Virginia Distillery has been putting out excellent American single malt for several years and just released a new addition to its core product lineup: Blue Ridge Select. The new release boasts a total maturation exceeding 6 years. Virginia Distillery utilizes two-row spring barley for brewer’s pale malt. The malt is fermented for a minimum of 72 hours in a 10,000 liter jacketed closed-top steel tank. The Lovingston distillery operates pot stills manufactured by Northern Fabricators of Elgin Scotland, a subsidiary of Forsyth. Heart cuts average 146 proof with barrel entry at 125 proof. Blue Ridge Select initially ages for over 5 years in first-fill ex-bourbon barrels from Kentucky, mostly from Brown-Forman. Following initial aging, the whiskey is transferred to virgin toasted oak from the Blue Ridge Mountains for an average of one year. For the toasted secondary maturation barrels, Virginia Distillery utilizes medium, medium-plus, and heavy toasted barrels from West Virginia Great Barrel Co. All of the aging occurs in metal clad warehouses at an elevation of 920 ft without climate control.
Lead Blender Amanda Beckwith has a history of success with Virginia Distillery, but how does Blue Ridge Select turn out? Let’s explore.
Jasmine and vanilla are the first aromas to release from the Glencairn. Following the initial nosing, honey and orange zest surface. Allowing the single malt to sit for a few minutes, juicy pear completes the nosing experience…