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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.
Whiskey GLEN MORAY 10 YO FIRED OAK Speyside Single Malt...
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Whisky GLENMORANGIE a Tale of The FOREST Highlands Single...
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Whiskey Single Malt LAPHROAIG 32 years Hunter Laing's The...
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Hunter Laing SCARABUS Islay Single Malt Scotch Whiskey 70 cl
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Whiskey LAGAVULIN 12 YO Special Release 2023 The Ink of...
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Whiskey LEDAIG TOBERMORY ARCHIVES Single Malt Whiskey 13...
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Single Malt Whisky PORT CHARLOTTE PMC 01 2013 Islay 70 cl
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SPRINGBANK LOCAL BARLEY 11 years Old Campbeltown Single...
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Thompson Brothers WILLIAMSON 12 Years Old Blended Scotch...
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Islay Whiskey OCTOMORE 14.2 57.7° by the Bruichladdich...
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Islay Whiskey OCTOMORE 14.1 59.6° by the Bruichladdich...
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Islay Whiskey OCTOMORE 14.3 61.4° by the Bruichladdich...
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