KyMar Farm Distillery, Charlotteville, N.Y., announced the development of a whiskey made from a beer mash. The new product will be available Sept. 1 in 375-ml bottles.
Traditionally, whiskey is defined as spirits distilled from a fermented mash of grain such as corn, wheat or barley. KyMar's new whiskey expands the category because it is brewed from a base of select beer mash and hops, which add depth and complexity to the flavor, the company says. First, the mash is cooked by KyMar's brewing partner, then fermented and distilled at its Charlotteville location. The whiskey is proofed and aged in new American oak barrels for six months, then mixed into a Solera Aging system that blends previous batches with the next batch coming into the system. All of this contributes to the unique complex flavors of the spirit, it adds.
KyMar also is developing a reserve batch of the product, which will be aged between 12 and 18 months in special barrels, it says. Details about the reserve will follow, it adds.
"Part of our craft is experimentation. We are thrilled with how well the whiskey that we will be releasing based on Craft Brewers favorite Beers are turning out," said KyMar Founder and Distiller Ken Wortz.