Editor’s Note: This whiskey was provided to us as a review sample by the party behind it. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link in this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.
When Alistair Brogan arrived in America from Scotland, he brought his family, his passion for whisky-making, and a 1,000-gallon copper pot still. Settling in Boulder, Colorado, this former Scot set about crafting what came naturally to him, of course, that being single malt whiskey (‘e’ added upon crossing the Atlantic).
This was no mere whim of a journey – Brogan interned at Arran Distillery at home to build up his distilling skills, but also put thought into the end product’s packaging and marketing. In an interview with Authority Magazine and published on Medium, Brogan spoke about the time and research he put into planning the company and the decision to move to American: “I was so impressed with the brewery and distillery scene [in Colorado]… Of course, whiskey is an age-old part of Scotland’s national identity. What I was seeing in America, however, felt new and exciting, less intimidating, and more adventurous.”
You could say that the rest is history, but this is where the story gets interesting. See, by following the requirements for making Scotch but by doing so in America, Brogan claims (emphasis on) to have created the American Single Malt category: “Since the day we filled our first freshly charred, virgin American Oak barrel with malt whiskey to the day that we filled our first bottle, the American Single Malt Whiskey category was born.”
It was a prescient move, as this category has exploded in popularity and interest, especially in Colorado and the West Coast. I’ve skimmed through the requirements in previous reviews, but here they are in full. To qualify as an American Single Malt per the Commission, the whiskey must be “made from 100% malted distilled entirely at one distillery” to no more than 160 proof and “bottled at 80 proof or more.” The “mashing, distillation, and maturation must take place in the USA,” and the oak casks can be no larger than 700-liters.
Most of these requirements overlap with those of Scottish Single Malt, the exception being the cask size.
In order to replicate that sweet, sweet Scotch style, Brogan sources malted and peated barley from the UK. This is allowed under ASMC rules, but could explain why Boulder Spirits is not a founding member of the Commission, which was formed in 2016. Today, of course, as members of the Commission, all Boulder Spirits whiskeys labeled as American Single Malt follow the requirements.
The Boulder Spirits 7-Year American Single Malt is also a bonded whiskey. There’s plenty of overlap with the American Single Malt category that the additional bonded requirements are a minimum of four year’s aging in a federally bonded warehouse and bottled at 100 proof. Boulder Spirits sources proofing water locally from the Eldorado Springs artesian well.
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On the back end, there’s more reporting required of the distillery, especially since the ASM category is not yet regulated by the TTB. At seven years old, this is one of the oldest ASM whiskeys to carry the bottled-in-bond designation.
The Boulder Spirits 7 Year Bottled In Bond American Single Malt was drawn from six barrels sampled by the distilling team. In assembling the whiskey, the team looked for “highly developed whiskey that’s aged in Colorado’s intense climate, but they had to find a cleaner, not overly oaked expression.” These six barrels were filled in April 2016 and bottled in July of 2023, filling 1,200 bottles.
Tasting Notes: Boulder Spirits 7 Year Bottled In Bond American Single Malt
Vital Stats: Aged for seven years in new American oak barrels toasted to char 3, 50% ABV; mash bill: 100% malted barley; SRP $74.99/ 750ml bottle.
Appearance: This is a pale golden brown in color.
Nose: This is moderate in intensity, not leaping out of the glass but certainly makes itself known. There’s a freshness in the glass that reminds me of the air after a thunderstorm. I pick up notes of chalk dust, matcha green tea, ripe brown pears, and vanilla wafers. There’s a pretty musky aroma like beeswax candles and hot cast iron. It’s intriguing, with a suggestion of overripe pineapple in the background.
Palate: The palate leans into the fresh feel with notes of after-dinner mints and lemongrass. It reminds me of perfume with a suggestion of musk soap and daisies. It’s light to moderate in body with a texture that leaves me thinking of terry-cloth: not silky, but not coarse. The finish has very fine tannins but not a lot of flavor.
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