Drinking: Smokehead - Into the Void
Let's raise a toast to the Prince of Darkness, Ozzy Osbourne.
Smokehead Twisted Stout whisky and the Into the Void cocktail
Featured whisky: Smokehead Twisted Stout
My whisky for the week is Smokehead, and today I'm talking about the Twisted Stout expression.
Smokehead is known for its loud, unapologetic, and modern approach to Islay single malt whisky. It's sourced from an undisclosed distillery on the island of Islay, which is off the west coast of Scotland. Like many Islay whiskies, its core identity is built on powerful peat smoke.
The soul of Islay: A history of peat
Peat is deeply woven into Islay's history, identity, and the flavor of its famous whiskies. Peat's importance can be understood by looking at three key areas: historical necessity, the unique flavor it creates, and the distinct character of Islay's peat.
Historically, the use of peat on Islay was a matter of practicality. A rugged island constantly battered by Atlantic winds, Islay has very few trees. Without abundant wood or easy access to mainland coal, the islanders turned to the fuel source they had in limitless supply: peat. Peat is essentially decomposed and compressed plant matter, dug from bogs that have formed over thousands of years.
Seems perfect for a heavy metal spirit, doesn't it?
In whisky production, barley is first malted (steeped in water to trick the grain into germination). Once that starts, it must then be halted by drying the barley in a kiln. Islay distillers used what they had, firing these kilns with bricks of dried peat. It was this practical decision that created one of the world's most distinctive whisky styles.
From necessity to art
Think of that in the context of Black Sabbath and their origins in the industrial factories of Birmingham. It's often those origins—usually practical or necessary—that lead us to create great art. Peat set Islay apart. And while distillers elsewhere in Scotland largely switched to more modern methods of drying barley, Islay distilleries, for the most part, clung to the traditional peat fire, recognizing it as the source of their whisky's soul.
Tasting notes: Smokehead Twisted Stout
The Smokehead Twisted Stout edition, produced at the common scotch ABV of 43%, takes this foundation and adds a unique layer by finishing the whisky in stout beer casks. The result is a fascinating collision of two worlds: fiery Islay peat and rich, malty craft beer.
Nose: You'll get that thick wave of bonfire smoke, along with sea salt and a hint of iodine—all common traits of Islay whisky. But then you'll get notes of dark chocolate and roasted coffee beans. That's the beer barrel's influence.
Palate: The texture is nice and oily. You get the smoky peated taste immediately, but it's quickly followed by a sweetness and a fruitiness that makes it quite pleasant to drink and enjoy—or at least I think so.
Finish: The finish features a lingering peat taste combined with that sweet malty aftertaste you might recall from a Guinness or another stout—a lingering memory of quite a powerful whisky. It stays with you a while.
A sentimental first
Smokehead is not my favorite Islay whisky. It may not be in my top 10. But, it was the first Islay I ever tried—not this expression, but their Rock Edition, back in 2016 in Edinburgh. Since then I've gone through the list of Islay whiskies and I have many more that I would consider my favorites, to the point where Islay whiskies have become my favorite global whisky category.
I've got a soft place in my heart for Smokehead, because that's what got me started.
The cocktail: "Into the Void"
If a neat whisky isn't your taste, let's try it in a cocktail. With a few exceptions, peated whisky isn't necessarily common in cocktails. But people go to great lengths to take an Old Fashioned and introduce smoke into it. I say, why don't we just skip that and start with a whisky that's already got those smoky characteristics?
So this is the cocktail I've named "Into the Void," in honor of Black Sabbath and Ozzy Osbourne. It's essentially a blackberry Old Fashioned with peated whisky instead of a bourbon or rye.
Ingredients:
2 oz of your favorite Islay whisky
1 oz of blackberry syrup (you can also use blackberry jam, either homemade or store-bought)
2−3 dashes of bitters
Garnish with an orange peel and a couple of deep red syrupy cherries (like Luxardo). Don't use the bright red cocktail cherries. That's far too bright for this dark, smoky drink.
Instructions:
Muddle the syrup/jam, bitters, and one cherry in the bottom of a mixing glass.
Fill the glass with ice, then add the whiskey and stir until well-chilled.
Strain it into a cocktail glass with fresh ice.
Garnish with the orange peel and remaining cherries, adding a little of the cherry syrup if desired.
Drop your turntable needle on Master of Reality or another Sabbath or Ozzy Osbourne classic record, and enjoy your dark purple, sweet, smoky cocktail.
Don’t miss these companion posts
