Whiskey has a long tradition with flavoring. Specifically, infusing wine flavoring by “finishing” whisky in a previously used wine barrel adds a few new layers of flavor. The Scots love to use Sherry and Port wine barrels to finish their single malts, and the results are often wonderful. But American whiskey? We’ve never really concerned ourselves with it, to be honest. You rarely see a wine finished spirit made in America, so naturally, Dry Fly got to work on one of their own, cause that’s what they do, bro.
Their signature wheat whiskey is great enough, but dump it in a port wine barrel for a short time and you have something completely new. Wow, did it ever work. Dry Fly uses port wine barrels from Townshend Cellar Winery in Spokane, WA. But specifically this port was infused with huckleberries in addition to the port to add a little more punch to it. This was our favorite sample of the night. Check out the tasting notes below to see what we thought…
SWC Group Review
Nose– Port punch up front and center. Strong huckleberry notes show up as well. Nice dessert wine sweetness mixed with a whole bunch of vanilla and soft wheat notes. Exquisite.
Taste– Rich, sugary sweetness. Ripe grapes and berries, smooth and creamy, full bodied.
Finish – Short, unfortunately, but the wonderful huckleberry closes the door.
Comment– Incredible. The wheat whiskey provides a perfect base spirit to marry with the port finish. Perfect balance between the two. Dangerously drinkable.
SWC Rating- 88/100
Contact us at: SpokaneWhiskey@gmail.com