American

Whiskey Review: Dogfish Head Let’s Get Lost American Single Malt

We review Dogfish Head's Let’s Get Lost American Single Malt. It's made from four different styles of malted barley, and fermented with ale yeast.

OVERALL RATING

8
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Dogfish Head Let’s Get Lost American Single Malt Whiskey

Tasting Notes

About:

Made from 100% malted barley (see above) and bottled at 102 Proof. The whiskey is aged over three years in charred American oak barrels. Find a 750mL for $59.99 in Delaware, Maryland, Virginia, New Jersey, and Washington.
Appearance:
This spirit is a very clear, medium amber with a copper cast. It beads and slowly forms fine tears.
Nose:
Cereal sweetness and white flowers; a bit volatile rising out of the glass. A whiff of pencil shavings and Elmer’s Glue.
Palate:
Super fruity, and a little meaty and funky. There’s something else in there, a whisper of hops? If I write this you’ll get me: it’s like drinking concentrated beer. So much so that I can almost feel carbonation. It’s sharp with a malty core. The beery impression is reinforced by a long IPA finish.
Finish:
Comments:
This whiskey messed with my head. I know every single one we review is concentrated, distilled beer. But this spirit really spoke to that lineage. It’s not even so much that I liked it as a regular dram, but I appreciate the purity of what Dogfish Head accomplished. I’m frankly shocked by it.rn

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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