Vintage spirits and established brands are great. But I’m always more preoccupied and on the lookout for up-and-coming distilleries that do things a little different. All the better when these distilleries are charting their course in entirely new categories of spirits where rules haven’t quite been fixed by predecessors. Tortilla-tasting Mexican whisky? I’m game. Apple vinegar cask single malt from France? Absolutely! Where we’re going we don’t need roads. So neither do we need to contend with annoying traffic rules and traffic wardens (the Scotch Whisky Association and adamant connoisseurs) imposing their expectations for a spirit to conform to the style and process fixed by forerunners. You get to experience this spirit in silence without noise from the crowd. Whether it is good or bad bottle is entirely up to you because no one has yet defined what a good bottle ought to taste like.

One added benefit of trying fairly new categories is that bottles might be a little more affordable. Had you discovered Japanese single malt in the early 2010s before demand for that category skyrocketed, you would have tasted great Japanese whisky for a fraction of how much they are going for these days. What a pleasure to uncover uncut gems!

The US has a great tradition of whiskey-making, but it is only in the recent 5 years or so that mainstream drinkers have begun noticing juice from American single malt distilleries, many whom are still fairly modestly-sized operations with a very hands-on dedication to the craft and commitment to use locally-grown ingredients (note: many major Japanese and Scotch distilleries still use non-local barley from England or continental Europe).

By definition a single malt is made from 100% malted barley. But because the category is still really young, there is no expectation of what American single malts are supposed to taste like. This is a category I’ve been longing to try and I finally got my first brush with when Westward Whiskey was recently launched at La Maison du Whisky with a new line-up and bottle design.

Westward Whiskey is made in the Pacific Northwest state of Oregon and is most distinctive for its use of pale ale beer brewing techniques in the way it makes its whiskey. Ale yeast is used instead of higher yielding distiller’s yeast. Miles Munroe, the Head Distiller, says they make their wort the same way beer breweries would have made their pale ales. This process also apparently confers a ton more rich flavours; maltiness and fruity esters.

I have with me the original Westward single malt which had been made from local Pacific Northwest malt, them matured for about 6 years in new American oak barrels in Oregon.

Westward Original American Single Malt, 45% ABV – Review

Appearance: Golden-amber hue.

Nose: A sweet, dense, and rich bouquet. First nosing brims with ripe stone fruit flavours such as fresh peaches, nectarines, and apricots. A subtle biscuity maltiness reminiscent of McVitie's Digestive biscuits adds depth, while delicate hints of vanilla and toasted almonds bring an additional layer of complexity. A decently layered and inviting aroma.

Palate: The palate is dense, layered, and medium-bodied, offering an oily Scotch-like texture with a harmonious balance of flavours. The whiskey opens with chocolate-coffee notes, raspberry jam, and a tropical feel with a slight touch of ripe mangoes and toasted coconuts, which smoothly develops into vanilla and the unmistakable musky maltiness reminiscent of a Glenfiddich 15, accompanied by the sweet maltiness of an ale. Throughout the tasting, bright vanilla, caramel, and orangey notes intermingle, while a smooth but oily mouthfeel, reminiscent of an oily Highlands-style unpeated ex-bourbon Scotch (maybe like a Craigellacie?), envelops the palate.

Finish: Moderately long. As the primary flavours meld together, a mild warmth and spiciness emerges in the middle of the tongue, likely derived from the virgin oak barrels used for ageing.

My Thoughts

The flavours here are fairly basic flavours but they’re prominent, satisfying and well-balanced. Westward Whiskey's Original Single Malt is a very solid and bold flavoured whiskey, with a texture I could only compare to a Highlands-style Scotch, but with a significantly sweeter and fruitier profile.

The whiskey rounds off with a maltiness that is indeed reminiscent of pale ale, and then the light spiciness of American rye which I’ve always appreciated for added complexity. It seems to me that the use of ale yeast makes a tangible difference, and that this isn't just a marketing gimmick.

If you'd like to try it for yourself, it's presently still available from major spirits retailer La Maison du Whisky (Singapore site) (Rest of APAC and Europe).

@CharsiuCharlie