The earthy flavor of Scotch whisky primarily stems from the peat smoke used in the drying process of the barley. Peat, partially decomposed plant matter, imparts a range of smoky, earthy, and medicinal notes to the whisky during distillation. The extent of peatiness is region-dependent, with whiskies from Islay being renowned for their intense smokiness, while whiskies from the Speyside region tend to exhibit a more subtle peatiness. Additionally, maturation in oak casks can contribute to the earthy characteristics, as the wood imparts flavors of leather, spice, and dried fruit.
