Dry fly wheat whiskey is aged for 3 years in new, american oak barrels. Then transferred to freshly dumped port wine barrels to rest addition 9-12 months.

Founder Don Poffenroth created Dry Fly Distilling out of a passion for fly-fishing and the Pacific Northwest. They reflect the beauty of the area into spirits made from local ingredients and from sustainable farms. Because of this, Dry Fly Distilling has achieved a true farm to bottle operation. Every drop of liquor is hand-crafted and pure. This is obvious in the unique flavor, which has won awards worldwide.