Barley Harvest Ends and Whiskey Begins

TYGH VALLEY, OREGON – The 2011 harvest of Rogue GYO (Grow Your Own) Certified Risk™ and Dare™ malting barley just wrapped up and everything points to another A+ year.

Lab results show that the barley, grown on the Rogue Farms Micro Barley Farm in the terroir of Oregon’s Tygh Valley Appellation, will hit ideal specifications for plump, protein and moisture. 200 acres of Risk™ and Dare™ malting barley were harvested this year and preparations are underway to seed next year’s winter malting barley crop.

“It’s an exciting thing to see the start of what will be next year’s Oregon Single Malt Whiskey” said Rogue Spirits President Beth Gilden. “This is just the beginning of a long, hands-on process for us. The barley that we grow here will be malted, smoked, milled, brewed into a whiskey mash, distilled, smithed, aged, and bottled all by us before it ends up in a glass, so I was anxious to get the barley out of the ground and get the whiskey going.” Despite the time and energy it takes, growing their own ingredients allows Rogue to ensure the quality and flavor profile of their spirits.

Rogue began distilling in 2003. Every Rogue spirit is distilled, smithed, and bottled by hand. Each spirit reflects Rogue’s unique terroir from the Tygh Valley appellation in the rain shadow of Mt. Hood to the Pacific Ocean in Newport, OR.

The full line of rogue spirits includes:

• Chatoe Rogue Oregon Single Malt Whiskey made • from 100% malted barley grown on Rogue’s barley farm in Tygh Valley
• Dead Guy Whiskey distilled from Dead Guy Ale
• Spruce Gin, a fourteen ingredient gin featuring the flavor or the Oregon Coast Range
• Pink Gin aged in Oregon Pinot Noir Barrels
• Hazelnut Rum distilled with crushed-toasted Hazelnut
• Dark Rum made from 100% Hawaiian Cane Sugar

For more information and updates, please visit the Almanacs page of www.ROGUE.com.