Informative Blog Post by Robert Heugel on Drinkdogma on Smoke Infusing Rye (or any other liquid I suppose)
Interesting. To sum up Robert's method for the purposes of this thread: he directly infuses the smoke into the liquor by connecting one end of a tube to the smoke stack of a smoker and putting the other end, which has been fitted with a fish tank aerator stone, into the booze.
I would think that an easier way of getting a similar result would be to put a shallow tray of some neutral fat (e.g., grapeseed oil) into the smoker, and then use the smoked fat to fat-wash the smoke flavor into any liquor you wanted. I have also had interesting results infusing lapsang souchong into liquor, although this brings additional tea flavors and some tannin to the game.
Interesting, and great if you are already smoking something and have everything to do it. But....in my opinion, for infusing spirits...we'll it's a little more work and I think there is a BIG and acceptable shortcut. Just add a little liquid smoke. I disagree with it being harder to control as he mentioned in the article...but, have not really messed with it, but I can't imagine it being any harder to control. So, take what i say with a grain of salt (or smoke) Now....being a food guy more than a spirits guy, I will never, ever....ever ever (ok I still have a bottle) use liquid smoke on BBQ...but here is my justification for using it in spirits.
Liquid smoke is made through wood pyrolysis which consist of burning saw dust in a very hot chamber without air. Instead of igniting the wood in flames it releases its essence by smoking. The hard residue left behind is essentially charcoal dust. The smoke is channeled upwards in a stack where fine water mist cloud condenses the smoke. A collection chamber accumulates the liquid. Overtime 3 separation phases appear: heavy tar at the bottom, liquid smoke in the middle and wood wax on top.
What is being done in the above process.....is essentially doing just that. making liquid smoke, only not in water but in rye, which is awesome, but since the process is the same for actually making liquid smoke, I can't see why adding a little bit of already made liquid smoke to a drink and being able to tell the difference. Obviosly doing it yourself, you can:
1. Say you did it yourself
2. Regulate strength and different woods
but, with the different flavours and such of liquid smoke on the market, id almost equate it to different bitters.
In any case, my point is anyone wanting to experiment with the flavors without setting up a whole smoker setup in thier NYC studio (or bar), mess around with liquid smoke....you wont have to experiment with an entire bottle as well. Once you get the flavors you want, then perhaps do the "cool" thing and do a whole couple of bottles.
http://randallpmcmurphy.blogspot.com - I cook a lot and take a rediculous amount of pictures...
Interesting idea and I'd love to taste some. I have to wonder how much alcohol evaporates out of the rye during the smoking process. There''s gotta be a better way.
Liquid Smoke would be OK if any old smoke will do. But as any barbecued meat fanatic will tell you, different wood smoke has different flavor profiles. In fact, I can see where this will end up in a few years: all the hipster bars featuring drinks with "craft bourbon infused with local free-range organic white birch wood smoke".
Thomas Beckett: can see where this will end up in a few years: all the hipster bars featuring drinks with "craft bourbon infused with local free-range organic white birch wood smoke".
can see where this will end up in a few years: all the hipster bars featuring drinks with "craft bourbon infused with local free-range organic white birch wood smoke".
That produces a zero carbon footprint! ha
Rob Timko:with the different flavours and such of liquid smoke on the market, id almost equate it to different bitters.
Rob - Could you give me any tips on tested producer/suppliers ?
The only ones I've managed to find in Poland are serious companies providing liquid smoke to the meat industry and all I want is to be able to give it a go at home.
Any help will be greatly appreciated.
"Nothing in life is to be feared, it is only to be understood. Now is the time to understand more, so that we may fear less. " - Marie Sklodowska Curie
Here are a few...
http://www.colgin.com/public/
as far as testing in cocktails, I never have (so take what I wrote with a grain of salt or a dash of bitters!) I'm just have nowhere near the skillset cocktail wise.
Great. Thank you very much. I'll see how the Polish customs authorities approach this product.
I got as far as the checkout and then hit the problem of only being able to pick one of the states in the USA. I guess I'll have to contact them to check if they ship overseas.