Seattle’s Copperworks Distilling Company has released an American Single Malt Whiskey distilled from peated malt that was created with peat sourced from Washington State. 

The peat, which due to its plant materials offers a markedly different flavor from Scotch peat, was sourced from the only peat bog in Washington that can be commercially harvested. 

Image Credit: Copperworks Distilling Co.

“We’re excited to release a peated whiskey that features the unique peat flavors from our home state of Washington,” said Jason Parker, Co-Founder and President of Copperworks.  

“The smoky flavors in this Copperworks whiskey release are more subtle than what you’ll typically find in Scotch malt whiskey as we worked to balance flavors of the Washington peat with the flavors of the Washington-grown barley and new Oak American casks.” 

Tasting Notes 

Copperworks Peated Single Malt Whiskey offers aromas of campfire, roasted tomatoes, and exotic spices that lead to flavor notes of roasted almonds, toast, and orange zest.  

A long finish of hickory, cedar, and wet earth end with pleasant briny and wood notes. 

Image Credit: Copperworks Distilling Co.

This is Copperworks’ first release of Peated Single Malt and it is the company’s 34th release of American Single Malt Whiskey.  

Copperworks Distilling Company’s Peated Single Malt American Whiskey uses Washington-grown barley malted by Skagit Valley Malting.  

The peat used by Skagit Valley Malting was harvested from a lakebed near Shelton, Washington. Peat is decomposed organic plant matter that has been compressed in the ground for thousands of years.  

Peat is burned during the malt drying process and imparts a distinctive smoky flavor to the barley.