Smoky flavours

Malted barley - a vital ingredient in Scotch Whiskies - must be dried to halt the malting process. In the early days of whisky making this was done with whatever fuel was convenient, and peat was ideal for many. The Scottish Highlands are fairly short on trees to burn for fuel, but ideal for the damp conditions that gradually turn plants and moss into peat.

Today malt is usually dried using electric heaters, but many maltings still use peat for the intense flavours it adds to the whisky. Perhaps the ultimate acquired taste in whisky, it's well worth getting used to!