Dry Fly Straight Port Barrel Finish Straight Wheat Whiskey

To accomplish this, Dry Fly took it’s regular Straight Wheat Whiskey and just changed the aging at the end. Normally this straight wheat is made from a 100-percent white wheat from the eastern Washington area, distilled twice, and then aged for at least three years in new American oak barrels with a #3 char. After that, what becomes the port-barrel-finished wheat is then moved to port barrels – specifically barrels from the Columbia Valley’s Townshend Cellar, who infused huckleberry into this particular port – and aged for another six months to a year. The final product comes in at 45-percent alcohol by volume.

Dry Fly Straight Port Barrel Finish Straight Wheat Whiskey Tasting Notes

Nose: Slightly citrusy vanilla with a touch of oak. From there, it gradually turns in a direction of a rich, sweet red wine, keeping a bit of that vanilla, but with added layers of grapes, plum and figs as well as a touch of mulling spices. That eventually takes on a richer aroma of prunes, raisins and a hint of licorice.

Palate: A sip falls onto the nearly where the nose left off with a base of wheat and vanilla. Those flavors wane, though, and quickly transition to a flavor profile that resembles a sweet syrupy wine — very much like a sweet sherry or port, with rich notes of grape and plum, but with a layer of wheat to help you remember you’re drinking whiskey.

Finish: Remains very sweet on the tongue with only a hint of mulling spices.

Distillery Information

Dry Fly Distilling Company's name came from its founders Don Poffenroth and Kent Fleischmann, who conceived of the idea of distilling while fly-fishing on the Gallatin River in the Pacific Northwest. Located in Spokane, Washington, they are proud of their use of local ingredients and botanicals. They use a German-made copper still with a capacity of less than 4,000 cases of liquor annually.

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