Blog Post Three: Now I'm getting the hang of this…
This malt comes from a fascinating Virginia based, US distillery that is not afraid to break the rules of maturation...but in the most pleasing way.
One hundred percent floor malted with the grain bill being 1/3 barley and 2/3 rye and being smoked with 60% applewod (adds sweet fruitiness) and 40 % cherrywood (light and fruity). Pot distilled and matured in used bourbon barrels along with new and used applewood and American oak wood chips. And then the whole lot is then finished in a "port style" wine barrels for local wineries.
My basic notes read, "There's that house style grassiness, this clean, precise rye just shows the barest hint of port wine flavours. The spirit keeps it lively"