Re: Smokey/peaty question
As some of my colleagues have stated (or hinted at), there exists a wide range of aromas and flavours attributable to any malting process that incorporates peat (or other combustible substances) in order to achieve a peatiness and/or a smokiness in the whisky.
Are peatiness and smokiness one and the same thing? It all depends on the specific whisky in question. But generally, most here would assert that these two qualities are usually not identical.
The quality of the peat (that is, where it comes from and how deeply in the ground it has been dug, not to mention the use of other substances such as coal/coke) utilized, the duration of the infusion of the barley during the malting process, the specific characteristics of the malting operation (different buildings, for example) and the way in which the distillate tends to interact with those phenols (as well as the extent of maturation in cask) can all affect the final aroma-flavour spectrum of the whisky.
You're sure to discover an amazing range of aromas and flavours in various whiskies, largelly due to the above-mentioned factors.