People who honestly love whisky cannot get over the smoky effect that it brings. I found it choking & unbearable but after taking time to know how to take it I learned to appreciate it. According to whisky.com Scotland is a place that is covered by peat bogs. This is the part of the soil that has been formed for over 1000 years when flora and fauna decays. Peat is used as a source of energy in this place and it is similar to coal but it is simply compact soil. The people also use the peat to heat the pot stills. The level of smokiness of a whisky is determined by the time the barley grain is exposed to the pungent peat smoke during drying. Depending on the time it is exposed to the smoke, you get smokeless to smoky whisky. Another peculiar thing is that malt grains give some smoky effect to the final drink even without a peat fire.