The smell of peat is almost indescribable. It’s a fair mix of dead animal and rotting fruit cooking in kerosene. A punch in the face has more subtlety. It takes getting used to, much like whisky itself. Burning peat was the preferred drying method for malted barley. The taste (and smell) imparted to the finished spirit is the “smokiness” that many single-malt drinkers crave.
View the score for “Peat Reek.“