[CRussel]

Originally Posted by astra

Please Have a look at peat and smokiness question. Enlighten young (to whisky world)

Sorry, lost in the chatter, missed it. Yes, they're related, but I think of them somewhat differently. (I may be all wet, and totally off base. This is a personal answer, not an official one.)

I use peatiness to refer to that under note of what I think of as "bog" in the flavour. This varies from noticable (in, say, Oban), to dominant (in, for example, Lagavulin). When it's heavy, as it is in Lagavulin or Lamphroaig, it has an almost oilyness, and can be a bit much for some people. But with a touch of water, I find Lagavulin to be a perfect way to end an evening, sitting around the fire with friends, just gently sipping.

I use smokiness to refer to the "top" of that same characteristic. It's the nose, but also that front of the mouth taste.

Not sure that all makes sense, but hope it helps?