Saturday, 30 January 2010

Smoked out

Following on from my MxMo experiments I found this post, being fond of Islays it gave me an idea. Hanging round in the globe o' booze there was the remnants of a half bottle of Caol ila. Infusing Lapsang into the whisky required a bit of tasting and tweaking. The result somehow flatten the iodine note from the ila & the astringency from the lapsang's pine smoke.

I took a sample to my favourite bar and we tried out a few ideas.

We used the whisky as a base, and then used some port to balance out the tannins, a bit of cherry syrup to balance the acidity and a splash of sweet vermouth to round out the body.

Up front was a smooth sweetness, the body was warm & round, but the entire drink was all about the finish, which was a massive blast of smoke. Smooth, sweet, fragrant smoke. Possibly this a one trick pony of a drink, but a whole bunch of ideas got discussed, and since there is more left, I think I'll try and put some of the ideas into practice.

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