Category Archives: Experimental Series

Our version of this Scandinavian classic utilizes our unaged rye malt whiskey base and distills it a second time with caraway, star anise, dill seed, and a variety of other aromatic botanicals. After distillation, the spirit is finished in both Chattanooga Whiskey Rye Malt Whiskey casks and Pedro Ximenez Sherry casks. The result is a …

Continue reading “Introducing Batch 023: Aquavit!”

Our Tennessee tribute to the classic Italian-style Nocino (walnut liqueur) takes a toasty Tennessee High Malt mash bill and introduces a combination of chestnut & hazelnut flours to the spirit prior to distillation. After more than 4 years in charred oak barrels, the spirit was then finished in black walnut liqueur barrels for over 1 …

Continue reading “Introducing Batch 022: Nocino Barrel Finished!”

Centenary Cask provenance – 100 years of barrel history 2021 – Present Filled with: Straight Bourbon Whiskey (Vatted & Solera methods) Location: DSP-TN-21030 Chattanooga, TN 37402 1955 – 2021 Filled with: D.O.P. Jerez-Xeres-Sherry – Oloroso D.O.P. Montilla-Moriles (Solera method) Location: Jerez de la Frontera, Cadiz, ESP Montilla, Cordoba, ESP 1915 – 1955 Filled with: D.O.P. …

Continue reading “Inside the Experimentation Process: Batch 021”

Inspired by the age-old vatted whiskeys of Scotland, this Tennessee High Malt blends (vats) together two distinctive wheated high malts from our two distinctive distilleries. Comprised of 1 pot-distilled recipe and 1 column-distilled recipe, 2 barrels of each recipe were selected for their complementary flavor profiles and then vatted into one very special finishing barrel: …

Continue reading “Introducing Batch 021: Vatted High Malt!”

Our version of a crisp and refreshing European aperitivo, this Citrus Infused Amaro brings together the complementary flavors of a briefly aged malt whiskey and a variety of aromatic botanicals. Infused with hand-foraged honeysuckle and fresh citrus peel from our friends at Southern Squeeze, this lively, slightly bitter liqueur can be enjoyed alone, with a …

Continue reading “Introducing Batch 020: Citrus Infused Amaro!”

Our latest Experimental Batch, Batch 019: European Oak High Malt, was aged for 4 years in charred European Oak barrels. The long-seasoned, highly aromatic wood character is designed to complement the sweet, grassy & floral character of the spring barley malt. European oak vs. American oak – what’s the difference? European oak (quercus petrea) and …

Continue reading “Inside the Experimentation Process: Batch 019”

Tennessee High Malt with dual citizenship. Inspired by Scotland’s delicate and easy-drinking Lowland whiskies, this hybridized High Malt gathers complexity from its European provenance. Made from only 2 grains, the minimalist mash bill highlights a single-source Scottish spring barley malt, famously used in lowland grain whiskey & scotch. Aged for 4 years in charred European …

Continue reading “Introducing Batch 019: European Oak High Malt!”

High Malt Bourbon, meet Lowland Tequila. This experimental High Malt recipe utilizes rare, 3-year-old Extra Añejo Tequila barrels from the famous El Valle region in Tequila, Mexico. Made with 3 pale malts – barley, wheat, and rye – the grassy, sweet & spicy notes from this High Malt bourbon are a perfect complement to the …

Continue reading “Introducing Batch 018: Tequila Barrel Finished!”