Detailed Description
Using a combination of malted barley from the Pacific Northwest and unmalted barley from the Willamette Valley in Oregon, Tad Seestedt, Ransom Spirits’ master distiller, grounds, mashes, ferments and distills the whiskey on location at his distillery in Sheridan, Oregon. Then, he blends it with a secret Kentucky corn whiskey, which has been redistilled in Seestedt’s copper amblemic pot for up to sixteen hours. The resulting alchemy is aged in French pinot noir barrels, white American oak casks, and used American bourbon barrels for approximately one year. For each bottling, Seestedt selects eight barrels by hand to make the best possible WhipperSnapper before hand-bottling, hand-labeling and hand-waxing each bottle. A long distillation in a small copper pot, together with a discriminating cut at the condenser, makes WhipperSnapper a complex yet discriminating whiskey, deserving of its name.
WhipperSnapper Oregon Spirit Whiskey Tasting Notes
Nose: Zesty nose.
Palate: Sweet corn flavors.
Finish: A peppery, semisweet, smooth and pleasant finish.
Distillery Information
Whipper Snapper Distillery is Australia’s first urban distillery, crafting premium moonshine and whiskey made from 100% local Western Australian ingredients.
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