American Single Malt Whiskey 'Dorado' [Mesquite Smoked]

• Grain-to-bottle, mesquite-smoked single malt whiskey produced by Hamilton Distillers in Tucson, Arizona
• Produced entirely from two-row barley
• Barley smoked with Velvet Mesquite from Arizona’s Sonoran Desert in the manner of peated Scotch
• Twice distilled in a copper pot still
• Blended with a small portion of Del Bac’s “Classic” expression to bring balance to the smoke and char
• Non-age statement; aged in a combination of medium char, medium toast 15-gallon and 30-gallon barrels
• Robust and spicy from nose to finish, with mesquite smoke immediately evoking aromas of tobacco and beef jerky. A chewy palate full of charred oak, white pepper, and allspice with an umami-rich salinity and ginger heat on the finish.
• Non-chill filtered; 46% ABV

When Hamilton Distillers’ Stephen Paul set out create this unique whiskey, this is what he envisioned: an American Single Malt crafted in the style of peated Scotch using locally sourced Velvet Mesquite. The flagship whiskey of Del Bac’s range, Dorado has single-handedly defined the sub-category of Sonoran Single Malt Whiskey. Immediately evocative of an Islay Scotch, the mesquite smoke provides a moreish quality distinct from the briny salinity of peat most commonly used in Scotch whisky production.

Tasting Notes

When Hamilton Distillers’ Stephen Paul set out create this unique whiskey, this is what he envisioned: an American Single Malt crafted in the style of peated Scotch using locally sourced Velvet Mesquite. The flagship whiskey of Del Bac’s range, Dorado has single-handedly defined the sub-category of Sonoran Single Malt Whiskey. A grain-to-bottle whiskey produced entirely in-house from two-row barley, Dorado is mesquite-smoked, twice-distilled in a pot still, and bottled without chill filtration. A bit of Del Bac’s “Classic” expression makes its way into the mix to bring balance to the smoke and char. Like all of Del Bac’s aged expressions, Dorado is aged in a combination of medium-char, medium-toast 15-gallon and 30-gallon barrels to ensure consistent aging in the arid Arizona desert climate. The resulting product is robust and spicy from nose to finish, with mesquite smoke immediately evoking aromas of tobacco and beef jerky. The smoke carries a chewy palate full of charred oak, white pepper, and allspice with an umami-rich salinity and ginger heat on the finish. Immediately evocative of an Islay Scotch, the mesquite smoke provides a moreish quality distinct from the briny salinity of peat most commonly used in Scotch whisky production. Non-chill filtered; 46% ABV.