Troy Turner opened Tatoosh Distillery in 2009 in Seattle, citing his bootlegger and moonshiner ancestors as inspiration. Now Turner is producing whiskey, based he says on a hundred-year-old recipe, using local ingredients. (No Indiana-made stock here!)
The mashbill isn’t a shocker: 70% corn, 15% rye, and 15% malted barley. The mash is distilled in a hybrid pot/column still, then aged in 47-gallon new oak barrels with a #3 char for three years. The final product is bottled at 80 proof and is not chill-filtered. (Finishing and bottling take place in Bend, Oregon.)
And so, on to the experience. The nose is surprisingly mild, almost shockingly so. Very mild popcorn character, slight notes of caramel, vanilla, and leather. The palate sticks closely to this formula, coming across as one of the mildest whiskeys I’ve ever encountered. The gossamer body features all of the above, plus whispers of chocolate and fresh cut apple, and a touch of cinnamon on the back end. The whole thing fades away in seconds, almost like sipping an iced tea.
I’m hard-pressed to recall a whiskey that has had an impression like this on me, so mild and simple, yet I can’t say it isn’t a well-made, quality whiskey. While my personal preference runs to deeper, more intense bourbons, some may find the more easygoing style of Tatoosh more to their liking. Plus, it’s super fun to say.
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