Woodinville Whiskey Co. was founded in 2010 by lifelong friends Orlin Sorensen and Brett Carlile in Woodinville, Washington, a town outside Seattle better known for its hundred-plus wineries. They knew fermentation but not distilling, so they went looking for a teacher and found Dave Pickerell, the former Maker's Mark master distiller, who mentored them through building the operation from scratch. Then they did the hard thing: rather than rushing young whiskey onto shelves, they waited years for it to mature properly. Everything is grain-to-glass and genuinely local. All the non-GMO corn, rye, and malted barley comes from the fourth-generation Omlin Family Farm in Quincy, 150 miles east, where roughly 800 acres are reserved for Woodinville alone. Grain is milled to flour on site daily and mashed with purified Cascade Mountain water. Barrels get seasoned outdoors for 18 months in the Washington elements to soften harsh tannins, then are slow toasted and deeply charred. Filled barrels travel back east to age at Quincy in the high desert, where blistering summers push whiskey deep into the wood and frigid winters pull it back out. The flagship Straight Bourbon took Double Gold and Best Straight Bourbon Whiskey at the 2020 San Francisco World Spirits Competition and 93 points in Jim Murray's Whisky Bible. Moët Hennessy acquired the distillery in 2017, its first move into American whiskey, with both founders staying on.

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