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  • Rogue Dead Guy Whiskey
  • Rogue Dead Guy Whiskey
  • Rogue Dead Guy Whiskey
  • Rogue Dead Guy Whiskey

Rogue Dead Guy Whiskey

Made using the same four grains that are used to make Rogue Dead Guy Ale, this whiskey earned the Gold Medal at the 2011 International Review of Spirits Competition.

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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.

Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still, Couchot created Rogue Dead Guy Whiskey.

Dead Guy Whiskey is made using the same four grains that have been used to make the widely-acclaimed Dead Guy Ale since 1991 — Northwest Harrington, Maier Munich, Klages, and Carastan malts. After the malts are combined with free range coastal water at Rogue Brewery, distiller's yeast is added in order to catalyze fermentation, which lasts for approximately seven days. The entire wash is then hauled across a parking lot to Rogue Spirits, where it is twice distilled through copper-pot stills. After distillation, the whiskey is aged in new, charred American oak barrels for approximately 3 months before being bottled and labeled by hand.

Rogue Dead Guy Whiskey earned the Gold Medal at the 2011 International Review of Spirits Competition and the 2010 World Beverage Competition.

Much like the name suggests, Rogue Spirits does things differently. Try something different today!

Nose is malty with notes of dark berries, figs and macaroons. Dry yet fruity medium-body with notes of malt. Finish is youthful and slightly hot.

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