doesn't really cover how to write descriptors, it's kinda personal. When I taste whisky I don't really try to pick out individual elements; the whisky has been made to be integrated, balanced and provide a taste profile, so trying to identify the small individual bits is fun but not really the point for me.
It will do it when I first try a new whisky, but after that point it's for drinkin'
For me it's about memories of things when I drink whisky - what does the smell and taste and finish remind me of. What times, what places, what experiences and people...and yes, what foods.
wood (oak): drying on your tongue. Tanic, in extremes makes you want to pucker your cheeks. Leaves bitterness on the finish if there is too much or it's not well enough balanced out.
Smoke: is, er smokey. Ashtry, spent BBQ's, bonfires. Definate Smoke, burning dry wood.
Peat: not really "smokey". If anything, like a light (and very good) cigar. If well done it should be sweetish and slightly medicinal. Tarry ropes, creosote and diesel notes - think being in a working dock on a wet day. Any smoke should hover on your tongue and not blast you mouth with soot.