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On a business trip fly fishing, wading through the Gallatin River amid the evergreen forests of the Pacific Northwest, marketing executives Kent Fleischmann and Don Poffenroth made a consequential decision in 2007: they would found a distillery together - the first licensed distillery in the state of Washington since Prohibition. Their choice of ingredient was deliberately unusual: instead of the typical rye or corn mash, they distilled a whiskey from 100% soft white winter wheat, sourced from Wisota Farm just 50 kilometres from their distillery in Spokane. The name "Dry Fly" refers directly to the fishing trip that set everything in motion.

Where does the name "Dry Fly" come from?

It refers directly to a fly-fishing trip taken by founders Kent Fleischmann and Don Poffenroth, during which they decided in 2007 to found a distillery together.

Why wheat instead of rye or corn?

The distillery sits at the heart of the Pacific Northwest's wheat-growing region - Dry Fly consistently uses locally grown soft white winter wheat instead of the grains typically used in American whiskey.

Flavour profile

Taste: Soft and grain-forward with a subtle sweetness and fine bread notes, considerably milder than classic rye or bourbon.

Recommended enjoyment: Neat, or as an unusual base for a whiskey sour.

Facts and figures

Founded 2007 by Kent Fleischmann and Don Poffenroth in Spokane, Washington. Washington's first licensed distillery since Prohibition. Mash bill: 100% soft white winter wheat from the region.