Oh Taste & See: Wasmund's Single Malt Whisky

A few weeks ago I wrote about my recent visit to Copper Fox Distillery in Sperryville, VA, and today I'll taste their Wasmund's Single Malt Whisky as the third and final installment in my series of three American, craft, malt whisk(e)y's. The first two I reviewed were Edgefield Distillery's Hogshead Whiskey from Oregon and MB Roland's Malt Whiskey from Kentucky. Wasmund's is the outcast of this trio since it drops the 'e' from whiskey, but that's not the only thing that makes it different.

For one thing, this is a soup-to-nuts, produced-in-house whiskey. Copper Fox's Rick Wasmund malts his own barley in-house, sourced from nearby farms, and dries it in a kiln fired by apple and cherry wood. As far as I know he's the only distillery in the world doing that. He also brings some non-traditional wood into the aging process, and in only 14 months of barrel-time turns out a very classy and unique whisky.

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