Smoke Eater: Where There’s Smoke, There’s a Project

Before making spirits, I spent eight years designing gas fireplaces. My engineering background
finds its way into everything at Holocene Distilling Project. Our newest vodka, Smoke Eater,
brought me back to working with fire, although this time the goal was something we could pour
into a glass.

At our home-based distillery in Cobble Hill, Aisling and I cold-smoke our wheat vodka using
fallen Garry oak. Getting the flavour right took plenty of experimenting and a custom-built
machine we’ve affectionately named the Smokinator. Naming the equipment is usually the easy
part.

The challenge was capturing the aromatic qualities of woodsmoke while preserving the softness
of the vodka underneath. Smoke can quickly become sharp or overpowering. We experimented
with different chambers, materials, and ways of bringing smoke into contact with the spirit. It
was a project where mechanical problem-solving and tasting had to work together. The result is
bold Garry oak smoke with the smooth, slightly sweet wheat vodka still coming through.

“Smoke eater” is a historic nickname for firefighters who push deep into wildfire fronts and
burning buildings to tackle blazes. We named this spirit in their honour, a nod to their grit,
courage, and the work they do to keep our communities safe. Throughout September 2026, we put that tribute into action, pledging $3 from every bottle of Smoke Eater and $2
from every smoky cocktail served in our lounge to the OneSky Community Resources relief fund
to help people affected by the Summerland wildfires. Thanks to everyone who showed their
support.

If you’re on cocktail duty this Thanksgiving, Smoke Eater brings something different to the table.
Try it in a Caesar while dinner’s in the oven, or give our Pink Embers a shake before sitting
down to eat. The rosemary in our Drink Pink liqueur works beautifully with the smoke. It’s a
good fit for an afternoon of second helpings and catching up.

Pink Embers
● 1.5 oz Smoke Eater Vodka
● 0.75 oz Drink Pink Liqueur
● 0.5 oz lemon juice
● 0.5 oz honey syrup (equal parts honey and hot water, cooled)
● Ms. Better’s Foamer or egg white (optional)

If using foamer or egg white, shake all ingredients without ice first. Then shake with ice and
double-strain into a rocks glass over a large ice cube. Finish with a few drops of bitters or a light
pinch of smoked salt.

You can find our products at the Duncan Farmers Market, most private liquor stores, or directly
at the distillery on Chapman Road in Cobble Hill. Pick up something for the Thanksgiving table,
or a bottle for whoever’s doing the cooking.

There’s a fair bit of engineering behind the bottle, but enjoying it is the easy part.

Dorian Redden
Co-owner / Distiller, Holocene Distilling Project, Cobble Hill