A wide range of phenolic compounds are found in whisky. Simple phenols such as phenol, isomeric cresols, xylenols, ethyl phenols, and guaiacols arise through the thermal degradation of benzoic acid derivatives from malt and from peat smoke.
Guaiacol is responsible for its smoky FLAVOUR. Syringol is responsible for smoky AROMA.
Photo Inside the kiln at Laphroaig