- Proof
- 95
- Age
- Not stated
- Style
- BourbonStraight Bourbon Whiskey
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“A wheated bourbon aged in barrels that rock with the tide inside a floating boathouse, picking up a faint salted-caramel edge.”
Tasting notes
- nose
- Salted caramel taffy and honey with toasted oak, pipe tobacco, lemon peel and a hint of allspice and popcorn
- palate
- Soft and silky, opening on butterscotch and anise, then honey-wheat bread, candied orange peel, cinnamon and dark chocolate, with a light salty tang
- finish
- Long; cinnamon and honey hold on with a touch of maple syrup, then dry toward charred oak and a lingering tingle
Mash bill
- Corn71%
- Wheat19%
- Malted barley10%
71% corn, 19% wheat, 10% malted barley. The corn is sweet yellow corn and the wheat is soft white wheat, both grown in Grant County, Washington; the distillery buys rather than farms them. Swapping rye for wheat keeps the spice low and the texture soft, and fermentation uses a proprietary wild yeast harvested from a local apple orchard.
- Cask
- Heavily charred new American oak
- Best served
- neat or in a bourbon-forward cocktail
Awards
- Double Gold — Sip Northwest Best of the Northwest 2018
- Double Gold — Sip Northwest Best of the Northwest 2020
Why it's craft
Chambers Bay Distillery is an independent distillery in University Place that mashes, ferments and distills its whiskey on site from Washington-grown corn and wheat. It ferments with a wild yeast collected from a nearby apple orchard. Its barrels age in a floating boathouse on Puget Sound, where they rise and fall with the waves and tide; this wheated bourbon is the house flagship.
Chambers Bay Distillery
Independent