I first sampled this whiskey earlier in 2018, and I like it so much that I bought a bottle of my own to take home with me. I then enjoyed it throughout the fall; this is a perfect whiskey for cool fall evenings. In fact, I can’t think of a season that this whiskey would not go well with.
Any excuse we have to make an overnight trip to Portland is sure to include a stay at the historic Heathman Hotel (and they’ve recently completed a major renovation, which is amazing!). On such occasions, it’s no surprise that our whiskey tags along with us. Whilst typically thought of as the best sipping whiskey, sometimes a Wanderback whiskey cocktail is more fit for the occasion. Read On…
The Columbia River Gorge, and Hood River in particular, is home to an abundance of makers. The unique combination of climate, geography, and passion has created fantastic wineries, incredible micro breweries, and now some great craft distilleries.
For Batch No. 2, Phil aged the whiskey for a total of four years (an additional year of aging). First in new American oak. To finish it, Phil split the Batch into two lots and filled half of his American single malt into Heaven Hill ex-bourbon barrels and half into Nicaraguan ex-rum barrels.
When it comes to aging...it’s what’s on the inside that really counts. We’re still talking about whiskey barrels, of course. They are the star of this show and exemplify why our Batch No. 1 and No. 2 are great examples of how whiskey’s flavor is an expression of the nature of the barrel from which it was born.
With a bit of mystery in its history, this somewhat elusive cocktail on paper could appear a bit conflicted, perhaps confused, when you first glance its ingredients...but we’re here to share that the Blood and Sand is an unexpected delight with its spicy and sweet profile.
Celebrating with a large group of friends by having a pig roast is no small venture! Yet, the time and effort you invest will be well-rewarded by the awe and appreciation of your guests as they gather and feast. Phil, our Founder, loves to reward friends and family who help him bottle Wanderback Whiskey with his amazing pig roast, which typically feeds 40-50 hungry minds and mouths.
Wanderback whiskey recipes start with two things: inspiration and ingredients. How they all come together on the “tail” end is really an adventure in itself– especially at The Farm.
Each time we bottle, it’s the unique mix of family and friends, fun, good food and hard work that make every bottle and box we put on the palette...a shared experience.
Creativity and collaboration. Inspiration and expertise. And malted barley. Lots of malted barley.
Turns out, that was a winning combination for our first release, Batch No. 1.
Small batch whiskey is a term that gets thrown around a lot. Add in malt to the moniker, and that's fodder for quite the conversation. (More on that later.)
The American Distillers Institute has awarded the coveted double gold to Batch No. 1, Wanderback Whiskey Co.'s first release.
Batch No. 1 is an exceptional American Single Malt made from a mix of four flavorful pacific northwest barley malts, distilled in copper pot stills, and aged in new American oak barrels.