Crafted American Single Malt Whiskey
Seattle is a great city for many reasons. They have a great music and arts culture, established craft beer breweries, great tourist and cultural locations, and a growing craft distillery scene. Copperworks Distilling is one of the best examples.
The head distiller at Copperworks was originally a brewer at the Pike Brewing Company. He brought his knowledge of mashing grains to the distilling side. Copperworks focuses on American Single Malt Whiskey using 100% malted barley in creating their whiskey, gin and vodka. Their distillery and tasting room offer tours, cocktails and flights.
I decided to go with the whiskey flight. Four pours that includes their three core bottles and a rotating single barrel selection. Each selection features a unique process and focus on ingredients and styles.
The Maltsmith features a blend of pale malt and caramel malts to bring a balance of sweetness and flavor to the finished product. It is aged in new American oak barrels, just like a bourbon, and the oak flavors are definitely present without overpowering the delicate malt flavors. This would be a great introduction to American Single Malt for a new imbiber.
The Farmsmith is a Single Origin variety that explores the concept of terroir in distilling. The malt is a single variety, from a single farm, grown in a single season. Each run of this label will feature unique a unique flavor profile due to the grain that is used. I found the Farmsmith to be smoother than the Maltsmith, a little more grain forward, and less oak influence. A person could really explore grain flavor profiles in a bottle, or a few bottles, of Farmsmith.
The Peatsmith was the most interesting pour of the flight. I have never been a fan of peated scotch, so I was not sure what to expect. My brother tells me it’s because I haven’t tried the right scotch yet. After sipping the Peatsmith, I think I believe him. The barley for the Peatsmith is smoked using Olympia peat, in the same process as a peated scotch. The Olympia peat brings a different flavor profile. There is a floral quality to the smoke and a woodiness that I haven’t found in scotch. The smokiness was soft, and a drop of water opened up the floral notes nicely.
The final pour on the day I was there was the Single Cask #380. This one came in at 120 proof, so it isn’t for the rookie. I have been accused (rightfully) of being a “proof whore”, so this one was right up my alley. The alcohol is noticeable, but not hot like you might expect from a 120. The reason I appreciate about a good proofy pour is when there is a concentrated flavor profile to match the alcohol content. This one didn’t disappoint. The oak notes were there, with some vanilla and caramel. It also had a chocolate note that the others didn’t have, a a round malt sweetness to finish.
I wish I could visit Seattle more often. I think i have only scratched the surface of what the city has to offer. I look forward to my next visit and the opportunity to explore new venues. But I will also be going back to Copperworks Distilling. Next time I’ll make sure I have space in my bag so that I can take a bottle or two home.
That Jed 