Since we first created an Apple Whiskey more than four years ago, it has become one of our biggest annual releases. Production of Walkabout begins in the late summer when we identify barrels of whiskey that are ideal candidates for the finished spirit: these small-cask barrels tend to be between 18 months and two years old and have developed specific characteristics we look for in aged whiskeys. We then add apple-wood staves directly into the barrel to begin the process of introducing apple flavors into the spirit. After an additional six weeks of aging with the apple wood staves, the whiskey is diluted from barrel strength (around 120 proof) to bottling strength (closer to 80 proof) with freeze-concentrated apple cider from Soergel’s in Wexford, PA.
Walkabout was initially developed by graduate students from Chatham University’s Masters in Food Studies program. The students, who were taking a New Product Development course taught by Owner Meredith Grelli, were challenged to create an apple-flavored whiskey that whiskey drinkers would be proud to drink. The success of the product depends on combining the qualities of a beautifully-aged American whiskey with the flavor of fall apples from local apple presses.
Walkabout is a versatile pleaser. It works well in a wide variety of applications: neat, on the rocks, mixed with ginger ale and a slice of lemon, or even as the star of a fall-themed Hot Toddy. What’s the point of celebrating fall in Pittsburgh (or even pulling up your jockstrap) without Walkabout Whiskey?
40% ALC/VOL (80 PROOF)