Reclamation Oak Whiskey by Hewn Spirits

Reclamation Bourbon aged in Oak by Hewn Spirits

The Reclamation Continues

Sean Tracy has been in the restoration business for decades. According to the Hewn Spirits website, he started off restoring and converting old barns ino homes. Later he spent 8 years restoring an old Alaskan fishing boat. He is passionate about hand crafted or “hewn” objects and coupled this passion with whisky making after he received a still as a gift from a crew of timber framers.

Reclamation Single Malt Whisky made in Bucks County Pennsylvania, embodies Sean’s nature by using reclaimed timbers of oak, hickory and chestnut up to 300 years old to use in the aging process. Reclamation is also fitting as it pertains to Pennsylvania marching towards its own reclamation of sorts as the home of American Whisky making.

The Birthplace of American Whisky

Pennsylvania, not Kentucky nor Tennessee is the birthplace of American Whisky. When the eastern European settles arrived in Pennsylvania they brought rye seeds with them. Surplus grain was made into whisky.

Whisky produced here in Pennsylvania were almost entirely rye whiskies. The further south you went, the more corn began to find it way into the mash until in 1792 Kentucky whisky had more corn that rye. The oldest continually maintained brand of whisky in the United States was founded in 1910 and was originally distilled in Overton, Pennsylvania. I will have more on Old Overholt in another posting.

Taste

Reclamation is made from aged malted barley that is grown approximately 10 miles away from the distillery.
Good stuff. Even interesting, but just not the complex notes that you get from an aged whisky. I tasted the one aged in old oak. The spicy dry notes were definitely present, just not that vanilla, caramel nor toffee flavors you would be accustomed to getting in a typical American whisky.

5th Place and Rising

The Reclamation of the Whisky Production Capital of the United States is in its 7th year here in Pennsylvania. There are now more distilleries here than in Kentucky.

I expect in time distilleries like Hewn Spirits will have had the opportunity to add aged whiskies to their line-up. It should be interesting to see how complex and unique they are then. This is good with an opportunity to be great. If whiskies aged in bottles, I would be stocking up on this stuff.

Hopefully, that is exactly what they are doing. I will be tasting these products every year at the American Whisky Convention. I’m sure my patience will be handsomely rewarded!

Quick video review here!

www.hewnspirits.com