OakHeart Crafts not only breathe new life into retired whisky barrels but offer creations sought all over the world.

In the scenic Central Scotland region of Inverclyde, Alan Linton of OakHeart Crafts breathes new life into retired whisky barrels, transforming them into unique homeware and gifts that carry a true touch of Scotland’s whisky heritage.

Alan’s journey into his creative craft began serendipitously. Initially, he sought a whisky barrel to build a garden smoker for his smoked fish and meat. With a leftover barrel end, Alan crafted a tray that caught the eye of a friend who suggested he sell it on Etsy. It sold quickly, igniting a passion that’s led to hundreds of trays and other items being shipped worldwide.

OakHeart Crafts offers a range of products, from keyrings and bottle openers to elaborate trays and tables made from entire barrel ends… and even garden furniture. Each creation is a testament to the beauty of the wood, often decades old, with its stunning golden hue and intricate grain patterns revealed after meticulous cleaning and craftsmanship.

Alan’s ambitions extend beyond his current creations. Being part of the WeeBox community, which delivers a slice of Scotland to subscribers worldwide, fills Alan with pride. He cherishes the opportunity to share Scotland’s rich produce and craftsmanship with a global audience.

Added Drama

Add a Scottish twist to your summer BBQ, with Alan’s 100% whisky-infused oak smoking dust in August’s WeeBox. Here’s a simple recipe to infuse your meat with the flavours of Scotland.

Ingredients

• 1kg of your favourite meat (beef, pork, chicken)
• Alan’s 100% whisky-infused oak smoking dust
• Olive oil
• Salt and pepper to taste
• Fresh rosemary and thyme (optional)

Method

1. Prepare the Grill: Place the soaked wood shavings directly on the charcoal or in a smoker box, if using a gas grill. Preheat to medium-high and add the oak smoking dust.
2. Grill the Meat: Place the meat on the grill and cover. Cook until the meat reaches your desired level of ‘doneness’, turning occasionally to ensure even cooking.
3. Serve and Enjoy: Let the meat rest for five minutes before serving.

Enjoy the unique, smoky flavour that transports you to the Scottish Highlands with every bite!