@whiskyBoyWheatRidge The term “funk” has a well-defined meaning in relation to rum where it describes the characteristic aromas of dunder, and in particular the specific esters ethyl formate and propyl isobutyrate. However, in relation to scotch whisky “funk” is not defined and it’s a term you will seldom hear used by anyone who works in the industry, or a recognised authority or critic. It has gained popularity over the last 10 years due to its frequent use by Youtube influencers to mean something like “aromas and flavours that are complex, earthy and interesting but not necessarily pretty”. In particular the term “Springbank funk” refers (as @Slainte-Mhath points out below) to the particular grubby, earthy, slightly oily, mildly peaty and maritime quality of that whisky. These qualities are also notable in Ben Nevis and Ledaig and even Oban, Jura and Talisker to some extent (all west highland malts, interestingly), but they are not common elsewhere although sometimes Benromach, Craigellachie, Mortlach and some others can show them.

Springbank 'funk' is not necessarily the light peat smoke, but a distinctive feature of this distillery. I would describe it as dirty, earthy and slightly industrial, but there are other interpretations. https://www.reddit.com/r/Scotch/comments/ocvznv/how_do_you_perceive_springbank_funk/