Smokehead Islay Whisky
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Description
Smokehead is a superb, cult single malt from Ian MacLeod. Just a massive, thick peat smoke rich dram. Plenty of great south Islay character. Smokehead Islay Single Malt Scotch Whisky is intensely rich yet subtly sweet. With immense smoke and notes of sea salt and spice, this is a vigorous whisky that stands out from the crowd. A whisky that’s uncompromising, unexpected and defiantly different, Smokehead embodies a wild spirit that’s custom built for outliers.
Tasting Notes
Aroma: The aroma of something powerful and fiery awaiting you. Thick, heavy woodsmoke. Rich, earthy peat. Extremes of spice and sweetness. Fresh lemon, zesty ginger, rich plum jam.
Flavour: An explosion of breathtaking peppery, peaty heat, soothed by honeyed sweetness, before the smoke comes to the fore again.
Finish: Exotic spices and a curious citrus tang of mandarin, both lulling you into a false sense of calm as the peat roars back to hit your senses again.
Smoked Fashioned
Iess Old F ashioned, more Bold Fashioned, this bitter and twisted citrus-y classic is reborn and rebooted with the addition of peppery, peaty, potent Smokehead.
Method
Put the sugar in your glass and wet it down with bitters. Crush all that together with whatever blunt instrument is handy, then rotate your glass so the sugar and bitters give it a lining. Add in some hefty ice cubes then pour over your whisky. Top if all off with the dark chocolate.
Ingredients
- 5oml Smokehead
- 4 dashes Angostura bitters
- I tsp caster sugar or 2 sugar cubes
- Chiselled ice
- Dark chocolate to garnish
Smoked Seadog
Like setting sail knowing there’s a typhoon on your tail. The intensely rich peatiness of Smokehead meets a salty seabed undertow, swirling together in your glass like a deep-sea whirlpool.
Method
This requires a lttle more craft. But it’s worth it, trust us.Take 200ml of water, 200gm of sugar, a sprinkle of rehydrated seaweed and simmer until the sugar is dissolved (a minute or so). Add a sprig of rosemary, a hefty pinch of salt and simmer for another 20 seconds. Pour Smokehead into a glass, strain in about 20ml of the syrup, add the ice and stir. Garnish with a sprig of rosemary freshly scorched and still smoking rosemary.
Ingredients
- 50ml Smokehead
- 20ml seaweed, rosemary and dead sea salt
- syrup (dried seaweed rehydrated)
- Chiselled ice
- Rosemary sprig to garnish
Smoked Cola
- 50ml Smokehead
- Craft cola
- Chiselled ice
- Lime
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