Comments on: AIR INFUSIONS: SMOKED RYE

By: Christopher

Christopher — Wed, 03 Mar 2010 10:39:18 +0000

I suppose it’s an alternative way to make a cheaper scotch? I’d also be concerned with denaturing the flavors imparted to the original rye from the barrel, which are no doubt affected by the aromatics of the smoke (charred wood = charred wood) as well as air that I’m sure sneaks into that lil’ tube, there.

As far as this being a first, it very well could be…though I’ve had a botched bacon-bourbon old fashioned that tasted more like the charred greasy bits of a pan than actual bacon. Regardless, I don’t think I can (or should) credit the establishment for inventing such a thing.

Getting past all the nay-saying technical hooey – the most important question is obvious: how did it hold up in a (and in what) cocktail?

By: Freebird

Freebird — Thu, 21 Jan 2010 19:50:16 +0000

connemara? perhaps

By: Freebird

Freebird — Thu, 21 Jan 2010 19:49:41 +0000

I had the pleasure a few years back to recieve a bottle of Irish whisky (ey?)
that was made using smokey peat to toast the grains. Awesome treat to say the least. If I remember the name of the place it came from I will pass it along. I recall it started with conn…. , cheers

By: Robert Heugel

Robert Heugel — Sun, 18 Jan 2009 08:47:48 +0000

Haha, to answer your question; no I don’t lose very much to evaporation at all because the smoke is so far from the fire source and the tube is quite long too. I suppose though to keep this from happening even more, you could use a long air tube rolled up in a bath of ice.

By: Thomas

Thomas — Sun, 14 Dec 2008 04:56:21 +0000

Is it safe to assume that in the overlap of your hobbies you drink like a fish?

More seriously, do you lose much of the rye to evaporation? Perhaps the smoke had cooled enough by the time it got through the tubing to the bottle.

By: Robert Heugel

Robert Heugel — Mon, 10 Nov 2008 00:37:57 +0000

I would like to try different types of wood, but that experiment is probably a couple of months away for me. I will get back to you though after we get the bar open. I know for sure some smoked cocktails are going to find their way on to our menu at some point of another.

By: strayhiker

strayhiker — Sun, 09 Nov 2008 02:22:55 +0000

You also might try apple, hickory (as mentioned). A lot of BBQs use these, as well as the others. I would love to hear your side by side tastings of pecan vs. hickory vs. apple smoked rye!

By: Adrienne

Adrienne — Sat, 12 Jul 2008 00:50:31 +0000

Nice! When I saw this on liqurious (http://www.liqurious.com/post/647/), I thought, “This better be Bobby!”

By: Bruce Tomlinson

Bruce Tomlinson — Wed, 09 Jul 2008 03:02:06 +0000

Awe inspiring to say the least. I will be buying a smoker this fall and giving this a try. Thanks for the great info.

Cheers
Bruce Tomlinson

By: neverfull

neverfull — Thu, 03 Jul 2008 06:12:12 +0000

yes, cocktails and fish just like you said. nice seeing you again tonight. we’ve actually met before 😉

thanks for the tasty libations! i’ll spread the word on green wednesdays. hope your fish gets well.