Smokehead Extra Rare
Travel Retail Exclusive
This Islay single malt is a smoky heavyweight of the whisky world. A colossus of clashing tastes, bigger and bolder than most.
Extra Rare is a match up of unexpected flavours. Ginger and plum jam. Lemon and cracked pepper. Thick oily smoke and slabs of earthy peat. This divisive whisky is definitely not for everyone and is only available as a travel retail exclusive.
So, keep your eyes peeled for this exclusive whisky next time you're on your travels.
Tasting Notes
THE FIRST IMPRESSION
Heavy smoke and peat. Amazing richness. Lemon, fresh ginger, plum jam. And a salty and spicy kick to boot.
THE FULL-ON FLAVOUR
Packs a punch and hits the palate all at once with cocoa, peat and some honey sweetness. Then explodes with peppery spice before a light sweetness and even more peat fill your mouth.
THE FINALE
Even more peat, spice, mandarin - then dries up. When you think it’s all over the peat comes back to hit you again.
Smoked Fashioned
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.
Method
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.
Ingredients
- 50ml Smokehead
- 4 dashes Angostura bitters
- 1 tsp caster sugar or 2 sugar cubes
- Chiselled ice
- Dark chocolate to garnish
Smoked Seadog
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.
Method
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.
Ingredients
- 50ml Smokehead
- 20ml seaweed, rosemary and dead sea salt syrup (dried seaweed rehydrated)
- Chiselled ice
- Rosemary sprig to garnish
Smoked Cola
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.
Method
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.
Ingredients
- 50ml Smokehead
- Craft cola
- Chiselled ice
- Lime
