About Rogue Farms Oregon Rye Whiskey (Old Bottling)
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. This special Rogue Farms offering is a small-batch whiskey, handcrafted from Rogue Farms Floor-Malted Dream Rye, Micro-Malted Dream Rye, and Micro-Malted Risk Malts, and fermented using Pacman yeast.
This rye is a 100% Oregon terroir whiskey, “plowed, disced, harrowed, seeded, fed, watered, threshed, winnowed, malted, milled, mashed, fermented, distilled, smithed, barrel-aged, and bottled by hand.” Rogue farm’s initial harvest yielded only 374 cases. Ocean-aged in new oak barrels in Oregon this is a special offering of the last remaining stock of this unique bottle design.
Pick up your bottle today!
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.
Check out our impressive selection of rye whiskeys, find your new favorites in The best-reviewed rye whiskeys, and explore our treasury of Best rye bottles under $100.