Arbikie Smoky and Smooth Chilli Vodka

Arbikie's Chilli Vodka has exactly two ingredients. The base is Tattie Bogle, Scotland's first potato vodka, made from Maris Piper, King Edward, and Cultra potatoes grown on the Stirling family's farm on the Angus coast — Scotland's first single-site, field-to-bottle distillery. Into it go chipotle-smoked chillies grown in the farm's own polytunnel, soaked in the vodka for up to three months, with no extracts, colorings, or concentrates — just potatoes and peppers. The result pours a light amber, like a young whisky, and it's labeled honestly: Smoky and Smooth. Travel Distilled found a nose with creaminess and sweetness, strong on spice and smoke, and — improbably — the aroma of frying bacon, then a fiery mouthful where the chipotles hit home, not the strongest chilli but definitely warming, over the potato vodka's thick, velvety body. Expect smoke first, then a building, rounded heat that lingers rather than stings, with the creamy earthiness of the potato base underneath. Honest note: this is a spicy vodka built for savory drinks, not a sipper — though Arbikie fans drink it neat from the freezer. It makes the best Bloody Mary in Scotland, a smoky Spicy Margarita-style vodka drink, a Michelada riff, a chilli-lime highball, or a dash in a Dirty Martini. Gluten-free and vegan. Field-grown chillies, field-grown potatoes, nothing else.

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