Method

• 1.
  To make Applewood smoked Woodford Reserve, pour bourbon into a large jar. Seal it with cling film and tighten with a rubber band. Using a wood smoke gun, add applewood chip and apply smoke to the inside of the jar, once full of smoke reseal and leave for 10 minutes occasionally swirling the mixture. Open it up and put it in back in the bottle (When opening make sure you aren't under a smoke alarm!). You now have smoked bourbon whiskey! However, if you’re in more of a rush you can just use 5ml of your favourite Islay smoky scotch instead, in addition to the 45ml of bourbon required in the recipe.
• 2.
  To make Wagyu-washed mezcal, in a plastic container, add 200g rendered Wagyu fat to a bottle of smoky mezcal. Seal it and put it in a cool place at room temperature. Leave for three days stirring it through a couple of times to allow the flavour to seep into the mezcal. Next, put the entire container into the freezer and leave it overnight. The next day you'll find that the entire 200g of the Wagyu fat has frozen at the top. Using a muslin fine strainer and a funnel, pour the mixture back into the mezcal bottle. Date it and leave it in the fridge.
• 3.
  Stir ingredients in a mixing glass with ice and strain into a drinking glass, preferably over a large hand-cut ice cube. Torch a cinnamon stick and place it on top, for aromatics.