Batch No. 2 delivers a flavor profile that’s one fun adventure for the palate. A sip-satisfying blend of malty sweetness with a hint of floral and spice thrown in. It’s full and well-rounded in the mouth with a long and satisfying finish.
Our distillery, located at the family farm in Hood River, Oregon has a unique mission and production process that combines the experience of top distilleries around the country with the mastery and vision of Wanderback’s founder, Phil Downer. For Batch No. 2, Phil partnered with award winning Master Distiller Matt Hofmann and the team at Westland Distillery in Seattle, WA.
Using the highest quality ingredients is paramount to making an exceptional whiskey and drawing from the bounty of the Northwest was a natural choice for us. Our grain bill consists of a local Washington pale malt and three flavorful Pacific Northwest specialty malts:
88% WA Pale malt
8% Crystal 60L
2% Pale chocolate
Starting with the same mash recipe as Batch No. 1, this time around Wanderback founder Phil Downer decided to finish the whiskey in a combination of ex-rum casks, from a beautiful, old Nicaraguan distillery, and ex-bourbon casks from Heaven Hill Distillery in Kentucky.
The flavor from ex-rum barrels complements the whiskey’s taste profile, bringing vanilla, banana, tropical fruit to the whiskey’s spice and malt flavors. The ex-bourbon cask was intended to mellow the smoke coming from the chocolate malt. After an additional six months in these barrels, the two lots were blended at bottling time. See the bottling party in action here.
Rich and decadent. Notes of fruitcake, gingerbread, Mexican chocolate, sugar cone and orange marmalade.
Aged 4 years
Limited release of 2,500 bottles
$69.00 + shipping. Delivery available to 34 US states