Why is there Peat in my Unpeated Whisky?

Occasionally, people do get a vegetative, even slightly smoky, note in unpeated whisky. If you aren't used to it, it's easy to mistake.

So if it isn't peat, what is it?

Took me a bit to figure out for my palate, but eventually I came to recognize it as a barrel note.

Wood from the casks dissolves as the whisky ages. Wood is vegetation, peat is vegetation. It shouldn't be too surprising the characteristics might be similar. Also, the inside of casks are charred, and that charcoal layer can impart a smoke note.

I find older Scotch has more barrel influence. Also, if it is a second or third fill cask, it means the cask is older and is more likely to be breaking down faster.

Finally, port cask Scotches are known for becoming oaky. Port casks are used over and over and over in the port industry. So you take a cask that's been saturated for decades and throw some high proof spirit into it, and the wood will break down that much faster. I believe that's why port casks are only used for finishing. Producers have to be very careful that the oak doesn't take over.

I do find the wood notes in most whiskies mellow if you let it sit for 20 to 30 minutes before diving in. Auchentoshan Three Wood is a prime example, for me. If I drink it as soon as I've poured it, it tastes like there's a chunk of old fence post floating in the glass. Give it a little time and that turns into soft caramel and brown sugar.

Tasting different whiskies side-by-side is one way to help understand aromas and flavours