Rogue Brewery has been producing iconic craft beers since 1988. They later diversified into liquor under the label Rogue Spirits. Rogue Dead Guy Whiskey is made using the same four grains that are used to brew the world famous Rogue Dead Guy Ale. This whiskey earned the Gold Medal at the 2011 International Review of Spirits Competition and the 2010 World Beverage Competition…
The driving force behind Rogue Spirits is Master Distiller John Couchot. Couchot, who earned a bachelor’s degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still, Couchot created Rogue Dead Guy Whiskey.
Dead Guy Whiskey is made using the same four grains that have been utilised to make the widely-acclaimed Dead Guy Ale since 1991. The mash is a combination of Northwest Harrington, Maier Munich, Klages, and Carastan malts. After the malts are combined with free range coastal water at Rogue Brewery, distiller’s yeast is added in order to catalyse fermentation, which lasts for approximately a week.
The entire wash is then hauled across a parking lot to Rogue Spirits, where it is twice distilled through copper-pot stills. After distillation, the whiskey is aged in new, charred American oak barrels for approximately 3 months before being bottled and labeled by hand.
Here is Rogue Spirits own recommended Dead Guy Whiskey cocktail:
1.5 oz. Dead Guy Whiskey
.75 oz. Aperol
.75 oz. Simple Syrup
1.5 oz. fresh Lemon juice
3 oz. Dead Guy Ale
- Add Whiskey, Aperol, Syrup and lemon juice to shaker with ice.
- Strain into Dead Guy pint glass with ice.
- Top with Dead Guy Ale.
- Stir slightly.
- Garnish with lemon peel.
Source: Rogue Spirits – http://www.rogue.com/rogue_spirits/dead-guy-whiskey/