Distiller Notes
Woodinville takes their fully matured 5-year straight bourbon and transfer it into Ruby Port barrels for 6 additional months. The Port finishing process adds a viscous mouthfeel with notes of candied cherry, dried plums, berries and chocolate on top of the traditional bourbon flavor characteristics. Very limited availability.
The story of Woodinville doesn’t begin with a 100-year-old recipe or generations of family distillers. It begins with two best friends and a dream.
The dream is to make the greatest craft whiskey in the world by bringing the time-honored traditions of bourbon production into a craft environment — using the highest quality locally grown grains, the best barrels and coopers in the world, the most technologically advanced distilling equipment, and the mentorship of an industry icon, David Pickerell, former Master Distiller for Maker’s Mark.
You are only as good as those who have taught you, and we’re honored to have one of the best teacher’s in the world. After 14 years as master distiller at Maker’s Mark, David Pickerell has been our guiding hand since the day we set up shop. We’re proud to call him our teacher and friend.
All of our grain is grown exclusively for us on the Omlin Family Farm in Quincy, Washington. As third generation farmers, Arnie and Phyllis Omlin know what it takes to grow the finest grains. We’re honored to be part of the family.
Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.