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Triangle %u201CGraduates%u201D at Sweet Sixteen
The Idea (1994)
In June 1994, while on a layover in the San Francisco airport, Dr. Steve Simmons cam...

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07/31/2008 - Dry Fly Expands

Dry Fly Distilling is well on its way to being an Inland Northwest success story. The first Dry Fly bottling was on October 13, 2007. Since then they have produced and sold over 22,000 bottles and have grown almost 100% per quarter, according to Don Poffenroth, co-owner. Dry Fly Distilling is the first and only craft micro-distillery in the state of Washington. They are in the Riverwalk complex at 1003 E. Trent. Co-owned by Don Poffenroth and Kent Fleischmann, Dry Fly makes Washington wheat vodka, Washington dry gin, and various kinds of whiskey.

According to Poffenroth, demand for Dry Fly is so great that they could sell many more bottles than they can currently produce. To solve this problem, a second distilling pot has been purchased from the German manufacturer Carl Brennereien Company. The “still is somewhere on the ocean” and will soon arrive in Spokane. The new still should double the current output.

Some of Dry Fly’s products begin with vodka, i.e. neutral grain spirits. The grain of choice is Washington grown wheat. Previously Dry Fly purchased its wheat from a nearby co-op, but starting with this year’s harvest, they will purchase their wheat from a single local farm. The wheat is distilled into vodka, and as craft distillers, instead of the beverage being void of taste, they leave sufficient flavorants so that the subtle taste of wheat is apparent.

To make their interesting and unusual gin, Dry Fly uses a variety of flavorants. These include the usual juniper berries along with dried apple, coriander, lavender, and hops. All but the juniper berries are Washington grown so that the gin can be said to be a true reflection of the state in which it is made.

Dry Fly has also put its first round of whiskey into barrels. The creation of various kinds of whiskey is heavily controlled by law – for example, Bourbon must be kept in charred barrels for a minimum of two years. Dry Fly’s Bourbon is now in the barrel. They have also put down a single malt made of barley, a blended whiskey, and a wheat whiskey. The non-bourbons will stay in the barrel “until they are ready” according to Poffenroth. The new barrels are handcrafted for Dry Fly from American oak.

Thanks to a special legislation and a change in Washington State law, Dry Fly was granted a “craft distillery” license. This means they are now allowed to sell their products from the distillery, and the customer is allowed to taste before they buy. You still must be over 21 years old.

For more information about Dry Fly Distilling, visit: www.dryflydistilling.com/main.php.

Billie Moreland
 
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