Wanderback Whiskey Co. Batch No. 2
Batch 2 American Single Malt whiskey is made from the same grain bill as our first release. But, this time around we’ve explored unique finishes by transferring the whiskey into Nicaraguan ex-rum and Heaven Hill ex-bourbon barrels at our Farm in Hood River, Oregon. The additional six months in these barrels lends the whiskey a sweeter, savory and less smoky flavor profile.
Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal Malt
Aged: Minimum 3 years in New American Oak then additional 6 months finishing in Nicaraguan ex-rum and Heaven Hill ex-bourbon casks
Distillation Type: Double pot distilled
Barrel: 53-Gallon High Toast, Low Char New American Oak Casks plus 53-gallon Nicaraguan ex-rum and Heaven Hill ex-bourbon casks
Bottle Proof: 100 Proof
Bottle Count: 2,500
About Wanderback Whiskey Co.:
Unlike many new whiskey makers, Wanderback Whiskey Co. founder Phil Downer celebrates the fact that there are no imminent plans in place to build his own distilling facility. Instead, he partners with some of the most well-respected names in the industry to create a product that is—in true Pacific Northwest stye—centered on collaboration.
Wanderback’s production method explores a unique twist on the long-standing tradition in the whiskey business of independent bottling. Instead of searching for whiskey casks post-production, Phil runs a kinetic trial-and-error process to create his desired grain bill and mash recipe. The whiskey is then mashed, fermented, and distilled at a partner distillery before being transferred to a family farm in Hood River, Oregon where it is barrel-aged, finished, blended, and bottled. Wanderback's distillery partner for Batch No. 1 and No. 2 was Westland Distillery in Seattle, WA.