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American

Bainbridge Battle Point Organic Wheat Whiskey

OVERALL
RATING

8

Whiskey Review: Bainbridge Battle Point Organic Wheat Whiskey

Tasting Notes:

About:
86 proof (43% ABV); 100% organic soft white wheat, estate-grown in Washington; aged two years in 10-gallon new American Oak barrels charred to #3
Appearance:
In the glass, the dram is a rich toasted brown with a strong halo of bright amber. Tints of golden honey shadow the halo. Legs are long and slow to form, giving the dram a gentle swirl.
Nose:
Pushing through some strong (but not necessarily harsh) acetone notes upfront, hints of fresh hay and young apricots present themselves. There’s a strong vegetal presence as well, notably dried oak leaves with a very quiet hint of cucumber skin making an appearance. Letting the dram rest for a couple minutes, wafts of maple, wildflower honey, and fluffy sawdust come through.
Palate:
The initial sip is comforting and luscious on the mouth, giving off notes of honey and a hint of oloroso sherry. Cinnamon and clove bring a pleasant dryness, working harmoniously to create a profile reminiscent of a heavily buttered slice of banana walnut bread. The finish is warm and dominated by tones of salted peanut brittle and chewy maple candy, which lingers on the palate barely past average length. Final Thoughts & Score: There’s a welcoming approachability to this whiskey on multiple fronts, from the conceptual underpinnings to the soft, sweet palate with just the right amount of spice. This would be a great whiskey to drink after dinner as dessert, or simply for when you don’t want to think too much about the fact that you’re drinking whiskey. Unless you can handle such a heavy, viscous-bodied whiskey, I (personally) couldn’t imagine this being a daily casual dram.
Finish:
Comments:

In recent years, increased awareness of commercial farming’s impact on the environment and the consumer demand for pesticide-free, sustainable food brought organic products out of specialty stores and into the common grocery store. As demand for and availability of these products increase and practices evolve, organic practices and production have moved past fruits and vegetables, and into the world of distilled spirits.

Bainbridge Organic Distillers, established in 2009 by Keith Barnes, proudly holds the title of being Washington State’s first distillery to produce USDA-certified organic spirits. Bainbridge’s general portfolio encompasses two vodkas, a gin, and a wheat whiskey, the subject of this review.

Barnes works with local, certified organic farms neighboring his distillery on Bainbridge Island, Washington, to source organic soft white wheat, corn, barley, and triticale for his spirits. All of the grains Barnes sources are considered “estate grains,” meaning the grains do not get handled by public handling facilities or grain brokers, where non-organic grains may potentially be introduced. Instead, the grains are handled by the farmers themselves, not only guarding against commingling with conventionally grown grain, but also maintaining a symbiotic relationship between independent and local distillers and farmers.

To make Bainbridge Battle Point Organic Wheat Whiskey, Barnes distills a mash of 100% organic soft white wheat. The resulting distillate is then aged for two years in surprisingly small 10-gallon barrels made from new American Oak that have been charred to a #3 char. Before you raise your eyebrow at their barrel size and envision an over-oaked dram, Barnes emphasizes that the unique climate of Bainbridge Island is the biggest influencer on the maturation of his whiskey. The island is “enveloped by salty, briny maritime air that influences maturing casks.”

Bainbridge Battle Point

Tasting Notes: Bainbridge Battle Point Organic Wheat Whiskey

Vital Stats: 86 proof (43% ABV); 100% organic soft white wheat, estate-grown in Washington; aged two years in 10-gallon new American Oak barrels charred to #3

Appearance: In the glass, the dram is a rich toasted brown with a strong halo of bright amber. Tints of golden honey shadow the halo. Legs are long and slow to form, giving the dram a gentle swirl.

Nose: Pushing through some strong (but not necessarily harsh) acetone notes upfront, hints of fresh hay and young apricots present themselves. There’s a strong vegetal presence as well, notably dried oak leaves with a very quiet hint of cucumber skin making an appearance. Letting the dram rest for a couple minutes, wafts of maple, wildflower honey, and fluffy sawdust come through.

Taste: The initial sip is comforting and luscious on the mouth, giving off notes of honey and a hint of oloroso sherry. Cinnamon and clove bring a pleasant dryness, working harmoniously to create a profile reminiscent of a heavily buttered slice of banana walnut bread. The finish is warm and dominated by tones of salted peanut brittle and chewy maple candy, which lingers on the palate barely past average length.

Final Thoughts & Score:

There’s a welcoming approachability to this whiskey on multiple fronts, from the conceptual underpinnings to the soft, sweet palate with just the right amount of spice.

This would be a great whiskey to drink after dinner as dessert, or simply for when you don’t want to think too much about the fact that you’re drinking whiskey. Unless you can handle such a heavy, viscous-bodied whiskey, I (personally) couldn’t imagine this being a daily casual dram.

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