Chattanooga Whiskey is stepping outside familiar territory with its latest release, taking aim at one of Ireland's most protected and passionate whiskey categories. The Tennessee distillery just announced Batch 047: Single Pot Still, part of their Experimental Single Batch Series, and it represents a fascinating collision between Old World tradition and American bourbon country innovation.
Single Pot Still whiskey occupies a unique space in the spirits world. It's Ireland's signature style, protected by strict definitions and beloved by a dedicated following who can spot an imposter from across the room. The style demands specific ingredients—malted and unmalted barley distilled together in traditional copper pot stills—and delivers a distinctive combination of silky texture and peppery spice that sets it apart from other whiskeys.
For Chattanooga Whiskey to attempt their own version took either confidence or audacity, possibly both. Grant McCracken, the distillery's Founding Distiller, acknowledged the challenge head-on. "As a spirit style, Single Pot Still whiskey has developed a loyal, passionate following," McCracken said in a news release. "So when we decided to make our own version, we knew it had to check all the stylistic boxes: unmalted barley for signature texture and flavor, oats for grain complexity, and pot distillation for that classic spirit quality."
The distilling team faced a delicate balancing act. They needed to create something authentic enough to satisfy purists familiar with Irish single pot still whiskey, while also making it unmistakably their own. The solution involved what McCracken describes as "coloring" each production step with a blend of traditional techniques and innovative choices that reflect the distillery's experimental mindset.
The grain selection alone tells the story of this transatlantic approach. For the malted barley, the team sourced floor-malted grain from one of the United Kingdom's oldest malthouses, bringing centuries of tradition directly into the mash. This wasn't a casual choice—floor malting is a labor-intensive process where grain is spread across malting floors and turned by hand, a method largely abandoned by modern maltsters but prized for the depth of flavor it creates.
For the unmalted barley component, instead of looking overseas, they turned to Tennessee and selected a variety called Calypso. This local grain choice grounds the whiskey in American soil while fulfilling the style's requirement for raw barley, which contributes the textural complexity that makes single pot still whiskey so distinctive.
The third grain selection shows the distillery's willingness to push boundaries. They added malted oats from Riverbend Malthouse in Asheville—specifically a "naked" oat variety nicknamed Streaker Oats. Oats aren't uncommon in Irish single pot still whiskey, but this particular variety adds another layer of grain complexity while contributing to that signature silky mouthfeel the style is known for.
Where Chattanooga Whiskey really diverged from Irish convention was in the distillation process. Many Irish distilleries triple-distill their whiskey, a practice that creates exceptionally smooth, light spirits. The Chattanooga team opted instead for double distillation in their 100-gallon experimental copper pot still. This decision was deliberate—fewer distillation runs means more flavor compounds make it through to the final spirit. The grain character, the malt complexity, and the fermentation notes all come through stronger with this approach, creating a fuller-flavored whiskey than the typical triple-distilled Irish style.
The aging strategy represents perhaps the most distinctly American departure from tradition. Irish single pot still whiskeys typically mature in ex-bourbon or ex-sherry casks, building depth and character from wood that's already been used. Chattanooga Whiskey instead chose new charred oak casks, the cornerstone of bourbon production. But even here, they added refinement—these weren't just standard new oak barrels. The distillery used long-seasoned oak with custom toasting specifications, aiming for extra depth and dimensional complexity.
This aging approach fundamentally shifts the flavor profile in an American direction. New charred oak contributes vanilla, caramel, and baking spice notes that bourbon drinkers recognize immediately. It adds a level of sweetness and wood influence that traditional Irish single pot still whiskey doesn't typically showcase. The result keeps the grain-forward character and creamy texture of the Irish style while wrapping it in distinctly American flavors.
McCracken framed the entire project as walking a tightrope between respecting whiskey history and creating something with genuine personality. "As distillers, we always want to respect the history of a whiskey style, but we also don't want it to lack personality," McCracken said. "It's a tightrope walk, really—between reverence and creativity. That said, I really think we nailed the landing."
Whether they stuck the landing will ultimately be decided by the people who buy and drink Batch 047. Single pot still whiskey enthusiasts can be exacting judges, and American craft distilleries attempting European styles don't always win over traditionalists. But Chattanooga Whiskey's approach seems designed to appeal to both camps—offering enough authenticity to satisfy those familiar with Irish single pot still while providing enough American character to feel at home on a bourbon drinker's shelf.
The whiskey will be bottled at 95 proof, a strength that sits comfortably in the middle ground between Irish whiskey (often 80-92 proof) and higher-proof American craft whiskeys. This proof point should carry the grain character and spice without overwhelming the palate, while still offering enough intensity for those who prefer their whiskey with some backbone.
Chattanooga Whiskey has built its reputation on exactly this kind of experimental approach. The distillery, founded in 2011, successfully challenged Tennessee laws to win the right to distill whiskey in Chattanooga for the first time in a century. That legal victory led to the creation of the Chattanooga Whiskey Experimental Distillery, which the company describes as the only standalone experimental distillery in the country.
The experimental designation isn't just marketing language. The distillery uses it as a workshop, a place where the team can test ideas, explore different grains and techniques, and release limited batches that might never see wider distribution. This approach has attracted attention—the distillery now welcomes over 50,000 visitors annually, people drawn by the opportunity to taste whiskeys that push against the boundaries of what American craft distilling typically produces.
Batch 047 represents the kind of project that only makes sense in an experimental setting. Major distilleries with established brands and distribution networks can't easily justify producing Irish-style whiskey in Tennessee, especially in limited quantities. But for a distillery built around experimentation and innovation, attempting a single pot still whiskey becomes not just feasible but almost inevitable.
The release also highlights broader trends in American craft distilling. As the bourbon and rye categories become increasingly crowded, craft distilleries are looking to other whiskey traditions for inspiration. Some are exploring Scotch-style single malts, others are experimenting with Japanese techniques, and a few are diving into Irish styles. Each of these explorations raises questions about authenticity, appropriation, and whether geography matters when it comes to whiskey styles.
Chattanooga Whiskey's approach seems to acknowledge these questions without getting bogged down in them. They're not claiming to make Irish whiskey—they're making a Tennessee whiskey inspired by Irish single pot still traditions. The distinction matters. By openly discussing their American influences and innovations, they're positioning Batch 047 as something new rather than an imitation.
The pricing and availability reflect the experimental, limited nature of the release. At $59.99 for a 750ml bottle, Batch 047 sits in the premium craft whiskey range—not exorbitant, but not casual either. The whiskey will first be available at the Experimental Distillery starting February 5th, 2026, giving visitors the chance to taste it at the source. It will also be available for online purchase through Seelbachs.com with shipping to select states, acknowledging that most whiskey enthusiasts won't be able to make the trip to Tennessee.
Limited availability might actually work in the whiskey's favor. Single pot still enthusiasts and American craft whiskey collectors both tend to appreciate small-batch, experimental releases. The combination of an unusual style and limited production could generate exactly the kind of word-of-mouth buzz that helps a whiskey punch above its weight class.
What makes Batch 047 particularly interesting is what it says about the current state of American whiskey. There was a time when American distillers focused almost exclusively on bourbon, rye, and perhaps the occasional wheat whiskey. But the craft movement has opened up possibilities, creating space for distillers to explore, experiment, and occasionally fail spectacularly. Chattanooga Whiskey's willingness to attempt an Irish style in Tennessee reflects a confidence that American craft distilling has matured enough to look beyond its traditional boundaries.
The success or failure of this particular batch will likely be measured in small numbers—a few thousand bottles produced, sold mostly to enthusiasts and experimenters willing to take a chance on something unfamiliar. But the real impact might be in what comes next. If Batch 047 finds an audience, it could encourage other American craft distilleries to explore single pot still whiskey. It might inspire Irish distillers to consider how American techniques could influence their own traditions. Or it might simply exist as a fascinating one-off, a moment when a Tennessee distillery decided to see what Irish whiskey might taste like if it grew up in bourbon country.
For now, Batch 047: Single Pot Still stands as evidence that whiskey tradition and innovation don't have to be opposing forces. The best craft distillers understand that respecting history and pushing boundaries can happen simultaneously, that studying the old ways can lead to discovering new ones. Whether this particular experiment succeeds or not, the willingness to try represents everything that makes craft distilling interesting in the first place.
