Straight Bourbon Whiskey, Finished with Toasted Applewood Staves

About

“Every fall, we do a Harvest Release, and back in 2017, our release was our flagship bourbon finished with applewood staves. Of all our releases, this has been one of our most popular—so, this year we’re bringing it back nationally.” —Brett Carlile, head distiller & co-founder

Traditionally grown corn, rye, and malted barley form the heart of this truly small-batch whiskey, a twist on our flagship Straight Bourbon. We mash, distill, and barrel the grain in our distillery, then mature the whiskey in our Central Washington private barrel houses.

After the whiskey has fully matured, we add staves of toasted applewood. This applewood “finishing” process imparts additional layers of depth and richness with aromas of apple and berry on the nose and palate.

Mashbill

72% Corn

22% Rye

6% Malted barley

Flavor Profile

Nose: apple and berry

Taste: apple, berry, rich caramel, dark chocolate, and vanilla bean

Finish: sweet and lingering

Awards

TIPS FOR TASTING IT

Whether you’re already an aficionado or just starting to dip your toe into brown spirits, the journey is all about building context through tasting. The more whiskey you try, the more attuned and instinctual your palate becomes. (Not a bad deal, right?) Here are some tips for tasting like a pro.

Choose a glass

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The slight tulip shape of the traditional Glencairn glass is ideal for exploring and appreciating whiskey. Choose a clear vessel so you can observe the whiskey’s color and legs, which are the residual sugars running down the insides of the glass.

Notice the details

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Swirl the glass gently and note the spirit’s viscosity and the legs left behind when you do so. Take some time to smell the whiskey.

Take a taste

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Plan on exploring the whiskey for a few minutes, with at least three sips. And feel free to drink water between each. To start, take a small sip—and don’t judge the spirit by that first sip. You’ll need your palate to get accustomed to the alcohol’s heat on your tongue and taste buds. Then take another small sip. Move it around your mouth. Some people even “chew” their whiskey. Take a third sip. Name the flavors you sense; you can even record them.

Revisit with water

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To open up the whiskey, you can add some water after the first few sips. It’s like oxygenating wine; it will lower the proof and bring more nuanced flavors to the surface. However, adding too much water can over-dilute the spirit. Water is preferred over ice, which can blunt flavors once the whiskey is too cold.