Our Smokehead Islay Single Malt now comes in a travel-friendly 35cl size too.
The same immense sweet and smokey flavour – just with its bags packed. Great for all free spirits and roaming rebels to mix it up anywhere.
It’s national BBQ week Smokeheads, so to celebrate we’re offering you the chance to win a Smokehead drum BBQ and a whole bundle of Smokehead merch. To enter simply purchase a 35cl bottle of Smokehead via Smokehead.com between now and 14th July and we’ll enter you into the draw. There’s 5 BBQ bundles up for grabs. Terms and conditions apply.
We have temporarily suspended our international shipping option due to courier issues post Brexit. This will be reviewed and we hope to be shipping internationally again soon.
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.
An explosion of breathtaking peppery, peaty heat, soothed by honeyed sweetness, before the smoke comes to the fore again.
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.
Less Old Fashioned, more Bold Fashioned, this bitter and twisted citrus-y classic is reborn and rebooted with the addition of peppery, peaty, potent Smokehead.
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.
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.
This requires a little 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.
Don’t let The Man tell you this is sacrilege. Just give in to the thick smokiness, as it gives way to indulgent caramel. As sweet as honey, with a powerful, peaty punch.
Let’s face it, if we need to spell this one out, you probably shouldn’t be drinking Smokehead. But here goes. Put a measure of bold smoky whisky in your favourite glass. Smash up some ice. Feels good, doesn’t it? Pour over some quality cola. Add a wedge of lime to garnish.