Crispin Cain of Tamar Distillery:

I started making experimental batches of whiskey in 1992, a small experiment. In 2008 a dear friend asked if I would explain distillation. He makes lots of homemade beer, so I asked, “what are you making beer from today?” “A malt extract of Bavarian wheat” was the answer, so that weekend we did the mash and, a few weeks later, distilled it in a tiny still. The spirit that emerged was remarkable and fine. I brought it to Ansley Coale and told him I planned to make whiskey!

This is a blend of 4 and 5 year old wheat whiskies, made in 2010 and 2011, the first that my son Devin and I made for the Low Gap label. As our first serious production, it took much blood, sweat, tears, but it also won Artisan Whiskey of the Year from Malt Advocate when we bottled some of it as clear whiskey. This release was aged in new and used bourbon barrels, used Cognac barrels, and used port barrels. The flavor profile is dense and very complex and (at 45.5% ABV) lends itself well to cocktails.

This whiskey is my favorite in a whiskey and soda, and also on the rocks. For maximum enjoyment, I recommend sipping slowly.

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