By: Amanda Narcisi
Wigle Whiskey Distillery is releasing a new flavor on March 25th at a release party with scott-ish flair.
Dark Roast Malt is distilled from 100-percent organic barley: pale malt, Munich malt, chocolate malt and roasted barley. Then Dark Roast Malt was run through a copper pot still twice before being put into used 10-gallon oak barrels for 16 months to age. The barrels previously held Wigle organic wheat and organic rye whiskey.
Dark Roast Malt is aged in used barrels because the malt whiskey can be more complex then corn or rye whiskey and so the used barrels can keep the natural flavor and aroma intact.
The Dark Roast Malt will be released during a Scott-ish party on March 25th from 6PM-9PM at the Wigle Distillery in the Strip District. There will be a bagpipe performance, connect four tournament and Driftwood Oven will be on hand to serve up Scotch Egg Pizza. The tasting of Dark Roast Malt will be led by Butcher and the Rye’s Courtney Buchanan. Cost of the event is $12 which includes the tasting, tournament and a puppet making craft with Assemble of Garfield.