Woodinville Straight Bourbon Whiskey

About

Over 5 years in the making, a real craft straight bourbon whiskey.

This truly small-batch bourbon starts with traditionally grown corn, rye, and malted barley. All our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed and distilled in our Woodinville distillery, then trucked back over the Cascade Mountains for barreling and aging in our private barrel houses. Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak barrel wood.

Before we cooper the barrel wood, the wood is seasoned in open air, rain, wind, sun, and snow for 18 months to soften the wood’s harsh tannins. We deeply toast and heavily char our barrels to enrich the wood’s desirable flavors.

Mashbill

72% Corn

22% Rye

6% Malted Barley

Flavor Profile

Nose: crème brûlée and spice

Taste: rich caramel, dark chocolate, and vanilla bean

Finish: sweet and lingering

Awards

2020 Best Straight Bourbon and Double Gold. San Francisco World Spirits Competition

2016 Craft Whiskey of the Year. American Distilling Institute Craft Spirits Awards

Best Non-Kentucky Bourbon. Fred Minnick Whiskey of the Year Contenders 2019

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.