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Originally Posted by boss302

Either way, the most popular distilleries, usually the Highlands (Glenmorangie, Dalwhinnie, etc) and Speysides (Glenlivet, Glenfiddich, etc), use either very little, or no, peat smoke in their malted barley.

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It was my understanding that peat can enter the whisk(e)y two different ways; peat smoke wen drying the malted barley and to a much less extent from the water source. The water having flowed through the bogs.

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Originally Posted by ILLfarmboy

It was my understanding that peat can enter the whisk(e)y two different ways; peat smoke wen drying the malted barley and to a much less extent from the water source. The water having flowed through the bogs.

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That could be a possibility. I'll check my various Michael Jackson books and let you know if he mentions that latter possibility.

If the peat is entering the water, then you will likely have a very "green", "mossy", or "rotting vegetable" taste, as peat is decayed wood and plant matter. Aside from the Islay malts, I don't really see the master distillers favoring such a flavor in their product.

Still, it's an interesting thought.