Jeff N.
Yelp
My first distillery tour of my birthday bourbon tour through Tennessee and Kentucky, Chattanooga Whiskey Experimental Distillery (CWED) didn't disappoint. Recognized as the first distillery to craft whiskey in Chattanooga in over 100 years, CWED offers a great tour and tasting deal where you see the whole process of how they make the experimental whiskey from the mash process, through fermentation and distilling to barrel aging.
Located on Market Street in the heart of downtown Chattanooga, CWED is a gem of a place where people can come and try their latest experimental releases as well as their mainstay high malt whiskeys in 91 proof and 111 proof cask strength. Taking the tour, Cat and Alex were excellent guides as the former discussed the history of the distillery and whiskey-making in Tennessee, and the latter talked of the process of how they produce on-site.
Alex talked about how they ferment the Proof 91 and Cask 111 for seven days, with a mash comprising of corn, malted rye, caramel mated, and malted honey barley. It was quite a view being shown the more than 100 different barrels of whiskey maturing in their cellar, shown the difference between a one-week, one-month, and three-month whiskey. Furthermore, I learned that the barrels age for at least two years before finished in one of the many different types of barrels -- e.g., apple brandy, Mead, port, Sherry cask finish.
At the end of the tour, we were fortunate to enjoy a flight of their whiskeys, which Cat navigated through their entry-level Silver whiskey to their experimental batch whiskey as well as their gin and a cocktail made with Dr. Thatcher's syrup. Outside of the Silver, all the whiskeys had little to no heat, with a smooth and polished mouthfeel that made you want to drink more and more.
The silver whiskey is literally put in a barrel for not even a day so that it can be called whiskey. I was surprised how sweet and fruity that was with notes of pears and honeysuckle on the profile, while the finish tasted of graham crackers.
The Proof 91 is a true sipper, with honey toast and sweet tea on the palate. I was impressed with how well it drank. I could take a bottle of that to enjoy on the porch all day and drink the whole bottle.
My favorite of the bunch, the Cask 111 burst with cherries, graham crackers, and toasted coconut on the palate. Being very partial to barrel strength whiskeys, the Cask 111 was right up my alley.
The Exp Batch 014 rum-barreled finish was quite tasty, with the profile consisting of bananas foster and rum cake as well as tobacco leaf on the finish. By the time I drank the Dr. Thatcher's cocktail, I was starting to grow tipsy and contemplate the means of a better future.
Additionally, I tried a bourbon-barrelled gin from their Exp Batch 103. At first, I thought it wasn't bad for a cocktail until I realized it wasn't and that I was drinking straight gin. Then I was impressed, very impressed as it drank very smoothly and succinctly.
Alex surprised us with pouring a little of what they had left of the Mead-Barrel Finished whiskey. I was quite impressed with the buttered honey and raisin profile that was velvety and rich. I was bummed they didn't have any more of the bottles for sale but was glad I could taste it at least.
If you haven't had the opportunity to visit the experimental distillery, now is the time to do it. They have a great operation with great people running it who produce a great product.