Pittsburgh-based Wigle Whiskey isn’t one of the older craft distilleries out there, but it is one that’s undertaken some intriguing experiments. Their whiskeys have gotten mixed reviews from us in the past, but if there’s one thing I appreciate in a craft distillery, it’s a willingness to experiment—and while Wigle doesn’t get as wet and wild as Corsair or St. George, they keep things interesting with multiple takes on wheat and rye whiskey, as well as a steady rotation of seasonal releases.
Sitting in the heart of what was historically rye country, Wigle is named for Philip Wigle, a Pennsylvania distiller who helped instigate the Whiskey Rebellion when he beat up a tax collector and burned his house. He was convicted of treason and sentenced to hang, hence the modern-day distillery’s macabre logo (George Washington later pardoned him).
Wigle is a largely organic, grain-to-glass distillery, and besides their rye-heavy core lineup, they’ve released a few whiskeys with beer-inspired mash bills over the years. Their Old Sap whiskey is modeled on a Belgian triple, incorporating pilsner malt, Belgian yeast, and maple syrup. This whiskey, their Quaker Strength Oat Malt Whiskey, is oatmeal stout-inspired, made with 57% malted oats and “a selection of dark roast malted barleys.” It’s aged 16 months in new, extra-small 15-gallon charred oak casks.
Tasting Notes: Wigle Quaker Strength Oat Malt Whiskey
Color: Deep, reddish amber.
Nose: The first note I get is dark chocolate—the aggressive, 85% cocoa kind—then tobacco and leather. Vanilla bean, marzipan, and toasted filberts follow, and a not unsurprising whiff of pear. There’s a lot going on here.
Palate: Strong leather, tobacco, and wood dominate. Somehow, without being overly astringent, this whiskey tastes like tannins? There’s a little caramel on the mid-palate. I get a glimpse of stone fruit as I swallow, but the finish is mostly wood and hay. It’s also quite bitter, like burnt coffee. After a few minutes, my mouth tastes and feels exactly like I just smoked a cigar.
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