And so we head out, with ambition and resolve, to build our future and to shape our West.
Our west may not be the wild untamed frontier of yesteryear, but its challenges are real, its landscape still undeveloped. In whiskey there is still much to build and we stand now in our place of shared history to pursue our own audacious endeavor. And so we head out, with ambition and resolve, to build our future and to shape our West.
American Single Malt Whiskey is, by its very nature and existence, innovative. That said, we don’t innovate for the sake of innovation. We remain committed to expressing our provenance, but recognize the opportunity to contribute new ideas to the landscape of single malt whiskey.
There are many examples of traditional whiskey-making practiced at Westland—some obvious, many more, subtle. One of the most obvious traditions we’ve carried forward is the use of Sherry wine casks in maturation.
In a world where winemakers and producers of other spirit types insist on nothing less than the highest quality oak, why does the whiskey industry stand alone in its disregard?
We will tell you everything. At Westland we are unequivocally transparent about our whiskies, their origins and their construction because at the heart of everything is a truth to be proud of. If you have questions we haven't answered below please reach out directly using the Contact page.
WATER SOURCE: Cedar River Watershed
MALT SOURCE: Great Western Malting Company, Bairds Malt, Thomas Fawcett and Sons, Briess, Skagit Valley Malting, Mainstem Malt, LINC Malts
MALT TYPES: Washington Select Pale Malt, Peated Malt, Pale Chocolate Malt, Brown Malt, Munich Malt, Extra Special Malt, Washington State Peated Malt
MALT STORAGE: Silo for bulk, 50 lb (25 kg) sacks
MILL TYPE: Four Roller
MASH TUN CONTRUCTION: Newlands Systems, combination mash/lauter tun with mash rakes
MASH SIZE: Rated 50 hectoliters
STRIKE WATER: 69 degrees Celsius
NUMBER OF WASHBACKS: Five
FERMENTER CONTRUCTION: Newlands Systems, stainless steel, dish bottom, glycol-jacketed
FERMENTER CHARGE: Rated 100 hectoliters
YEAST STRAIN: Belgian Saison Brewer's Yeast
AMOUNT OF YEAST: 3.5 kg
LENGTH OF FERMENTATION: Primary finished in 72 hours, Secondary and cold-crash in 48 hours
INITIAL FERMENTATION TEMPERATURE: 26 degrees Celsius
STRENGTH OF WASH: 7.8–9.0% ABV
WASH STILL CAPACITY: 2,000 gallons (7,570 liters)
WASH STILL CHARGE: 1,320 gallons (5,000 liters)
WASH STILL BUILT: 2012 by Vendome Copper & Brass Works
HEAT SOURCE: Steam coils
WASH STILL HEIGHT: 20 feet
WASH STILL SHAPE: Onion followed by tall column helmet
LENGTH OF LOW WINES RUN: 4 hours
LOW WINES COLLECTION RANGE: 70% ABV – 15% ABV
SPIRIT STILL CAPACITY: 1,500 gallons (5,670 liters)
SPIRIT STILL CHARGE: 1,200 gallons (4,540 liters)
SPIRIT STILL BUILT: 2012 by Vendome Copper & Brass Works
HEAT SOURCE: Steam coils
SPIRIT STILL HEIGHT: 20 feet
SPIRIT STILL SHAPE: Onion and column, no plates
LENGTH OF HEADS RUN: 45 minutes
LENGTH OF HEARTS RUN: 2.5 hours
LENGTH OF TAILS RUN: 4 hours
SPIRIT CUT: Approximately 151 proof Heads/ Hearts and 130 proof Hearts/Tails
STORAGE STRENGTH: 110 proof for new oak cooperage, 125 proof for first-fill cooperage