For over a decade, two buddies from Washington state have been on a mission to craft what might just be the finest bourbon around. Brett Carlile and Orlin Sorensen, the guys behind Woodinville Whiskey Company, didn't take the easy road. They poured their savings and retirement funds into starting a distillery in a place not exactly known for whiskey—Washington. Under the guidance of the legendary David Pickerell, who used to run things at Maker's Mark before he passed away, they set out to make something special.
Now, after years of waiting and tweaking, they're rolling out their oldest bourbon yet: Woodinville 9 Year Old Straight Bourbon Whiskey. This stuff hits the shelves starting August 23, 2025, right at their distillery in Woodinville during their big annual Harvest Release event. It's also their 15th anniversary bash, so expect a crowd of dedicated fans lining up early, sharing laughs, eating food late into the night, and swapping stories about past releases. These folks treat it like a tradition, camping out to snag the first numbered bottles—only the initial 500 are up for grabs that day at 10 a.m. when Brett and Orlin swing open the doors.
Image credit: Woodinville Whiskey Company
Priced at about $130, this 100-proof bourbon is no everyday sipper. It's limited to just 500 cases, so once it's gone, that's it. The national rollout happens the week after, and you can grab it online through their site. But for the real enthusiasts, showing up in person adds to the thrill. And if you're there on the 23rd, they'll also drop five barrels of another gem: Woodinville Triple Barrel II, going for around $70 at 92 proof. This one's exclusive to the tasting room—no online sales. It's a follow-up to their first Triple Barrel from back in 2020 for their 10th anniversary. Basically, it's their five-plus-year flagship bourbon finished in used Islay Scotch and Ruby Port barrels, giving it a unique twist that fans have been begging for.
What makes this 9-year-old bourbon stand out? It all starts with the barrels. Brett and Orlin weren't content with the usual setups. They teamed up with Independent Stave Company, the top barrel makers in the U.S., to test eight different types back in the day. Most distilleries stick to kiln-dried staves charred at a standard level three or four. But these guys went further, experimenting with chars from one to five, plus open-air seasoning for 18 or 24 months. That's where the magic happened.
Open-air seasoning means leaving the wood planks out in the elements—rain, sun, wind—for up to two years. It breaks down the wood in a way that kiln-drying doesn't, creating smaller molecules that turn into richer flavors during toasting and charring. Toasting heats the barrel over a fire for 30 to 45 minutes without direct flame, caramelizing sugars and building that "red layer" responsible for vanilla, caramel, and toffee notes. Then comes charring: they light the inside on fire for 20 to 60 seconds, creating a char layer that filters the spirit, adds color, and brings in dried fruit, oak, and spice vibes.
After filling those test barrels with fresh whiskey in 2016 and letting them age in their Quincy, Washington barrelhouses, they waited four and a half years before checking. Using fancy lab tests like gas chromatography, they found one barrel type crushed it: the heavy toast, light char made from 24-month open-air seasoned staves. It packed way more of the good stuff—furfural for that sweet, almondy, baked bread taste; vanillin for vanilla and creaminess; and phenols like guaiacol and 4-methyl guaiacol for smoky, spicy, clove, and leather notes.
But it wasn't perfect yet. There was a bit of graininess from the light char, so they figured more time would smooth it out. They gave it another five years, totaling over 11 years from stave seasoning to final bottling. The result? A bourbon that's balanced, complex, and refined like few others.
This 9-year-old uses a mashbill of 55% corn, 35% rye, and 10% malted barley—different from their flagship's recipe. On the nose, you get butter cookie and fresh citrus. The palate hits with dried mango, milk chocolate, spice drop candies, and caramel nougat. It finishes with toffee and a touch of nutmeg spice. Brett calls it incredible, highlighting how the barrel's toast and char, plus the extra age, transform the spirit. He's already teasing a 10-year version in 2026, following last year's 8-year release. Collectors can aim to grab all three for a set that's sure to impress.
Woodinville isn't just about this one bottle, though. As Washington's biggest craft distillery, they've built a reputation—Forbes even called their whiskey possibly the best craft stuff in America. The place is open daily, with private tours led by distillers if you book ahead. Their tasting room is where all the exclusive drops happen, like this Harvest Release.
Brett and Orlin's story is one of grit and friendship. Fifteen years ago, they bet everything on this dream, learning from Pickerell and refusing to rush. They wouldn't sell their flagship until it was at least five years old, bucking the trend of quicker releases. Now, with this 9-year-old, they're proving patience pays off. It's not just whiskey; it's a testament to chasing quality, no matter the time or cost.
If you're into bourbon that tells a story—one of experimentation, tradition, and bold moves—this release is worth the hunt. Head to the distillery on August 23 for the full experience, or check their site the next week. Just remember, with only 500 cases, it won't last long. And who knows? That barrel they perfected might indeed be the best one ever for bourbon.
