Chattanooga Confluence Single Barrel & Spiced Cacao Infused Experimental

The meeting of two distilleries, two rivers, and one mash bill... today is a turkey (wheat) release that is right in line with what we're about here at Seelbach's! 

The Confluence Project is a unique single mash, single barrel distilling collaboration between Chattanooga Whiskey and New Riff Distilling.

Born from friendship and mutual respect between founding distillers Grant McCracken (Chattanooga Whiskey) and Brian Sprance (New Riff), The Confluence Project unites their two award-winning distilleries in a shared exploration of craft, contrast, and a celebration of their differences.

Named for the meeting of two rivers, and in this case, two distilleries, The Confluence Project begins with a single mash bill, influenced by each distillery’s philosophy and style of whiskey making.

For Volume 1 of this project, both distilleries set out to make a whiskey neither had made before: straight wheat whiskey. Made from 100% wheat and malted wheat, this recipe was built on New Riff’s heirloom Red Turkey Wheat and shaped by Chattanooga’s signature High-Malt style.

From mash to barrel, each distilling team applied its unique techniques, philosophies, and traditions, resulting in two collections of single barrels that tell the story of each distillery’s unique approach to whiskey making.

Aged 6+ years, Chattanooga Whiskey's 11 single barrels were filled at varied entry proofs into a range of cask types, offering a clear window into the whiskey-making process of two world-class distilleries.

The nose has the familiar Chattanooga tells while introducing completely unique layers of its own. It feels more mature than its 6.5 years suggest, rich with sweet honey, pecan pie, dried cranberry, apricot jam, vanilla extract, and cinnamon-kissed sweet oak.
 
The palate is thick and coating, opening with a potpourri of nipping spices before moving into layers of tart cherry, dried cranberry, apricot, orange peel, and rich toffee, all intertwined with leather and charred oak.

The finish carries the fruitiness from the palate forward and lingers long in a full-bodied, softly spiced, buttery wave of leather, seasoned oak, candied walnuts, and caramel cake.

We also have their newest experimental Batch 046 - Spiced Cacao Infused, an indulgent sipper just in time for the holidays. 
 
Inspired by the legendary Aztec drink Xocolatl (sho-co-LAHT-l), Batch 046 is the spicy remix of their fan-favorite Batch 028: Cacao Infused. Infused with two types of dried chiles (Guajillo & Pasilla) and over 150 pounds of Ecuadorian cacao nibs, this bourbon liqueur brings together multiple pot and column distilled mash bills, collectively balancing the sweet and spicy characteristics of both wheat and rye based bourbons. The result is a cold weather sipper ideal for a cozy holiday morning pick-me-up or a post meal dessert on ice.
 
Imagine a Wendy’s Frosty infused with chili pepper and drizzled with honey.
 
Plump chocolate and playful cinnamon lead the nose, joined by chili-spiced vanilla bean.
 
The palate is spiced dessert in a glass: dark chocolate, date, toasted chile pepper, chocolate-covered raisin, and a touch of horchata.
 
The finish is long and trailing, sweetening into honey and milk chocolate as the chili heat slowly tapers off.