Copper Run distillery, nestled in the Ozark Mountains of Missouri, produces what I think are some of the better small batch American whiskies out there. I’ve highlighted in the past their hoppy wheat whiskey and also an overproof moonshine, and now they are bringing to market an intriguing Three Grain Whiskey that started life as three different experimental whiskey batches.
Copper Run Three Grain Whiskey, according to the distillery, was originally barley, wheat and corn whiskies. It became a labor intensive process to create this spirit, using traditional whiskey making techniques of cooking, fermenting and distilling on the grain, before putting the final product into new, heavy char Missouri white oak barrels for aging.
Aroma: Balanced grain complexity with toasted oak, vanilla, and caramel Flavor: Big oak up front followed by toasted grain and dried fruit Body: Medium, warm, slight dry Finish: Clean, crisp spice, lingering toasted oak
Nino Kilgore-Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and...