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World Class Whiskey Meets Wine

Our newest spirit fuses our whiskeys with Oregon's finest wines.

At Rogue Ales & Spirits, our relentless curiosity drives us to innovate day after day. This time, we've aged two of our signature whiskeys in new American oak for a couple years then aged them for another four years in used Pinot noir barrels from our winery neighbors in the Willamette Valley. Finally, we blended them all together into an amazing fusion of flavors.


November 13, 2019 — A rare whiskey has been released in Oregon. This whiskey, a blend of Dead Guy Whiskey and our Oregon Single Malt Whiskey, unites spirits with wine like no other before it.

Rogue Spirits Head Distiller Brian Pribyl discusses whiskey blending with other spirits experts in our Ocean Aging Room in Newport, Oregon.
Rogue Spirits Head Distiller Brian Pribyl discusses whiskey blending with other spirits experts in our Ocean Aging Room in Newport, Oregon.

We've set out to add something unexpected to our lineup of whiskeys. We already craft four award-winning whiskeys: Dead Guy Whiskey is distilled from the same malts used to brew the notorious Dead Guy Ale; Oregon Single Malt Whiskey is crafted with Two Row Barley that is 10% smoked with apple and alder; Oregon Rye Malt Whiskey is one of only a few malted rye whiskeys; and Rolling Thunder Stouted Whiskey was named the best American whiskey by the San Francisco World Spirits Competition.

The Rogue Spirits lineup of whiskey from left to right: Oregon Pinot Barrel Project, Rolling Thunder Stouted Whiskey, Dead Guy Whiskey, Oregon Rye Malt Whiskey, Oregon Single Malt Whiskey.
The Rogue Spirits lineup of whiskey from left to right: Oregon Pinot Barrel Project, Rolling Thunder Stouted Whiskey, Dead Guy Whiskey, Oregon Rye Malt Whiskey, Oregon Single Malt Whiskey.

But we saw an opportunity to enhance those whiskeys with a little help from the wineries of Oregon. All of these whiskeys are aged in new American oak barrels for at least two years. We decided to take a little of those whiskeys and age them in Pinot noir barrels that we got from our winery neighbors in the Willamette Valley, not far from Rogue Farms.

Brian Pribyl pours samples of Pinot noir barrel-aged whiskeys.
Brian Pribyl pours samples of Pinot noir barrel-aged whiskeys.

They were finally ready to come out of the barrels this past April. Brian Pribyl, our Head Distiller at Rogue Spirits, met with a few of Oregon's spirits experts and they tasted each of those Pinot noir barrel-aged whiskeys and determined which of them blend together most beautifully and how to best do so. What did they come up with? A unique combination of Pinot noir barrel-aged Dead Guy Whiskey (66%) and Pinot noir barrel-aged Oregon Single Malt Whiskey (34%). After that, we worked on blending that perfect ratio of whiskey so that we could share it with all of Oregon.

The group of spirits experts tasted a wide variety of samples of the whiskeys which had been aged in Pinot noir barrels.
The group of spirits experts tasted a wide variety of samples of the whiskeys which had been aged in Pinot noir barrels.

The finished product is a one-of-a-kind American Single Malt with aromas of red berries, caramel, oak and subtle eucalyptus. And it features flavors of cola, blackberry, graham cracker and baking spices with a long and warm finish that imparts tropical tones and a lingering spice.

Sample bottles of the whiskeys that had been aged in used Pinot noir bottles lined up on the bar at Rogue Spirits Tasting Room in Newport, Oregon.
Sample bottles of the whiskeys that had been aged in used Pinot noir bottles lined up on the bar at Rogue Spirits Tasting Room in Newport, Oregon.

We only made enough for 540 bottles of this rare and incredible whiskey and they'll only be available in Oregon. But we're proud of our continued innovation and hope to use the insights we've gained to continue crafting incredible American whiskey.