That a whisky is not smokey does not necessarily mean it will be floral or light, but yes, it is possible. The smokey flavors and aromas that a whisky possesses comes from using a fire (often with some amount of peat in the fuel, plentiful in Scotland) to dry the barley that has been malted. If you were to air-dry the barley, you would remove the smokiness (see: Auchentoshan). To a lesser extent, the barrel in which the whisky is aged may also have an effect. That said, as a rule of thumb, the longer the spirit is in the wood the more it will take on the wood's characteristics and not many middle-aged to older whiskys can be described as light and floral.
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