We have long thought Mischief’s unique, easy sipping Northwest flavor is rooted in the rare earth where our grain is sourced. The rich top-soil in the Skagit Valley is 30 feet deep – the top 1% of soil in the world.The varieties of rye grain that grow well here, in our rainy bioclimate, make for a very approachable rye whiskey.
We double distill the mash for Skagit Gold Rye. Our first distillation uses the entire mash, including the ground grain, for full flavor and full body. Our second distillation refines the distillate for smoothness. Lastly, we age in our finest “bespoke” barrels, made from American white oak, air-dried 24 months, custom toasted and charred #3. Studies have shown the natural microbial growth on the wood during those 24 months increases lactones and other desirable components for finest whiskey flavor. Without worrying too much about the chemistry, you can test this for yourself with every sip.
At Fremont Mischief, all our whiskeys are exclusively Rye because in our growing area – the Skagit Valley, WA & Willamette Valley, OR, – rye grain can be grown sustainably. Corn, the major grain in bourbon whiskey…cannot. Chemicals are required to grow corn here. Mischief has been distilling Rye Whiskey for nearly a decade, and by now, rightfully consider ourselves “rye experts”.
We make all our Mischief Rye Whiskeys traditionally, with techniques used by few in the distilling industry. All our Rye Whiskeys are “High-Rye” – 80% to 85% Rye grain and 15% to 20% Malted Barley. We take the extra time, attention and investment required to create Mischief’s “High-Rye Whiskey”. For us – the beautiful complex flavor and rich mouth-feel is well worth it!
As we approach our 10thanniversary, Fremont Mischief offers four award-winning High-Rye Whiskeys, all barrel-aged from 4 to 7 years. Try one, try them all…we’re sure you’ll like the results. Neither too spicy nor harsh, Mischief Whiskeys are graceful & smooth, each different with flavors of tea, spice, vanilla, toasted nuts & dried fruit.