BEVERAGE TESTING INSTITUTE

Wasmund’s Single Malt Whisky
Gold Medal — 92 Points
“Exceptional”

Tasting notes: Rich amber copper color. Intriguing aromas and flavors of suede, olive tapenade, honey, dried fruit chutney and clay with a silky, dry-yet-fruity medium-full body and long, spicy orange marmalade on rye toast and root beer float-like finish. Distinctively flavorful and a great choice for artisan cocktails or sipping. (Tasted Feb. 26, 2013.)

Copper Fox Rye Whisky
Gold Medal — 94 Points
“Exceptional”

Tasting notes: Rich amber copper color. Intriguing aromas and flavors of suede, olive tapenade, honey, dried fruit chutney and clay with a silky, dry-yet-fruity medium-full body and long, spicy orange marmalade on rye toast and root beer float-like finish. Distinctively flavorful and a great choice for artisan cocktails or sipping. (Tasted Feb. 26, 2013.)

Tasting notes: Medium-full body; just slightly tannic/drying, sweet but earthy at the same time; syrupy mouthfeel; flavors of marzipan, clove, orange zest, and underneath it all a subtle, salty smokiness. Both as a smoking medium during the kiln drying process and as a maturing catalyst inside our barrels, peachwood contributes a symphony of fruity, floral notes to our signature single malt.

Jim Murray's Whisky Bible 2015

Wasmund’s Single Malt Whisky
 94.5 Points

"Wasmund gets flavors into and out of his whiskey like a magician conjures a dove ...superb!”

Copper Fox Rye Whisky
 91 Points

“Crisp, meaningful rye with bells on …beautiful!”

“A magnificently distilled malt with a gorgeous light oiliness without recourse to extra feints. A deeply attractive finish with ulmo honey and vanilla. If this distillery has produced anything better than this then it is escaping my memory.” (2022)

Tasting notes: Copper color. Vibrant aromas of clay, butter roasted chestnuts, pickling spices, and rye grain sacks with a silky, dry-yet-fruity medium-to-full body and a honeyed rye toast, peppery spice, cola, fig, and mineral laden finish. A spot-on, wonderfully balanced rye whisky for all applications and occasions. (Tasted Feb. 26, 2013.)