Product Overview
HOW COULD WE MAKE A MORE COMPLEX CASK WHISKEY?
By thinking of wood as an ingredient instead of a barrel.
SLOW HAND Six Woods Whiskey is the world’s first matured with six kinds of wood—white oak, grape, hickory, mulberry, red oak and maple—so you enjoy notes of butterscotch, plum, currant, clove & black tea in your tipple. Savor neat or add new life to cocktails like Old Fashioned, Gold Rush or Boulevardier.
DESCRIPTION: A new kind of whiskey for those with adventurous palates
TASTING NOTES: Dark fruit, butterscotch, black tea, vanilla and baking spices
INGREDIENTS: 100% malted barley WOODS: White oak, hickory, maple, mulberry, red oak and grape
DOWNTOWN SOUR
2 oz SLOW HAND Six Woods Cask Whiskey
1 oz fresh lemon juice
1 oz simple syrup
Shake & strain into rocks glass
Garnish with expressed citrus peel
REVIEW
“The woods they use are mulberry, hickory, red oak, hard maple and two grape woods. Each wood has a distinct flavoring, so they make sure to place each one in the batch for a predetermined amount of time. Much like inserting a teabag into hot water, this allows the flavors to infuse into the whiskey much easier than aging them in different barrels.”
Jonathan Houston, The Whiskey Wash
By thinking of wood as an ingredient instead of a barrel.
SLOW HAND Six Woods Whiskey is the world’s first matured with six kinds of wood—white oak, grape, hickory, mulberry, red oak and maple—so you enjoy notes of butterscotch, plum, currant, clove & black tea in your tipple. Savor neat or add new life to cocktails like Old Fashioned, Gold Rush or Boulevardier.
DESCRIPTION: A new kind of whiskey for those with adventurous palates
TASTING NOTES: Dark fruit, butterscotch, black tea, vanilla and baking spices
INGREDIENTS: 100% malted barley WOODS: White oak, hickory, maple, mulberry, red oak and grape
DOWNTOWN SOUR
2 oz SLOW HAND Six Woods Cask Whiskey
1 oz fresh lemon juice
1 oz simple syrup
Shake & strain into rocks glass
Garnish with expressed citrus peel
REVIEW
“The woods they use are mulberry, hickory, red oak, hard maple and two grape woods. Each wood has a distinct flavoring, so they make sure to place each one in the batch for a predetermined amount of time. Much like inserting a teabag into hot water, this allows the flavors to infuse into the whiskey much easier than aging them in different barrels.”
Jonathan Houston, The Whiskey Wash
