Proof: 80

 

Tasting Notes:

Oregon Single Malt Whiskey is made using Risk™ malt grown on Rogue's Micro Barley Farm in the Tygh Valley Appellation. Harvested barley is transported to Great Western Malting where it is malted and roasted. At the Brewery in Newport, Oregon, Brewmaster John Maier brews wort and ferments adding distillers yeast. At nearby House of Spirits, Master Distiller John Couchot uses mash to make whiskey.

 

3 Ingredients:

Rogue Micro Barley Farm Risk™ malt, Distillers Yeast and Free Range Coastal Water.

 

 

 

 

2010 American Distlling Institute—Gold
2010 San Francisco World Spirits Comp.—Gold

 

HISTORY

Oregon Single Malt Whiskey is created from 100% 1st Growth Oregon malt, grown by Rogue in the Tygh Valley Appellation. It is combined in Newport with Free Range water in brewing vessels and then Ocean aged.

Rogue Single Malt Ale also uses 100% 1st Growth Oregon Malt but is accompanied by 1st Growth Wingrich Appellation Hops, grown on Rogue’s own Micro Hop Farm in Independence Oregon.

The Rogue Grown Your Own (“GYO”) barley farm is 257 acres and yielded 499,000 pounds of barley and approximately 386,725 pounds of malt during the last harvest.

Twelve percent of the malt used in Oregon Single Malt Whiskey is hand-smoked by a Rogue employee of four decades, Nate Linquist, using his Little Chief Smoker filled with local Alder and Maple chips.

Oregon Single Malt Whiskey will be on shelves on June 1st and will initially be offered in Oregon, Washington, Minnesota, Delaware, Georgia, California, Maryland, Colorado, Kentucky, Nevada, Illinois and Arizona.

Earlier this year, Oregon Single Malt Whiskey also received a Gold Medal at the San Francisco International Spirits Competition.