It is with great pride that we announce the official release of three new single cask whiskies from the USA! The American single malt category is a rising tide with distilleries around the country crafting complex malts and raising the bar of quality a little higher each year. Cask 143.1 Sea buckthorn tea time is no exception, hailing from one of the most important areas for single malt production in the US – Seattle. The Skagit Valley provides the perfect environment for barley production just seventy miles away, where local farms supply distilleries with single varieties of barley. This barley was malted and fermented for several days (twice as long as a ‘long’ ferment in Scotland) before distillation and then aged in a heavily toasted char #2 barrel. This lighter touch on the charred barrel allows for more nuance to come through on the nose and palate, offering up a stunning malt from the Pacific Northwest! Bourbon and rye are more familiar categories to the average American whiskey drinker but it’s likely you haven’t tasted single casks like these! Cask B3.5 Bacon jam session derives its hedonistic expression from a heavily corn-driven recipe (over 80%!), adding in rye and malted barley for complexity. The result is a fantastic dram from this gem of a distillery in Little Rock. Equally exotic is the Brooklyn behemoth Cask RW3.1 Big, bold, fruity and spicy– the title says it all with over 70% rye married with corn and malted barley to create a compelling pour. This distillery released the first straight rye out of New York State and waited four years (even though they legally only had to wait two) just to make sure this local grain could shine. This cask is one of their oldest and exemplifies what exceptional rye is all about. Cheers!