Ardbeg Smoker

Smoker is listed as a Scotch from Ardbeg, a name tied to heavily peated, smoke-forward whisky. The name suggests that character. The listing gives no age statement, ABV or cask details, so what follows describes what a peated Scotch like this usually offers. It is not a measured profile of this bottle. Expect peat smoke to lead, with a coastal, tarry or ashy edge. Underneath, styles like this usually show barley sweetness, a little vanilla and citrus peel, and a dry, lingering finish. Pour it neat first, ideally in a Glencairn. The tapered bowl holds the smoke and lets you pick out the sweeter malt notes before the peat takes over. Add a few drops of room-temperature water, not a lot, and the aroma often opens up. Water tends to soften the smoke and bring out fruit and sweetness. A rocks glass suits slower sipping, and a single large cube chills the whisky without diluting it quickly. Cold dulls aroma, though, so skip ice if you want to taste the details. In cocktails, a peated Scotch behaves differently from bourbon or rye, so use it with intent. A Rob Roy, the Scotch version of the Manhattan, works well with sweet vermouth and bitters, which temper the smoke. In an Old Fashioned, use a small measure and a little demerara syrup, or use it as a split base with a milder whisky so the peat doesn't dominate. A Penicillin-style sour pairs smoky Scotch with lemon and ginger. You can also float a small amount over a Scotch and ginger highball. The highball is the most forgiving way to use it, since soda lengthens the whisky and keeps the smoke noticeable without overwhelming. For food, smoky Scotch generally pairs with oysters, smoked salmon, blue cheese and dark chocolate. Each of these has enough salt, fat or bitterness to stand up to the peat.