Barrel Reserve Gin

Sometimes an interesting idea leads you to new places. Dry Fly’s Northwest style gin is famous for it’s botanical mix of juniper, apple, coriander, lavender, mint, and hops. Throw some in a barrel for a few years and something interesting may just become the “secret fishing spot” of American Gin.

Silver Medal
Barrel Reserve Gin Dry Fly Creel Collection

San Francisco World Spirits Competition 2013

Busted Wallet ( review by Ande Sherf )

8 out of 10

2014

“Scoring a well-respected 8 out of 10, our tasting panel thoroughly enjoyed this unique gin. If you are looking for a gin that compares to that old bottle of London Dry Gin in your father’s liquor cabinet then Dry Fly will be surely surprise your taste buds. The taste is smooth and very drinkable but we found it finished with a little bit of a spice, hence where we got that pepper taste. You will notice a taste of citrus, apples (granny smith) and the finish is clean and cool. We found the overall tasting to be very complex and unlike any other gins we had recently tasted. We enjoyed the taste of the Dry Fly Gin because it has a unique sweetness and cleanness to it and it also extremely well distilled. This is a modern gin and you will notice a reduction in the juniper flavor that distinguishes many gins to your pallet. When mixed we found that Dry Fly doesn’t give you that traditional taste you would recognize in some of your favorite cocktails” “We really enjoyed this drink the most when poured over rocks and topped off with a hint of lemon juice. This made for a very clean, smooth, and drinkable cocktail that was quite refreshing.”


Tellement Swell ( by Eve Martell )

Dry Fly International

2014

Découverte : Le whiskey Dry Fly Washington Wheat et sa jolie bouteille design.
Ce produit est fabriqué à la main avec du blé cultivé dans l’est de l’état de Washington et de l’orge maltée. Distillé avec un alambic Christian Carl de Göppingen, il est ensuite vieilli pendant au moins deux ans dans des barils de whisky carbonisés de la tonnellerie Bluegrass au Tennessee. Évidemment, tout ça est produit en petite quantité, avec bien de l’amour et bien de la patience. Quel pedigree! Et derrière tout ça, il y a quoi dans le verre? Nature, c’est un whiskey pur plaisir, qui enveloppe la gorge avec la douceur et la chaleur d’une écharpe de cachemire. Des notes d’amandes douces, de menthe poivrée et de toffee sont présentes dès la première gorgée et se développent en bouche avec une agréable insistance. Avec un peu d’eau, il devient carrément juteux et ajoute des notes d’abricots et d’agrumes à l’expérience.Je voulais l’essayer en Manhattan ou en Old Fashioned, mais je l’aime tellement nature qu’il ne s’est jamais rendu dans le shaker. Oh well! http://tellementswell.com


The Whiskey Blogger

Wheat Whiskey

2013

Delicious notes of apple and cinnamon and very bourbon-esque, this awesome three year old whiskey has been quite the charming discovery, I found this first about four years ago and was very impressed then, now that its older I continue to praise the wheat-minded distillers for their amazing work on this one-hundred percent wheat whiskey. One that they make from scratch. Like it’s supposed to be.


Tastings.Com ( BTI ) 93/100 Points

" Vodka "

2013

Clear. Bright aromas of fruit custard pastry and buttercream with a satiny, dry-yet-fruity medium-to-full body and a honey gelato, frosted cereal, and wet stone accented finish. Great creamy texture and sweet grain flavor that will be great on it’s own or in cocktails.


World Spirits Award “Bourbon” (90/100 points )

Dry Fly International ( Germany )

2014

Fragrance: Typical aroma profile of corn and wood, somewhat onesided green basic notes, pronounced, some green wood, green corncobs, nuts, nougat chocolate, malt, coffee, touch of mushrooms. Taste: Intense grain aromas, broad roast notes, dried prunes, nougat chocolate, slightly vegetable, full-bodied, balanced and long, warming alcohol in the finish. Volume: 375 ml


World Spirits Award “Cask Strength Wheat Whiskey” (95/100 points)

Fragrance: Brilliant aroma image, intense grain character, wheat basis, bready, delicate wood and roast style, some Manner chocolate wafer associations, vanilla, delicately estery, banana-like, some green nuts, almost minty touch. Taste: Clear cereal texture, roasty, yeasty, bready, malty, nutty, chocolatey, banana-like, orange peels, a lot of vanilla, candy-like sweetness in the finish, very dense, extremely long finish. Volume: 375 ml,


World Spirits Award ” Port Finished Wheat Whiskey ” (89/100 points)

Dry Fly International ( Germany )

2014

Fragrance: Typical, fresh cereal, pronounced malt notes, wheat basis, roasty aromas, cocoa, dried prunes, pears, raisins, a lot of vanilla, orange blossoms, honeydew honey. Taste: Clear grain and wood aromas, malty supplement, dried prunes, dried pears, malt coffee, caramel, raisins, plums, nice extract sweetness, rather harmonious, still youthful, good length. Volume: 375 ml,


World Spirits Award “Wheat Whiskey” ( 92/100 points )

Dry Fly International (Germany)

2014

Fragrance: Typical grain, wood and roast spectrum, wet wheat notes, intense use of wood, a lot of roasty aromas, toffee, vanilla, caramel, malt candy, chocolate, tobacco, smoky and roasty accents. Taste: Typical variety character, yeasty, doughy, bready, a lot of roasty aromas, vanilla, cocoa beans, dried fruit, plums, some green spiciness, clear malt sweetness, more compact on the palate, very long finish. Volume: 750 ml,


World Spirits Award “Triticale Whiskey” ( 94/100 points )

Dry Fly International ( Germany )

2014

Fragrance: Harvest-fresh grain notes, rye and corn, bread-like and malty, delicate wood support, clear roasty aromas, toffee, vanilla, chocolate, caramel candy, delicate leather accents, delicate blackberry spiciness. Taste: Delicate wood and roasty aromas, slightly smoky, green and malty, yeasty, reminiscent of rye bread, dark chocolate, touch of cassis, nutty, apple-like, malty sweetness, balanced, compact, persistent length. Volume: 375 ml


NOUVELLES ACTIVITÉS BLOGUE

Dry Fly International ( Quebec )

2014

Un whisky américain déroutant entièrement élaboré à partir de blé dans l’état de Washington – eh oui, on n’y fait pas que du bon vin ! Notez que puisqu’il n’est pas produit avec un minimum de 51% de maïs, il ne peut être désigné comme un bourbon.

Le nez révèle surtout des arômes de caramel et de noisettes grillées ainsi qu’une pointe épicée induites par l’élevage de 18 mois en fût de chêne américain neuf. En bouche, le whisky est gras et caressant, on perçoit immédiatement de délicieuses notes d’orange tandis les épices se précisent et dévoile de la cannelle et du poivre blanc. Un spiritueux précis, équilibré et d’une longueur plus que satisfaisante !

Jean-François propose l’accord «blé sur blé» et nous invite à déguster le Washington Wheat en compagnie d’une bière blanche, comme celle de la brasserie Pit Caribou. Les arômes d’agrume et de coriandre qu’on trouve dans la bière se marient au whisky avec grâce. Une révélation !


WHSKY ( Port Finished Whiskey Review )

4.5 out of 5 stars

2014

Color – Deep plum
Nose – Very fruity, blueberries and sweet wine
Palate – Wow! Rich, fruity, and complex. The port wine character just pours out of this whiskey. It makes you wonder if they forgot to empty the previous contents of the port barrels. Wild blueberries and huckleberry pop out and are met with the warmth and sweetness of Dry Fly’s Washington Wheat Whiskey. It’s almost like blueberry cobbler with just a little hit of rye spice. There isn’t any of the sulfur “off-taste” you come to expect from a port finished whiskey. This one is definitely for those that want it sweet, but it still has the the quality and complexity to stand up from the one-dimensional and cloying “dessert” sippers. Dry Fly is rapidly becoming one of my favorite distilleries, and I highly recommend their Port Finish Wheat Whiskey.


WHSKY ( Wheat Whiskey Review )

4.5 out of 5 stars

2014

Color – The bottle says it all: “As bright as a polished penny”
Nose – Oats, pear, lemon, and ginger
Palate – Made from nothing but wheat grown in Washington state, this whiskey shows off how complex a whiskey can be despite forgoing the usual corn and barley heavy mash-bills of a bourbon. Smooth and pleasant with a rich unctuous quality with a oatmeal and maple syrup sweetness. Closer to the finish, a rye spice with a hint of cloves and a light citrus zest. This is a perfect wheat whiskey for rye drinkers who like its spicy character, but also want just a pinch of bourbon sweetness. Great stuff here.


WHSKY ( Bourbon 101 Review )

3 out of 5 stars

2014

Color – Copper and maple
Nose – Chocolate, cherries, sweet corn, and oak
Palate – Weighing in at a sturdy 50.5% alcohol content, which brings it to its namesake 101 proof, this small release from the creative minds over at Dry Fly as part of their “Creel Collection” (which also includes the Port Finished Wheat Whiskey, and the Triticale Whiskey). This one is very dry with lots of oak tannins which are imparted from the wood during aging. This may have spent a bit more time in a barrel than necessary though. It almost comes across as dusty, with the bitterness it’s like the bourbon cousin to Italian aperitifs like Campari. Caramel and bitter dark chocolate keep it sweet. There’s also a citrus rind astringency at play to help cut the dryness, and also a good buttery richness. There is plenty of bourbon qualities to like from these talented distillers from Washington state. Pick some up online at Binny’s.


WHSKY (Triticale Review)

4 out of 5 stars

2014

” Fresh cut pine, shredded wheat, and a hint of lime
Palate – Cook a man a fish and you’ve fed him for a day, teach a man to fish and you’ve gotten rid of him for a whole weekend. This one is part of the Creel Collection from the fishing obsessed Dry Fly distillery made using Triticale which is a cross between rye and wheat. (This is a man made amphiploid that takes advantage of the disease resistance and productivity of wheat and the cold resistance and hardiness of rye. More here and here). The whiskey is bright and sweet with lots of wholesome cereal grains and ripe green apples. A familiar cardamon rye spice heats up just before the finish. Warm biscuits and a dry oak and a hint of char or toasting from the barrel. An interesting candied lime peel flavor brings out a sweet yet tart astringency. This one is immensely drinkable, and it goes down quickly!”


The Whiskey Reviewer

"B" Rating

2014

The first thing you’ll notice with Dry Fly Port Finish Wheat Whiskey, bottled at 43% ABV, is the trademark purple tint you’d expect to see with a “port finished” anything. Raise a glass to your nose and there’s a burst of maple, as well as a distinct, deep, wine fruitiness, some wood, and a touch of spice.
Take your first sip and there’s certainly a sherry- or port-style mouthfeel, with flavors on the palate including dates and figs. The finish offers a long-lasting warmness, which smoothes away some of the sharper and acidic tones of the whiskey. There’s a bit of heat and oiliness there. On ice, that maple sweetness comes out even stronger, and there’s an overall smoother, sweet taste from start to finish.


Tasting Panel – Publishers Picks (July 2013)

95 points... 4.5 kisses... ( Meridith May, Publisher )

2013

” A slick, woodsy cedar profile melts into a burnt orange cream. Spiced apple-pie notes, which tend to flock to good brown spirits, show their face here, along side a playground of blue fruit and tangerines in melted caramel butter.”


Whiskey Advocate Magazine

82 Points

2013 Summer Issue

Port Finished Wheat Whiskey: ” Showing a Deep Reddish Blush Purple Pink around the Edges. The fruity richness of the Portwood is subdued but present and lays across everything else in the Nose . The sweet broad Grassiness of the wheat lightness the Portwood influence somewhat. A Decent Combo ”  ( Lew Bryson Reviewed )


Whiskey Advocate Magazine

84 Points

2013 Summer Issue

Triticale ( straight ) Whiskey : “Aromas of Grass, Bubble Gum and Oak. Taste is young Brashly Sweet but Smooth enough to Spread Easily over the Tongue . Not Flawed and Well Made by the Wheat Mad Dry Fly Distillers ”  ( Lew Bryson Reviewed )


Whisky Advocate Magazine

87 Points

Summer 2013

Cask Strength Wheat Whiskey…  ”Sweet Grain with Big Saw-Toothed Edge of Cinnamon and hot Vanilla, and a circling brim of Zingy Mint that Tightens toward the finish. Pretty Interesting Stuff for Wheat Whiskey”  ( Lew Bryson reviewed )


Drinkhacker.com

" A" Rated

2013

Port Finished Wheat Whiskey :  ” Extremely dark in color, this whiskey is exotic from front to back. Wood, cigar box, and incense-touched notes on the nose don’t give you much warning about what’s beneath. On the body, the impression is distinctly one of chocolate-covered blueberries. Lightly spicy up front, those candylike dessert notes are enticing and keep calling out to you for another encounter. The finish is long and warming, exotic — as a huckleberry isn’t quite a blueberry — but easy as pie. Huckleberry pie, I presume “


Drinkhacker.com

"B+" Rated

2013

Triticale Whiskey :  ”Those grain notes evolve in the glass to release some fruit flavors on the body — cherry notes, some apple — plus a touch of wood. All the while that graininess hangs on, leaving a bit of cereal on the finish and just a touch of spice, sweetening up as you sip on.”


Whisky Magazine

8.2 rating ( Neil ) 8.3 rating ( Rob )

2013

Port Finished Wheat Whiskey Review ” Coats the mouth , oily, custard notes come through. Then aniseed gobstoppers, cherry sweets, linseed oil, caramel and spearmint. A citrus zip note and mango skins.


Whisky Magazine

8.4 rating ( Rob ) 8.2 rating ( Neil )

2013

Triticale review ” The sweetness continues to the palate, with vanilla rich bourbon notes. Raspberry creams, red apple skins and a touch of nutmeg. Well Played”


Tasting Panel – Publishers Pick

93 Rating

2013

“Their Barrel Reserve Gin and It’s honey gold hue may not look like a gin, but this apple-cider nuance spirit sure is.  (The botanicals) bring out a a bathed-in-oatmeal-and caramel rarity. A spa experience for the palate “


Kathy Casey for Sip Magazine (2013)

The Triticale is unique in that it is the first whiskey bearing the Triticale flavor to be produced commercially. a hybrid of rye and wheat first created in Scotland in the 1800′s this produces an exceptionally smooth whiskey !


The Whiskey Reviewer (2013)

When tasting Washington Wheat Whiskey, a restrained citrus comes back, along with a sharp, deep, grainy-wheat undertone. The finish is relatively long and dry, a bit hot, but pleasant. With water or ice, a caramel sweetness emerges and the finish mellows, offering a maple syrup and molasses combination made lighter by remaining orange-citrus hints.

The great thing about a bottle of Dry Fly Washington Wheat Whiskey is that the bottle itself can entertain. Simply pour yourself a dram, take a seat and start enjoying the hilarious notes and references on the bottle.


Drink Spirits (2013)

A distinctly different style of gin, Dry Fly has thrown out the rule book and taken an entirely different approach to gin. The nose on Dry Fly Gin is huge green apple, strawberry, confectioner’s sugar, and honeysuckle flowers, and back – way, way back in the background – is just a hint of pine. The taste is apple, pepper, peach, vanilla, wheat, nectarine, and lime peel. The finish is pretty quick and leaves your mouth very cool and clean. We like Dry Fly’s Gin but it’s the kind of spirit which will get people arguing as to whether or not it’s actually a true gin. Either way, it’s an exciting entry into this space and an interesting New American Gin.


The Whisky Lounge

2012

The Triticale : Plenty of oak and spice, ginger nut biscuits, apple strudel and a distinctive flavour that I only get with well, Rye. The gingerbread comes back into the picture and a big hit of oak, spice and vanilla. A far bigger and far richer nose than the Wheat whisky. Offering up ginger bread, cinnamon and dried fruit, you have all the subtlety of the wheat with the harder rye character fighting back.


The Hooch Life

“Dry Fly lingers on the tongue and leaves you thirsty for more. It is delicate and flavorful with touches of peaches, honey, butterscotch, and cinnamon.  Their Washington Wheat Whiskey is a youthful drinkable whiskey that exemplifies craft distilling at it’s finest.”…”Dry Fly Distilling is the first legal distillery in Washington since Prohibition. A passion for true craft distilling and commitment to sourcing locals grains and botanicals from sustainable farms means you can feel even better when imbibing their amazing spirits. Their Washington Wheat Whiskey is a real gem, as wheat whiskeys are fairly rare, and good ones rarer still.”


Sunset Magazine

2011

” Newcomers to watch” Inspired by the love of the Northwest,  ”Dry Fly embraces sustainable resources and local ingredients, all their products are flying off the shelves “


Playboy Magazine

2011

The editors comment : a London dry made in Washington State  ” Nice on the rocks, no vermouth needed”


GQ Magazine December issue

2011

Listed under the section ” Best Stuff for 2011″ comments by GQ editors: “An understated bready vodka that’s balanced but not at all boring!”


Rock & Rye

2011

Spirits Review: Dry Fly Washington Bourbon

by Dennis on Aug.09, 2011, under Bourbon, Product Reviews..Dry Fly is a distillery that seems to be bound and determined to push the envelope while still retaining the highest standards possible. Every product they have released has been distilled to a fantastic level of quality, while breaking out of the molds that most seem bound and determined to stay in. They have a vodka that is not flavorless, a gin that includes hops and apple in the botanicals, and a whiskey made from winter wheat.This last weekend marked the Seattle release of Dry Fly’s newest product, a 101 proof Bourbon distilled from corn, unmalted wheat, and barley, and as luck would have it, I happened to be driving though Seattle right as it went on sale. Unfortunately for those who were not in Seattle or Spokane for the releases, all 480 bottles were sold within hours, and I am told that the next release is not until late next year. But, back to the bourbon. This is not your average bourbon, perhaps having more in common with your great-great-grandpappy’s bourbon. Aged for only three years, this golden liquid is bold and in your face. The aromas are packed with spices and a faint oakiness. On the tongue, you get big sweet flavors of caramel and vanilla, the alcohol hiding in the fringes, despite the hefty proof. The flavors fade out with a long spicy finish laced with cinnamon and oak. All in all, a fantastic bourbon that will only continue to improve with age. Cheers to Don, Kent, Patrick, and the whole Dry Fly family for another fantastic product!
***Update***
Today the first bottle of Dry Fly Bourbon ever produced, sold at an eBay charity auction benefiting the Spokane chapter of Ronald McDonald House Charities for $2650!


Ethan Prater

Rating: 84/100

2010

Immaculate packaging – a squat, broad-shouldered transparent bottle with a foil cap and cork stopper. The Dry Fly logo is silk-screened, but the rest is an adhesive label (presumably this is the same bottle used for Dry Fly’s very popular gin and vodka).
I believe this whiskey is aged in fresh charred oak for two years, lending the liquid a color of clear light brown or even an attractively burnt orange. It smells sweet – that’s the wheat talking – with a tiny hint of barrel char.The flavor is very nicely integrated – predominantly sweet vanilla, maybe some toffee and mellow mushy fruit. A very easy-drinking whiskey, though with just a touch of unexpected burn on the back of the throat (and it’s bottled only at 40% abv – helpful to squeeze more bottles out of limited production, but not to get the most flavor from this very gentle distillate). Without any other grains in the mash, you get none of the spice typical of bourbon or rye whiskey. A nicely lengthy finish, given the young age.Dry Fly Wheat Whiskey has a very nice round flavor – it’s sweet and simple without any hidden complexity. Which is fine – this would be a good sipper on a warm afternoon or an excellent cocktail base.I’m loath to make generalizations about 100% wheat whiskey having tried just three (Bernheim, Death’s Door, and Dry Fly), but I wonder if some corn, barley, or rye would add some needed complexity to the final spirit. The simplicity here feels a bit like tasting a component of something larger (to be fair, what I think of many single malt Scotches).Anyway, if I gave scores, I would Dry Fly’s Whiskey (Batch Two) 84/100. Who knows what it might grow into with more time in the barrel?


Drink Spirits Review

Very Highly Recommended

Dry Fly Whiskey (80 proof) As a whole, we’re not huge fans of the current crop of young whiskeys out on the market. One to two years of age in barrel often leaves a whiskey underdeveloped and feels like putting a horse to race before it’s fully grown. Dry Fly’s Whiskey falls solidly into this ‘young’ category with only a couple years in barrel. But, for a young whiskey it’s extremely promising. With a nice light amber color, the nose on the Dry Fly Whiskey is bran cereal with cinnamon, apricot jam, vanilla and paste. The taste is very grainy with strong bran cereal and cardboard. We also get apricot, peach cobbler, oatmeal and cinnamon, and bran muffin. There’s a solid amount of heat with a nice wide mouth feel. The whiskey finishes well into a very cool finish. As with their vodka and gin, it’s clear just how exceptional the distilling process at Dry Fly is, and while we like this whiskey, we can only imagine what it could be. Left in barrel for another few years, it could become something amazing. As it stands, it’s pretty damn good.

Dry Fly Whiskey Rating:
 Very Highly Recommended – one of the best young whiskeys out there, but we can’t help wishing for more time in the barrel.

Considering how young a distillery Dry Fly is, their first three offerings are pretty mind blowing. The distilling talent in all their spirits is blazingly clear and we plan on following them very closely over the next few years because the elements are there to produce something that you run out to buy (and they’re pretty damn close to that already).


Drink Spirits Review

Solidly Recommended

2010

Dry Fly Gin – (80 proof) As with their vodka, Dry Fly has taken a big risk with their gin, leaving our panel trying to figure exactly what to do with it. The nose on the Dry Fly Gin is huge green apple, strawberry, confectioner’s sugar and honeysuckle flowers, and back – way, way back in the background – is just a hint of pine. The taste is apple, pepper, peach, vanilla, wheat, nectarine and lime peel. The finish is pretty quick and leaves your mouth very cool and clean. On the one hand, we enjoyed the taste of the Dry Fly Gin because it’s sweet and clean and extremely well distilled. On the other hand, we had a hard time calling it gin as there are hardly any juniper notes in it. We enjoyed Dry Fly Gin neat, on ice, and in a few cocktails. The flavor got lost in some of the heftier cocktails but was very pleasant neat or over ice. While we respect the distilling here, the gin misses its mark as a true gin. This may not be a bad thing for some drinkers who are looking for a white spirit that doesn’t have heavy juniper notes, so we’re giving it:
Dry Fly Gin Rating:Solidly Recommended - not really a classic gin but some won’t care and all will appreciate the expert distillation.

 


Drink Spirits Bourbon Review

*****

2011

Dry Fly has always walked to the beat of its own drum, and that’s a good thing.  Dry Fly’s Vodka, Gin, and Washington Wheat Whiskey all stand out in their categories as examples of unique offerings with distinct and unconventional flavor profiles.  The one common theme that has run through all of Dry Fly’s products is quality.  Dry Fly is fairly unyielding when it comes to their ingredients: everything they put in their bottle is local, and everything they use comes from a source they have a direct relationship with. This myopic focus on quality is emblematic of some of the very best of America’s artisan distillers.

Dry Fly Washington Bourbon 101 (101 proof $64.95) is a three year old whiskey made from Washington corn, unmalted wheat, and barley.  Golden amber in color, the Dry Fly Washington Bourbon has a nice spicy nose that brings together cinnamon, vanilla, allspice, oak, and caramel. The entry is very flavorful with big vanilla and caramel that hit the palate right out of the gate. The mouthfeel is simply fantastic, soft without being fatty with just a hint of elegance to it. Things open up considerably in the mid palate with some fantastic spice that balances out the sweet tones in the bourbon, including cinnamon, clove, and oak. The heat begins to come through at the end of the mid palate and leads to a fantastic long, sweet, and spicy finish. There’s no question that this is a younger bourbon, but how Dry Fly has managed to pull a level of complexity and sophistication out of such a young spirit is absolutely beyond us.

Dry Fly Washington Bourbon isn’t like a lot of the other bourbons on the market, and that’s a good thing.  The opportunity for craft distillers to innovate and create new expressions in this category is vast, and Dry Fly has seized the bull by the horns with one of the most exciting bourbon releases of the year.

The first batch of Dry Fly’s Washington Bourbon only comprised of 480 bottles, most of which were sold out the distillery door within hours. Dry Fly has made several bottles of this bourbon available through an Ebay charity auction in conjunction with the Spokane Chapter of the Ronald McDonald House.   Highest Recommendation


Boozenicks

2010

Nose: Dry Fly is a nice, light gin. There’s a slight sweetness and flowery note to the nose, with traces of citrus and coriander and some other mineraly scent I can’t quite place. Taste: It’s a smooth, sweet, and floral to the taste. Some citrus peel and some astringency, but only mildly so. It does taste a bit like the wheat from which it’s made. I’m tempted to say it has some rye taste to it, but perhaps that’s some caraway in the botanicals suggesting the rye bread. It’s only 80 proof, so it goes down easier than many other gins, and there’s no real warmth let alone burn. It has a soft, silky, almost soapy feel in the mouth like soft water or cilantro tastes sometimes cause. The finish is mostly clean and very smooth, with some mineraliness and a little bit of a resiny taste that lingers.This would be a very good gin for a hot day out in the sun, and would make a very nice gin & tonic, and not a bad martini with a twist of citrus. It’s a very easy drinking gin and one that is easy for those who aren’t used to drinking gin to adopt. Dry Fly Gin, (Dry Fly Distillery, Spokane, Washington), 80 proof, $28.95 at Oregon Liquor Stores


Beverage Experts Review

**** Exceptional

2010

Crystal clear. Once the appearance is considered, it holds absolutely no resemblance to a classic Vodka and we mean this in very positive sense. It’s amazingly fruity ( apples & berry ) with strong accents of cream soda and hints of cocoa. The palate delivers the same while being amazingly lush with a silky texture that extends the flavors for minutes. This attractive drink has perhaps launched a new spirits category. **** / EXCEPTIONAL !!!!


Beverage Experts Review

**** Exceptional

2010

Crystal clear. The nose is quite floral and herbal with accents of coriander, juniper, citrus, and cumin the palate is lush and crisp with citrus and spice notes. It’s quite fruity with complimenting zest and spice flavors that roll on for minutes. Wonderfully complex and beautifully proportioned. A rising star on the new American Gin frontier. **** / EXCEPTIONAL !!!!


“Trout Fisherman’s Release”

Thanks to Hamersley’s Bistro Boston MA.

1 1/2 ounces Dry Fly Gin
1 ounce port
1 ounce fresh orange juice
1 whole egg
juniper berries
orange ice cubes
Singed rosemary branch

combine the gin, port and egg in a shaker.
Shake vigorously to combine.
To serve, strain over orange ice cubes.
Garnish with juniper berries, orange slices and rosemary branch.

“The Bonfire”

Thanks to Hamersley’s Bistro, Boston MA.

1 ounce Dry Fly Bourbon 101
1 ounce Bell de Brillet
1 ½ ounce Amaretto

Shake vigorously and either serve up in a martini glass or over ice.

Evening Redness

Thanks to Jeff Seymour, Interurban, PDX

1 1/2 oz Dry Fly Cask strength whiskey
1/2 oz Becherovka
1/2 oz cane syrup
3/4 oz lime juice
2 dashes bitters
3 mint leaves
Lime twist
Top with sparkling Rosé
—garnish with mint

Walk on the Wild Side

Thanks to Mindy Kucan, Hale Pele, PDX

1 1/2 oz Dry Fly Burbon 101
1/4 oz Martinique
1/2 oz Cocchi
1/2 oz Demar
3/4 oz lime juice
2 dashes bitters
Muddle blackberry (3), mint (5 leaves)
—garnish with mint, blackberry, lime.
Best with shaved ice.

Breakfast Flip

Thanks to Jacob Greer, Metro Vino PDX

1 1/4 oz Dry Fly Cask strength whiskey
1 egg
1/2 oz coffee liqueur
3/4 oz Ramazzotti
—shaken, served in wine glass, topped with cinnamon and nutmeg

Wooly Bugger

Thanks to Lisa Hare, Urban Street Kitchen PDX

1 1/2 oz Dry Fly Triticale whiskey
1/2 oz maraschino liqueur
1/2 oz Chinar
1/4 oz Fernet
Orange twist
—bucket glass with rocks, stirred, garnish with orange slice.

Scissor Sister

Thanks to Sara Briggs at Riffle NW PDX

2 oz Dry Fly barrel aged gin
1/2 oz lime juice
2 slices apricot (muddled)
1/2 oz honey syrup
top with ginger beer
—bucket glass with rocks, garnish with sliced apricot.

Golden Stonefly

Submitted by Kristi Gamble of Clover Restaurant in Spokane 

1 1/2 ounces DRY FLY Vodka

1/2 ounce Cocchi Americano

1/2 ounce fresh lemon juice

1/2 ounce honey water

2 dashes Fee Bros. Rhubarb Bitters

Shake ingredients with Ice, strain into

a coupe glass, garnish with lemon twist

 

The Famous Yucca Tap Room “Ramos Dry Fly Gin Fizz”

1 Egg white

Splash of Milk

Squeeze of lemon, lime and Agave Nectar

4 Drops of Orange flower water

Dry Fly Gin (as much as needed)

Shake and strain over ice in tall glass

Garnish w/ orange slice

Chocolate Manhattan**

2 oz Dry Fly Bourbon or Dry Fly Wheat Whiskey
1 oz Cinzano Sweet vermouth
3 dashes Fee’s Brothers Chocolate bitters
Stir and strain
Served in cocktail glass
Garnished with Brandied cherry (NOT maraschino)

Raspberry Collins

1 ½ oz Dry Fly gin
1 oz fresh lemon juice
¾ 0z raspberry liqueur/syrup
Splash of Soda water
Shake gin, lemon, and raspberry
Strain into a tall Collins glass filled with ice
Top with soda water
Garnish with one fresh raspberry and a lemon twist

Blueberry Caipioska

2 oz DRY FLY vodka
1 lime quartered
3 Fresh blueberries
¾ oz simple syrup
¼ oz blue berry syrup or liqueur (liqueur is better if you can find it)
Muddle lime, DRY FLY vodka, and simple syrup
Add ice, shake hard  (DO NOT strain)
Pour into a rocks glass and drizzle with berry syrup/liqueur
Garnish with 3 blueberries

Nice Pear

2 oz Dry Fly wheat whiskey
¼ oz pear brandy( clear creek)
¼ fresh pear
½ oz fresh lemon juice
¾ oz simple syrup
2 dashes Angostura bitters
Muddle shake and double strain
Served in coupe
Garnished with a pear fan

20th Century Sparkler

1 oz DRY FLY wheat whiskey
½ oz fresh lemon juice
½ oz white chocolate syrup
Sparkling wine
Shake first 3 and serve in coupe or flute glass
Top with sparkling wine
Garnish with a Griottes cherry

Ginger and Grain (G n’ G)

2 oz Dry Fly wheat whiskey
2 Slices fresh peeled ginger
¾ oz fresh lemon juice
1 oz simple syrup
2 dashes fee’s old fashioned bitters
egg white (optional)
Shake and double strain no ice
Served in a rocks glass
Garnish with a lemon twist

Callie Welbaum’s Gin-gin (for two)**

½ Lime
 (or to taste)
3 oz Dry Fly gin
Gingerale
Muddle in martini shaker
Add 1/4 cup crushed ice and juice from 1/2 reg sized lime and mint leaves.
After muddling add of Dry Fly gin and shake.
Strain in two tumblers equally over ice.
Top with Gingerale
**Juicer Needed

The Appled Artist

1 ½ oz of DRY FLY Vodka
2 oz Chilled Apple Cider
Served over ice
Slice of Apple or Lemon Garnish

Empire Builder

2 oz Dry Fly Gin
⅛ oz Maraschino Liqueur
⅛  oz Simple Syrup
11drops Orange Bitters
9 drops Bolivar Bitters
Stir ingredients with ice
Prosecco
6 oz Mionetto,
1 Sugar Cube,
19 drops of Cherry Bark Vanillla Bitters
Soak sugar cube with Bitters.
Slowly pour Prosecco over the cube in a Flute glass
Garnish with a laced rim of Orange Bitters
(Designed by BitterCube Bitters Co. for Dry Fly)

The MOJO Adams

1 ½ oz DRY FLY gin
1 oz Lime juice
1 oz Simple Syrup
Fresh mint
Mix all in a shaker w/ ice
Strain into a martini glass
Garnish w/ mint leaf

The Lady Satin

1 ½ oz Dry Fly gin
1 ½ oz Crème de Violet
½ oz  Simple Syrup
½ oz Lime Juice
Maraschino cherry, for garnish
Mix all in a shaker w/ ice, strain into
A martini glass, Top w/ Champagne
Garnish w/ lemon peel

The Glitterati

1 ½ oz Dry Fly gin
¼ oz Chartreuse
¼ oz Pear Puree
Sparkle with a float of Prossecco

The Bronx Cocktail

1 ½ oz  Dry Fly gin
¼ oz Aperol
¼ oz Blood Orange Puree
1 oz OJ
Maraschino cherry, for garnish
Mix all in a shaker w/ ice, strain into
cocktail glass,  Garnish With Orange peel

The Sweetie Pie

1 ½ oz Dry Fly gin
¾ oz sweet vermouth
¾ oz maraschino liqueur
½ oz simple syrup
Maraschino cherry, for garnish
Mix all in a shaker w/ ice, strain into
A cordial or cocktail glass,
Garnish with cherry

The Rory

1 ½ oz Dry Fly Gin
¾ oz Creole Shrubb (Orange Liqueur)
¾  oz Chocolate Cream Liqueur
Mix all in a shaker w/ ice… briskly, strain,
Serve in a martini or cordial glass

The Spokane Screw

1 oz  Dry Fly vodka
1 ½ oz Grand Marnier® orange liqueur
2 ½-3 oz club soda
2 ½ -3 oz orange juice
Put Vodka and Grand Marnier in a shaker with ice.
Shake and strain into collins glass.
Add ice and fill with equal parts of OJ and Soda.
Stir and garnish with orange slice.

Backseat Boogie

¾ oz Dry Fly vodka
¾  oz Dry Fly gin
Ginger ale
Cranberry juice
ice cubes
Pour Gin and Vodka over ice, followed by the cranberry juice and then the ginger ale.
*(Highball)

Dry Fly Blowfish

2 oz Dry Fly gin
½ oz Grand Marnier® orange liqueur
2 tsp lemon juice
Shake with ice.
Strain into a sour glass
Garish with a lemon twist

Atomic Watermelon

1 oz Midori melon liqueur
1 oz  Dry Fly vodka
1 oz sweet and sour mix
Served over ice
*(HighBall)

Alabama Riot

2 oz peach liqueur
1 oz peppermint schnapps
1 oz  DRY FLY vodka
8 oz fruit punch
1 oz lime juice
Served over ice in a Collins glass
Stir
Top with lime juice.

American Mudwater

1 oz Kahlua® coffee liqueur
1 oz  DRY FLY vodka
1 oz Irish cream
1 oz creme de cacao
Mix in a blender (or shake)
Pour into a highball glass

Southern Screw DRY FLY Style

2 oz DRY FLY vodka
2 oz Southern Comfort® peach liqueur
6 oz  orange juice
Pour over ice and stir
Served in a Collins glass

Frank Sinatra

3 oz Dry Fly gin
¾ oz Blue Curacao liqueur
1 oz sweet and sour mix
Shake with ice.
Served in a martini or cocktail glass
Garnish with a lemon twist.

The Gilligan’s Island

1 oz  DRY FLY vodka
1 oz peach schnapps
3 oz orange juice
3 oz cranberry juice
Shaken, not stirred
Served in a Collins glass

The Woolybugger

1 oz Dry Fly Vodka
2 oz Madori
2 oz Green Pucker
Squirt
Serve on the rocks in a pint or a high ball

Wet Fly

1 oz Dry Fly Vodka
2 oz wilderberry schnapps
2 oz peach schnapps
Orange juice and sour mix equal parts
Splash of Cranberry juice
Served on the rocks in a pint glass

Gin Jimmy

1 ½ oz DRY FLY Gin
Gingerale
Served on the rocks
Garnish with a lime

The Famous Yucca Tap Room

Ramos Dry Fly Gin Fizz

1 Egg white
Splash of Milk
Squeeze of lemon, lime and Agave Nectar
4 Drops of Orange flower water
Dry Fly Gin (as much as needed)
Shake and strain over ice in tall glass
Garnish with an orange slice

The “PMD”

The main drink of the guys at Dry Fly Distilling.
It’s known as a Fly-fishing Bug, or typically, the “Pale Morning Dunn.”
But we know it’s really just a “Pink Manly Drink.”

2 oz Dry Fly Vodka
Served on the rocks with a “Splash” of real Cranberry Juice