American single malt distillery Westward Whiskey has teamed up with award-winning baker Ken Forkish from Portland, Oregon to launch the world’s first sourdough whiskey in Australia.
Landing on a recipe that the brand believes is their “most creative and innovative to date”, the Westward Sourdough Whiskey uses a sourdough levian sourced from Forkish, as the wild yeast strain, with 100% Northwest two-row malted barley and a 13-day fermentation process.
Twice pot distilled, the expression was matured in 2-char, kiln dried 53-gallon new American oak barrels for three years.
Bottled at 45% ABV, the expression has fruit-forward notes, and a palate of juicy peach, coconut, macaroons, and melon, while the finish offers sandalwood, nutmeg, and orange peel.
Available in Australia later this month, the expression is a “fruitful conclusion of a creative journey that Ken Forkish and Westward founder and master distiller Christian Krogstad started over a few glasses of American single malt back in 2017”.
For more information, go to westwardwhiskey.com