These woods are carefully selected to finish Cleveland Whiskey's award-winning bourbons. Now the wood we use to make the whiskey makes great smoke too.
Apple has a sweet, light and fruity aroma and we recommend it with pork (especially ham), poultry, lamb and seafood. It is great on its own but also plays well when paired with Oak, Cherry and Hickory.
Similar to Apple, sweet and very fruity. Black Cherry tends to leave a mild smoke flavor making it an excellent choice with beef, chicken, fish, pork and lamb.
Maple has a mellow, sweet aroma and imparts a mild smoke flavor. The wood is dense in weight and has a light color. We recommend it for poultry and vegetables.
Hickory is the most popular smoke wood used in barbecue. It packs a strong punch that goes well with large cuts of Beef and Pork (especially ribs).
This is a classic smoke wood. Pairs will with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our apple and black cherry, but lighter than hickory.
It’s the wood that makes a good whiskey, not just oak from a barrel but finishing woods like apple, black cherry, sugar maple, hickory and honey locust. There is an incredible range of awesome flavor hidden inside these woods.
Whether you use one of our recipes or your own, better smoke means better flavor.
BETTER SMOKE, BETTER FLAVORTM
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