Wanderback Whiskey Co. Batch No. 3
Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal Malt
Aged: 5-years in New American Oak and ex-bourbon barrels with an additional 6 weeks finishing in port wine casks.
Distillation Type: Double pot distilled
Barrels: 53-Gallon High Toast, Low Char New American Oak Casks plus 53-gallon French ex-port and Heaven Hill ex-bourbon casks
Bottle Proof: 90 Proof
Bottle Count: 2,440
Tasting Notes: Dried Cracklin oat bran cereal, leather, and pecans on the nose. There are some bright fruit notes like a dried cherry or cranberries. The taste moves from initial sweetness to spice and cigar tobacco. It finishes with dark chocolate and black pepper.
Batch No. 3 American Single Malt whiskey is made from the same grain bill as the prior releases. Batch No. 3 has been aged for a minimum of 5 years in new american oak and ex-bourbon barrels and finished in port wine casks.
The port wine cask and the longer aging period have created a truly complete whiskey to add to our lineup. The effects of the port barrels display a smooth balanced mouthfeel with notes of dried dark fruits, cocoa nib, and toasted pecan. This is not your port forward whiskey. The true beauty of this whiskey is found in a happy medium of influence from the various casks used while not overshadowing the amazing product we started with.
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.