Whisky Comparison
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Flavor and Aroma Commonalities
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Dry Fly Port Finished Wheat Whiskey
Dry Fly Port Finished Wheat Whiskey offers a unique tasting experience with its blend of wheat and port wine characteristics. It's known for its bright copper color with a reddish blush, a fragrant nose of vanilla bean, toasted wheat, and red fruit notes like plum and cherry, and a soft, viscous palate with hints of honeycomb, vanilla custard, raspberry, and red currant, balanced by oak and baking spices. The finish is long, warming, and fruity, with a lingering sweetness and a touch of peppery spice.
100% Wheat
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Part of the Caymus Vineyards family of brands.
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Nose: Initially, a pleasant mix of vanilla and citrus with a subtle oak presence.
The aroma develops into a sweet red wine character, with notes of grapes, plum, figs, and mulling spices.
Further nosing reveals hints of dried fruits like prunes and raisins, with a touch of licorice.
Palate: The initial sip starts with the wheat and vanilla notes found in the nose, which then fade into a rich, sweet, and syrupy profile reminiscent of port or sherry.
Flavors of grapes and plum dominate, balanced by the underlying wheat whiskey.
Finish: The finish is sweet and lingering on the tongue, with a subtle spice and a touch of oak.
Some tasters also detect a lingering huckleberry note, especially if the port wine used was infused with huckleberries.
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Dry Fly Cask Strength Wheat Whiskey
Dry Fly Cask Strength Wheat Whiskey is an American craft whiskey made in Spokane, Washington, by Dry Fly Distilling. Distilled from 100% locally grown wheat, this whiskey highlights the soft, creamy, and sweet character wheat brings to the spirit. Bottled at cask strength (often around 120 proof, though it varies by batch), it delivers a bold and uncut expression of their signature wheat whiskey.
100% Wheat
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Part of the Caymus Vineyards family of brands.
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Nose: Sweet, with a noticeable alcohol punch, dried fruit (apricots, plums), citrus, oak, honey, and toffee. Some find notes of familiar bourbon, glue, grass, baked goods, and even menthol. With water, it can develop caramel, vanilla, and vegetal aromas.
Palate: Initially hot and spicy, with notes of glue and menthol. Mellows with water, revealing notes of cereal, sweetness, vanilla, spices, and dried apricots. Some perceive a toffee-forward creamy texture with hints of vanilla, cardamom, pepper, and oak.
Finish: Long and warm, with lingering vanilla and caramel notes. Some experience spicy notes or a subtle menthol finish.
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