VHW Cider Cask Finished Whisky is made from 100% malted barley, marrying American single malt whisky made on-site in Virginia with aged Scotch malt whisky. The whisky is then cask finished for 8 to 12 months in cider casks coming from Virginia producers such as Potter’s Craft Cider and Buskey Cider. Notes of apple, vanilla and pear are evident on the nose along with a hint of caramel. On the palate, some creaminess and sweetness from the malt, along with caramelized wood sugars from the oak, melds with a pleasant touch of acidity from the cider.
Virginia Distillery Co. is an American Single Malt whisky distillery located amongst the Blue Ridge Mountains in central Virginia. Courage & Conviction, our American Single Malt whisky, is produced on-site using malted barley from the U.S. and water from Virginia’s Blue Ridge Mountains. Sherry, Cuvée, and Bourbon casks are used to age this unique whisky. Our VHW series, made from 100% malted barley, showcases both Old and New World whisky- making. This series marries whisky made on-site in Virginia with whisky from Scotland. Cask finishing adds depth and complexity. Offerings in this series include Port Cask Finished Whisky and Cider Cask Finished Whisky. Our Visitors Center and distillery is located in Lovingston, Virginia. Visit our website for more information at vadistillery.com.
Amanda Beckwith is the Lead Blender and Education Manager at Virginia Distillery Company. She started with the company in 2015, after spending time in the non-profit and education fields. After launching the tour and tasting program for the distillery’s Visitors Center, Amanda moved into sensory and blending activities to support the growing product portfolio. She has been fortunate to train with titans in the spirits industry, including nosing expert Nancy Fraley, Scottish consultants Harry Cockburn, and the late Dr. Jim Swan. Amanda helped to develop and now leads the company’s sensory program and product development. Most days she can be found dividing her time between the cask houses where she performs whisky analysis and cask selection, and the vatting house, where she works on various blends in the Virginia Distillery Company line up.
Whisky Advocate Top 20 Of The Year American Distilling Institute Gold Medal, Best Of Class, Best Of Category Whisky Advocate 90 Points
NOSE Apple, vanilla and toasted pecan
PALATE Honeycomb, vanilla and butterscotch coat the palate
FINISH Creamy and some biscuit notes on the finish
NUTTY APPLE Makes one cocktail.
1 ½ oz Cider Cask Finished Virginia-Highland Whisky ½ oz Simple Syrup 2 dashes Peychaud’s bitters 2 dashes Apple & Oak bitters Splash of Nocino Prepare coupe glass by swirling Nocino to coat interior, then dumping excess liquid. Combine ingredients (except Nocino) in mixing glass. Add ice, stir and strain into coupe glass. Garnish with a lemon twist.
APPLE CIDER SMASH Makes one cocktail.
1½ ounces Port Cask Finished Virginia-Highland Whisky 5 ounces apple cider ½ ounce freshly squeezed lemon juice 1 ounce cinnamon brown sugar simple syrup* Apple slice to garnish Combine ingredients in glass over ice. Stir and garnish with apple slice.
Cinnamon Brown Sugar Simple Syrup: Boil 1 cup water. Add 1 cup light brown sugar and 2 cinnamon sticks and stir until sugar is dissolved. Let cool before straining.