How do we do it?
The foundation of our product is Thoroughbred barley from our own private grower and used by no other distillery. We malt our own, in small batches, using a traditional floor malting the way it's been done for centuries in Scotland.
When the malt is ready to be dried, we don't use peat! Instead we use the smoke of an apple wood, cherry wood and oak wood fire that is kept at a slow burn for a night and a day. This is another first for single malt whiskey that adds to the cascade of finishing flavors.
When the malt is ready, it is milled here and mixed with hot water to make a sweet smoky mash that is pumped over to the fermenter where yeast is added and it is fermented out to a distiller's beer.
The beer goes through our double pot still and comes out in one-barrel batches. It is said that the smaller the still the better the whisky, by that standard this may well be the best whisky on the market today!
The next step is our secret chip and barrel aging process (patent pending). We can only tell you that it involves apple wood, cherry wood and oak chips, special selection and toasting techniques, and more time and passion than could be expected from a larger operation. Our process results in a deep, rich range of finish flavors that is unique. It also happens to obtain optimal maturity much faster. Please don't hold that against us. Sometimes older is better, sometimes it's not.
We are small. Three of us do all the work. We continue to have a passion for making great whiskey and hope that feeling comes through with every sip of Wasmund's Whiskey. Please buy a bottle soon and enjoy it responsibly.
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