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Tuesday, August 14, 2012

Smoke Signals

Most of us love smoked meats, barbeques and things with the essence of having flame and wood work its magic on our tastebuds. For whiskey lovers, smoke can be a way to elevate a whiskey or a way to kill it outright. Corsair Artisan in Nashville uses conventional copper stills to make unconventional spirits (vanilla bean vodka, and a pumpkin spiced moonshine among them) and their Triple Smoke, a single malt whiskey is an unabashedly assertive spirit. As you put your nose into your glass you’ll get smoke (duh), but also cedar, oak, resin and sweet vanilla. It’s a heady aroma right off the bat, and if you prefer mild, run-of-the-mill whiskey, you’d better find some innocuous brand. This is for the smoke and peat fan. The viscous liquid is potent on the palette and a single small sip will show you how and why they smoke their barley three distinct ways utilizing, cherry, peat and beechwood. Clearly this is not made for a broad swath of people, but for those with a love of, and compulsion to drink, a heavy smoked whiskey; it is rich, muscular, peat and smoke driven. You may want to cut it with a little water - I had this over a single ice cube, allowing the melting of the ice to mellow it. It’s strong, but that’s the point. Corsair Triple Smoke

$45/ 750 ml – Alc: 40%

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