OLD SUGAR PARTNERED WITH SIX LOCAL BREWERIES TO MAKE SIX NEW WHISKEYS
In some cases, we used their beer, and in other cases, they made us a special mash. After fermentation and distillation, we aged the whiskies in charred oak.
No.1 | CAPITAL BREWERY
BLACK MALT BARLEY WHISKEY
The roasted flavors of the malt subtly make their way through the process, as does a hint of smoke.
Cherry-wood smoked barley malt dominated the mash, coming through like a fine Scotch.
Due to a barrel shortage when produced, it was aged first in used charred rum barrels and was then moved to new charred oak when barrels became available. Its dual aging created an extra rich flavor and robust oakiness.
No.4 | ALE ASYLUM
Distilled from Ambergeddon, their hoppy amber ale. Hop flavor and aroma dominates.
No.5 | NEXT DOOR
Though tempered by the aging process, rye makes for a spicy character that sets is apart from softer corn and barley whiskies.
Distilled from a less hoppy amber ale, the hops don't punch you in the face, but help make for a complex, grassy, whiskey.