Created in collaboration with James Beard Award-winning baker Ken Forkish, enjoy our most creative release to date. 

The brainchild of Founder & Master Distiller Christian Krogstad and Forkish, Sourdough Whiskey is the fruitful conclusion of a creative brainstorm over a few glasses of American Whiskey. Made from scratch using Pacific Northwest two-row barley and Forkish’s sourdough levain, we fermented in-house for 13 days – by far the longest and most challenging ferment we’ve achieved to date then double pot distilled to create the most flavorful, fruity unaged whiskey we have ever produced. The new make coming off the still was clean, crisp and full of bright floral aromas and after three years in barrel, it retains those qualities and has added a distinct passion fruit flavor. 

Tasting notes
Cocoa bean, bright peach and pineapple notes. With rye spice more juicy peach, coconut, macaroons and melon. Leading into sandalwood, nutmeg and orange peel on the finish.

Bottled at 45% ABV / 90 proof