Category Archives: American Single Malt

A Westland Distillery Two’fer – Winter and Peat Week, 2016 style


Lets face it. 2016 was a punch in the face for everyone in some way, shape, or form. However, it was a good year for good whisky.

Today’s good whisky will be televised (or, youtube’vised – see below).

Westland is, in my opinion, one of the world’s best producers of single malt and, heck, they’re only 5 or 6 years old! Imagine what’ll happen in 5, 10, 15 years?

Today, instead of writing a review, I thought it’d be good to record my review of two lovely Westland whiskies:

  • Westland Winter 2016 – special limited edition
  • Westland Peat Week 2016- special limited edition

I hope you enjoy!

Happy Christmukwanzikkah, everyone!

Westland Garryana – a new and true innovation in the world of single malt


Region – Seattle, Washington – 56.2% ABV

Not to be confused with Gary, Indiana…

Westland GarryanaWestland’s new Garryana single malt is a deep dive into the exploration of a new type of oak that few have used before. That oak is conveniently named after the whisky at hand (or is that vice versa? I think it’s vice versa. I’m sure of it. Yup, vice versa).

All single malt producing countries have access to  oak casks for maturing their whisk(e)y. The good bulk of those oak casks comes from right here in the US of A. The oak used to make said casks is called American White Oak.

(There’s a fancy schmancy Latin name for it, too, but I’m not that fancy schmancy so I’ll just stick with “American White Oak.” Plus, I failed Latin in my senior year of high school – Mrs. Whatsherface had it out for me. I didn’t want to fish for Carpe in that Diem pond, I told her!)

European Oak casks are quite common, too. You’ll find those are more widely used in whiskies that were matured using sherry casks (though there’s a lot of sherry matured in American White Oak, too).

Now, Japan is lucky. They have their very own Mizunara Oak which is quite loverly but who the heck can afford Japanese whiskies these days, not to mention Japanese whiskies matured in Mizunara Oak which is VERY leaky.

The French have their oak, too. That’s called French Oak. How convenient. That oak offers up nice, spicy flavors to whiskies.

Because we’re America, and apparently the winningest (or so we like to say over and over and over again) we’ve got another type of oak that grows specifically in the Pacific Northwest that is suitable for maturing whisk(e)y.

This oak is called Garry Oak, or, Garryana.

Having visited the Westland distillery a few times, and having once been in their warehouse, I had the luxury of tasting some single cask Garry Oak matured Westland. It was intense, for sure, but damn unique and quite delicious.  Westland has now been maturing single malt in a good number of Garryana casks and this release is the result.

Given the intense flavor profile of Garryana matured single malt, it makes sense that the use of this component makes up 21% of the over all mixture. The malt used in the Garryana casks, btw, is Washington Pale Malt. The rest is:

  • 26% Peated Malt (New Charred American White Oak)
  • 10% Washington Pale Malt (used American White Oak)
  • 43% Five Malt blend (New Charred American White Oak)

If you want to learn more about this wonderful single malt whiskey and the process of Garryana discovery, be sure to check out this Podcast:

Also, if you have a few minutes, be sure to watch this video (it’s beautifully shot, cool, informative, and fun):

Finally, without any further ado, my review of this new whisky from Westland Distillery. ***Spoiler Alert — it’s fantstic through and through***

On the nose — Chocolate, to be sure, but I expect that note given Westland’s use of Chocolate malt in their Five Malt mashbill.

Westland GarryanaDeep sweet notes of burnt sun dried tomatoes, crushed raisin with sugar and balsamic, sticky smoke, and herb rubs – like cleaning the BBQ sauce off your grill at the start of Grilling season.

Back to the more chocolatey notes, hints of mocha or cappuccino with a side of red velvet cake. Newly opened tin of oil paint tubes.

Also a swirl of melting and toasted, yet milky caramel.

Westland GarryanaIn the mouth — We’ll begin with the smoke but that’s immediately followed up with German brown bread and a side of carrot cake, cream cheese frosting and all.

Sweet meets ashy meets savory meets sweet again. The mouthfeel is oily verging on succulent – it’s big.

Westland GarryanaOn to the spices of ginger, nutmeg, and clove. I want to say smoked paprika but I wont. Forget I typed that, forget you read it. No, put it back in there. Smoked paprika.

White pepper, too.

Westland GarryanaAs we near the finish, that German brown bread makes it self be known again. This time with a raisiny fervor!

Finish — Long with a sweet yet smoky – like BBQ sauce with an umami-esque goodness.

In sum — This is one of the finest single malts I’ve had this year, hands down. Top 5 for sure. This is not only ticking all of the boxes as far as what I long for in a single malt, this has created new boxes I never even thought to look for.

**Special thanks to the good folks at Westland Distillery for the sample!!

Westland Garryana