Wasmunds Single Malt Whisky - Appalachian America

 

spiritedremix.blogspot.com

I recently bought a bottle of this non-peaty single malt whisky, and although I really am partial to peaty flavour in my whisky, I found that this was a smooth easy to drink whisky with a plenitude of tastes and smell including hints of non-peaty smoke.  At 48% ABV the finish keeps a nice bite with fruity overtures that could almost prompt one to call this a lovely dessert scotch.  And if your mind-set is to buy small (as opposed say to Walmart overkill) this is a very small locally owned distillery.  Below are two websites which you may wish to peruse farther.  The first the distillers own site, and the second a great review from a another blogger of which I posted a small sample of his style.

Himself's Take 

COLOUR - Rich Gold

NOSE       - Remarkably fresh. Like Mountains in Appalachia.

BODY       - Silkily medium; firm legs, not quite oily

PALATE   - Gentle, clean, with a nutty-smoky sweetness

FINISH     - Lingering bite, Fruity overtures, Refreshing.

 Score 78-82

Wasmund's™ Single Malt Whisky   www.copperfox.biz/

Combines the best of the grand tradition of single malt whisky with creative and unique innovations for aging and flavoring that result in a special spirit that has no peer. 

At Copper Fox Distillery, we are the only distillery in North America to hand malt our own barley, and the only distillery on the planet to use apple and cherry wood smoke to flavor the malted barley. Our single batch copper potstill produces one barrel at a time and the spirit is non-chill filtered to preserve the complete flavor and essence of the barley grain.

http://spiritedremix.blogspot.com/2009/12/

Terroir is the effect that a landscape has on the taste of a food product. For instance, if a winery in France packed up and moved their personnel, equipment, and grape seeds to California to reestablish their enterprise in exactly the same way... their wine would taste different. Maybe not much, but it would taste different. The difference in soil composition, rainfall amounts, and even the chemistry of the air would impart slight variables that would ultimately change the character of the wine. Wasmund's whisky is packed with terroir. Every single input ingredient in the process is strictly local... and by "local", I mean within about a 50 mile radius, if I'm not mistaken. Even though it might sound crazy, the taste of Wasmund's whisky transports me to the Appalachians in the fall, and I suppose that's no surprise. Their whisky doesn't let you forget where the product was made, and that's something exciting. The 2009 International Review of Spirits commented that Wasmund's "finishes with a very long, slowly evolving, mossy river stone, peat, cocoa, cereal, and pepper fade." So in the end, the word "earthy" manages to describe this products taste, ingredients, and process.