 The Island's own web site is more specific.Distilleries in the south make whisky which is "medium-bodied ... saturated with peat-smoke, brine and iodine" because they use malt that is heavy with peat as well as peaty water.Whisky from the northern area is milder because it is made using spring water for a "lighter flavoured, mossy (rather than peaty), with some seaweed, some nuts..." characteristic.