Fremont Mischief is the fourth distillery opened in Washington state since the repeal of Prohibition.
It was founded in 2009 in Seattle by Mike Sherlock, a retired welder, owner of a small repair shipyard. The plant started with rye whiskey, now also produces bourbon, vodka and gin. Rye and barley bring from local farmers in Washington and neighboring Oregon, and use American oak barrels, both new and refillable, for matriculation. For the distillation of rye whiskey, it uses two mash formulas: 85% rye and 15% of malted barley and 80% of rye and 20% of malted barley. In 2017, Fremont Mischief was named the best U.S. "kraft" distillery.
Nose: a slice of fresh wholemeal, caramel, vanilla, roasted peanuts, lemongrass, dill, black pepper, notes of aniseed and oak.
Flavor : cereals, rye bread toast, vanilla, a handful of fresh herbs, black pepper, a little ginger, fennel and oak.
Finish: medium long, a lot of rye spice, a little vanilla, caramel and roasted oak.
