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Copperworks Farmsmith American Single Malt Whiskey Review

What happens when craft brewers ditch ex-bourbon barrels and let barley speak for itself? Copperworks Farmsmith charts a bold new path for American single malt.

OVERALL RATING

7
$69.99
  • Jeffrey Nitschke is a Portland-based attorney passionate about whiskey and cigars, with deep ties to the American whisky community and culture.
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Tasting Notes

About:

The U.S. Pacific Northwest is home to some of the nations best American Single Malt Whiskey distilleries, a category more recently codified in January 2025 and which bears similarity with Scotch Whisky. Copperworks Distilling Company is one such member, located in Seattle, WA. With backgrounds in the craft beer industry, co-owners/distillers Jason Parker and Micah Nutt have sought to use a malted barley base from distilling craft beer for their expressions.

Farmsmith derives from Genie Pale Malt beer. The line, Farmsmith, “celebrates the barley fields of Washington by exploring the impact of single variety, single farm, and single growing year barley in this ever-changing whiskey. While this expression will always be part of our lineup, each release will feature a different barley varietal, farm, and/or growing year.” Notably, this whiskey is matured in four new American oak casks rather than the ex-bourbon barrels more commonly seen in American Whiskeys.
Appearance:
Viscous clear amber mixed with champagne yellow.
Nose:
Spices of nutmeg and anise bloom strongly with clover honey and vanilla softening the mealy girth of the dram. Butter and dried apricots weave warm fruit into the mix.
Palate:
Meaty bread dough kicks in, dominating the first few seconds. Very little wood is present, but lots of honey and ginger give context to the nut and linseed viscosity. A helping of dried apricot and graham cracker round out a fulfilling mouthful.
Finish:
White wine and chocolate nibs end with cornbread saying Bon voyage.
Comments:
The lack of charred oak barrels allows for the lighter nuances of the single malt core to be heard. The dram is very cereal/mealy forward, on brand for the “farmsmith” nametag. One can envision this is the path American single malts can carve to broaden the scope of American’s palates away from the standard bourbon influences. Of medium body and quite fulfilling,

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.

Jeffrey Nitschke

Jeffrey Nitschke is Portland area attorney whose career has dovetailed with a love of fine spirits and cigars. His hometown is rich with microdistilleries, which has afforded him the opportunity to learn the nuances of whiskey tasting and whiskey making. His writing and enthusiasm for the hobby has led to lasting friendships with other whiskey aficionados and connisures across the United States.

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