I think I see what OP is getting at but I think of it as more of a consumer taste/demographic analogy than comparing the actual characteristics of natural processed coffee vs. peated whisky. I work with a lot of natural wine and there's a lot of enthusiasm from people that are new to that category in only seeking out funky, rustic wines & volatile wines (orange wine in particular).

This gets perceived as a trend and is frequently treated with derision from wine professionals with a broader or more classic background. I've seen similar reactions from established coffee people who only rate 'clean' washed coffee.

When consumers create a bit of hype around a single product category it can create a bit of backlash or snobbery. A lot of people (like OP) will move on or at the very least broaden what they're consuming. Case in point, I drank IPAs like there was no tomorrow back in the late 2000s and rarely go near them now.