Dayton Barrel Works is launching its very first whiskey that has been distilled and aged completely in-house. The release will take place at 5 p.m. on Friday, August 11th. In the past, the distillery has used sourced aged bourbon barrels to create their whiskey and bourbon brands. However, with the release of Rubicon Creek Myth, everything from the distillation to the aging process has been done by Dayton Barrel Works.

Owner Peter Hilgeman explained, “Rubicon Creek Myth is entirely distilled and aged by Dayton Barrel Works with our proprietary mash bill utilizing the local terroir from high quality small artisan suppliers as well as our custom oak barrel profiles.” This new release is a single barrel malt whiskey, and only a few barrels will be made available this year. The distillery intends to let the bulk of their barrels continue aging for now.

Hilgeman also emphasized the attention to detail that has gone into creating this whiskey. “Everything has been meticulously selected, from the mash bill and local artisan grain supplier, to our custom 3-year-old oak stave air dried barrel with a specific char level,” he said. This level of care and craftsmanship is what sets this whiskey apart and makes it truly special.

The Rubicon Creek Myth Malt Whiskey Single Barrel has tasting notes of cinnamon, sandalwood, caramel sweetness, maple, and vanilla. The distillery will be releasing a total of 192 bottles, priced at $59.99 each. If you’re interested in trying this unique whiskey, you can visit the distillery’s cocktail bar on Friday to purchase samples and pours. You can also reserve a bottle by clicking here.

For more information about Dayton Barrel Works and their other offerings, you can visit their website at www.daytonbarrelworks.com or check out their Facebook and Instagram pages. The distillery is located at 318 E. Second St.

About the Author:

Natalie Jones is an All Media Journalist with Dayton.com, specializing in food and dining, pop culture, and lifestyle. With over seven years of experience in the media field and a degree from Wright State University, she brings a wealth of knowledge and expertise to her work.