It’s nutty to think about, but the first time I wrote about Woodinville Whiskey for Seattle magazine was way back in 2011. Between then and today, it has had some tasty choices available, from its early Peabody Jones vodka to its Microbarreled bourbon and rye whiskeys. But in a way, it feels like those were just the opening acts. Good acts, for sure, but warmups for Saturday, September 12, when at 7 a.m. WW will release its Flagship Straight Bourbon whiskey.

Aged more than five years in new 53-gallon barrels—which were made with oak wood seasoned for 18 months, then built and slow toasted and charred—this is the first (as far as I know) craft bourbon aged this long in full-sized barrels outside of Kentucky, where 95 percent of the world's bourbon is produced. It’s made using only corn and rye grown in Quincy, Wash., on the Omlin farm (grain grown exclusively for Woodinville Whiskey), and was completely crafted in the distillery in Woodinville and aged at its Quincy warehouse.



All that care and localness has paid off: it’s a delicious whiskey. It has layers of flavor, spice and oak and more, from the nose to the tail, with hints of caramel sweetness offset by its sturdy 90 proof, and has already been awarded “Best of Category” Silver honors from the American Distilling Institute. While it’s one to savor solo, or with a single piece of ice, it holds up perfectly in whiskey-forward drinks, too. Sipping an old fashioned made with it is a great after-dinner experience.

Which means you should get out to the distillery on September 12. The first 100 folks can pick up a pretty commemorative wooden box, and the first 1,000 bottles will be hand-numbered and initialed by the distillers, who will also sign bottles, along with Woodinville mentor and ex-Maker’s Mark master distiller Dave Pickerell. Plus, San Juan Cigars will be hand-rolling bourbon-infused cigars, the distillery will be serving up complimentary coffee and pastries starting at 6:30 a.m., and the Lowdown Drifters will be providing tunes.