- Proof
- 92
- Age
- Not stated
- Style
- MaltWhiskey Distilled from Malt Mash
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“An all-malt whiskey built on dark roasted specialty malts, aged up to a decade in new and ex-bourbon oak.”
Tasting notes
- nose
- Dark chocolate and toffee open first, followed by roasted coffee, brown sugar and a quiet layer of toasted grain and oak
- palate
- Dense and malty, with cacao, overripe green apple and dark chocolate up front, burnt orange arriving mid-palate, and caramel and cherry underneath
- finish
- Long and angular, with bitter orange peel, oak tannin, green coffee cherry and caramel trading places before a faint seaweed and sea-salt note closes it out
Mash bill
Full grain split not published.
Malted barley, with dark specialty malts added to a standard malt mash; the split is not published. The roasted, burnt and caramelized malts give up some of the sugar that would ferment, in exchange for cacao and smoky caramel flavors. That choice gives the whiskey its chocolate, coffee and burnt-orange character.
- Cask
- New American oak and used bourbon casks
Why it's craft
Dark Arts adds dark roasted malts to a malt mash, which lowers how much spirit the mash yields in order to get cacao and coffee flavors. All of it is distilled and aged at the distillery, unlike the house bourbon, which includes whiskey bought from elsewhere. Some of the whiskey rests for up to ten years in a mix of new oak and used bourbon casks.
Breckenridge Distillery
Corporate-owned · Est. 2008 · Tours