Smokey wine: in the process of whisky, there are three sources of smokey flavor: the first is that after barley, the raw material of whisky, germinates, it needs to stop its germination behavior, it will use drying to remove the water from the germinated barley. In addition to drying, it will also use smoke to dry. In the process of smoking, the Smokey flavor will enter the malt, When malt turns into whisky, whisky also has a smoky flavor. The second is from oak barrels, especially American white oak Bourbon barrels. In the process of making Bourbon barrels, there is a process called char, which carbonizes the inner surface of the oak barrel. When the original whisky is put into the oak barrel for aging, the charred flavor of smoke will also be integrated into whisky. The third is the possibility of distillation process. For a few direct heating direct fire distillers, especially coal direct fire heating, the control of heating process is more difficult than indirect steam heating. It is possible that a small part of wine glue in the distiller will be coking due to high fire intensity, and there will also be smoke smell.

In order to make you better embrace whiskey wine, we have newly designed the cocktail smoker set and prepared four different kinds of wood, apple, cherry, oak, walnut, to make you feel the classic flavor!