Our newest take on hopped whiskey, this year’s batch’s been hopped two different ways. Like years past, we vapor infused rye whiskey with Chinook hops, using the gin basket to add hop aroma, without bitterness. This spirit aged in used charred oak barrels for nearly a year, picking up color, as well as caramel, vanilla and coconut from the oak. We married this spirit with aged wheat whiskey in which Newport, Cascade and Chinook hops macerated, a process that provides a different depth of flavor, and just the right amount of bitterness. This portion of the spirit is nearly three years old. Blended together, the wheat and the rye components create the perfect spirit for craft beer lovers and hop heads everywhere.