Monday, March 8, 2010

Rogue Dead Guy Whiskey

As you can tell by the dent in the bottle, I've been contemplating this whiskey for some time.  It has qualities that I find enjoyable.  There are steps in the aging process that are cryptic, and one aspect that process I find somewhat inexcusable.

Web stuff: 
Proof: 80

Tasting Notes: Delicately sweet with a rich malt complexity, opens up to a warm peppery finish.
6 Ingredients: Dead Guy Whiskey is made with the same 4 grains that are used to make Dead Guy Ale since 1991. Northwest Harrington, Maier Munich, Klages, and Carastan malts; Free Range Coastal Water & Distiller's yeast.


Rogue’s Dead Guy family has a whole new spirit—Dead Guy Whiskey, created on the Pacific Ocean and Yaquina Bay in a multi-step process.

Northwest Harrington, Maier Munich, Klages, and Carastan malts are combined with Free Range Coastal Water in a 100 BBL 3,000 gallon brew system. Distiller’s yeast is then added to the wort, fermented, and then hauled across the parking lot to the Rogue House of Spirits (est. 2006) where its doubledistilled by Master distiller John Couchot in a 150 gallon Vendome copper pot still and then aged in charred American white oak barrels. Each 3,000 gallon batch yields 100 gallons of Dead Guy Whiskey.

Let's talk about this whiskey.  Based on the mash, which is the sweet wort used to make Dead Guy Ale, this whiskey has more in common with Irish Whiskey and Scotch than Bourbon.  It has a honey-leathery aroma and flavor, with a slight amount of saltiness in the finish.  The label says that "Ocean aged In Oak Barrels for 1 Month."  The ocean aged is the aspect that I find cryptic.  The fact that it is only aged for a month is what I find inexecusable.  It's a nice whiskey, but it is lacking the complexity that one expects for it's price point.  Leave it in the barrel for a few more years guys, and you may be onto something.

Cost: $39
Grade: B-
Cost Adjusted Grade: C

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