Rogue Dead Guy Whiskey

About Rogue Dead Guy Whiskey

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling.

All Rogue's spirits are made from ingredients off their own Rogue farms and Dead Guy Whiskey is no exception. Made by distilling the wort of their famous Dead Guy Ale, it's a handcrafted single malt whiskey that's pot-distilled in small batches using malted barley, Munich, and crystal malts. Aged for a minimum of 2 years in new American Oak barrels, it's perfect for sipping but works just as well in various whiskey-based cocktails.