"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillery's home in Spokane, Washington, and today, are used to make Dry Fly's line of craft spirits. Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest." Dry Fly Triticale Whiskey is made from a mash of 100% triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat. "This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, it's the best thing we've ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand. Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."

Crafted from the same malts as Rogue’s notorious Dead Guy Ale, malted two row barley, munich and crystal malts create a unique whiskey wash that offers an intriguing range of flavors. Aged more than two years, the finished whiskey has dark cocoa, coffee and caramel tones that are reminiscent of Dead Guy Ale. This whiskey is not only great to sip, but also holds up in a spirit-forward cocktail.

AWARDS

2021: Double Gold - 2021 Sip Awards

2021: Silver - San Francisco World Spirits Competition

2018: Best Oregon Whiskey - International Whisky Competition

2018: Consumer Choice - SIP Awards

2018: Gold - Cigar & Spirits: World Spirits Competition

Whisky Advocate’s Artisan Whiskey of the Year – The whis- key that put us on the map.

We use three individually smoked malts (cherrywood from Wisconsin, beechwood from Germany, and peat from Scotland) to craft this deep and complex whiskey. Using 3 distinct smokes provides consistent and balanced smoke from nose to the pallet and throughout the finish.

Corsair never uses artificial flavors or colors, achieving superior flavor and color through quality malted barley, innovative distillation and small barrel maturation.

 Tasting Notes

Smoke and notes of cherry pervade the palate, finished by a slight brininess from the mossy peat. Pot distilled then aged in new American charred oak, Triple Smoke has the sweetness of an American whiskey with the rich smoke of an Islay single malt scotch.

THE FIRST WHISKEY THAT DRY FLY EVER CREATED. WITH IT'S 100% WHEAT MASHBILL, THIS IS THE PERFECT WHISKEY FOR SOMEONE LOOKING FOR A LIGHT, SMOOTH, EASY DRINKER. MADE COMPLETELY FROM LOCAL GRAINS, IT TRULY IS A WONDERFUL OFFERING.

ACCOLADES:

TASTING PANEL MAGAZINE 2018 – 91 POINTS

WHISKIES OF THE WORLD 2018 – GOLD MEDAL

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Coffey Grain Whisky is a whisky meticulously crafted at the Miyagikyo Distillery. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks. Nikka Coffey Grain Whisky has an aroma of tropical fruits, bananas and papaya. The aroma gives way to notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus. The whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.

The Corti Brothers grocery, which was started by Frank and Gino Corti in Sacramento, CA 1947, has long been at the forefront of the artisan food movement. The store's mission was to do more than just hand people products, but to talk food and wine with them, and this mantra was embodied in Frank's son Darrell, who developed an encyclopedic knowledge of products from around the world. Continuing his father's legacy, Darrell grew Corti Brothers to such acclaim that the LA Times credited the grocery with starting the gourmet-food revolution. In addition to his expertise in food and wine, Darrell Corti has quite a history with whiskey as well. In 1974, he traveled to Kentucky to bottle a special bourbon for Corti Brothers bicentennial, and on two separate occasions in the mid-80s he worked with the Van Winkle family to bottle private selections of Van Winkle Reserve. Now, in the spirit of the burgeoning craft distilling movement, Darrell Corti has partnered with Amador Distillery to create his very own private label whiskey, Corti Brothers Exquisite Whiskey. Corti Brothers Exquisite Whiskey is crafted from just 13 casks of seven year old, Kentucky bourbon whiskey that has been made with a mashbill of 70% corn, 25% rye and 5% malted barley. After seven years of maturation in these new, American oak casks, the whisky is then finished in barrels which previously housed Harbor Winery's Mission del Sole. This practice of double-barreling is common for Scotch whiskies, but relatively unusual for a bourbon whiskey. Afterwards, the whiskey is un-chill filtered and bottled at 90.5 proof. Corti Brothers Exquisite Whiskey has a nose of port and caramelized brown sugar, which leads to a palate filled with bright fruits, port, sherry and oak. The finish is rich and sweet, with more oak and a nice earthy character that lingers.

The original Rebel Yell recipe dates back to 1849, created at what later became the Stitzel-Weller Distillery. Known for using wheat instead of rye, it offers a smoother flavor. In 1936, the brand was officially registered by former Louisville Mayor Charles F. Farnsley. After the distillery closed in the 1980s, Rebel Yell transitioned to LUXCO Spirited Brands. Now available nationwide, Rebel Yell American Whiskey blends bourbon and rye for a rich aroma of oak, caramel, leather, and red fruits, followed by a palate of sweet plums, raspberries, wheat, and rye, finishing with oak and chocolate notes.

Bourbon distinguishes itself from regular American whiskey through its requirement for aging in new, charred white American oak barrels. Michter's Whiskey, specifically their US*1 Unblended Small Batch American, goes beyond the standard rules by deviating from the 80% ABV requirement. Located in Kentucky, Michter's has an old distillery and produces whiskey that is unique because it's aged in bourbon-soaked barrels and bottled at an exact 83.4 proof, making it stand out. They also have a meticulous production process, using custom-made, well-dried barrels and a unique chill filtration technique. This whiskey maintains its distinct character and offers rich butterscotch and vanilla notes at 41.7% ABV.

STOLEN American Whiskey begins with a mature 11-year-old whiskey. Ever insatiable, STOLEN tapped into industry experts by adding a layer of artistry rooted in extracting staves from ex-whiskey barrels and toasting them in a 360-degree rotation over an oak wood fire. Turning the staves at key points during the toast allowed STOLEN to capture richly nuanced flavors across the entire wood gradient, resulting in a smoky consistency for every barrel stave. To impart these fire roasted notes into the whiskey, STOLEN employs a secondary, barrel-finishing process where the juice is continually analyzed for taste and nosed for aroma until it peaks in boldness resulting in an additional layer of finished flavor complexity that differentiates STOLEN Whiskey from other traditional American whiskies and bourbons. On the nose is a roasted coffee bouquet that enhances dark fruits and lingers through an exceptionally long finish. On the palate, natural flavors of toasted caramel, dark molasses and smoky chocolate mingle. STOLEN Whiskey's initial buttery mouthfeel ultimately balances out a bold and lasting finish. 

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval is named after founder Sonat's great-grandfather, who earned Koval the nickname Koval, when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients. Koval distillery is a grain-to-bottle operation. For this special expression they use 100% organic oats sourced from the Midwest. Aged for up to 24 months in 30-gallon new, American oak charred barrels sourced from Minnesota, this single barrel has primary notes of caramel and oats with a rich, creamy finish. Only the heart cut of the distillate, makes the final cut (no heads or tails).

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridge's master distiller ferments a mash of 56% corn, 38% rye and 6% malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky. With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Reserve Blend is a release from the reserve blend program, created to showcase qualities of their bourbons that even the most discerning connoisseurs can appreciate. The spirit consists of four distinct blends, giving great insight into the beauty of the bourbon while it ages, and the affects of charring that are subsequently expressed. Still soft and luscious, these blends capture a different take on the way bourbon can grow up and present itself at maturity.

For nearly three centuries, Ichiro Akuto's family brewed sake along the banks of the Tone River in Central Japan. Following the end of World War II, his family received a distiller's license and purchased two second-hand stills from a Scottish distillery. By the turn of the century, however, his father had made the difficult decision to dismantle the stills and sell the 400 casks of remaining whisky that were still maturing in the distillery's rickhouses. Fueled by a belief in the potential for Japanese single malts, Ichiro purchased the casks from his father. Also, Ichiro began studying distillation techniques at Benriach and Springbank Distillery, before returning to Japan and constructing a state-of-the-art distillery in Chichibu. Ichiro's Malt & Grain is blended by the king of independent Japanese distillers: Ichiro Akuto. Ichiro's blend is a worldwide blended whisky in every sense of the word, a marriage of whiskies from Ichiro's very own young malt & grain whisky stock, and whiskies from eight other distilleries in Scotland, Canada, England, Ireland and the U.S., which founder Ichiro Akuto refers to as, "the big five." These international whiskies mature for 3-5 years in their home country, and then for an additional 1-3 years in thecool climate ofmountainous Japan, which gives this blend incredible character. This whisky is clean on the nose with notes of fruit, vanilla and oak.

Situated in the foothills of the Cascade Mountains, Ransom Distillery sits on a 40-acre farm just outside Sheridan, Oregon. The distillery, which opened its doors in 1997, was named after the funds required to start the business. "I had always wanted to start my own business," says Tad Seestedt, owner and master distiller at Ransom Spirits, "and I thought that Ransom was an appropriate name in that its definition is buying your freedom or independence with money. The money I had to borrow from the bank to start the business was my Ransom." Ransom Spirits' The Emerald 1865 Straight American Whiskey is Seestedt's attempt to recreate a traditional Irish Whiskey. "We know that the Irish Whiskey of today little resembles its 19th century predecessors," says Seestedt, "but fortune gave us two good turns: a British excise agent who recorded an Irish mash bill in 1865, and our friend David Wondrich, who found said recipe pouring over the microfiche annals of history and passed it along to us." The Emerald 1865 Straight American Whiskey is made from a mash of malted barley, unmalted barley, rye and oats. Once the grains have been harvested (a portion of the grains are grown organically on Seestedt's own farm), they are milled and mashed before being distilled on a handmade, direct-fired alembic pot still. Following distillation, the whiskey is matured for three years in a combination of American oak and French oak casks. Then, the whiskey is hand-bottled, waxed and labeled. The Emerald has a bold aroma of oats, malt and earthy minerals. The aroma gives way to a rich, structured flavor profile, with notes of caramel, green herbs and fresh whipped cream. 

During the 17th century, Cornelius Van Brunt one of the founding fathers of Brooklyn farmed land alongside the banks of Gowanus Creek, while helping forge the eclectic society that became Brooklyn. In the 1800s, as the population of New York mushroomed and its waterways became vital hubs for maritime travel, the Brooklyn waterfront became home to some gin, rum, and whiskey distilleries. Prohibition forced the distillery to close, and it wasnt until the new 21st century that distillation resumed. Opened in 2012 Van Brunt Stillhouse honors the pioneering spirit of Cornelius Van Brunt, one of the founding fathers of the area. Founded by Daric Schlesselman who first began by producing the first Rum from Brooklyn since the Prohibition era. Soon after releasing the rum, the brand started producing other spirits such as Grappa and other grain distillates. Daric, a former editor at The Daily Show, left behind the world of television and followed his dreams of reincarnating the of Spirits of the past. This special four grain Brooklyn Stillhouse whiskey is distilled primarily from malted barley and wheat, with a small portion of corn, and rye for good measure. This four grain recipe harkens back to a pre industrial farmhouse style (producer). Expect grassy, floral notes alongside fresh oaky, bourbon sweetness followed by hints of tobacco, and a delicate, lingering finish. 

Penderyn is the first Welsh distillery in over a century. Launched March 1, 2004, the distillery is nestled in a small village in a mountain range in South Wales named Brecon Beacons. Home to Forest Fawr Geopark a UNESCO site. Penderyn has garnered much critical acclaim since its inception; their unique small batch methods yield only one barrel of this Welsh whisky per day. Initially matured in hand-selected bourbon barrels, the whisky is finished in Madeira barriques. This Madeira finish flagship is the cornerstone of the Penderyn lineup. Welsh Gold is extremely rare, pure and precious and was worn by legendary Welsh princes. The Penderyn Gold Collection is an embodiment of these qualities. Produced using a bespoke pot still made by Dr. David Faraday. This maturation technique creates a deeply complex spirit, with a well-rounded, highly nuanced flavor profile that earned Gold Medals at the 2012 and 2013 International Whisky Competitions, a gold medal at the 2017 Whisky Masters, and The Chairman's Trophy 95/100 at the Ultimate Spirits Challenge 2015.

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when Luxco acquired it. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. Aged in new charred oak barrels this wheated bourbon that provides unparalleled smooth flavor and finish. An incredible flavor profile that earned it at the Double Gold at the 2015 San Francisco World Spirits Competition.

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when it was acquired by Luxco. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. This extra-aged ryed bourbon has a full-bodied flavor and a distinct, spicy taste.