Two Brewers Yukon Single Malt Release 05
$99.99
Region:Canada > Other
The 5th release from Two Brewers, an offshoot of Yukon Brewing, is an "Innovative" single malt made from a sour mash.
What does a sour mash process lend to this whisky? The label states: 'Influences from a sour mash distillation create a broad spectrum of sensations, from bright and briny nose to a finish of sweet dried fruit and nuts."
Bottled in February of 2017 at 43% ABV, 1380 total bottles.
Evan's Tasting Note
Nose: Salt, some brine as the label states, toasty with a hint of smoke, salted peanuts, bananas, peaches and hints of cantaloupe, white chocolate and chamomile tea.
Palate: Creamy and salty with a light spice notes, nougat, sponge toffee, butterscotch, vanilla, white chocolate almond bark, bananas chips, ginger candies and cinnamon hearts.
Finish: The salt and brine and spice stick around, mingling with the softly creamy texture and sweet notes. A hint of smoke lingers.
Comments: Another solid release from Two Brewers - more salty notes compared to previous releases keeps this one fresh and leaves you wanting more. I enjoy their small batch release way of doing things. It keeps things fresh underneath the different casks and distillation styles there seems to be a Two Brewers style that can be seen in each release.
Distiller's Tasting Note: "A rich, briny nose, distinctive of sour mash, is sharp with hints of dill and sweet pepper. The soft, creamy entry expands across the palate in a burst of spice, with fruit and floral malt body. The palate dries with remnants of nuts, sweet dried fruit and a dash of cayenne."
About Two Brewers: "Yukon Brewing was formed by Bob Baxter and Alan Hansen in 1997, the result of a canoe trip conversation taken well beyond the campfire. After years of building a successful local craft brewery, they decided to expand into spirits and in 2009 invested in a small pot still. Hence came the birth of Two Brewers Yukon Single Malt Whisky; made in small batches, with a variety of malted and roasted grains, using different fermentation techniques and a mix of barrels. The goal is that no two releases will be the same, so that as each expression emerges, it is layered and complex and probably never to be repeated."