Distillery Watch

Dry Fly About to Release Washington’s First Bourbon

Production is extremely limited, here’s how to get your hands on it.

July 21, 2011

Dry Fly’s bourbon looks like this.

Spokane distillery Dry Fly will release 480 bottles of its bourbon, our state’s first legal batch since prohibition [or maybe not—see comments], at the end of this month.

Obviously, that’s not a lot of bottles. To get one, go to the distillery beginning (and probably ending) July 30 or the Interbay liquor store on August 6. Each location will get 240 bottles.

And there is a third option: Dry Fly is doing a charity auction/release party on August 5 at the Mayflower Park Hotel in downtown Seattle. It will auction off a whiskey kit with a bottle, glassware, etc. and 10 people will win the chance to have a bottle set aside for them for purchase. Tickets are $75; reserve by emailing [email protected]

You may be thinking: But doesn’t bourbon have to be made in Kentucky? The answer is no. That would be Kentucky bourbon. Straight bourbon does have to be made in the USA and the mash has to contain at least 51 percent corn. It can’t be over 160 proof. It also has to age in a barrel for at least two years. I believe any type of barrel is okay, I’m sure if I’m wrong about that someone will let me know. [Sure enough, I was wrong. It has to be new charred oak. See comments.]

Dry Fly’s bourbon was aged for three years in American oak with 100 percent Washington ingredients. It’s made from 60 percent corn, 20 percent malted barley, and 20 percent wheat. According to the distillery it has a "bold palate appeal and strong finish with hints of Madagascar vanilla plus cinnamon, nutmeg, caramel, and dried orange peel."

It will retail for $64.95.

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