, incense, peat-reek, bonfires, burnt sticks

Kippery
Sea-shells, dried shellfish, smoked oysters, smoked salmon, anchovies

Mossy
Moss water, birchy, bog myrtle, earthy, turf, hemp ropes, fishing nets