Another example of Westland’s tremendous American single malt. The distillery is based in Seattle, in the industrial SoDo area. They have a strong commitment to the use of local produce and a duteous care for the more detailed parts of the distilling process. Therefore, the distillery uses a complex grain bill to create a more rounded whiskey. The malts used in this whiskey are: Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt, and Brown Malt. Each of these malts has been grown in the fields of Washington State, a fertile area which is perfect for the cultivation of barley, considering its rich soil and wet weather. Westland employs a long fermentation of 6 days, using Belgian Brewer’s Yeast, which creates a fragrant and flavoursome beer.
Westland’s ambition when making this whisky was to give a new-world spin to the Scotch tradition of sherry maturation. As such they sourced the highest quality sherry casks they could, from the Tonelería del Sur bodega in Montilla, which held some of the best Pedro Ximénez and Oloroso for nearly 100 years. This bodega is family owned and renowned for its top-quality sherries. The whiskey is eventually matured in a mixture of these sherry casks and new American oak casks. The result is a wonderful dram, with a perfect balance between grain and cask notes. The nose brings rich, honey flavours, with notes of flapjack and molasses. On the palate, the fruity flavours of the sherry cask take hold, with flavours of plums, cherries and raisins dripping in maple syrup. The finish is spicy, with notes of stewed orchard fruits. This whisky is bottled at 46% ABV, and without chill-filtration or colouring. Phenomenal stuff!