Up In Smoke Vol.2

Up In Smoke Vol.2

Welcome to the Smokeshow


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This Box contains 50ml samples of:

There’s no way you’ll ever forget taking a sip of a smoky Spirit. It hits you right in the memory bank. It recalls nights filled with tall tales told by a campfire, roasting marshmallows over a crackling flame that leaves a lingering scent of burning ash and faint wisps of kerosene in your hair. It’s warmth, comfort and kinship on a long, still night.

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

Islay knows what we’re talking about. Located off the west coast of Scotland, the Island produces some of the smokiest Scotch on the market thanks to its peat — a byproduct of the grasses, mosses and shrubs that live and die in the perpetual bog. The peat burns like coal and is used to dry the malt that makes the Scotch, imparting a pungent smell and taste.

But Mother Nature isn’t the only star in this smokeshow — humans can manufacture a smoky flavor by charring barrels used for aging. It’s a shortcut, but... work smarter not harder, right?

Which brings us to the three fine smoky specimens you’ll find in this box: STOLEN Smoked Rum, a smooth sip that’s been rounded off with a heavy dose of American hardwood smoke; Madre Mezcal, an Oaxan Spirit that counts on cooked agave for its charred flavor; and Bank 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 is one for the books.

Cheers! 


Smartass Corner:

1) There’s no getting around the smoke in Mezcal because to make it, you have to roast agave, which is traditionally done by burning logs in a pit. But in that smoke, you’ll 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 from agave Espadin and agave Cuishe that 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, Islay put a series of illicit stills in place so they could continue production. Still, the first time an exciseman set foot on Islay wasn’t until 1797. Why? Because the natives of Islay were thought to be "wild barberious people." 

4) Which country drinks the most Gin in the world? Take a guess. If you said the Philippines, get yourself a round… of applause. Yeah, they take up 43% of the global gin market and even have a special word for a gin-drinking sesh: "ginuman." 

5) The World's First Smoked Rum is no mistake — driven by the desire to reinvent the Rum category, the guys behind the STOLEN Smoked Rum have come up with a smooth, wonderful expression that will make you rethink the meaning of the word Rum.

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

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Flavor Spiral™

About The Flavor Spiral

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The Flavor Spiral™ is a quick, clear and visually-appealing way to look at the drink's flavor DNA.

It's tasting notes reinvented. The Flavor Spiral™ is a unique and revolutionary way of describing flavors. It was developed by Flaviar tasting panel, industry experts, and You, our dear Flaviar community member.

Your favourite drinks like never before. It could easily be an art form, but that's a conversation for another day.
Dog Dogson
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Smartass
Corner
First-class Whisky is taxed not only by the state but also by the angels. This refers to the 4% of Whisky that evaporates from the barrels every year

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