Way back in mid-June, I had dinner in Old City Philadelphia at a French-American brasserie called Royal Boucherie with Whisky Guy Rob of Destination Madison (they used to be Visit Madison, but after my visit in Summer 2018, they re-branded for reasons unknown), Mark Gillespie of WhiskyCast, and two fine folks from Visit Spokane, i.e. Kate and Jamie (Rob, Kate, and Jamie were in town for some sort of travel/PR/marketing conference). During this gathering, Kate and Jamie were kind enough to gift Mark and I some whisky samples from Dry Fly Distilling of Spokane, Washington.
The Dry Fly Whiskey expressions received are as follows:
- Straight Washington Wheat Whiskey
- Straight Washington Bourbon 101
- Port Finish Wheat Whiskey
- Straight Triticale Whiskey
For this episode of A Tasting at The Murder Table, we decided to pick two of the four. Here’s a bit of information about the chosen Dry Fly expressions:
Straight Washington Wheat Whiskey – Dry Fly Washington Wheat Whiskey is 100% local soft white wheat. It is distilled twice in traditional American whiskey style. Then it is aged minimum 3 years in new 53-gallon American Oak barrels with a #3 char.
Straight Triticale Whiskey – Dry Fly Triticale Whiskey is made from one specific seed variety of triticale, grown on the same 117 year-old homesteaded family farm as our wheat. Triticale is a hybrid of wheat and rye, developed in Scotland in the 1800’s. It is the world’s only straight triticale whiskey that drinks a little like a rye with peppery overtones, but finishes like a soft wheat whiskey.
It’s not every day that you get to sample a 100% Wheat whisky AND a 100% Triticale whisky. Hell, we’d never even heard of Triticale before reading about these samples, so we were quite curious to embark upon this research session. To see and hear all that we had to say about these two intriguing spirits, click the play button on the following video:
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