Situated in Seattle's Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."
"All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbon's mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overtly sweet bourbon.” Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70° each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beauty rest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a ¼ inch. There, the bourbon rests for an additional three to four years. "These casks are then combined to marry together subtle flavors that compliment each other before bottling."Once the barrels have been blended, the bourbon is bottled without the use of chill filtration. "We want the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.
This medium-full bodied Bourbon has a bouquet of vanilla, caramel and cherry. The spicy kick of a high rye content is balanced by sweet, smooth corn and the unmistakably silky viscosity of organic Washington soft white winter wheat.