Crossip uses cold maceration rather than distillation for all their spirits, and Dandy Smoke is where that approach leans most heavily on a single ingredient. Lapsang souchong, a black tea smoke-dried over pine fires in China's Wuyi Mountains, gives the drink its dominant character. On the nose it leans into smoke and malt. The palate adds layers of warm spice, and there's a medium viscosity that gives it some weight in the glass. The finish is smoky and stays around. It works in stirred cocktails where you'd normally reach for Scotch or mezcal, or neat over ice if you want something to sip.