In a field above Lunan Bay, chilli plants grow between the potato rows. They are picked, smoked and left to steep in vodka. Arbikie Chilli Vodka is the loudest bottle on the estate, and there is very little like it in Scotland.
Expert description
Arbikie Chilli Vodka is a Scottish Vodka from Arbikie Distillery, built on the house potato vodka and steeped with home-grown chipotle chillies, bottled at 43%.
Chipotle is smoke-dried jalapeño, and it is the smoke rather than the burn that carries this bottle. Arbikie grows the chillies on the farm in Angus and drops them in whole. No extracts, no colourings, no concentrates, which is why the liquid sits pale brown instead of clear.
The base is the same potato spirit the distillery began with. Potato distillate has a weight and a creaminess that grain does not deliver in the same way, and that texture is exactly why the chilli never turns sharp or dusty. The heat settles on top of the softness rather than cutting through it.
Flavoured vodka carries a mixed reputation, and syrup and flavouring compounds are usually to blame. Neither appears here. The chilli steeps until it has given up both smoke and heat, and the bottling strength of 43% gives the spice room to spread.
Tasting notes
Nose
Smoke first, like a bonfire on its way out. Behind it sits dried chilli, a touch of sweetness and something earthy close to baked potato skin.
Palate
Creamy and full at the start, almost soft. Then the chilli arrives: a deep, smoked warmth that builds rather than strikes. Clearly present without ever punishing.
Finish
Long and warm. The smoke hangs on longest while the spice slides slowly down the throat.
Specifications
Name: Arbikie Chilli Vodka
Distillery: Arbikie Distillery
Region/Country: Angus, Scotland
Type: Scottish Vodka
ABV: 43%
Size: 70 CL
Serving suggestion: In a Bloody Mary where the chilli replaces the tabasco, or ice cold as a shot alongside barbecue.
Flavour profile
Smoky · Spicy · Creamy · Earthy
Did you know?
Chipotle is not a chilli variety but a condition. It is a jalapeño left to ripen until it turns red and then dried over smoke, and that is precisely the treatment these chillies get before they meet the vodka.
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