Detailed Description
Rogue’s marketing materials inform us that estate-grown chipotle peppers were infused into this whiskey three times during its manufacture: during mash-making, during distillation and in the barrel itself during the aging process.
Rogue Chipotle Whiskey Tasting Notes
Nose: Chlorinated, peppery, somewhat gag-inducing.
Palate: Very light oak vanilla and milk caramel are quickly lost against a thick wall of smoky chipotle flavor. This tastes just like that brick-red Chipotle Tabasco sauce.
Finish: A faintly melon-cucumber
Distillery Information
In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors to Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad’s Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery’s brewmaster. Then, with the addition of Master Distiller John Couchot, Rogue Spirits was born.
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