Bouchon Wines and Spirits

I love heavily peated whisky and have often wondered why this process hasnt been applied to other spirit varieties? That is, until now. Im using Tasmanian Peat from the North West Coast of Tasmania which has almost identical climate and weather conditions to that of Scotlands west coast. I then dry and ignite the peat bog to bellow plumes of smoke that I infuse into our whey fermentation process before distilling. I then further vapour infuse the peat smoke in the final stage of our distilling. This creates a delicate smoky and sweet nose that then builds complexity as you drink it, due to the spirit getting disturbed upon consumption.
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\nThis spirit captures all the unique qualities of our sheep whey vodka and infuses them with the pervasive character of Tasmanian peat smoke. Our Peat smoked sheep whey vodka will be an elegant, balanced and complex experience in a dirty martini. Serves well on top of fresh oysters, salmon gravlax or with your favourite cigar.