Copperworks Gin Finished in Oak Casks
Copperworks’ distillers love to experiment by finishing Copperworks Gin in oak barrels with various past lives. We continually sample the gins in the casks over a period of months and release them as limited editions when they’ve reached their peak flavor.
New Oak Cask Finished Gin
Now available: We age this gin for roughly three months in in charred, new American Oak barrels – the same barrels Copperworks uses to age its single malt whiskey. Aging in new oak softens the juniper notes and adds distinctive essences of vanilla, caramel and spices. This was the first in our series of aged gins and we received such positive feedback that we made it a standard part of the Copperworks line-up. Available in our tasting room and online store.
Amaretto Cask Finished Gin
Sold out. This gin was finished for five months in a cask that previously held amaretto created by Sons of Vancouver Distillery in Vancouver, British Columbia. This limited edition gin offers aromas of cedar, incense, candied orange, and cinnamon with flavors of orange rind, marzipan, and slight menthol coolness, with a finish of chai tea, and citrus notes.
Tonic Cask Finished Gin
Sold out. This gin matured in a barrel that was previously used to age Bradley’s Kina Tonic Syrup. Before that, the barrel aged another local gin and before that, it held Old Heaven Hill Bourbon for seven years. The result is a barrel-finished gin that tastes like a Copperworks Gin and Tonic reduction, with big, comple
Chai Cider Cask Finished Gin
Sold out. This gin was finished in an oak cask that was previously used to age a Chai-flavored cider from Schilling Cider, a cidery near Seattle. Before that, the cask held a Cabernet Sauvignon from the Columbia Valley in Washington State. In this cask finished gin, the juniper takes a back seat to more subtle, yet complex, flavors of cardamom, bay leaf, and lemon balm.
Sherry Barrel Gin
Sold out. This gin rested for 250 days in an oak cask that was previously used to age an Oloroso sherry. This gin opens with a bouquet of mulling spices and maple sugar candy with bitter orange in the mid-palate. Notes of stone fruit and dried figs come in for a distinctively sherry cask finish.
Port Barrel Gin
Sold out. This gin was aged for roughly four months in an oak barrel from Spain that was previously used to age port. It offers notes of dark cocoa and blackberry on the palate, with anise and toasted pine nuts in the finish.
Mezcal Barrel Gin
Sold Out. This gin was aged for nearly five months in an oak barrel that was previously used to age mezcal. The barrel imparted an earthy, slightly sweet flavor, with a spicy finish. Surprisingly, no smoky notes from the mezcal was imparted to the gin this aged gin, but we detected tropical fruit and brown sugar notes.
Rum Barrel Gin
Sold out. This gin was aged for 10 months in an American oak barrel that was previously used to age rum from 3 Howls, a fellow craft distillery in Seattle. The barrel held 3 Howls Rum, made from 100% sweet Barbados molasses, for one year before arriving at Copperworks. Our Rum Barrel Gin offers aromas of rum cake and orange, with flavors of cinnamon and candied fruit balancing out the botanicals.
Gin Barrel Gin
Sold out. This is Copperworks Gin aged in a barrel that was previously used to age Copperworks Gin. We took what had been a new charred American Oak barrel before it was used to age our New Barrel Gin. We then filled that barrel up again with Copperworks Gin and let it age for 100 days. As with our other aged gins, the juniper is a little softer and the botanicals still come through. This one offers a nice burnt-orange finish.
Peat Barrel Gin
Sold out. This single-cask release of Copperworks Gin was aged in an American Oak barrel that was previously used to age a peated malt whiskey. The gin has a definitive smoky finish.
Malt Barrel Gin
Sold out. This is Copperworks Gin that was aged for just over six months in an American Oak barrel previously used to age all-malt whiskey. The barrel aging gave it soft vanilla and oak notes, but it definitely retained its juniper spiciness. There’s a hint of sweetness, with orange and cinnamon in the nose.