Dry Fly Port Barrel Finish Wheat Whiskey
Dry Fly Port Finish Wheat Whiskey is the same whiskey as our Washington Wheat, aged 3+ years in American Oak and then moved to a Port Wine barrel for an average of 6-12 months. It has a soft port finish and a slightly higher tannin level from the port barrel.
3 year old wheat whiskey from Washington’s Dry Fly Distilling, which has been finished in barrels which previously held a fortified wine (which would be called Port in America, though cannot be titled as such here in the EU). The creamy mouthfeel carries the wine-like sweetness handsomely.
Dry Fly Wheat Whiskey is made at the eponymous distillery in Spokane in a 450-litre pot still. Finished in barrels that used to hold Huckleberry Port from Townshend winery, this is a fruity style of whiskey.
Dry Fly Whiskey was inspired by a love for fly-fishing and the Pacific Northwest. Local ingredients are sourced from local sustainable farms allowing Dry Fly distilling to create a true farm to bottle experience. The Dry Fly Washington Wheat Whiskey is made from 100% local soft white wheat. This spirit is distilled twice then aged a minimum of three years in a #3 char 53-gallon American Oak barrel. The sprit is then moved to a blueberry port wine barrel and rested for the next 6 – 12 months.
The nose is rich and sweet. Notes of vanilla and cinnamon are initially present. As the spirit rests in the glass, a tangerine-like citrus and blueberry notes begin to emerge.
The first sip is somewhat thin and is accompanied by a pepper-like spice. A subtle mouth drying effect is present in addition to an odd sour note. The second sip coats the tongue with a tingling spicy sensation. A burnt orange zest note is present. The third sip concentrates in the back palate. Notes of oak and citrus are most prominent.
The finish is long and spicy. Faint hints of butterscotch are accompanied by allspice, nutmeg, and orange zest.