SYMPOSIUM:
COLERE EARLY ACCESS
Be among the first to experience the latest edition of our Colere whiskeys. On Thursday, May 9th at the distillery, take a seat while our own Master Distiller Tyler Pederson shares the stories behind the barley that make this very whiskey. Tickets include a guided tasting and conversation about the whiskey, as well as small bites.
COLERE | EDITION 4
SPECFICATIONS
RELEASE DATE: May 2024
FORMAT: 700ml
TOTAL BOTTLED: 3,084
MINIMUM MATURATION TIME: 71 Months
GRAIN BILL: Fritz Pale Malt
CASK TYPES: Refill Westland (95%)
-2nd Fill Cooper’s Reserve (Heavy Toast/Light Char)
-2nd Fill Cooper’s Select (Light Toast/Heavy Char)
2nd Fill Ex-Bourbon (5%)
YEAST STRAIN: Belgian Brewer's Yeast
TASTING NOTES:
Nose: Pear skin, dried apricot, light brown sugar, croissant, fresh tangerine.
Palate: Apple turnover, dried fruit mix, cocoa butter, jasmine green tea.
AVAILABLE MAY 11TH
THE CULTIVATION
OF POTENTIAL
With Colere, we set out to chart the direct impact of barley on flavor. Leaving behind the well-trod territory of ubiquitous grains, it begins to explore the thousands of new and forgotten varieties of barley whose flavor has yet to be considered, striving to capture the vibrancy and diversity of Pacific Northwest terroir through single malt whiskey.
Edition 4 of Colere originates from Fritz barley, also known as NZ-151, and derived from the WSU Bread Lab research center in Mount Vernon, Washington. This barley presents a variety of ester notes that present themselves in a bouquet of fruit tones that then hit the palate with an herbaceous finish.
Colere American Single Malt Whiskey pursues true provenance with the sourcing of an entirely new barley varieties that are often overlooked or unused in the world of whiskey. In our work distilling new barley varieties, we create a palette of flavors with which the distinctive grain characteristics are designed to shine and reveal unique expressions of Pacific Northwest terroir.
CHARTING BARLEY
At Westland, we’re compelled to look out so that we might see possibilities others don’t recognize. But seeing opportunity is not enough. You have to have the wherewithal to do something about it.
Barley, one of the four raw ingredients in single malt whiskey, has taken the back seat in single malt whiskey production across the globe. Distilleries tend to rely heavily on barrels for flavor and overlook the grains entirely. Westland has chosen a different approach: we’re investing in barley. We want take a close look at barley and examine the flavor possibilities that can come from the grain itself. Not only do we undeniably believe that barley impacts the flavor of our whiskey, we also know and see the agricultural and socioeconomic impact that this grain carries in the field and beyond. In whiskey, there is still so much to explore. And, with barley, we’re just getting started.
