Phenols are formed if the malt is dried around a peaty fire during the drying system. The upper the phenol information (measured in ppm - sections for each million), the more robust the smoky character of your whisky. For those who didn’t know, in 2007, September was named Bourbon Heritage https://finnbtfrd.wssblogs.com/39920439/new-step-by-step-map-for-bourbon-whisky-for-sale