An American Spirit, coming in hot at 101 proof. Brought to you by the makers of Union Gin, DL Franklin Vodka, and Haint Absinthe. Handcrafted in Oregon by Matt Hottenroth, a distiller with 20+ years industry experience. The array of spirits produced in small batches, uses domestic and high quality ingredients. Hottenroth's background includes a variety of alcohol-related positions, including installing vineyards, brewing sake, and owning pubs/ale houses.
I touched base with Jasin Hope from Dogwood Distilling, who gave me the run-down on the specs:
"Its 80% malted barley 20% malted rye we let the primary fermentation almost finish then we spike it with a bunch of “Bee Local Honey” to kick off secondary fermentation, leaving a drier sweetness from the honey. It is then distilled into low wines and then redistilled doing a proper spirits cut."
Jasin Hope also curates the art on the walls of Branch Whiskey Bar where you can find Branch Honey Rye in NE Portland, Oregon, which is a bi-monthly rotation featuring local artists.