For added complexity, Rick dries and smokes his malted barley with (hand harvested) cherry and apple
wood smoke before mashing; «It's all about the flavor, we want to be different in a way that enhances the whisky,» says Rick.
Not exact matches
If you are using charcoal briquets, soak hardwood chips in water
before placing them on the coals so the
wood will burn slower and create more
smoke.
From here it is slowly
smoked over Pacific Red Alder
wood for a deeply rich and distinctive flavor unlike anything you've ever tasted
before.
Like
smoke from a sugarhouse, the sound of the drum curls around the stone dining hall and wafts over the alumni house
before dissipating into the Maine
woods.