This whiskey is a pioneer in the American single malt category. It was one of the first true single malts – ie: made from 100% malted barley at one distillery – to appear on the market. Westland also adopt an ‘old worold’ approach to whisky making, following the Scottish single malt rules. Therefore, this whiskey is aged for a minimum of three years (40 months on average, in fact). It has been matured in a combination new American oak, ex-bourbon and ex-Oloroso sherry casks.
The Westland distillery is located in the SoDo district of Seattle in the west coast American state of Washington. It was established by Matt Hoffman in 2010. He wanted to set up a craft distillery near to his home town of Tacoma following a period of studying brewing and distilling at Herriott Watt University in Edinburgh. Westland is now owned by the large drinks company Remy Cointreau.
Unlike many craft American whiskey distilleries, Westland only produces single malt. They are one of the only ones to do this – others produce a variety of whiskey styles including bourbon, wheat and rye in addition to single malt. At Westland they use a combination of different specialist malted barleys in production. There are six specialist malts used – Washington Select Pale Malt, Munich Malt, Extra Special Malt, Brown Malt, Pale Chocolate Malt and Peated Malt.
The basis of all recipes include at least five of these grains combined in a secret ratio – this classic American Single Malt contains all except the Peated Malt. This whiskey is bottled at 46% ABV (92 Proof) and is available in most US states and selected world markets. A bottle will cost US$65/ £50.
Our Tasting Notes
The colour is deep gold and the nose is rich, malty and sweet. Immediate aromas of maple syrup, green apple and milk chocolate are quickly joined by a distinct oaky note and hints of orange peel, vanilla custard and cocoa powder. Something nutty, like toasted almonds and hazelnuts, and a hint of marshmallow also sit underneath.
On the palate this whiskey has a lovely creamy and velvet-like mouthfeel. The vanilla custard from the nose and a note of soft baked apple accentuate this. Then comes the delicious and luxurious sweetness – think of maple syrup, milk chocolate and acacia honey married with plump, sugary sultana and nougat. Bittersweet malt also comes through and adds depth and structure. This feels quite biscuity.
The toasted nutty character comes through nicely in the second half. This evolve to become a little sweeter and more marzipan and praline-like with time. The oaky elements also increase and take the whisky in a more savoury direction. Hints of bitter cocoa powder, baking spices and damp coffee grounds evolve towards the end, as does a further hint of dried tobacco leaf.
The finish is delightful and of decent length. The malty structure holds superbly well throughout and is heightened by a peppery heat right at the death. The sweet, fruity and nutty notes slowly fade, which allows the spices and oak to dry things out.
What’s The Verdict?
This is a superb whiskey. It is really one that all other American single malts should look at as the benchmark. The depth of flavour and character from the five malt types used is fabulous. It is also innovative to use different styles of malt to create a mash bill, while still sticking to 100% malted barley rules.
Hats off to Westland too. They, along with other major players such as Balcones in Texas and Stranahan’s in Colorado, have been campaigning for years to get American Single Malt designated as its own category with its own rules and laws. They finally succeeded with this in March of this year (2025). Now consumers will know exactly what they are getting when they purchase a bottle. This can only help with quality and consistency also.
