A few American distilleries produce smoked whiskeys; these are smoked with different fuels, such as peat, cherry wood and beechwood. This is followed by aging in charred oak, which results in whiskeys with flavor profiles of roasted nuts, maple syrup, nougat and fig. These smoked whiskeys are generally wither served over ice or mixed with water or tonic, while the best are often sipped after dinner in a small snifter.