This little artisan distillery in Portland uses 100% malted barley, rather unusual for a US whiskey and its grown in their Pacific Northwest region too. Indeed, their production is further akin to Scotch in that its twice distilled in pot stills and they tell us fermentation is with ale yeast, which wed call brewers yeast over here.

Maturation happens over at least two years in lightly charred American oak. Its not chill filtered prior to bottling and production is in small batches. So small and select that its sold in 375ml bottles (45% abv). But with something good, a little goes a long way.