Beechwood Smoking

Also known as: smoked over beechwood, beechwood-smoked, cold-smoking

Cold-smoking ingredients over smouldering beechwood to add gentle, aromatic smoke.

How It Works

Ingredients such as vanilla or lavender are smoked over smouldering beechwood, picking up perfume and depth before being macerated into a blend.

Adding aromatic, savory smoke to delicate ingredients

How producers use Beechwood Smoking

Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.

Still white<0.5% ABV

Lavender is smoked over beechwood before perfuming the kefir. The source does not establish smoking before fermentation.^[1][2]

Service signal

Smoky, floral, creamy.

Sparkling rosé<0.5% ABV

MURI uses Beechwood-Smoked Vanilla in Uzume: vanilla pods gently smoked over beechwood, then macerated into a blend.^[3]

Service signal

Sweet, smoky, creamy.

Sparkling rosé<0.5% ABV

Sequence documented in the March 2024 production post: salting, lactic fermentation, then cold smoking over beechwood.^[4]

Service signal

Sharp, smoky, clean, lightly sour.