Rogue expands Dead Guy brand to spirits production
Rogue’s Dead Guy family has a whole new spirit—Dead Guy Whiskey, created on the Pacific Ocean and Yaquina Bay in a multi-step process.
Northwest Harrington, Maier Munich, Klages, and Carastan malts are combined with “Free Range Coastal Water” in a 100 BBL 3,000 gallon brew system. Distiller’s yeast is then added to the wort, fermented, and then hauled across the parking lot to the Rogue House of Spirits (est. 2006) where its double-distilled by Master distiller John Couchot in a 150 gallon Vendome copper pot still and then aged in charred American white oak barrels. Each 3,000 gallon batch yields 100 gallons of Dead Guy Whiskey.
Dead Guy Whiskey is created with the same 4 grains used to make Dead Guy Ale, which was created in the early 1990s to celebrate the Mayan Day of the Dead (November 1st, All Souls Day).
Rogue Spirits has been distilling White, Dark, and Hazelnut Spiced Rums since 2003, producing Dead Guy Whiskey, Vintage Vodka, Spruce Gin, and Pink Gin. Distiller Mel Heim operates a 50 gallon copper pot still in the historic Pearl district in Portland, Oregon.
In October Rogue will sponsor the 5th Annual Great American Distillers Festival – a gathering of small distilleries from across the country who come to Oregon to share their products, their passion, and their expertise in hand-crafting spirits.