DRY FLY DISTILLING

Distilled in a 450-liter Christian Carl pot still manufactured in Goppingen, Germany, Dry Fly Gin is handcrafted by Don Poffenroth and Kent Fleischmann, the master distillers at Dry Fly Distilling. After training in distillery operation withAlexander Plank and Nick Haasein Germany, Don and Kent opened the doors of Dry Fly Distillery in 2007, making it the first legal distillery in Washington state since Prohibition.Don and Kent have embraced a grains-to-glass approach to craft distilling they use only locally-sourced grains and botanicals grown at sustainable farms. Their commitment to sustainable farming is reflected in the gins recipe which calls for juniper, coriander, lavender, Eastern Washington soft winter wheat, mint, dried Fuji apples and hops.This unique recipe gives the gin an apple and honeysuckle nose and a sweet, well-balanced flavor. This balance means that the gin makes for an unusually sublime martini garnished with either lemon peels or olives. The recipe also earned Dry Fly Gin the Silver Medal at the Micro Liquor Spirits Awards in 2011 and the Gold Medal at the New York World Wine and Spirit Competition the same year.Pick up a bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Triticale Whiskey is made from a mash of 100 percent triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat."This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, its the best thing weve ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand.Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013."We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm with a bottle of Dry Fly Triticale Whiskey today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills traveled over seven thousand miles to Dry Fly Distillings home in Spokane, Washington, and today, are used to make the distillerys award-winning Washington Wheat Whiskey.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Wheat Whiskey is made from 100 percent locally-sourced soft winter wheat. "Were in wheat country," says Fleischmann. "We have beautiful resources. Thats why we utilize only local ingredients." Farmers from the Co-Ag Cooperative 25 miles north of Spokane ship bags of Washington winter-wheat to Dry Fly Distilling every other week.After Poffenroth and Fleischmann receive the wheat, they mill and mash it before fermenting it in tanks located next to an electrocution-warning sign stamped in Russian Cyrillic. Following fermentation, the wash is distilled in the twin Christian Carl copper-pot stills before being aged in new, medium-charred American oak barrels sourced from the Bluegrass Cooperage in Tennessee. After aging the whiskey for a minimum of two years, Poffenroth and Fleischmann fill and seal each bottle by hand, noting its batch number and bottle number within the batch.Dry Fly Washington Wheat Whiskey, which won the Triple Gold Medal at the Micro Liquor Spirit Awards in 2011, has a nose of buttery toast and sweet, smooth notes of biscuits and baked bread. Light yet surprisingly complex, it is the first whiskey made in Washington since Prohibition. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm and pick up a bottle of Dry Fly Washington Wheat Whiskey today!