What term is used to describe the distinct smoky flavor found in Scotch Whisky?

The distinct smoky flavor found in Scotch Whisky is referred to as "Peat Reek." This flavor comes from the use of peat during the malting process of the barley. When peat is burned to dry the malt, it releases phenols and other compounds that impart a characteristic smoky aroma and taste to the whisky. This process is especially common in certain regions of Scotland, such as Islay, where the peat is abundant and the influence on the spirit is strongly felt.

Barrel Char refers to the caramelization of wood sugars that occurs during the charring of barrels and contributes to the flavor profile of many whiskies but does not specifically provide the smoky element associated with peated Scotch. Pine Flavor is not a typical characteristic of Scotch whisky and does not relate to the smoky notes that are derived from peat. Cask Strength indicates the whisky's bottling strength, meaning it hasn't been diluted with water, and while it could enhance the flavor intensity, it does not specifically denote the smoky flavor characteristic of peat.