Dry Fly, Cask & Release, Straight Wheat Whiskey, Kettlehouse Brewing Beer Barrel Finished

Dry Fly Distilling experimented by allowing their oak casks, which had previously held their wheat whiskey for 3 years, to be used by craft brewers for barrel-aged beer. These barrels were then returned to Dry Fly to be refilled with the same 3-year-old whiskey for an additional year of finishing. This particular cask release was used by Kettlehouse Brewing to age their Coldsmoke, a Scotch-style ale with notes of toffee, coffee, caramel, and a hint of smoke. Dry Fly then refilled it with the 3-year wheat whiskey it had originally contained. It presents a dark copper color with strong coating legs in the glass. The nose reveals vanilla grain, sugar cinnamon oatmeal, floral notes, and a subtle smokiness. The palate is spicy, peppery, and has a burnt sugar sweetness. There are hints of sourness and smoke/oak, followed by chocolate and coffee flavors. The mouthfeel is thin. The finish is dry and spicy, with mint, sweet grass, a sweet and sour character, and bittersweet chocolate. It fades quickly. Compared to the standard Dry Fly wheat whiskey, this version is spicier, has less dry oak (from my recollection), and more bittersweet chocolate notes. The flavors were surprising at first but have grown on me. Adding ice does not improve it. I appreciate Dry Fly's dedication to local products, cask sharing, and experimentation. Their standard 3-year aging period is too short; the wheat whiskies aged longer or finished in used casks are significantly more interesting. They should use four years as their minimum age. However, they are succeeding in their approach within the Inland Empire.