Westland Distillery : Single Cask No. 1765 Five Malt Port Finish

Characteristics and tasting advice for Westland Distillery’s Single Cask No. 1765 Five Malt Port Finish

Tasting

Nose
The aromatic bouquet reveals remarkable complexity with notes of tangy cherry tart, biscuits, and chocolate thins.

Palate
On the palate, guava and blackberries bring a fruity dimension balanced by the sweetness of milk chocolate, creating exceptional harmony of flavor.

Food pairings and serving moments

This exceptional whisky is best enjoyed neat to fully appreciate its aromatic complexity. A few drops of water may be added to further reveal its subtle nuances and soften its natural alcoholic strength.

Mixology

Given its exceptional character and rarity as a limited edition, we recommend savoring this Solum Edition 1NM without embellishment to respect the integrity of its unique flavor profile.

An exceptional peated American single malt whisky from Seattle

Westland Distillery: a pioneer of American single malt whisky

Westland Distillery, founded in 2010 in Seattle by Matt Hofmann and Emerson Lamb, stands out as a pioneer of American single malt whisky. This distillery is revolutionizing production with a unique recipe of five different malts and the innovative use of garryana oak, a species endemic to the Pacific Northwest. Westland Distillery distinguishes itself through maturation in Hoquiam across more than forty different cask types and a remarkable environmental commitment, planting 250 Garry oaks annually to preserve this endangered species.

Single Cask No. 1765 Five Malt Port Finish: a revolution in American whisky

This spirit marks a historic milestone as the first American single malt whisky that is fully peated and produced in the United States. This groundbreaking expression uses unique peat harvested from a Pacific Northwest bog located about two hours south of Seattle. This regional peat has an organic composition completely different from that of Scotland, including distinctive botanical plants.

The production combines five specific malts: Pale Malt “Washington Select,” “Munich” Malt, “Extra Special” Malt, “Brown” Malt, and “Chocolate” Malt (Pale). Fermentation lasts 96 to 144 hours with a Belgian brewer’s yeast, followed by 9 years of maturation in second-fill Cooper’s Reserve casks. This artisanal approach produces a whisky at 55.4% ABV, representing the innovation and excellence of the Seattle distillery in Oregon.