Plenty of fish in the sea, sure, but Dry Fly Port Barrel Finished Whiskey is what you’d call a great catch.
Two friends on a fly-fishing trip, knee-deep in the Gallatin River, mesmerized by the great Northwest beauty, wondering how to celebrate it in a new way. Taking a leap of faith, Don Poffenroth and Kent Fleischmann took advantage of a 2007 law amendment and opened up the first post-prohibition distillery in Washington State. Dry Fly Distilling out of Spokane began producing small batch, wheat-based Spirits the craft way. And it’s the kind of local, craft, grass to grain distilling we can very much get behind. Why? Dry Fly controls every step of their process, from sourcing 99% local ingredients from other local craft producers (the wheat comes from sustainable farms no farther than in a 30-mile radius!), to hand making everything else in their shop. And the cherry on top: their custom-designed 450-liter Christian Carl copper-pot stills, imported all the way from Germany.
Like all their Spirits, Dry Fly Straight Port Barrel Finished Wheat Whiskey is made from 100% locally sourced wheat. Having first spent 3 years in new, American oak barrels, it was then transferred to freshly dumped Port Wine barrels where it rested for an additional 9-12 months. Even though there is nothing unusual about finishing Whiskey in Wine, there is something special about this one. Married with the famous sweet red Portuguese Wine and bottled at 90 proof, it's almost embarrassing how smoothly this one glides down your throat. However, when you see the long list of its accolades, including Silver Medals at the 2013 San Diego International Spirits Competition and the 2013 San Francisco World Spirits Competition, it all makes sense.
Port Wine, a Portuguese fortified Wine, is produced in the Douro Valley in northern Portugal. It's a sweet red Wine, often served as a dessert Wine, however, you'll also find white varieties of Port Wine.