Woodinville Straight Bourbon Whiskey
Regular price
$49.99
Sale
Proof: 90 Proof, 45% ABV
Mash Bill: 72% Corn, 22% Rye, 6% Malted Barley
Tasting Notes:
Nose: Brown sugar, vanilla, herbal, spice, and an overall candy sweetness with a bit of raw wood/sawdust, banana, and nuts.
Palate: Tropical fruit, brown sugar, spice, vanilla, herbal, raw wood, and a light bit of nuts.
Finish: Medium Oak, caramel, and vanilla.
About: This truly small-batch bourbon starts with traditionally grown corn, rye, and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in our Woodinville® distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak. Before being coopered, the barrel wood is seasoned in the open air, rain, wind, sun, and snow for eighteen months, softening the wood’s harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the wood’s desirable flavors. This meticulous process yields a truly hand-crafted spirit with aromas of crème brûlée and spice cabinet, as well as notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish.
Proof: 90 Proof, 45% ABV
Mash Bill: 72% Corn, 22% Rye, 6% Malted Barley
Tasting Notes:
Nose: Brown sugar, vanilla, herbal, spice, and an overall candy sweetness with a bit of raw wood/sawdust, banana, and nuts.
Palate: Tropical fruit, brown sugar, spice, vanilla, herbal, raw wood, and a light bit of nuts.
Finish: Medium Oak, caramel, and vanilla.
About: This truly small-batch bourbon starts with traditionally grown corn, rye, and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in our Woodinville® distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak. Before being coopered, the barrel wood is seasoned in the open air, rain, wind, sun, and snow for eighteen months, softening the wood’s harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the wood’s desirable flavors. This meticulous process yields a truly hand-crafted spirit with aromas of crème brûlée and spice cabinet, as well as notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish.
