'Rye on Rye' - Rye Bread Flavored Rye Whiskey w/ little t baker
A double distilled rye whiskey flavored with rich, toasty “black rye bread.” Equally at home paired with a beer after a long day of baking/distilling (or whatever you do) as it is at the snaps smorgasbord matched with pickled fish and smoked sausage.
The background:
A fairly long time ago Dillon DeBauche, then baker and now owner at little t baker in Portland, Oregon, asked me if I ever thought of flavoring whiskey with bread. I had to admit I hadn’t (and maybe wondered if he might be thinking about bread a little too much), but gave him some rye whiskey to experiment with. The results shocked me and were the inspiration for this release years later after he took over little t and I started Tuff Talk.
The details:
Organic rye flour from Camas Country Mill was mashed in oak and fermented with rye sourdough starter culture from little t. The mash was doubled-distilled in a small copper pot still to make a fragrant, surprisingly fruity, full-textured spirit. Concurrently Dillon made his take on “black rye bread,” a deeply colored and flavored loaf made from rye sourdough, rye toast, finely ground coffee and a bit of caraway. The bread was sliced and toasted and then left to infuse into the whiskey for six months before a coarse filtration (breadcrumbs…) and bottling at a robust 47% abv.
The flavor:
Toasted marshmallows, dried apricots, burnt bread crusts, apple cider, bruleed pumpkin, dark honey, rye crisps, BREAD BREAD BREAD.
168 bottles packaged in reusable Revino glass
PS.
Makes a killer Horse’s Neck with gingerbeer.
A double distilled rye whiskey flavored with rich, toasty “black rye bread.” Equally at home paired with a beer after a long day of baking/distilling (or whatever you do) as it is at the snaps smorgasbord matched with pickled fish and smoked sausage.
The background:
A fairly long time ago Dillon DeBauche, then baker and now owner at little t baker in Portland, Oregon, asked me if I ever thought of flavoring whiskey with bread. I had to admit I hadn’t (and maybe wondered if he might be thinking about bread a little too much), but gave him some rye whiskey to experiment with. The results shocked me and were the inspiration for this release years later after he took over little t and I started Tuff Talk.
The details:
Organic rye flour from Camas Country Mill was mashed in oak and fermented with rye sourdough starter culture from little t. The mash was doubled-distilled in a small copper pot still to make a fragrant, surprisingly fruity, full-textured spirit. Concurrently Dillon made his take on “black rye bread,” a deeply colored and flavored loaf made from rye sourdough, rye toast, finely ground coffee and a bit of caraway. The bread was sliced and toasted and then left to infuse into the whiskey for six months before a coarse filtration (breadcrumbs…) and bottling at a robust 47% abv.
The flavor:
Toasted marshmallows, dried apricots, burnt bread crusts, apple cider, bruleed pumpkin, dark honey, rye crisps, BREAD BREAD BREAD.
168 bottles packaged in reusable Revino glass
PS.
Makes a killer Horse’s Neck with gingerbeer.
A double distilled rye whiskey flavored with rich, toasty “black rye bread.” Equally at home paired with a beer after a long day of baking/distilling (or whatever you do) as it is at the snaps smorgasbord matched with pickled fish and smoked sausage.
The background:
A fairly long time ago Dillon DeBauche, then baker and now owner at little t baker in Portland, Oregon, asked me if I ever thought of flavoring whiskey with bread. I had to admit I hadn’t (and maybe wondered if he might be thinking about bread a little too much), but gave him some rye whiskey to experiment with. The results shocked me and were the inspiration for this release years later after he took over little t and I started Tuff Talk.
The details:
Organic rye flour from Camas Country Mill was mashed in oak and fermented with rye sourdough starter culture from little t. The mash was doubled-distilled in a small copper pot still to make a fragrant, surprisingly fruity, full-textured spirit. Concurrently Dillon made his take on “black rye bread,” a deeply colored and flavored loaf made from rye sourdough, rye toast, finely ground coffee and a bit of caraway. The bread was sliced and toasted and then left to infuse into the whiskey for six months before a coarse filtration (breadcrumbs…) and bottling at a robust 47% abv.
The flavor:
Toasted marshmallows, dried apricots, burnt bread crusts, apple cider, bruleed pumpkin, dark honey, rye crisps, BREAD BREAD BREAD.
168 bottles packaged in reusable Revino glass
PS.
Makes a killer Horse’s Neck with gingerbeer.