Westland Distillery has teamed up with Washington State University’s Bread Lab research center to create the Colere Edition 4 American Single Malt
Westland Distillery has unveiled the latest addition to its limited-edition Outpost Range, Colere Edition 4 American Single Malt Whiskey. The series showcases new varieties of barley from outside the commodity system.
Westland Colere Edition 4 was distilled from Fritz, a variety of barley derived from Washington State University’s Bread Lab research center. The resulting whiskey offers aromas of fruit that transition to herbaceous across the palate. Matured for a minimum of 71 months, Westland Colere Edition 4 was matured in 95% refill Westland barrels (2nd Fill Cooper’s Reserve (Heavy Toast / Light Char) (47.5%) and 2nd Fill Cooper’s Select (Light Toast / Heavy Char) (47.5%)) and 5% first fill ex-Bourbon barrels).
On the nose, the American single malt offers pear skin, dried apricot, light brown sugar, croissant, and fresh tangerine. The palate delivers apple turnover, dried fruit mix, cocoa butter, jasmine green tea. “Colere Edition 4 begins with sweet swirl pastries and arcs towards a dry herbaceous palate, whereas Colere Edition 3 maintained a steadier state based upon bread and brightness,” says Master Blender Shane Armstrong.
“With Colere, Westland sets out to chart the direct impact of barley on flavor, leaving behind the well-trod territory of ubiquitous grains,” says says Westland Master Distiller Tyler Pederson. “Colere explores the thousands of new and forgotten varieties of barley whose flavor has yet to be considered, striving to capture the vibrancy and diversity of Pacific Northwest terroir in whiskey.”
Bottled at 50% ABV, just 3,084 700ml bottles of this annual expression will be made available for an SRP of $149.99 at select retailers across the U.S. and online at the brand’s official website.
Westland’s partnership with WSU’s Bread Lab, local maltsters, and local farmers were central tenets by which Westland sources its grains played a significant role in the Distillery achieving its B-Corp certification in 2024.
