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Wood’s Tenderfoot Whiskey comes from located in the rocky state of Colorado Wood’s High Mountain Distillery. The company was established in 2011 by the brothers P.T. and Lee Wood and distillation started the following year. Their first whiskey expression, Tenderfoot Whiskey, was released in June 2013. The mashbill contains 77% malted barley (a mix of chocolate malt and cherry wood smoked malt), 13% malted rye and 10% malted wheat. After 9 days long fermentation it is double distilled and filled into small casks (capacity of 25-30 gallons) for about a year. Although the Wood brothers call Tenderfoot “our single malt whiskey” in fact it is a malt whiskey (distilled from mash containing at least 51% malted barley).
Nose: rye bread, roasted peanuts, raisins, milk chocolate, hints of leather and dash of pepper.
Palate: mildly spicy, pepper, cinnamon, roasted nuts, chocolate coated cherries and delicate oaky notes.
Finish: medium long and spicy, with notes of pepper, ginger and oak.