2018 Devils Bit

On St. Patrick’s Day 2018, our annual small-batch release will again feature two versions of our Devil’s Bit Whiskey: one aged six years in new charred oak barrels from Cornelius Pass Roadhouse Distillery, and one aged eight years in new charred white oak from Edgefield Distillery.

Cornelius Pass Roadhouse (CPR) Distillery’s: 

This Devils Bit Whiskey is made from a mash that contains barley, wheat, rye, corn and oats.
This was aged for six years in our new charred American oak barrels. The result is a whiskey that is well-rounded and complex, while still being approachable and easy to enjoy. Notes of caramel corn, cinnamon, nougat and cocoa appear on the nose.  93 proof. 

Edgefield Distillery’s: 

This 2018 edition of our Devil’s Bit is a single-barrel whiskey, distilled from a mash of 70 percent rye and 30 percent malted barley. This whiskey was aged for eight years in our new charred American white oak barrel. Unlike other rye whiskies with spice-forward characteristics, this rye features more of the rye bread notes, accomplished by fermenting “on the grain.” The fermented mash was then double distilled in a pot still to accent the grainy, earthy rye qualities. There are also bold, spicy cinnamon and allspice notes. Beneath is a candied oak profile, rich in brown sugar and vanilla. This rye whiskey is in the great American rye category while still forging its own path.

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