Rogue’s Dead Guy family has a whole new spirit—Dead Guy Whiskey, created on the Pacific Ocean and Yaquina Bay in a multi-step process.
Northwest Harrington, Maier Munich, Klages, and Carastan malts are combined with Free Range Coastal Water in a 100 BBL 3,000 gallon brew system. Distiller’s yeast is then added to the wort, fermented, and then hauled across the parking lot to the Rogue House of Spirits (est. 2006) where its double distilled in a 150 gallon Vendome copper pot still and then aged in charred American white oak barrels. Each 3,000 gallon batch yields 100 gallons of Dead Guy Whiskey.
Distiller's Tasting Notes for Rogue Dead Guy Whiskey
Dead Guy Whiskey has a fresh orange citrus aroma with a delicately sweet, rich malt complex. Medium-bodied, flavors of oak and honey give way to a clean vanilla finish.
Dead Guy Whiskey is brewed and distilled using the same three malts as Rogue Dead Guy Ale: 2 Row, Maier Munich & C15 Malts; Distillers Yeast & Free Range Coastal Water.
Rogue Dead Guy Whiskey Awards
2011 World Beverage Competition - Bronze
2011 International Review of Spirits - Gold
2010 San Francisco World Spirits Competition—Bronze
2010 World Beverage Competition—Gold