One description used to describe Scotch whisky is peaty. The peatiest drams are found on Scotland's Western Isles, which are usually lumped in with the Highlands.

Islay (pronounced eye-luh) is renowned for its heavily peated whiskies, which it has been producing since the 1700s.

Burning peat to dry the barley gives whiskies their signature smokiness, but it’s not for the faint-hearted. Some describe the taste as like iodine or Band-Aids.

Three distilleries on the island, Laphroaig, Lagavulin, and Ardbeg, are known for peaty malts. Other whiskies from the region also include Bunnahabhain, Bruichladdich, and Bowmore.