Swordfish II
Advanced Member
- Joined
- May 20, 2015
- Messages
- 1,175
I've never really considered how the smokey flavour gets into the whiskey - I guess it might come from the charred sherry barrels it can be aged in, but they're all fairly secretive about their exact processes. I don't think direct fire is applied to any of the ingredients and indeed the flavour I'm detecting might not actually have anything to do with fire or charcoal, but might just be an unusual phenol or something.
How do you smoke a liquid anyway? I'm aware of the way they smoke kippers, but I'd have thought smoke passing over a dram wouldn't mix much with it. Or do they bubble the vapours through it or something?
Most scotch tastes Smokey from peet and char. The place i go to uses a method like this to smoke non-Smokey burbon/scotch and it is actually great