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Smoked Whiskey
Smoked Whiskey born from peat that burns and gives off a lot of smoke
The smoky side of a whiskey is closely linked to the meeting of barley grains dried over a peat fire in the "Kiln" at the end of malting. By burning itself, the peat gives off a lot of smoke (the "Reek"), these phenol particles attach themselves to the barley grains and will be released in the "wash" during a first brewing. (If you have the chance, during a visit to the Ardbeg distillery, take a small handful of malt grains, chew it for a long time and you will make yourself a wonderful chewing gum with a smoky taste).
The association of a smoked whiskey
Ideally combine a smoked whiskey with a Nordic plate composed of smoked fish and seafood, or a blue cheese.
Lagavulin 16 years old Classic Malts Islay Single Malt...
Tax FREE
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ROZELIEURES Smoky Collection French Lorraine Single Malt...
Tax FREE
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PEAT CHIMNEY Blended Malt Scotch Whiskey by Wemyss Malts...
Tax FREE
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Coffert Whisky Talisker Distillers Edition + 4 verres +...
Tax FREE
Price
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The TOTTORI Blended Japanes Whiskey aged in a Bourbon Barrel
Tax FREE
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MC of THE ISLES House of Mc Callum Blended Scotch Whiskey...
Tax FREE
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The MATSUI The PEATED japanese Whiskey Single Malt 70 cl
Tax FREE
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ARDBEG Traigh Bhan batch 2 19 YO Islay Single Malt Scotch...
Tax FREE
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SMOKEHEAD Sherry Bomb Islay Single Malt Scotch Whisky by...
Tax FREE
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