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Woodinville is launching its oldest rye whiskey to date

woodinville is launching an eight-year-old rye whiskey

Woodinville
Woodinville

The well-known Washington State-based distillery Woodinville Whiskey Co. just released its oldest rye whiskey to date. Matured just a shade under a decade, the whiskey was launched this past weekend at the distillery.

Woodinville 100% Rye Aged 8 Years

Woodinville
Woodinville

As the name suggests, this is a rye whiskey boasting a mash bill of 100% rye. Grown, distilled, and matured in Washington State, this complex rye whiskey was matured for a minimum of eight whole years. The Rye was grown at the nearby Omlin family farm in Quincy, Washington. After harvesting, it’s shipped across the mountains to Woodinville, where it’s milled, mashed, and distilled.

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When it’s ready to be matured, it is shipped back to Quincy, where the distillery’s barrelhouses are located. Here, it sits and ages to perfection in custom-created, long-seasoned, toasted, and charred oak barrels before being bottled.

“None of this is efficient, but it’s 100% worth it,” Woodinville co-founder Orlin Sorensen says.

“We are laser-focused on quality, and if it takes an extra step or two on the journey, we’ll absolutely forge that path. We’re here to make the best craft whiskey in America, and we’re excited to share this Woodinville 100% Rye Aged 8 Years.”

According to Woodinville, the result is a noteworthy, sublime whiskey that begins with a nose of dark molasses, clove, and brown sugar. Sipping it reveals hints of cinnamon, vanilla, dark honey, and dried cranberry. The finish is long and warm, ending with a flourish of cracked black pepper and dry, charred oak.

Where can I buy it?

Whiskey in a glass
Giorgio Trovato / Unsplash

As we briefly mentioned above, Woodinville 100% Rye Aged 8 Years was released at the distillery this past weekend. It will also be available online and at select retailers for the suggested retail price of $129.99 for a 750ml bottle.

Christopher Osburn
Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional
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