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-   -   Smoked Whisky (http://www.bbq-brethren.com/forum/showthread.php?t=107203)

jason 05-24-2011 12:08 PM

Smoked Whisky
 
I just saw this article and it looks interesting. These guys are smoking Makers Mark. I'm assuming they are cold smoking it? Anyone else ever try this?

http://drinks.seriouseats.com/2011/0...d-whiskey.html

zwylde1 05-24-2011 12:15 PM

Makers Mark is some good stuff to begin with. One of my favs.

PitRow 05-24-2011 12:16 PM

Interesting. I've had smoke beer before, but never heard of smoked whiskey. Sounds good!

kingsnob 05-24-2011 12:19 PM

Well I don't know for sure, but being that Whyskey is distilled in the 160 to 180 degree F range, I would that yes they are cold smoking it.

Wonder if you could smoke things like mustard or Ketchup?

John

JMSetzler 05-24-2011 12:21 PM

I don't understand the purpose in it to begin with. Most good whiskey is aged in oak barrels and it already has a ton of that flavor. Oaked beers are either aged in oak barrels also or fermented with oak chips in the fermenter...

Dr_KY 05-24-2011 12:26 PM

Quote:

Hardly an imposing device, the little box sits behind the restaurant in the alley, belching out tasty aromas. "We've already had two stolen this year," Pandel told us, and we admitted that we weren't sure why someone would walk away with something so humble-looking
He's kidding ...right?

mwmac 05-24-2011 12:30 PM

Quote:

Originally Posted by PitRow (Post 1651907)
Interesting. I've had smoke beer before, but never heard of smoked whiskey. Sounds good!

It's called Scotch:wink: Just kidding...

Soybomb 05-24-2011 12:36 PM

Its a shame distilling is frowned upon by .gov type bodies in the US, i've thought a few times of the neat creations that could be made at home.

PitRow 05-24-2011 12:59 PM

Quote:

Originally Posted by mwmac (Post 1651928)
It's called Scotch:wink: Just kidding...

lol...true!!!

landarc 05-24-2011 01:27 PM

I sure don't get it. Although there are significant differences between bourbon, American whiskeys and Scotch, I just don't see why you would feel the need to smoke bourbon. It seems like an attempt to do something just to be able to do it. The great thing about Maker's Mark is that it is clean, light and sweet. Now, I could see someone doing a small batch whiskey with smoked malt, that might have the same benefit as a rauchbier.

jestridge 05-24-2011 02:22 PM

bourbon whiskey is aged in charred barrels anyway

jestridge 05-24-2011 02:24 PM

BTA I have been to Maker Marker distillery , the county it is made in is a dry county, all of lids are hand dip

Dr_KY 05-24-2011 02:24 PM

I can see it the way they are using it but not for sippin.

MG_NorCal 05-24-2011 03:50 PM

I don't believe letting a good spirit sit out in a steam pan in a smoker can be good for it.

If you need more smoke flavor in the cocktail, smoke the cherry instead:laugh:

Downtown Smokeout 05-24-2011 03:54 PM

Exposing liquor to even a small amount of heat will cause the alcohol to start evaporating. I hope this Manhattan comes at a discount price, because it can't be that strong.


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