Quote Originally Posted by boss302 View Post
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.
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.