Up In Smoke Vol.2

**This tasting box will soon have a complete guided video tasting experience. Taste the full advantage of its contents with the help of our expert. Explore more on Unboxing Flavor.

The smokeshow.

You know what were talking about. A vision ofpure smoldering lovelinessthat takes your mother effin breath away.

The smokeshowturns heads. Makes waves. Leaves animpression. Love it or hate it,youll never forget it. Because its straight up FIRE.

Need some examples of smokeshows in their prime? Look no further thanBrigitte Bardot,James Deanand just about any damnIslay Scotchgracing us with its presence.

Cause you know what they say where theres smoke,theres fire and these roasty, toasty Spirits are straight upbringing the heat.

Theres no way youll ever forget taking a sip of asmoky Spirit. It hits you right in the memory bank. It recalls nights filled with tall tales told by acampfire, roasting marshmallowsover a crackling flame that leaves alingering scent of burning ashand faint wisps of kerosene in your hair. Its warmth, comfort and kinship on a long, still night.

But what makes a Spirit smoky? In some cases,naturehas her hand in it.

Islayknows what were talking about. Located off the west coast of Scotland, the Island produces some of the smokiest Scotch on the market thanks to itspeat a byproduct of the grasses, mosses and shrubs that live and die in the perpetual bog. The peat burns like coal and is used todry the maltthat makes the Scotch, imparting apungent smell and taste.

But Mother Natureisnt the only starin this smokeshow humans can manufacture a smoky flavor bycharring barrelsused for aging. Its a shortcut, but… work smarter not harder, right?

Which brings us to the three fine smoky specimens youll find in this box:Colkegan Cask Strength Single Malt Whiskey, a 118 proof sip thats been mesquite smoked for more toffee, chocolate, coffee and spice notes;Madre Mezcal, an Oaxan Spirit that counts on cooked agave for its charred flavor; andBank Note Peated Reserve, a blended Whisky using peaty Scottish malts to create its special brand of smoke.

So, find a glass and kick back in front of an open flame this Tasting Box isone for the books.

Cheers!

Smartass Corner:

1) Theres no getting aroundthe smoke in Mezcalbecause to make it, you have to roast agave, which is traditionally done by burning logs in a pit. But in that smoke, youll find a whole range of different flavors including spice, fruit, floral and the occasional funky fermented note.

2) Produced by Jose Garcia Morales and his family in the rolling hills of the Oaxacan Sierra, Madre Mezcal is distilled fromagave Espadinandagave Cuishethat have been roasted in an earthen pit before being fermented with local well-water and wild mountain yeast.

3) After the Excise Tax on Whisky in 1644, Islayput a series of illicit stillsin place so they could continue production. Still, the first time an exciseman set foot on Islay wasnt until 1797. Why? Because the natives of Islay were thought to be “wild barberious people.”

4) Along with smoky Spirits, smoked cocktails are ahot (literally) trend at bars. There are two ways to add smoke to a drink: either byinfusing it with smoke, or byusing a smoky ingredient. Some popular methods include smoking ice or using a smoking gun.

5)Colkegan Cask Strength Single Malt Whiskeyis a smooth, marvelous expression. A mesquite wood smoke was used to toast the malted barley in order to bring aunique southwestern American styleto the classic Scottish Whisky technique.

6) Although a smoky Spirit can certainly stand on its own, it can alsowork well in a cocktail. In fact, bartenders love to play with Mezcals full-bodied flavor and smoky notes in classic cocktails like a Smoky Old-Fashioned. Go try a twist on an old favorite today!