There is a special kind of peat (with a crisp carbonaceous soil on the surface) on Alai Island in Scotland, which is the source of peat smell-as long as malt is dried with this kind of peat, the peat smell will be dyed on grains and eventually appear in wine.
Therefore, peat is not the typical aroma of whiskey, and only whiskey with peat smoked malt will have it. In Scotland, peat-flavored whisky also comes mainly from Alai Island, and not all Scotch whiskies have it.
This kind of whisky has different concentrations, most of which are similar to soot and tar, and some are bacon and jerky. For fans, the steady peat style is reminiscent of calmness and complexity, but it is often said that novices are not suitable.
Interestingly, when importing Scottish malt, Japanese whisky factories like Baizhou will also import some peat malt to add some "western flavor" to themselves.