Still Spirits just made smoky whisky easy — if you’ve got taste, you’ll want in.

September 8, 2025

Turn Any Neutral Spirit into a Campfire-Worthy Pour with the Right Smoke

There’s a certain magic in a smoky whisky. It’s primal, even. Like standing near the firepit nursing a dram that tastes just as bold as the embers smell. You don’t have to wait years — or own a rickhouse on the Isle of Islay — to get that flavour in your own shed. You just need the right smoke in a little bottle.

The Shortcut to Big Smoke (Without Buying a Plane Ticket to Scotland)

That deep, unmistakable smoky note in classic Scotch isn’t just from the barrels. It’s from peat-fired malted barley — a slow-roasted process that gives the whisky its signature punch. Most folks assume there’s no way to mimic that at home. But the Still Spirits Peat Smoke 50 ml essence says otherwise.

This compact powerhouse is made to infuse a neutral spirit with the kind of smoke you’d find drifting through a damp Scottish coast. Designed for home distillers, it offers bold complexity without needing a smokehouse or massive investment. And better still — you control how strong the smoke lands in every batch.

How to Dial in Your Signature Smoke

Using Peat Smoke essence isn’t complicated, but it’s not a slap-it-in job either. It’s about tailoring the intensity to your vision. Want a whisper of smoke? Just a few drops stirred through. After something bolder — like a dram between two mates that kicks like a campfire? You’ll want to be generous.

Here’s how folks are using it in the shed:

In subtle blends: A light smoke thread through a bourbon-style base to create a hybrid worth sipping slow.
In punchy pours: Going all-in for a peat-forward bottling to impress the Scotch crowd.
In gift runs: Custom-label spirit blends with a ‘smoked’ or ‘winterfire’ profile for birthdays, BBQs or Chrissy.

"I never thought I could make something that reminded me of Lagavulin from my shed — until this."
— Local distiller remark at our last Saturday demo

Why Even Seasoned Distillers Are Turning to Essence

This might ruffle some feathers — but the goal isn’t to fake a commercial Scotch. It’s to craft your own version, using tools that deliver real flavour without years of waiting or barrels soaking up space (and hope.)

Still Spirits Peat Smoke essence lets you skip the trickier processes — like peat-smoking your own malt — and focus on refining taste. For many, it’s not about cutting corners. It’s about choosing smart tools that honour the craft without the chaos.

In fact, one of the regulars in our distilling community keeps a few bottles handy year-round — not just for whisky, but for adding a layer of intrigue to homemade rum, neutral vodkas, and even unaged rye experiments.

Small Bottle, Big Impact

The 50 ml Peat Smoke bottle might look modest — but it’s got weight. Most shed distillers report getting 10–12 bottles worth of smoked spirit, depending on their recipe and strength preference. It’s shelf-stable, easy to blend, and plays incredibly well with the other Still Spirits flavourings we keep in stock.

Here’s another win — you can make two batches from the same neutral base: one smoked, one clean. That means one distillation run, two very different outcomes. Twice the flavour, without doubling the effort.

Simple Steps to Get Started

Got a clean neutral spirit ready? Here’s your starter guide:

Start Small: Add 2 ml of Peat Smoke essence to 700 ml of neutral spirit. Give it a slow stir.
Let It Marry: Rest for 24–48 hours to allow flavour to settle and mellow.
Sample & Tweak: Taste test. Want more grunt? Add another ml or two.
Bottle with Pride: Label up your batch and stash it in the cupboard... or share it with a mate who thinks they’ve tried it all.

Bonus tip? Blend it with Edwards Essences Highland Malt or Classic Whiskey to create multi-layered spirits with warmth and attitude.

Old-Timers Did It Slower. That Doesn’t Mean Better.

Here’s the thing: the old-school method has its charm — but charm doesn’t always mean success. Long aging, warehouse storage, and expensive imported grain all existed because there weren’t easier options. Now, we’ve got shelf blends that deliver authenticity without the hassle. That’s not cheating — that’s evolution.

Distilling has always been part science, part art… and a good dose of stubbornness. The trick is knowing which part to be stubborn about — and which part to make easier, smarter, smoother.

The Final Word: Real Flavour Lives in Your Control

You don’t need to wait 12 years or move to Scotland to bottle smoky perfection. You just need to back your palate, choose solid gear, and get to work. Tools like Still Spirits Peat Smoke don’t dilute the art — they put it in your hands. The only real mistake? Waiting too long to give it a crack.

Cheers from the shed — happy distilling.
— Candeece