While it’s not unusual to finish whiskey in the casks of a different kind of wine or spirit, there’s something unique – but hard to nail down – about Spokane, Washington-based Dry Fly Distilling’s Straight Wheat Whiskey finished in port barrels.
The notion of taking a pretty sweet whiskey distilled from a wheat mash and giving it even sweeter attributes by aging it in the casks of a sweet wine sounds like a little too much sweetness in a dram – spoiler alert, it’s not.
To accomplish this, Dry Fly took it’s regular Straight Wheat Whiskey and just changed the aging at the end. Normally this straight wheat is made from a 100-percent white wheat from the eastern Washington area, distilled twice, and then aged for at least three years in new American oak barrels with a #3 char.
After that, what becomes the port-barrel-finished wheat is then moved to port barrels – specifically barrels from the Columbia Valley’s Townshend Cellar, who infused huckleberry into this particular port – and aged for another six months to a year.
The final product comes in at 45-percent alcohol by volume and is sold for about $50 per 750-milliliter bottle.
Tasting Notes: Dry Fly Straight Wheat Whiskey Port Barrel Finish
Vital Stats: Straight wheat, made with 100% white wheat from eastern Washington, twice distilled, aged three years in new American oak barrels, and then aged another 6-12 months in huckleberry-infused port barrels. Bottled at 90-proof and sold in 750-milliliter bottles for about $50.
Appearance: In a glass (and in the bottle), this wheat looks darker than most others, taking on a reddish, copper hue.
Nose: A whiff (through somewhat congested nasal passages I’ll admit) initially brings a faint scent of sweet, slightly citrusy vanilla with a touch of oak. From there, it gradually turns in a direction of a rich, sweet red wine, keeping a bit of that vanilla, but with added layers of grapes, plum and figs as well as a touch of mulling spices. That eventually takes on a richer aroma of prunes, raisins and a hint of licorice.
Palate: A sip falls onto the nearly where the nose left off with a base of wheat and vanilla. Those flavors wane, though, and quickly transition to a flavor profile that resembles a sweet syrupy wine — very much like a sweet sherry or port, with rich notes of grape and plum, but with a layer of wheat to help you remember you’re drinking whiskey. Throughout that transition and as the sip sits on the tongue, it remains very sweet on the tongue with only a hint of mulling spices.
That changes a bit when you swallow and flavors like nutmeg and cloves briefly spike in intensity, which ebbs away though as the sip again fades back into a sweet, fruity syrupy coating on the tongue with an occasional flare of spice over the next minute or so.