Whiskey Wright

How It All Began

In 2015 I was hit with the idea to infuse alcohol much like when I smoke a brisket or a pork shoulder. I experimented with different methods of smoke infusion and after a few taste tests, many people were asking me where they could buy it.

In 2016 I developed a method to infuse the smoke flavor in the whiskey. Trial and error brought me to a method that was just right.

After testing it at the bar I was convinced that this needed to be my life. I gave a sample to the Chief Engineer, my business partner, Ray Robinson and he loved it.