Our Favorite Washington State Whiskeys

Oola is a micro-distillery located in the heart of Seattle's Capitol Hill neighborhood. It is highly rated and has won numerous awards. It is a blend of sourced whiskey and Oola's own distillate, over time the percentage of sourced whiskey will diminish until it is all from their own still.

Bainbridge is an island just west of Seattle in the Puget Sound and the location of this distillery. This whiskey is distilled using a mash bill of 100% USDA organic soft white wheat sourced from local farms in Washington. The whiskey is aged 2 years in new 10-gallon barrels with a #3 char.

The first bourbon distilled at Batch 206 in Seattle, Washington. With a 51% corn and 49% barley mash bill, the whiskey is distilled in a combination still and aged for 19-26 months in new, charred American oak. The grain is 100% Washington-grown, and the water comes from the Cascade Mountains just east of Seattle. The bourbon is named for a fabled whiskey called "Old Cabin" produced by various distillers throughout American history. This whiskey is a milestone for the company, which has sourced its bourbon until now.

3 Howls Rye Whiskey is made in Seattle, Washington from a recipe "loosely based" on George Washington's own recipe. The mash bill is 55% rye, 40% corn, and 5% chocolate malt, giving it a fairly high corn content.

Tatoosh Whiskey is distilled from barley grown in the Pacific Northwest and is cut with local Cascade Mountain Spring water. The whiskey is aged in French oak barrels and carries no age-statement.

Mike Sherlock and his wife, Patti built Fremont Mischief Distillery facing part of the Lake Washington Ship Canal in Seattle, Washington. Designed with wood panels and dark metal crows, its steampunk-y vibe is reflective of Mike's past life as a ship yard owner and commercial fisherman. John Jacob Rye Whiskey is named after Patti's grandfather as it's based on his recipe of 90% PacificNorthwest rye blended with 10% malted barley. The mash is distilled in pot stills, then oak aged. The color is light to medium amber.

Washington State's Woodinville Whiskey Company has this 100% straight rye as one of their core products. The grain is sourced from an in-state farm, and distillation is handled on a 1,320-gallon hybrid copper pot-still. The whiskey has been aged for at least five years in full-size barrels, before being bottled at 45% ABV.

Dry Fly Distilling's Straight Washington Bourbon 101 was the first legal bourbon ever made in Washington state. It's unsurprisingly a wheated bourbon—as Dry Fly is also known for their wheat whiskey—and it features a mash bill of 60% corn with 20% each wheat and malted barley. Aged for a minimum of four years in full-size barrels.

Released June 2017, this is the second release of Westland's Native Oak Garryana series. The single malt is comprised of five types of malt (Washington select pale, Munich, extra special, pale chocolate, and brown). It was aged a minimum of 38 months in three types of barrels: 52% first-fill ex-bourbon (Quercus alba), 27% virgin Quercus alba, and 21% virgin Quercus garryana, a species of white oak native to the Pacific Northwest. Only 2600 bottles were produced.