10 things to know about wood smoke and spirits

The 10

1. The smoke begins with a smoulder

   Light the chips with the torch, then remove the flame once they begin to smoulder.

2. The barrel guides it into the glass

   The screen holds the chips above the drink while smoke passes through and collects below the disc.

3. A familiar drink makes a useful comparison

   Start with a bottle you already know. You can focus on the aroma the wood adds.

4. Prepare the glass before smoking

   Chill the serving glass for a cold cocktail, then mix the drink before setting the smoker on top.

5. A small pinch leaves room for airflow

   Spread the chips loosely over the screen instead of filling the well.

6. Timing is part of the finish

   Try about 30 seconds first. Taste the drink and adjust the infusion on your next pour.

7. Each wood is worth tasting for yourself

   Keep the whiskey and serving style the same when you change the wood.

8. Oak pairs naturally with whiskey

   Start with Heritage Oak alongside bourbon or rye, then compare a fruitwood with the same bottle.

9. Fruitwoods offer a lighter starting point

   Cherry, Apple, Pear and Peach are useful choices when you want a gentler smoke. Begin with a brief infusion.

10. Dry chips are ready chips

    Close each tin after use and store it away from moisture. Let the smoker cool before cleaning and refilling.

Find your preferred wood

Make 2 small pours of the same drink with different woods. Smell each before tasting, then note which pairing you would choose again. Change only the wood or timing on your next comparison.