IdentityWOODINVILLE
The story of Woodinville doesn’t begin with a 100-year-old recipe or generations of family distillers. It begins with two best friends and a dream.The dream is to make the greatest craft whiskey in the world by bringing the time-honored traditions of bourbon production into a craft environment — using the highest quality locally grown grains, the best barrels and coopers in the world, the most technologically advanced distilling equipment, and the mentorship of the late, great, industry icon, David Pickerell.And while the story is still unfolding, after being awarded “Craft Whiskey of the Year” and “Craft Rye Whiskey of the Year”, two years in a row by the American Distilling Institute and being named “Best Straight Bourbon Whiskey of 2020” at the San Francisco World Spirits Competition, things are headed in the right direction.
By sourcing our grain directly from one small farm and producing our products entirely by hand, we have control over every step of the production process. This ensures the utmost quality and consistency in every barrel of Woodinville that we produce.
Brett Carlile
Co-fondateur
7
BARRELS OF WHISKEY HANDCRAFTED PER DAY
1,320
GALLON HANDMADE POT STILL
2
BEST FRIENDS CO-FOUNDERS
Visuals representative of Woodinville's countryside, products and identity
ICON
Every step of Woodinville’s production is done entirely by hand from cooking of the mash to bottling the whiskey. All of the grain is grown by the Omlin family on their small, 3rd generation family farm in Quincy, Washington.
OUR EXCEPTIONAL TALENTS
I’m the Deputy Head of Wine Operations at Krug. I’m involved in making our champagnes at every stage, from preparation of the harvests right through bottling. Everything starts in July with the “abreuvage”, watering the barrels to get them ready for the juice from the grapes during the harvest. Then we monitor the vinification, with the juice still in the barrels being transformed into wine thanks to alcoholic fermentation in September. After that, following a period of rest called “clarification”, the racking begins to separate the wine from the lees, rendering it clear, between December and February.
Social networks
