I like smokey whisky. I'm working on a bottle of Ardbeg 10 year old Scotch that is like drinking a campfire. While smoking some snack sticks the other day, I decided to throw some whisky in there to see if I could get it to take smoke. I selected Four Roses bourbon from the shelf and poured 3-4 ounces in a pie plate to maximize the surface area exposed to the smoke. The MES 40 was set to 130 and full of hickory dust for the sausage, and since alcohol doesn't boil until 171 (I had to google that fact) I just stuck it on the top shelf and let it smoke for an hour. Here is a photo of the finished product on the right. You can see from the cloudiness that it took a LOT of smoke. The glass on the left shows out-of-the-bottle Four Roses for comparison. After an hour I poured it into a Mason jar. I knew it would need to sit for a spell, but I couldn't resist a sip. It tasted just like the hickory smoke smelled. There was nothing subtle about it. And the 130 smoke had caused it to shed 10-15 percent of its volume, so it had a stronger alcohol burn than the usually mellow Four Roses. And the smokey aftertaste stayed with me for a while. I stick it in the fridge to mellow for a few days. It's still super smokey, but the harshness has lessened quite a bit. It wasn't a complete failure though. It provided a starting point for future experimentation. Next time I will try cold smoking and cut the time to 30 minutes. I will also try lighter smoke - a fruit wood or my stash of pistachio.