Dry Fly Distillery embraces the farm-to-bottle approach. From grain to glass, they invest in every step of the process and have a passion for what they do.
The story of Dry Fly Distilling begins with founders Don Poffenroth and Kent Fleischmann, who knee-deep fly fishing in a Pacific Northwest river, discussed how fortunate they were to live, work, and play in one of their favorite places on Earth. Dry Fly Distilling was born from that conversation about finding a way to share their mutual love of hand-crafted spirits and the natural beauty and purity of the Pacific Northwest.
Dry Fly Washington Wheat Whiskey is made from 100% locally sourced soft white wheat whiskey from Washington State. Utilizing Christian Carl pot stills manufactured in Goppingen, Germany, this small batch item is distilled twice then aged a minimum of 3 years in new American Oak barrels with a #3 char to produce a traditional American style whiskey.
Dry Fly Whiskey has a bright copper color and notes of restrained sweet orange peel in its nose. Its taste offers a deep, toasted biscuit undercurrent with a citrus callback. It ends long and dry with a touch of heat. A brief ice dilution can mellow the end, relaxing touches of maple and molasses into the finish.
You can find the Dry Fly Washington Wheat Whiskey, as well as other new selections from the growing U.S. craft distilling movement, at Wyatt’s Wet Goods in Longmont.