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www.cheersonline.com 40 • October 2015 Their flagship product, of the same name, was originally available only in western America, but is rapidly expanding elsewhere. It retails for about $45 for a 750-ml. bottle. Built into the company's mission statement is the goal to use "regional ingredients," while promoting Wyoming's natural resources. These include the Madison Formation, a vast stretch of carbonate rocks above a mile-deep limestone aquifer. "This is water that hasn't seen the light of day in 6,000 years," explains David DeFazio, chief operating officer/founder of Wyoming Whiskey. "It gets entered into water-drinking competitions and finishes in the top for Wyoming, every year." When planning his distillery, DeFazio was initially unsure where he'd obtain water. Then he heard about the natural aquifer 60 miles north of Kirby. Wyoming Whiskey trucked in 6,000 gallons of this water per week for four years, until a new pipeline was finally extended into its town. "It's all about the minerals and the limestone," DeFazio says. "They're a natural filter that removes undesirable chemicals and pumps out a sweet water." The Wyoming aquifer also allows the distillery to craft whiskey with a pronounced and pleasant minerality. "It's become apparent to me that great water is the foundation of great whiskey," DeFazio says. Matt Hofmann, master distiller for Seattle's Westland Distillery, would agree. The maker of American single malts released its first product in 2013; its spirits are now available in most major markets for about $55 for a 750-ml. bottle. Hofmann and his team create whiskey using water from the Cedar River Watershed, the municipal source for Seattle. "This is the least-polluted, least-treated metropolitan water," he says. "It gathers water from snow runoff from the Cascade Mountains. The mineral content is neutral. It's perfect whiskey-making water. "The Kentucky people say you need limestone to filter out minerals," Hofmann adds. "But all those minerals are already filtered out of our water. You don't have to do that. We can work with 100% unfiltered water." FRIENDS WITH FARMERS These non-Kentucky distilleries lean on another local resource: farmers. Hudson Whiskey has found success—its 375-ml. apothecary bottles are ubiquitous to chic Northeastern bars—thanks to creative crop raising. The company uses a hybrid old-Indian heirloom corn that it believes produces sweeter sugars and superior proteins. It's a hardy corn, but does not provide an optimal yield. Area farmers who grow this crop would not do so under normal circumstances. "We've created a symbiosis with the local farmers," explains Han Shan, Hudson Whiskey brand ambassador. "We lease their land. That way, if there is any issue with the crops, it's on us." "The farmers in return have increased their allocation for heirloom corn," he adds. "They've been watching how well Tuthilltown Distillery has been succeeding, so they're feeling more secure." Westland also deals directly with local farmers—and scientists."We're working with Washington State University to breed higher-yielding barley," Hoffman says. "We're looking at many different varietals of barley. You can only do that with the full cooperation from the entire chain of production." Washington is the best barley growing state in the U.S., he adds. "Our climate is similar to the British Isles." Westland also works with a local peat bog for its single malts. "It gives us a unique and distinctive flavor." Wyoming Whiskey sources 100% of its grains from within 100 miles of the distillery, from crops are not genetically modified. This is more expensive, Barley planting in Wyoming for use in Wyoming Whiskey. Wyoming farmer Brent Rageth produces grains for Wyoming Whiskey. Westland Distillery of Seattle produces only American single malts. WHISKEY WITH LOCAL FLAVOR