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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 b...

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.

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Showing 1 - 48 of 63 items