After tried a numbers of whisky from Scotch, Japan, Taiwan to American. I finally tasted Lagavulin 16 years and I immediately fall in love with it. Possibly a single factor smoky!
I am not sure if I was a smoker before that influenced my taste. I have stopped smoking for more than 4 years. But Lagavulin given me that kind of feel that I would like to have a relationship with it for years to come.
I have done some searches and found that they are a few whisky fall into smoky category. Namely Ardbeg, Laphroaig, Caol ila, Talisker and Highland Park. I will focus into smoky Whisky in months to come.
I also learnt that drying damp malt over a peat heated fire bring the smoke into the barley grain. From extremely smoke to smokeless peat heated drying method. It has embedded certain tabocca like favour into the whisky. Nice!