Quote Originally Posted by PigHog View Post
Scotch whiskies and peat / smoke aren't synonymous—there are plenty of malts which don't have either. Speyside malts aren't really smokey; they tend to be lighter and fruitier, probably more like an Irish whiskey. I have a feeling lowland malts are similar, though I don't think I've had a whisky from that region as of yet.
Most Scotch distilleries still use peat to dry the malt but you are right in the amount of peaty taste varies drastically.
Generally you do find whiskies from the Highlands and Islands to be much smokier the lowland whiskys. Of course this isn't a rule and there are many exceptions.