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Corsair Quinoa Whiskey is made from a mash of 80% malted barley and 20% unmalted quinoa seeds. While most of the malted barley (63%) is untoasted, two-row barley, the remainder is kiln-toasted and imparts sublime notes of butter and doughy bread to the whiskey.
In addition, red and white quinoa (pronounced "Kin-wah") seeds are used that are sourced from Bolivia. Quinoa is a type of plant that was domesticated in South America nearly 4,000 years ago, and has high levels of protein and dietary fiber.
After harvesting the barley and quinoa, the grains are mashed and fermented, before being distilled in a 50-gallon Vendome copper-pot hybrid still. The whiskey is then aged in new, heavily charred American oak barrels (the barrels have a #4 char), before the team fills and labels each bottle by hand.
Corsair Quinoa Whiskey has a nose of baked apples, cinnamon and rye that gives way to sweet notes of dried fruits, pineapple and citrus. The flavors are well-balanced with notes of buttery dough and nutty bread, and lead to a slightly spicy, long finish.
Silver, 2011 New York International Spirits Competition
Bronze, 2012 American Distillers Institute Awards
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