Low Gap Clear Wheat Whiskey
Low Gap // California, USA
After a long fermentation using yeast ordinarily used for brandy or wine production, this whiskey is distilled in a 16 hectoliter sized antique Cognac still (about 420 gallons). Rainwater is used to bring the whiskey down to proof. Bavarian hard wheat is the grain used here and it is aged for 357 minutes in oak. Crispin Cain is the distiller here and perhaps is more known for Germain-Robin brandies.
WhiteDistilled from a cereal mash bill comprised of any grain(s), must age at least briefly in oak for an unspecified amount of time.
"For a whiskey that, for all intents and purposes just came off the still, it is clean and fresh with lots of fruit aromas (think stone fruit and citrus). The spice factor is low and is more on the fruit and cracker side of things. Perhaps best served lightly chilled (which makes it a bit spicier) as you might with an aquavit with a Scandinavian smorgasbord. This is not your run of the mill "white dog". "