Coppersea Big Angus Green Malt Whisky

Coppersea Big Angus Green Malt Whisky

Named for the sea of copper stills that dotted New York's Hudson Valley throughout the 19th century before Prohibition, the region was a bonafide hub for whiskey distilling Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. We want what were doing to be incredibly primitive, explains Angus MacDonald, owner and master distiller at Coppersea. At Coppersea Distillery, which is situated near Holy Cross Monastery on a bluff above the Hudson River, heritage distilling includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain all of which is sourced locally at the distillery, and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast that's added during fermentation. While risky the grain can mold if left moist for too long the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor. Big Angus Whisky is an oak-aged single malt, crafted from 100% un-kilned green two-row barley malt. Traditionally, malted grains are kiln-dried after the undergo the germination process, which generates nutty flavors and aromas, making it non-perishable and better for storage and shipping. Coppersea is one of the rare distilleries in the world that malts its grain in-house, because of this, their fresh green malt is available for use immediately, which preserves the herbaceous, earthy qualities that are typically lost during kilning. A true farm-to-glass distillery, this ancient style of production is what makes Coppersea distillery so unique. Big Angus is a tribute to Angus MacDonald, Coppersea's founding Master Distiller. Get your bottle today!