Product description
Fremont Mischief is the fourth distillery to open in Washington state since the repeal of Prohibition.
It was founded in 2009 in Seattle by Mike Sherlock, a retired welder and owner of a small ship repair yard. The plant started with rye whiskey, and now also produces bourbon, vodka and gin. It sources rye and barley from local farmers in Washington and neighboring Oregon, and uses American oak barrels for maturation, both new and refilled. It uses two mash bills to distill rye whiskey: 85% rye and 15% malted barley and 80% rye and 20% malted barley. In 2017, Fremont Mischief was recognized as the best American "craft" distillery.
Aroma: a slice of fresh wholemeal bread, caramel, vanilla, roasted peanuts, lemongrass, dill, black pepper, notes of anise and oak.
Palate : cereal, rye bread toast, vanilla, a handful of fresh herbs, black pepper, a touch of ginger, fennel and oak.
Finish: medium long, lots of rye spiciness, some vanilla, caramel and toasted oak.