Hops are ever popular these days. The flower of the plant humulus lupulus, they’re often used in beer to create pine or citrus flavors. Hops also provide an interesting intersection with our wheat whiskey.
Four years ago we distilled our first batch of Hopped Whiskey and have been experimenting and perfecting our technique ever since. This year’s Hopped Whiskey is a blend of two distinct wheat whiskies; one with Cascade hops and the other one using Nugget hops. 15 pounds of hops were used to vapor infused into the whiskey during distillation and another 20 pounds of hops were added to the low wines before the final distillation.
One challenge in making a hopped whiskey is incorporating the flavor of hops without making the product overwhelmingly bitter. We had previously experimented adding hops directly to the finished whiskey and discovered that adding hops earlier in the process leads to a more pleasant, well-rounded product.
You’ll pick up that citrus on the nose and with each sip along with an earthy, floral and slight bitterness. Perfect neat, over ice, or in cocktails. Try out the Whiskey Sour below. It’s deliciously hoppy.
2 oz Hopped Whiskey
¾ oz fresh lemon juice
¾ oz simple syrup
orange wheel to garnish
maraschino cherry to garnish
Stir or shake all ingredients with ice and strain onto new ice in a rocks glass. Garnish with the orange wheel and cherry!
46% ALC/VOL (92 PROOF) | 375mL