Peated whisky is a type of whisky that is made using malted barley dried over a peat fire. The smoke from the burning peat infuses the barley with distinctive flavors, often described as earthy, smoky, or medicinal. This process is particularly common in Scotch whisky, especially from regions like Islay, known for its heavily peated expressions. The level of peatiness in whisky is measured in parts per million (PPM) of phenols, which are the compounds responsible for the smoky flavor. Different distilleries have varying practices, resulting in a wide range of peated whiskies, from lightly peated to intensely smoky. Popular brands include Laphroaig and Lagavulin.