Trillium is a popular craft brewery located in Boston with multiple locations. A few years ago they started releasing spirits on top of beer.
In reality, Trillium doesn't distill its whiskey. Rather, it sources aged barrels from other distilleries and blends them together, which is a standard procedure used by any producer that does not distill (the sources are not disclosed). Head distiller Kyle Wortz (previously of Utah's High West Distillery) blended the three new expressions that Trillium introduced in late fall: Wake Robin Bourbon, Wake Robin Small Batch Bourbon, and Wake Robin Small Batch Rye.
Wake Robin Bourbon
Two mashbills, aged between two and six years, are combined to create the core bourbon: 78 percent corn, 10 percent rye, and 12 percent malted barley, and 75 percent maize, 21 percent rye, and 4 percent malted barley. The traditional flavors of vanilla, brown sugar, and stone fruit are present in this delicious bourbon, which also has a hint of fire from its 90 percent bottle.
Wake Robin Small Batch Bourbon
Using the same two mashbills as the core bourbon and one additional high-rye recipe (60 percent corn, 36 percent rye, and 4 percent malted barley), the Small Batch bourbon is older, blending whiskey that has been aged for four to seven years. With similar flavor characteristics supported by a little more heat and spice from its higher 92 proof bottle, this is likewise a good bourbon.
Wake Robin Small Batch Rye
Last but not least, the Small Batch Rye is a combination of two distinct mashbills that have been aged for six to seven years: a traditional 95 percent rye and 5 percent malted barley formula, as well as a lower rye recipe that contains 64 percent rye, 30 percent maize, and 6 percent malted barley. The flavors of this 92-proof whiskey include burnt molasses, cinnamon, black pepper, and leather.
