It’s interesting when you realize that the word “smoky” doesn’t begin to explain the vast varieties of smoke there actually are. A barbecue with hot coals lined with cedar planks smells much different than peated whiskeys.
For us, we wanted a specific kind of smoke. We wanted that campfire aroma, but with a bit of meatiness to it. It needed to be different from the whiskeys we love, because, well why mess with a good thing?
Charlene McGee uses one botanical: juniper, smoked with its wood. We noticed that by slightly crushing the juniper, you get more of those berry notes and less of the resin notes that so many affiliate with this sometimes overpowering ingredient. Oloroso casks help add a touch of woodiness and a bit of sweetness as well.
40% alc / 50cl / Free shipping in Europe on orders above £120/1000DKK.
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BOTANICALS: SMOKED JUNIPER
GRAINS: NAKED BARLEY, PEARLED BARLEY, PILSNER MALT
KOJI: ASPERGILLUS ORYZAE
YEAST: BELGIAN SAISON 2 WLP 566
MATURATION: OLOROSO CASK
SERVE: 3.5cl Charlene McGee, 0.5cl Maple Syrup, 6cl Champagne. Stir booze and maple syrup over ice, gently add champagne and stir briefly. Strain into a cocktail glass. Recipe via Mr Lyan.