If you know a little bit about Scotch whisky, you’re probably aware of the Island of Islay that is situated off the coast of Scotland. It is home to a handful of distilleries and a whole lot of sheep. It’s not a huge island, but it is where you will find the likes of Lagavulin, Laphroaig, Ardbeg and Bruichladdich. The island is known for it’s unique, peat smoked whiskies.
But, Scotch isn’t the only spirit that has a smoky flavor. Many mezcals, Japanese whiskies and even one gin carries the smoky characteristics Scotch drinkers love.
7 Smoky Spirits To Sip This Winter:
7 Smoky Spirits for Winter
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ESP Smoked Gin
Jake Sawabini, founder of Empire Spirits Project recently launched the first ever smoked gin. It’s made by macerating botanicals in 80 proof Neutral spirit, before pot distilling in a 1000L still. “We make specific cuts during the distillation for Flavor,” says Sawabini. “We blend and proof the distillate. Then allow it to rest for 2-3 weeks before bottling.”
The smoky flavor is due to Applewood Smoked Botanicals. “We wanted to diversify the Gin category with flavor profiles that harmonize with Juniper,” says Sawabini. “Smoke is a beautiful accenting flavor and we thought it could really do some amazing things in cocktails.” He enjoys using the gin to make Negronis because it plays off bitter ingredients really well. “It also does really well with bright fresh cocktails.” He feels it can be used to add a new take on classic recipes, or to develop the next generation of Cocktails.
The common misconception is that all Gins taste like London Dry (Juniper forward). “By definition Gin has to have juniper and Alcohol.” He adds, “The rest of the recipe is open to interpretation. We had a lot of fun developing our recipes.”
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Plantation Pineapple Stiggins’ Fancy Rum
This unique rum from Plantation might surprise you. It’s bursting with tropical flavors like citrus and pineapple wit just a hint of smokiness to meld everything together perfectly. It also has the spiced, molasses flavor rum drinkers have come to expect from Plantation rum. Drink it on its own or add it to your favorite tropical cocktail to forget the cold weather outside.
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Sombra Mezcal
One of the first Mezcal brands exported to the US (in 2006), Sombra is a small-batch mezcal that is made from only organic Espadin agave. It’s grown on the hillside and distilled at the traditional 90 proof strength in Oaxaca, Mexico at 8,000 feet above sea level. Sombra is Spanish for “Shadow”, but you shouldn’t mask this mezcal by mixing it. It’s perfectly suited for sipping neat or on the rocks because of its mixture of vegetal and sweet agave flavor complimented by smokiness from the use of oven roasted agave in the process. It’s the perfect change up for the usual Scotch whisky drinker. It was named the “Best Agave Spirits in the World" by F. Paul Pacult’s Spirit Journal. It’s also the only agave spirit to be produced by Master Sommelier Richard Betts and is bottled in hand-blown recycled glass by local artisans.
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Hakashu 12 Years Old
Many Japanese whiskies have smoky attributes. This is because Japanese whisky is made in the style of Scotch whisky from recipes that originated in Scotland. Suntory brand Hakushu makes a heavily peated version, but the original is just the right amount of smokiness for the subtle smoke fan. This whisky is perfect for connoisseurs and novices alike because it’s crisp, herbal, malty with just a hint of smoke.
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Paul John Bold Indian Single Malt
You might not even be aware that one of the biggest whisky markets in the world is located in India, home to Paul John. The distillery’s Bold is a silky malt with a boisterous smoky exuberance. The smoke tries to rule the roost, but is strongly countered by manuka honey, prickly spice and bourbon-like red liquorice. “The taste is melt-in-the mouth-malt: a silky delivery shaped by oak-studded honey,” says Michael Dsouza, Master Distiller at Paul John. “Just as it begins to lighten on the palate, a hefty second wave of spice with a thick, cloudy smoke coats the roof the mouth, leaving a tide of dry molasses, peaty soot and a degree of copper in its wake.”
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Balcones Brimstone
This corn whisky from Waco, Texas-based Balcones Distillery is like putting your face into a smoker that’s been chugging along for days. The Smoke comes from Texas scrub oak and is made with 100% Hopi blue corn. Sip this one slowly in front of a roaring fire for best results.
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Bowmore 12 Years Old Single Malt
You can’t make a list of smoky spirits without including at least one Islay Scotch. Bowmore’s 12 years old Islay Single Malt is just the right amount of smoke without turning off those who aren’t used to it. It’s one of the best gateway smoky whiskies in the world. It’s perfect on its own or in a cocktail. Introduce yourself to Islay. You won’t regret it. You’re opening a door to Lagavulin, Ardbeg, Kilchoman, Caol Ila and Bunnahabhain.
