Crafted from the same malts as Rogue’s notorious Dead Guy Ale, malted two row barley, munich and crystal malts create a unique whiskey wash that offers an intriguing range of flavors. Aged more than two years, the finished whiskey has dark cocoa, coffee and caramel tones that are reminiscent of Dead Guy Ale. This whiskey is not only great to sip, but also holds up in a spirit-forward cocktail.

AWARDS

2021: Double Gold - 2021 Sip Awards

2021: Silver - San Francisco World Spirits Competition

2018: Best Oregon Whiskey - International Whisky Competition

2018: Consumer Choice - SIP Awards

2018: Gold - Cigar & Spirits: World Spirits Competition

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Rolling Thunder Stouted Whiskey is no exception. It's a handcrafted limited single malt whiskey distilled in small batches. It is aged for three years, spending the first in new Oregon Oak barrels and the remaining 2 in stout Oregon Oak barrels that used to hold their own Rolling Thunder Russian imperial stout. Combining the spice and citrus with deep and dark tones from the stout, it's single malt and bourbon, walking hand in hand.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Single Malt Whiskey is no exception. It's a handcrafted single malt whiskey that's pot-distilled in small batches using malted barley that has been smoked using cherry and alder wood. It is aged for a minimum of 5 years in new American Oak barrels, char 3. It is then bottled at 80 proof with no chill filtering involved. 

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Rye Malt Whiskey is no exception. It's a handcrafted whiskey distilled in small batches with an unusual twist the rye and barley are both malted, which takes an edge off the spice notes and makes for a more approachable whiskey. Both are the same kind they use for brewing their beer: Dream Rye and Risk Malts, with the mash fermented using Pacman yeast. It is then aged for three years in new American oak barrels in the marine climate of Newport, Oregon, and bottled at 80 proof.