Much of the success of the Virginia Distillery Company is because of our investors! We just held update meetings and a tasting of the new 2nd Edition Double Malts for those financial partners as well as new friends at the Washington Golf and Country Club in Arlington, VA. VDC President, Joe Hungate, in center.
OK, so what’s a double malt? It’s the result of finding two complementary single malts from each of Scotland’s major distilling regions — Islay, Speyside and Highland — finishing them in fine wine casks; then pairing them to provide the optimal flavor profile of each region. Each component malt in Eades is at least 10 years old and among the finest made. They’re also often difficult to find in the States.
The second edition of Eades Double Malt (named for our location in Eades Hollow near Lovingston, VA) is now on shelves in Virginia, Washington DC and Maryland. The idea for this product was conceived by my partners’ on one of their many trips to Scotland together with Master Distiller, Jim McEwan, who developed this whiskies for us to sell in the U.S.
The Eades Double Malts are part of our strategy to build our infrastructure and fund the operations of our distillery while the Virginia Single Malt is aging in oak casks in our warehouse.
Welcome to the Virginia Distillery Company’s blog. We invite you to follow us as we build the first authentic Single Malt Whisky distillery in America and share what we learn in the process.
Perhaps the most gratifying aspect of launching the Virginia Distillery Company is how supportive so many people have been. Single Malt Enthusiasts are positively excited about our commitment to authenticity. The Virginia locavore community has welcomed us to its robust local and artisan food movement here, and our Nelson County neighbors have been downright hospitable.
Our story? The Virginia Distillery Company is located in Eades Hollow near Lovingston, Virginia about 30 minutes south of Charlottesville. We are currently building a traditional Scottish-style single malt distillery with copper pot stills made in the Single Malt Motherland and essential to the distillation of authentic spirit. We’re on track to have our first whisky aging in bourbon casks by the end of this year.
Part of our authenticity is our commitment to aging. We will only bottle our whisky when it is mature — usually about four years. There’s strong evidence that whisky ages faster in our warm climate but discerning when it’s ready is part of the art of distilling. My next post will feature our interim plans and how we are keeping the doors open while our new spirits become fine whisky — central to that is Eades Double Malt, imported from Scotland. Some of the finest malt you’ll every taste if I do say so myself.