In the shadowed corners of Seattle's bustling waterfront, where the salt air mingles with the faint hum of ferries cutting through Puget Sound, a quiet revolution in American spirits has been simmering for over a decade. It's the kind of story that hits home for guys who appreciate a well-earned pour after a long day—something straightforward, rooted in craftsmanship, with layers that unfold like an old fishing tale shared over a backyard fire. Copperworks Distilling Company, tucked into the heart of the city's tourist draw, just uncorked a bottle that doesn't just pour history; it bottles it. Their latest drop, an 11-year-old American single malt whiskey, pulls straight from the distillery's second-ever cask, a time capsule filled back in the crisp chill of January 2014. With fewer than 200 bottles hitting the market, this isn't your everyday shelf grab—it's a nod to the grit and patience that define the best things in life.
Picture this: two seasoned craft brewers, Jason Parker and Micah Nutt, staring down the barrel of a question that's probably crossed the mind of more than a few backyard tinkerers. What if you took the soul of a top-notch craft beer—minus the hops, of course—and ran it through a still? No fancy shortcuts, just pure malted barley transformed into something bold and unapologetic. That's the spark that lit Copperworks in 2013, turning a waterfront warehouse into a haven for small-batch wonders. Fast-forward eleven years, and that same curiosity has birthed a whiskey that's as much about the journey as the finish. Drawn from a lone cask of pale malted barley sourced from the reliable folks at Great Western Malting, this spirit spent over a decade soaking up the char #3 embrace of a fresh American oak barrel from Independent Stave Company. It's the essence of Copperworks' raw beginnings—those early brews, fermentations, and distillations that started it all—captured in every amber swirl.
Image credit: Copperworks
Jason Parker, the distillery's president and co-founder, doesn't mince words when he talks about it. "This whiskey is a rare piece of Copperworks history," he says, his voice carrying the weight of someone who's watched barrels age like trusted friends. "It was drawn from the second cask we ever filled. It's a deeply layered, time-tempered American single malt that captures our origin story in every sip." There's something profoundly satisfying about that—a reminder that the good stuff doesn't rush. In a world of quick fixes and mass-produced pours, this release stands as a testament to holding steady, letting time do the heavy lifting. At 50% ABV—straight 100 proof—it's got the kick to back up its depth, clocking in at 700ml per bottle for $199.99, plus whatever the tax and shipping gods demand. Pre-orders kicked off on October 10, with shipments rolling out no later than November 14. If you're the type who plans ahead for that perfect evening unwind, this is your cue to lock one down online or swing by one of their tasting rooms.
But let's get to the heart of it: what does it taste like? Copperworks' co-owners, Parker and Jeff Kanof, break it down with the kind of detail that makes you want to grab a glass right then and there. On the nose, it's a warm invitation—think Nilla wafers and shortbread cookies fresh from the oven, laced with the earthy steep of black tea, a hint of prickly pear's subtle tang, worn leather from a favorite armchair, and the musty whisper of damp old-growth bark after a Northwest rain. It's evocative, pulling you back to simpler days, maybe a cabin trip where the woodsmoke lingers on your flannel.
The palate? That's where the plot thickens. It opens strong with dark chocolate's bittersweet hug, edged by rosemary's piney bite—herbal enough to cut through the richness without overpowering it. Then it shifts, revealing strawberry preserves' jammy sweetness, the playful chew of red licorice, and a surprising pop of kiwi's bright acidity. It's balanced, never cloying, like a conversation that starts heavy and eases into laughter. As it trails into the finish, cedar takes center stage, grounding everything with its woody resolve. But don't stop there—candied fennel's licorice glow emerges, mingling with fresh mint's cool snap, lemongrass's citrus zing, the caramelized allure of Bananas Foster straight off the flambé, and a final puff of pipe tobacco that leaves a savory, contemplative haze. At 100 proof, it warms without scorching, inviting you to sit with it, maybe pair it with a charred steak or just let it ride solo on a quiet porch swing. This isn't flashy showmanship; it's the whiskey equivalent of a reliable old truck—built tough, runs smooth, and gets better with miles.
Copperworks didn't stumble into this spotlight. From day one, Parker and Nutt—each with north of 30 years grinding in the craft beer trenches—set out to rewrite the rules. Conventional distilleries lean on corn or rye mash bills, but these guys zeroed in on malted barley, distilling it in gleaming copper pot stills custom-forged in Scotland just for their setup. One still per spirit, because why compromise? The result: a lineup of American single malts, gins, and vodkas that punch above their weight, all born from that beer-without-hops ethos. It's no wonder the American single malt category exploded on their watch—Copperworks was out front, waving the flag for a style that's now drawing eyes from coast to coast and beyond.
The accolades stack up like cordwood. In 2018, the American Distilling Institute crowned them Distillery of the Year, a badge that still gleams on their shelves. Their whiskeys and gins have racked up Double Gold medals, pulling scores of 94 to 96 points in the big-league competitions where judges don't hand out praise lightly. And it's not just the suits noticing—folks in the know voted them Best Distillery in the 2023 Best in the PNW showdown, courtesy of The Seattle Times. That's real street cred, earned one barrel at a time.
These days, Copperworks spirits line the backs of bars, tabletops in restaurants, and coolers in retail spots across Washington State. Hunting for a spot to try before you buy? Their website's got a running list of haunts where you can belly up to a Copperworks pour—everything from divey neighborhood joints to upscale steakhouses that know their way around a high-proof flight. But nothing beats the source. The Seattle Distillery & Tasting Room at 1250 Alaskan Way sits smack in the waterfront action, a stone's throw from the piers where gulls wheel and tourists snap photos. It's open Monday through Thursday from noon to 6 p.m., stretching to 7 p.m. on Fridays and Saturdays, and wrapping at 5 p.m. on Sundays. Pull up a stool, order a flight, and watch the stills bubble—it's education wrapped in enjoyment.
If you're chasing a quieter vibe, head north to the Kenmore Tasting Room & Cocktail Bar at 7324 NE 175th St. This spot leans into evenings, firing up at 3 p.m. weekdays and running till 9 p.m., with weekend nights pushing to 10 p.m. and Sundays holding steady till closing time. It's got that cozy cocktail bar feel, perfect for nursing a highball while swapping stories about the one that got away—fish or otherwise. Both locations double as gateways to the distillery's deeper dives: guided tours that peel back the curtain on the process, tastings that let you compare notes like a pro, and special events that turn learning into a social hour. Their hands-on single-malt whiskey blending workshop? That's gold for the DIY crowd—mix your own batch, bottle it, take it home as a trophy.
At its core, Copperworks embodies that American drive: innovate without forgetting the roots, chase excellence without the ego. In an era where spirits shelves groan under imports and knockoffs, this 11-year-old single malt cuts through the noise—a bridge from Seattle's rainy streets to your own well-stocked den. It's more than a bottle; it's a chapter in a story that's still writing itself, one careful distillation at a time. Whether you're stocking the bar for holiday gatherings or just treating yourself to a slice of craft history, grabbing one of these rarities feels like claiming a piece of the frontier. After all, in whiskey as in life, the deepest flavors come from the longest waits. Head to copperworksdistilling.com to snag yours, or plot a road trip to the source. Either way, raise a glass to the makers who remind us: sometimes, the best revolutions start with a single spark.
