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.

 

 

 

2008 World Beverage Competition—Silver

 

HISTORY

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.