Smoked Whisky

jason · 05-24-2011, 12:08 PM

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

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

It's called Scotch

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

It's called Scotch

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

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.

05-24-2011, 12:08 PM	#1
jason Full Fledged Farker Join Date: 03-05-08 Location: Pensacola, FL	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 __________________ Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker

05-24-2011, 12:15 PM	#2
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Makers Mark is some good stuff to begin with. One of my favs. __________________ 2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT]

05-24-2011, 12:19 PM	#4
kingsnob Knows what a fatty is. Join Date: 04-12-10 Location: Bay Village OH	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 __________________ Soon to be up to my arms in Peppers! Now if I can only find that pork plant.:mrgreen: 350 Gallon Converted Fuel Oil tank Pig Roaster UDS Kenmore 5 Burner Gasser 18" Weber Charcoal Grill.

05-24-2011, 12:21 PM	#5
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	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... __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

05-24-2011, 01:27 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-24-2011, 12:16 PM	#3
PitRow is one Smokin' Farker Join Date: 03-31-11 Location: Oregon	Interesting. I've had smoke beer before, but never heard of smoked whiskey. Sounds good!

05-24-2011, 12:36 PM	#8
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	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.

05-24-2011, 02:22 PM	#11
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	bourbon whiskey is aged in charred barrels anyway

05-24-2011, 02:24 PM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	BTA I have been to Maker Marker distillery , the county it is made in is a dry county, all of lids are hand dip

05-24-2011, 02:24 PM	#13
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I can see it the way they are using it but not for sippin. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

05-24-2011, 03:50 PM	#14
MG_NorCal On the road to being a farker Join Date: 01-31-09 Location: Pittsburg, CA	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 __________________ [COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting

05-24-2011, 03:54 PM	#15
Downtown Smokeout Full Fledged Farker Join Date: 08-25-10 Location: Evansville, IN	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. __________________ Aaron Weber Imperial Sequoia (restoration in progress) Weber Platinum (The Green Lantern) Weber OTS 22.5 Weber SJ UDS (with more to come) Cheapo gasser Old Smokey ES (A gift, don't buy one) Humble member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers Honor bound to protect, prepare, and serve

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