Copperworks has debuted Washington Peated American Single Malt Whiskey Release 042.
Release 042 was created from six casks of Washington State peated whiskey that were matured for more than five years. Each cask was brewed and distilled with 100% of the Copeland variety of barley that was grown in the Skagit Valley and then smoked during the malting process with peat from a lakebed on the Olympic Peninsula.
Peat is decomposed organic plant matter that has been compressed in the ground for thousands of years. Because plant matter differs in different parts of the world, peat flavors vary significantly as a result.
“The Washington State peat burned during the malt drying process imparts a distinctive smoky flavor to the barley yielding for unique, earthy flavors in our peated whiskey releases,” said Jason Parker, co-owner and president of Copperworks Distilling Co. “No one in the U.S., that we’re aware of, is making domestic peated malt except for Skagit Valley Malting. We recognize our good fortune of having local access to this unique malt.”
Skagit Valley Malting produced the malt for all three of Copperworks’ Washington Peated American Single Malt Whiskey releases.
“Copperworks and Skagit Valley Malting share the same vision, to use local ingredients to make world-class products,” said Erik Youngren, vice president of sales and marketing for Skagit Valley Malting. “Our peated malt is our most unique offering, and Copperworks has taken it and made something special, much like the region where the whiskey, the malt, and the barley all originate. The whiskey is the embodiment of terroir because it’s made with the very soil from our area. There’s nothing quite like the PNW, and these offerings are no exception.” The post Copperworks Peated American Single Malt first appeared on Beverage Dynamics.
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Author: Jamie Stafford