Wasmund's Single Malt Whisky

[Mike]

Now when I read that Rick Wasmund's momma had a hand in making this whisky, I had to have me a sip. And, while it ain't cheap, cheap, at $36 it ain't dear, dear, either.

It is 'hand made' up near bunghole territory (Virginia) and is made in very small batches. You know when you have to pull mom into the process, it is both special and likely operating on a shoestring.

Mr. Washmund uses fruit wood directly suspended in his oak barrels, which by his lights, accelerates the aging process.

The aroma of this whisky is unlike any I have ever encountered. It has a malty attack, strongly influenced by the apple and cherry wood. There is an acridness in the nose that I find interesting and appealing in its uniqueness. I am more wont to compare it to an exotic but compelling main course dish than to a whisky. I can't help but wonder how a chicken marinated in a concoction with this whisky would taste.........excellent, I suspect.........maybe I will try such!

This whisky is 96 proof and has a bit of a kick..........but it seems to me that it needs and deserves it. While the malt heritage is very apparent here, the fruit woods complement the malt very nicely. There is a bit of the acrid dryness that wood will often introduce into a whisky and this one has it in abundance. It just barely evades being too dry.

But dryness is a legitimate component of taste and mouthfeel..........appreciated by some and not so much by others. For myself, I don't find it out of character that often, and not in this whisky.

I like this stuff, with its malty sweetness, its woody fruitiness, and its dry finish. It is its own flavor and, besides, I would never, ever, have the nerve to tell Rick's mom that I didn't like his whisky..............fortunately, I don't want to.

I can hardly wait to concoct a recipe for chicken or pork with this whisky playing a lead flavoring role.............and to have my next sip..........and to try it out on my whisky drinking friends.

I recommend it for a change............keep an open mind and palate!

[cowdery]

I haven't tried it and don't, in principle, like to see Americans making malt whiskey, but I really like, again in principle, what he's doing with the fruit wood. That's the right kind of innovation.