Which type of whiskey typically has a smoky flavor due to the malting process?

Scotch whiskey is known for its smoky flavor, which primarily arises during the malting process of the barley used in its production. The distinctive smoke results from drying the malted barley over a peat fire, a practice that infuses the grain with phenolic compounds that contribute to the characteristic smoky aroma and taste of certain Scotch whiskies.

This malting method is often associated with specific regions in Scotland, particularly Islay, where the use of peat is prevalent, leading to the signature robust and earthy flavors. In contrast, bourbon, Irish whiskey, and Tennessee whiskey generally do not undergo this smoky malting process; rather, they utilize different grains and production methods, leading to a variety of flavor profiles that do not typically include smokiness.