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.
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.
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).
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.
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 black cherry, but lighter than hickory. Mixing oak with any of the other woods will produce a variety of delicious finishes. Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times.
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 Flavor.
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