Heritage Distilling Company, a large independently owned distillery in Washington State, is celebrating a decade being open with the rollout of a new line of premium, single barrel whiskeys.
The new Stiefel’s Select whiskeys, according to those behind them, focus upon more specialized expressions then the distillery normally offers. In this case, the very first release was a four grain bourbon that’ said to have been “crafted using specific processes to gain as much control over the flavor extracted from the grains as possible. Heritage Distilling’s process includes mashing with a combination of malted grains and enzymes to balance flavors depending on the recipe, fermenting on the grain, distilling on the grain using HDC’s custom made Italian stills and aging in custom made 53- gallon barrels from Europe, using American white oak.
“Distilled in-house and carefully matured for more than 4 years in new, heavy charred American Oak barrels in the ambient climate of Washington State, the mash bill for this first release includes grains sourced all from Washington farms: 55% corn from St. John, 25% JD Club soft white wheat from the Scrupp’s Family Farm in Odessa, 15% rye from MJW in Ritzville and 5% malted barley.”
“We are very excited to finally be able to share the work our team has been focused on behind the scenes since 2012,” said Jennifer Stiefel, President and Co-Founder, in a prepared statement. “While we have been making a variety of spirits for the public over the last decade, during this time our distillers were quietly testing recipes and waiting for our specialty spirits to age without public fanfare.”
“We are thrilled to offer the first barrel releases of Stiefel’s Select, a line of products years in the making, and the timing couldn’t be more fitting as we celebrate our 10th anniversary,” added Justin Stiefel, HDC’s CEO and Co-Founder.
With this release already having been offered on a pre-sale basis to the distillery’s club members and a second release already on sale at HDC’s Washington tasting rooms, future offerings will include single barrel and small batch recipes as barrels are ready and will be offered to select retailers, bars and restaurants through distribution in the Pacific Northwest and across select states.
These will range range in age from 4 years to more than 9 years old, all distilled and aged in-house. Future mash bills will include
• High rye bourbon (60% corn, 30% rye and 10% malted barley)
• Wheated bourbon (60% corn, 30% soft white wheat and 10% malted barley)
• 100% wheat whiskey
• 100% rye whiskey
• Rye whiskey (95% rye, 5% malted barley)
• Single malt (100% malted barley)
• Peated bourbon (55% corn, 30% peated barley and 15% rye)
• Chocolate malt (95% malted barley and 5% malted barley with a chocolate roast)
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Heritage Distilling, founded in 2012, was the original mover behind Brown Sugar Bourbon before it was sold to celebrity Jamie Foxx last year.
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