[e10jc]

I've had a lot of red wine in my life; like, probably too much. The only bottle with a memorable taste came from a wine tour in Napa Valley where they said half the field was destroyed in a fire, so they were getting rid of the rest for cheap. The wine was super smoky... and absolutely delicious. I wonder why that never became a thing.

[milderworkacc]

We had a lot of smoke tainted “experimental” wines out from Australian vineyards as 2019 and 2020 releases - some were really interesting, others simply dreadful (with winemakers just glad you were happy to take a punt and get rid of it for them).

Not sure repeating the bushfires that created those releases is a long term strategy though…

[doubled112]

Probably difficult and expensive to consistently burn the field down.

[preinheimer]

Maybe happening more often with the wildfires these days

[hoherd]

That's what we have PG&E for: Peaty Grapes and Ethanol.

[jahsome]

You may find you like peaty single malt scotches.

[bergenty]

I once asked for a very smoky whisky and was bought out something completely clear.

[tptacek]

There's a bunch of pale straw colored Islays (Ardbeg comes to mind). "Completely clear" would throw me off a bit, but very light? Sure.

[bergenty]

It was very smoky and tasted like whiskey. It was probably straw colored, it was dim yellow lighting in there.

[kasey_junk]

You can get white dog to be very Smokey by actually smoking it. If it was low enough proof the lack of age wouldn’t be super obvious.