A short guide to smoky whiskies

Smoke is the first thing most people notice in an Islay malt — but where does it come from? Distilleries on the southern coast of Islay dry their malted barley over peat fires, and the smoke phenols carry through every step of distillation into the bottle.

If you're new to the style, start with something approachable: a 10–12 year old expression with the smoke balanced against citrus or sherry sweetness. Save the cask-strength bruisers for after you have a baseline.