If you’re an adventurous drinker, the kind of person who isn’t afraid of some spice in your glass, then we introduce Rogue Spirits Chipotle Whiskey.
We use chipotle peppers three ways to craft Chipotle Whiskey. First when we mash it, then when we distill it, and finally when we ocean age in oak barrels. It’s three times the flavor and spice.
Being Rogues, we use chipotles that we grew, kilned and dry smoked ourselves. The journey of a bottle of Chipotle Whiskey began nearly a year ago in the dirt of Rogue Farms.
We plant our jalapeños in June, just in time to take advantage of the sunny days and warm temperatures of summer here in Oregon’s Willamette Valley. Tiny white flowers appear within a couple of weeks, and the first green peppers pop by July. We could pick our peppers while they’re still green. But we don’t.
Waiting a few months longer gives our jalapeños the time they need to turn bright red and ripen fully. That means not just more spice, but more flavor.
Gather the peppers in baskets and load them into the truck. Then it’s a 77-mile drive from the farm to the Rogue Brewery in Newport, Oregon.
Give us about 24-hours to dry smoke the peppers over low fires of cherry and alder. Tiny batches are best. We have more control over quality as we smoke the jalapeños into chipotles. When finished, we turn them over to Rogue Brewmaster John Maier.
Now they’re in the hands of a brewing legend. John Maier puts the smoldering chipotles into each batch of Chipotle Whiskey wash. Then it’s across the parking lot to the Rogue Distillery where Distiller John Wilcox infuses more chipotles as he purifies the wash into whiskey.
Now for the final step.
Just before we pour Chipotle Whiskey in the oak barrels for aging, we put in a few more chipotles. Over the next several months the flavors of the wood, the whiskey and the smoky peppers blend into a smoky and spicy whiskey that’s unlike anything you’ve ever tasted.
Grab a bottle and join us on our new Revolutionary adventure.