Whiskey S (Lot 211A)
In February 2011, Marko became intrigued by Bear Republic's Big Bear Stout - a beer that you can really sink your teeth into. The bold, roasty, caramel malt flavor is balanced by Centennial and Cascade hops.
"It's extremely complex. Single malts only use a single malt—this Stout has over five different malts, as well as adjuncts and several different hop varieties. All of these qualities come through into an extremely complex whiskey," explains Marko.
Flavor profile: dried apricot, honeysuckle, vanilla, roasted coffee, orange zest, hints of cardamom, chocolate malt, rich and chewy, brown spice
Lot 211A was distilled in February 2011 (the "A" stands for "aged")
Charbay 'S' Whiskey was double-distilled in the family's copper Alambic Charentais Pot Still. Working 24 hours a day for 10 days straight, Marko distilled 6,000 gallons of beer distills into 590 gallons of whiskey (almost 10:1 ratio) to create roughly 650 cases altogether (10 barrels).
Aged in for 29 months in used French Oak
90 PTS/ Whisky Advocate
Distilled from Bear Republic Big Bear Black Stout, alambic pot distilled, aged 29 months in used French oak. Gooey nose, with lots of dark chocolate, toffee, fruit (ripe honeydew, Asian pear, red plum); no hint of the 49.5% ABV heat. Deliciously layered palate: dry malt, juicy fruit, and savory wood spice, sweet malt and chocolate, and a finish that’s sweet, light, and quite refreshing and inviting. Lives up to the Charbay hype! (3/2014)
91 PTS - Wine Enthusiast Magazine
"...a sophisticated flavored whiskey."
Cigar Aficionado Magazine
"Fruity and herbal aromas; Palate: Hard candy, lemons and honey burst onto the palate and are followed by the advertised hoppy flavor. A definite taste of the stout comes through. Develops an orange-peel note." - Jack Bettridge
Enjoy room temperature neat, with a splash of spring water or a spring water ice cube.