Beyond the Bonfire: Finding Your Perfect Peated Whisky Outside of Islay

If you’ve spent any time exploring the world of whisky, you’ve likely encountered the term “peat.” Often, it conjures images of Scotland’s Isle of Islay, a place legendary for its intensely smoky, medicinal single malts like Laphroaig, Lagavulin, and Ardbeg. For many, Islay is peated whisky. But limiting yourself to just one island, however brilliant, means missing out on a fascinating global movement. Smoke, it turns out, travels well. Distillers from Japan to India, Scandinavia to the United States are harnessing the unique character of peat, often with fascinating local twists.

This isn’t just about replicating Islay; it’s about interpretation. We’re seeing distillers use different peat sources, varying techniques, and unique climates to create a diverse spectrum of smoky whiskies that challenge preconceptions. So, let’s venture beyond Islay’s shores and explore the wider world of peat, understanding what it is, how it’s measured, and where to find exciting examples from producers pushing the boundaries of smoke.

Key Takeaways

• Peat is partially decayed vegetation from bogs, burned during the malt drying process to impart smoky flavors (phenols) to barley used for whisky.

• The character of peat smoke varies based on its source (coastal vs. inland) and how it’s burned.

• PPM (Phenol Parts Per Million) measures potential smokiness in the malted barley, not the final whisky. Distillation and maturation significantly affect the final smoke intensity.

• Peated whisky isn’t exclusive to Islay, Scotland. Excellent examples come from other Scottish regions (Islands, Highlands, Campbeltown, Speyside), Japan, India, Nordic countries, the USA, and more.

• Food pairings range from oysters and seafood for lighter peat to grilled meats, strong cheeses, and dark chocolate for heavily peated whiskies.

• Peat harvesting raises environmental concerns due to carbon release and habitat impact. The industry is exploring sustainable practices and alternatives.

What Exactly Is Peat, and Why the Smoke?

Before we dive into the whiskies, let’s get grounded in the source material. Peat isn’t just dirt. It’s an accumulation of partially decayed vegetation like mosses, grasses, shrubs, and even tree roots. This material builds up over thousands of years in waterlogged, low-oxygen conditions called peat bogs or mires. You can think of it as an early stage of coal formation. Because decomposition is so slow, peat retains a huge amount of organic material and moisture.

So, how does this boggy stuff make whisky smoky? Historically, peat was the most readily available fuel source in many parts of Scotland, especially the remote Highlands and Islands where trees were often scarce. To make whisky, you first need to malt barley. This process essentially tricks the grain into thinking it’s springtime so it starts converting its starches into fermentable sugars. Malting involves steeping the barley in water and then spreading it out on a malting floor to germinate. It’s crucial to stop germination at just the right moment by drying the barley with heat.

This is where the peat-fired kiln comes in. When peat smolders, it releases aromatic smoke packed with chemical compounds called phenols. These compounds, including guaiacol (smoky, woody), syringol (spicy, char), and cresol (medicinal, tarry), infuse the damp barley grains during drying. The specific phenolic profile, and thus the flavor of the smoke, depends heavily on the composition of the peat itself (what plants died to make it) and how it’s burned. Coastal peat from Islay, rich in sphagnum moss and influenced by seaweed and salty air, tends to yield characteristic medicinal, iodine, and maritime notes found in Laphroaig or Lagavulin. Inland peat, perhaps from the Scottish Highlands or elsewhere, might be more heather-dominant. This can lead to a woodier, earthier, more fragrant smoke, like you might find in an Ardmore.

It’s this phenolic footprint, locked into the malted barley, that carries through fermentation and distillation to ultimately define the smoky character of the final whisky. Even trace amounts can have a significant impact on the aroma and flavor.

Decoding PPM: Putting a Number on Smoke

You’ll often see peated whiskies described with a “PPM” number, which stands for Phenol Parts Per Million. This sounds straightforward, like a definitive measure of smokiness, but the reality is a bit more nuanced.

What PPM Actually Measures: PPM quantifies the level of phenols present in the malted barley after it’s been dried over the peat fire, but before it’s mashed, fermented, and distilled. It serves as an indicator of potential smokiness, not a direct measurement of the phenols in the finished whisky sitting in your glass.

The Journey from Malt to Glass: A significant portion of the initial phenols measured in the malt can be lost during the subsequent stages of whisky production:

• Mashing & Fermentation: Some phenols are washed away or transformed during these processes.

• Distillation: This stage is a major factor. The shape of the stills, the speed of distillation, and importantly, the “cut points” (when the distiller separates the desirable heart of the spirit run from the unwanted foreshots and feints) heavily influence how many phenols make it into the final new make spirit. Longer, slower distillations with higher cut points might reduce the heavier phenolic compounds, resulting in a cleaner, less intensely smoky spirit even from heavily peated malt. Conversely, faster runs with lower cuts can retain more of those smoky elements.

• Maturation: Cask type and age also play a role. Active oak casks, especially first-fill bourbon barrels, can absorb some phenols over time, mellowing the smoke. Older whiskies often exhibit a more integrated, less aggressive smokiness compared to their younger counterparts, even if they started with the same PPM malt. Sherry casks can add layers of fruit and spice that interact with the smoke in complex ways.

Typical PPM Ranges (General Guide):

• Lightly Peated (Under 15 PPM): Expect subtle woodsmoke and gentle earthiness. Examples might include Bowmore 12 Year Old, Talisker 10 Year Old (though it often tastes smokier than its PPM suggests!), Hakushu Distiller’s Reserve, or some expressions from Ardmore.

• Medium Peated (15-30 PPM): Here you’ll find more noticeable smoke, often balanced with malt sweetness or coastal notes. Highland Park 12 Year Old, Caol Ila 12 Year Old, Springbank 10 Year Old (which has variable peat levels), and Amrut Fusion often fall into this category.

• Heavily Peated (30-50+ PPM): This level delivers intense smoke, often described as medicinal, tarry, or bonfire-like. This is classic Islay territory with whiskies like Laphroaig 10 Year Old, Lagavulin 16 Year Old, and Ardbeg 10 Year Old. Some distilleries push this even higher. For instance, Bruichladdich’s Octomore range regularly boasts PPM levels well over 100, sometimes exceeding 200 PPM in the malt.

The Takeaway on PPM: Use PPM as a starting point, a helpful signpost, but don’t treat it as the definitive word on the final taste experience. A 40 PPM whisky from one distillery might taste quite different, potentially smokier or maybe less so, than a 40 PPM whisky from another producer because of all the production variables involved. Your palate is always the ultimate judge.

Beyond Islay: A Global Peat Tour

While Islay remains the heartland, the tendrils of peat smoke reach far and wide. Let’s explore some key regions and producers making waves with their own smoky interpretations.

Scotland (But Not Islay)

Even within Scotland, peat isn’t exclusive to Islay.

• Islands (Non-Islay): Talisker, from the Isle of Skye, is famous for its peppery, maritime peat smoke (around 18-22 PPM malt). Highland Park in Orkney uses local Orcadian peat, known for its heather character. This results in a fragrant, heathery smoke balanced with sherry cask influence (around 20 PPM, but only a portion of their malt is peated). Arran produces some peated expressions under the “Machrie Moor” label. Ledaig, from the Tobermory distillery on Mull, offers robustly peated drams that are often quite oily and coastal.

• Highlands: Ardmore is a key player, consistently using Highland peat for a distinctively earthy, woody smoke (around 12-14 PPM). Other Highland distilleries like Clynelish have traditionally used a touch of peat (though less common now), which contributes to its signature waxy character. Ben Nevis and Oban can also show subtle smoky hints. Tomintoul produces a peated expression called “Old Ballantruan.”

• Campbeltown: Once a whisky capital, this small region boasts Springbank, which produces three distinct styles: lightly peated Springbank, heavily peated Longrow (around 50-55 PPM), and unpeated Hazelburn. Nearby Glen Scotia also offers some excellent peated bottlings.

• Speyside: Traditionally known for unpeated, fruity styles, some Speyside distilleries offer peated expressions. BenRiach has made peat a significant part of its modern identity with various peated bottlings (like the Curiositas, historically around 55 PPM). Benromach uses a gentle peat influence (around 12 PPM) for a subtle smoky complexity in its core range.

Japan: Precision and Smoke

Japanese whisky, heavily inspired by Scottish methods thanks to pioneers like Masataka Taketsuru (who trained in Scotland), has embraced peat with typical Japanese precision and artistry. While Japan is renowned for the delicate, clean profiles found in spirits like Haku Vodka or the nuanced botanical complexity of Roku Gin, its whisky tradition includes the bold character of peat smoke. This peat is often sourced directly from Scotland, but some distilleries experiment with local peat too.

• Nikka (Yoichi): Located on the northern island of Hokkaido, Yoichi’s coastal setting and use of direct coal-fired stills contribute to a powerful, often oily and robustly peated style. It’s reminiscent of some Scottish malts but possesses a unique Japanese finesse. Their peat levels can vary but often sit in the medium-to-heavy range.

• Suntory (Hakushu): Nestled in the forests of the Japanese Alps, Hakushu often produces lighter, greener, more herbal peat notes compared to Yoichi. Think fresh pine, subtle smoke, and mountain air. Their core expressions often use a mix of peated and unpeated malt, achieving complexity through blending. The Hakushu 12 Year Old is a classic example of this elegant smokiness.

• Suntory (Hibiki): While primarily known for its harmonious blend of unpeated malt and grain whiskies, Suntory’s master blenders sometimes incorporate carefully selected peated malt whisky (often from Hakushu or Yamazaki) into blends like Hibiki Japanese Harmony. The whisky isn’t overtly smoky, but the peat adds a subtle depth and complexity. This highlights the art of Japanese blending, where every element serves the whole balanced profile.

• Other Players: Smaller distilleries like Chichibu are also known for experimenting with peat, sometimes using local Japanese peat or even peat from different countries. These experiments create highly sought-after, often unique bottlings. Akkeshi, another Hokkaido distillery, explicitly aims for an Islay-like profile using local peat.

Japanese peated whiskies often showcase incredible balance, integrating the smoke seamlessly rather than letting it dominate entirely.

India: Peat Meets the Tropics

India has become a powerhouse in the world whisky scene, and peat plays a significant role for some key producers. The unique tropical climate leads to much faster maturation. The “angel’s share,” or evaporation loss, can be 10-12% per year compared to Scotland’s 2%. This rapid aging creates whiskies with depth and complexity at younger ages. Most Indian distilleries source their peated malt from Scotland.

• Amrut: Based in Bangalore, Amrut burst onto the global scene partly thanks to its peated expressions. Amrut Fusion famously combines unpeated Indian barley with peated Scottish barley (around 23-25 PPM). This creates a rich, complex whisky with notes of fruit, spice, and distinct but balanced smoke. They also produce heavily peated versions like the Amrut Peated Cask Strength, which offers a much bolder, smokier experience.

• Paul John: Hailing from Goa, Paul John also uses imported Scottish peat. Their ‘Edited’ expression typically uses malt peated to around 20-25 PPM, while ‘Bold’ uses malt around 30-35 PPM. Paul John Bold delivers a significant peat punch, often described as ashy and earthy, layered with tropical fruit notes derived from the Goan maturation. ‘Edited’ offers a more balanced profile where the peat integrates with honey and cocoa notes.

The interaction of Scottish peat with Indian barley and rapid tropical aging creates a unique profile. These whiskies are often rich, sometimes spicy, with the smoke taking on a different character than its Scottish counterparts.

Nordic Nations: Fire, Ice, and Local Flavor

Scandinavia and its Nordic neighbors have a burgeoning whisky scene, and many distilleries are embracing peat, often using local sources or innovative smoking techniques.

• Sweden (Mackmyra): A pioneer in Swedish whisky, Mackmyra produces “Svensk Rök” (Swedish Smoke). This whisky is flavoured with juniper twigs alongside peat during the malt drying process, giving it a unique resinous, forest-like smokiness. Their standard peat level is moderate.

• Denmark (Stauning): Known for its distinctive floor malting and direct-fired pot stills, Stauning produces “Stauning Smoke.” They use local Danish peat and heather, resulting in a complex, rich, and uniquely Danish smoky character. The distillery is very transparent about its process.

• Finland (Kyrö & Teerenpeli): Kyrö Distillery Company, famous for its rye whisky, has experimented with smoking rye malt using alder wood, creating a different kind of smoke profile. Teerenpeli distillery produces “Savu,” a lightly peated single malt using Scottish peat.

• Iceland (Floki / Eimverk): Eimverk Distillery produces Floki Icelandic Young Malt, including a fascinating “Sheep Dung Smoked Reserve.” While not peat in the traditional sense, this uses the age-old Icelandic method of drying malt over fires fueled by dried sheep dung. It imparts a very unique, earthy, grassy smokiness. It’s definitely unconventional but highlights the innovative spirit.

Nordic whiskies often reflect their environment, incorporating local botanicals or smoking materials alongside or instead of traditional peat.

USA: American Smoke Signals

While bourbon dominates the American whiskey landscape with its reliance on new charred oak and corn-heavy mash bills (like the classic profile of Jim Beam or the smooth, approachable character of wheated bourbons such as Maker’s Mark), a growing craft movement is experimenting with peat and smoke.

• Westland Distillery (Seattle): A leader in American Single Malt, Westland has actively explored peat. They initially used Scottish peat but have championed the use of local peat harvested from Washington State. This local peat offers a different phenolic profile which is less medicinal and perhaps more like a campfire and earth. Their commitment to local ingredients extends to barley varieties too.

• Corsair Distillery (Tennessee/Kentucky): Known for innovation, Corsair produces “Triple Smoke.” This whisky uses malt smoked with three different fuels: cherry wood, beechwood, and peat. This creates a complex, layered smokiness quite distinct from traditional Scottish peat.

• Balcones (Texas): While primarily known for bold corn and rye whiskies, Balcones has released smoky expressions like “Brimstone.” This uses smoked Texas Scrub Oak, not peat, imparting a unique BBQ-like smokiness.

• Other Craft Distillers: Numerous smaller distilleries across the US are experimenting with peated malt or other smoking techniques. They contribute to the diversity of American whiskey beyond bourbon and rye.

American peated whiskies are still a niche but growing category. They are often characterized by experimentation and a desire to forge a distinct American identity in smoked single malt. It’s a fascinating space to watch. It’s also worth noting that smoke isn’t exclusive to whisky. The spirits world embraces smoky notes elsewhere, such as in many Mezcals from Oaxaca. Mezcal offers an earthy, vegetal smoke profile that’s quite different from the often bright, agave-forward character of a highland tequila like Hornitos Reposado. This broad appeal shows smoke’s versatility as a flavor element.

Rest of the World: Emerging Peat Frontiers

Peat’s influence isn’t limited to the regions above.

• Tasmania (Australia): Distilleries like Lark and Sullivans Cove have used peat (often imported) to create highly acclaimed single malts, contributing to Tasmania’s reputation for quality whisky. The maritime climate influences maturation.

• Taiwan: Kavalan, known for its intensely fruity, tropical-aged whiskies, has also released peated expressions. These are often matured in interesting casks, adding another dimension to their range.

• England: The resurgence of English whisky has seen distilleries like The Lakes Distillery and Cotswolds producing peated single malts. They often focus on quality ingredients and cask influence alongside the smoke.

• France: Several French distilleries are producing peated whisky, sometimes using French peat sources, adding a Gallic twist to the category.

The global whisky map is constantly evolving, and peat is increasingly part of the conversation far beyond its traditional Scottish homeland.

Pairing Food with Peated Whisky: Beyond Oysters

The classic pairing for peated whisky, especially Islay malts, is oysters. The briny, mineral quality of the oysters beautifully complements the maritime, smoky notes. But the versatility of peated whisky extends much further. The key is matching the intensity and character of the smoke to the food.

Lightly Peated Whiskies: Consider drams like Hakushu Distiller’s Reserve, Bowmore 12, or Talisker 10. Their gentler smoke pairs well with lighter fare, acting as an accent rather than overwhelming the dish. Try them with grilled fish like mackerel or sea bass, sushi (especially richer fish), scallops, creamy goat cheese, fresh mozzarella, mild cheddar, lightly smoked meats, chicken salads, or green vegetables like asparagus.

Medium Peated Whiskies: Whiskies such as Highland Park 12, Caol Ila 12, Amrut Fusion, Ledaig 10, or Longrow Peated have more pronounced smoke but often good balance. These can stand up to richer flavors. Good matches include smoked salmon or duck breast, kippers, grilled sausages (pork or game), BBQ chicken or ribs (with a less sweet sauce), grilled pork chops, aged cheddar, Comté, Gruyère, haggis (a classic!), pâté, and mushroom dishes.

Heavily Peated Whiskies: Intense, phenolic powerhouses like Laphroaig 10 or Quarter Cask, Ardbeg 10 or Uigeadail, Lagavulin 16, Paul John Bold, or Octomore require equally bold food pairings. The smoke can cut through richness or complement strong flavors. Pair these with rich meats like grilled lamb chops, steak (ribeye or sirloin), smoked brisket, or game meats like venison. Strong blue cheese (Roquefort, Stilton, Gorgonzola) is a fantastic match because the saltiness and funk stand up beautifully to the peat; smoked gouda also works well. For dessert, try dark chocolate (70% cacao or higher), chocolate lava cake, or crème brûlée where the caramelized sugar echoes smoky notes. Rich stews and strongly flavored charcuterie can also be excellent companions.

General Tips:

• Consider the Cask: A sherry cask-matured peated whisky might pair better with richer desserts or fruitcake than one matured solely in bourbon casks.

• Don’t Forget Water: Adding a drop or two of water to your whisky can open up the aromas and slightly tame the peat, potentially making it more food-friendly.

• Experiment: These are just suggestions! The best pairing is the one you enjoy the most. Don’t be afraid to try unexpected combinations.

The Burning Question: Peat Sustainability

While we celebrate the flavor peat imparts, we also need to acknowledge the environmental context. Peatlands are vital ecosystems. They act as massive carbon sinks, storing more carbon than all the world’s forests combined. They are also unique habitats for specialized flora and fauna.

Harvesting peat releases stored carbon dioxide into the atmosphere, contributing to greenhouse gas emissions. Drainage of peatlands for harvesting or agriculture also degrades the habitat and releases carbon. Given the slow rate at which peat forms (roughly 1mm per year), it’s effectively a non-renewable resource on human timescales.

This presents a challenge for the whisky industry, where peat has been integral to the identity of many iconic brands for centuries. What’s being done?

• Responsible Sourcing: Many distilleries are increasingly focused on sourcing peat from suppliers who practice more sustainable harvesting methods, including efforts towards bog restoration after harvesting. Companies like Diageo (owner of Lagavulin, Caol Ila, Talisker) and Edrington (Highland Park, The Macallan) have invested in peatland conservation and restoration projects.

• Efficiency: Using peat smoke more efficiently during the kilning process can reduce the total amount needed.

• Exploring Alternatives: Some distilleries are experimenting with alternative smoking materials. Examples include Westland’s local peat focus, Mackmyra’s juniper, Corsair’s wood smokes, or Balcones’s scrub oak. While these create different flavor profiles, they represent an innovative approach to achieving smokiness without traditional peat. Bruichladdich has also explored alternative barley strains that require less intensive agriculture.

• Transparency: Increased consumer awareness is prompting more distilleries to be transparent about their peat sourcing and sustainability efforts.

The conversation around peat sustainability is ongoing and complex. It involves balancing tradition, flavor, and environmental responsibility. While peat use in whisky accounts for a relatively small fraction of total global peat extraction (much larger amounts are used for horticulture and fuel), the industry’s high profile gives it a platform to lead by example in responsible resource management.

Finding Your Place on the Peat Spectrum

The world of peated whisky is far broader and more diverse than it might first appear. It’s not just about how much smoke, but the type of smoke, and how it interacts with the spirit, the cask, and the climate.

If you’re peat-curious but hesitant, start with lighter expressions. Try a Highland Park 12 for its heathery balance, a Hakushu Distiller’s Reserve for its green freshness, or perhaps a Bowmore 12 for gentle coastal smoke.

If you enjoy a moderate smokiness, explore Talisker 10’s peppery kick, Caol Ila 12’s clean maritime peat, Amrut Fusion’s Indian spice blend, or maybe a non-Islay Scot like Ledaig 10.

And if you’re ready to embrace the intensity? The classic Islays like Laphroaig, Lagavulin, and Ardbeg await. You can also seek out a heavily peated Paul John Bold from India, a robust Yoichi from Japan, or perhaps push the limits with an experimental Octomore.

The beauty lies in the exploration. There’s no right or wrong way to appreciate peat; it’s about finding the styles and expressions that resonate with your palate. The fact that you can now find compelling, well-crafted peated whiskies from nearly every corner of the whisky-making world is a testament to the enduring allure of smoke and the ingenuity of distillers globally. So, raise a glass to peat, in all its fascinating, globe-trotting diversity. Slàinte!

Common Questions & Expert Answers

Q1: How do I start exploring peated whisky if I find Islay malts too intense?Answer: Start with lightly peated expressions from regions outside Islay, such as Highland Park 12 or Hakushu Distiller’s Reserve. These whiskies offer a gentler, often more floral or grassy smokiness that’s less overwhelming. You might also enjoy Benromach or Ardmore, which showcase how subtle peat can integrate with malt sweetness—great stepping stones before braving more robust Islay classics.

Q2: What does PPM really tell me about the smoke level in a whisky?Answer: PPM (Parts Per Million) measures the phenol content in the malted barley before fermentation and distillation—not in the finished whisky. While it indicates potential smokiness, the final taste can vary significantly depending on distillation choices and cask maturation. For example, two whiskies both made from 30 PPM malt (say, Yoichi and Caol Ila) might taste vastly different in terms of smoky intensity and character.

Q3: Are there unique flavors in peated whiskies from different countries?Answer: Absolutely! Each region brings its own twist to peat. Japanese peated malts like Hibiki or Hakushu often offer an integrated, herbal smoke, while Indian peated whiskies such as Amrut Fusion or Paul John Bold deliver exotic spice and tropical fruit alongside their peat. American producers like Westland create campfire and earthy profiles, while Nordic distilleries might add forest or even juniper notes. Smoky whisky flavors are truly global and diverse.

Q4: Is there a “best” food to pair with peated whisky, or does it depend on the whisky?Answer: There’s no one-size-fits-all answer—pairings really hinge on the style and intensity of the dram. Lighter peated whiskies pair beautifully with seafood and fresh cheeses, while medium and heavily peated whiskies can stand up to strong meats, smoked dishes, and intense cheeses like blue or aged cheddar. Don’t hesitate to try a bold Lagavulin with dark chocolate or experiment with your own combinations to find what excites your palate.

Q5: If I like American whiskey, are there any peated options worth trying?Answer: Yes! While brands like Jim Beam and Maker’s Mark focus on bourbon, a growing number of American craft distillers offer peated single malts—Westland is a top pick for earthy smokiness, and Corsair’s Triple Smoke is famously creative (using peat, cherrywood, and beechwood smoke). These whiskies blend new world innovation with smoky tradition, offering something quite distinct from both Scotch and classic American bourbon.

Q6: What’s the difference between coastal peat and inland peat flavors?Answer: Coastal peat, like that found in Islay malts, often imparts maritime, seaweed, and iodine notes—think Laphroaig or Ardbeg. Inland peat, which you’ll find in Highland Park or Ardmore, tends to be more about heather, earth, and woodsmoke. The vegetation that forms the peat—and the local climate—shapes the whisky’s smoke character as much as the PPM number on the bottle.

Q7: How can I enjoy peated whisky if I’m on a budget?Answer: You don’t have to break the bank to find great peated drams. Look for widely available options like Bowmore 12, Benromach 10, or even supermarket “Islay Style” blends. For a global spin, check out Amrut Fusion or the more accessible expressions of Paul John. In Japan, Hakushu Distiller’s Reserve offers value for quality and subtle peat. Bottles from newer regions, like Swedish Mackmyra, can sometimes present bargains as well.

Q8: Are there non-whisky spirits with a smoky character similar to peated whisky?Answer: Yes! Mezcal—a Mexican spirit distinguished from tequila by its smoky, earthy, roasted agave flavors—offers a unique form of smoke, quite unlike typical peated whisky but deeply satisfying. In the whisky world, some American ryes or malts use smoking methods with woods other than peat for different smoke atmospheres. Even Roku Gin hints at smokiness if you enjoy cocktails with peated whisky rinses or smoky garnishes.

Q9: What steps is the industry taking to make peated whisky more sustainable?Answer: The whisky industry is recognizing the fragile nature of peatlands and has started pushing for responsible harvesting, bog restoration, and greater transparency. Some distilleries are experimenting with local or alternative fuel sources, as seen with Mackmyra using juniper wood or Westland using Washington peat. Others, like the makers of Hibiki, focus on blending and occasionally incorporating peated malt in ways that minimize resource pressure while maximizing flavor.

Q10: I’m sensitive to smoke—are there peated whiskies that still might work for me?Answer: Definitely. Some whiskies, even with a bit of peat, are designed to integrate smoke as just one layer in a broader flavor profile. Japanese drams like Hibiki Japanese Harmony or Hakushu (particularly lighter expressions) are known for elegance and subtlety. Similarly, a gentle Highland Park 12 or Benromach 10 can offer a touch of smoke alongside fruit and malt, providing complexity without overwhelming your senses.