Whippersnapper is a pot distilled, handcrafted whiskey made by dedicated artisans for those who appreciate quality, flavorful whiskey. It is intended for sipping, mixing in cocktails, or just plain drinking. The Whippersnapper represents an endeavor to utilize and combine the best of production methods, and technical approaches to making bourbon, scotch, irish whiskey, and dutch corenwyn.
The Whippersnapper cannot be placed in one category of whiskey. It is clearly different from any one single style, with the best of the parts from several distinct styles. Although the mash bill is most similar to bourbon, it is quite heavy on malted barley, and aromatically is more similar to a non-peated scotch or irish whiskey.
The first part is made from barley that is malted in the Pacific Northwest, and unmalted barley grown in the Willamette valley of Oregon. This barley is ground, mashed, fermented and distilled on location at the distillery in Sheridan, Oregon. The second part is made by using a base of Kentucky corn whitedog, which is re-distilled in an alembic pot still. Extremely selective cuts are made at the condenser, and only the “heart of the hearts” is kept for aging and bottling. The remainder is discarded.
Aging takes place in a variety of barrels, including used French coopered pinot noir barrels, new American coopered whiskey barrels, and used American whiskey barrels. The whippersnapper is aged for between six months and two years, with an average time of about one year. For each bottling, eight barrels are specifically selected to make the best possible blend. Whippersnapper is then hand bottled, hand labeled, and hand waxed. Meticulous attention is paid to achieving perfection both in the bottle and out.
Stuart Ramsay’s Hogmanay Award – 2012 Northwest Whiskey
International Review of Spirits – 2013 Silver Medal