Smoke: It's in the Air

By Chris Amirault & Jen Ferreira / Photography By Chip Riegel | September 01, 2013
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Quick: What do Scotland and Mexico have in common?

Why, both feature smoke prominently in their world-class spirits. Most Scotch whiskies retain the aromas and flavors produced when peat is burned to dry malted barley, and a similar process is used to roast agave for mezcal, leaving behind its own smoky glow. While only a few folks truly enjoy a dram of peaty Islay or fruity Chichicapa straight up, a gentle hand can use a touch of smoke to enhance a cocktail. Wee amounts dropped into the mixing tin or a quick rinse of the glass can provide a haunting reminder of the burning leaves and smoldering campfires at the end of crisp fall days.

Article from Edible Rhody at
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