Inspired by Estonia's colourful centuries-old history of alcohol production, the pristine nature of the land and the historical tradition of smoking the food. Smoky nuances are usually expected from drinks such as Scotch whiskys, but not from gin. The smokiness is mainly due to the drying of malt over peat smoke. In some cases, however, it is not peat smoke, but actually wood smoke. This is also the case with Flavorwood Smoky Gin. Various herbs are treated to oak and/or juniper smoke at different stages of production. It is this nuance, a light smoky aftertaste, that characterises Flavorwood gin, making it unique and distinctive.