Chattanooga Experimental 047: Single Pot Still

At Seelbach’s, we’re always searching for bottles that tell a deeper story in the glass. Releases that honor tradition while pushing it forward. This latest Experimental Batch 047 from Chattanooga Whiskey is exactly that kind of release.
 
Modeled after Ireland’s most distinctive (and specific) whiskey style, this release was crafted with unmalted barley for signature texture and flavor, oats for added grain complexity, and pot distillation for that classic, weighty spirit quality.
 
Chattanooga's distilling team set out to create an authentic Single Pot Still style whiskey while making sure it felt unmistakably their own. Every stage was intentionally shaped with a blend of traditional technique and inventive decision making.

 For the mash, their team selected a few standout grains: a world-renowned floor-malted barley from one of the oldest malthouses in the UK, a new unmalted (raw) barley variety from Tennessee called Calypso, and a “naked” malted oat from Asheville’s Riverbend Malthouse (hilariously nicknamed Streaker Oats). Together, the grains capture the unmistakable silky texture and spice-forward character of the style.
 
For distillation, they turned to their 100-gallon Experimental copper pot still, opting for a fuller-flavored double distillation, rather than the triple distillation process used by many Irish distilleries. By stopping at two runs, more of the grain, malt, and fermentation character is carried through into the final spirit.
 
For maturation, they again pulled inspiration from both Irish and American techniques. While most Irish single pot still whiskeys gain depth from ex-bourbon and ex-sherry casks, Batch 047 matures in a blend of new charred oak barrels that were long seasoned and custom toasted. This approach preserves the classic character of the style while layering in a distinctly American sweetness and added dimension.
 
This is the kind of bottle we love to share because it gives drinkers a chance to explore a historic whiskey style through a new lens.
 
The nose begins with toasted granola, raisin, baked pear, gingersnap cookie, and a soft, sweet aroma of granulated sugar.
 
The palate is wonderfully clean. There’s a lovely vanilla custard meets cinnamon sugar meets no-bake cookie note that begins the sip, continuing with underlying fig and raisin notes and a kiss of spiced oak.
 
The finish is a mix of sweet and spice. Think reduced apples, dried cherry, and soft vanilla. The proof is perfect here, giving the flavors a wonderful taper on the finish, never outlasting its welcome.