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.

No.2 | MOBCRAFT BREWING
SMOKED BARLEY WHISKEY

Cherry-wood smoked barley malt dominated the mash, coming through like a fine Scotch.

No.3 | THE GREAT DANE
BOURBON

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
HOPPED WHISKEY

Distilled from Ambergeddon, their hoppy amber ale. Hop flavor and aroma dominates.

No.5 | NEXT DOOR
RYE WHISKEY

Though tempered by the aging process, rye makes for a spicy character that sets is apart from softer corn and barley whiskies.

No.6 | HOUSE OF BREWS
BARLEY WHISKEY

Distilled from a less hoppy amber ale, the hops don't punch you in the face, but help make for a complex, grassy, whiskey.