Transparency in Production

At Westland Distillery, each step in our process is driven by a simple idea: flavor ingredients make for a flavorful whiskey. From the rolling barley fields of Washington State to the copper pot stills in our Seattle distillery, every decision we make is about creating an inherently flavorful whiskey that represents our home in the Pacific Northwest. Rather than chase efficiency or yield, we choose to honor the discipline and push the boundaries of distilling single malt whiskey. Together with the help of our regional growers, malthouses, our mild maritime climate, we can make something that tells a unique story of place.

The process begins long before the malted barley is in our hands: our home state of Washington boasts two of the world’s best barley growing regions in the world. It begins with the soil and continues with the seed. Then harvest comes and the maltster processes the grain to activate the enzymes within it. Unlike most distilleries, we’ve chosen to distill whiskeys from a mash bill of one-hundred percent malted barley.  And it doesn’t stop there: we wouldn’t settle for a single type of malted barley. We instead developed a 5-malt recipe comprised of flavorful brewer’s malts because we believe more complexity at the start leads to more complexity in the glass. Each malt we use brings something unique—whether it’s the sweet, biscuity notes from the Washington Pale malt or the roasted, chocolatey flavors from our specialty malts. By working with local farmers in Washington State, we’re able to source our barley from right here in the Pacific Northwest, ensuring the quality of every grain that goes into our whiskey. We take pride in the fact that every element of our recipe is designed to create depth and character. 

 Westland 5-Malt Recipe 

• Washington Select Pale Malt 
• Munich Malt 
• Extra Special Malt 
• Brown Malt 
• Pale Chocolate Malt 

One of the things that sets Westland apart is our use of Belgian Saison brewer’s yeast. Most distilleries pitch standard yeast strains that maintain speed and efficiency. We are not most distilleries. 

Saison yeast takes its time, developing complex fruity and acidic notes during fermentation that you simply cannot derive from conventional distiller’s yeast. The Belgian Saison yeast strain has a significant output of ester compounds, and with it comes a longer, less efficient process. We once again have our eyes set on maximizing flavor instead of prioritizing efficiency. It adds a richness and depth that you can taste in every sip of our whiskey. 

Our distillation process is rooted in tradition, and that’s why we use Scottish-style copper pot stills. These stills aren’t the most efficient way to make whiskey, but efficiency isn’t our goal. The copper interacts with the vapors during distillation, removing impurities and enhancing the flavor of the final spirit. It’s a slower, more deliberate process, but the result is a whiskey that’s rich and full of character, truly honoring the centuries-long tradition of distilling whiskey.

Our unwavering commitment to flavor doesn’t end when the whiskey is distilled. We age our whiskey in a variety of oak casks—everything from new American oak to Barbadian Rum to fortified wine casks—to create different layers of complexity as the spirit matures. The cool, humid climate of the Pacific Northwest is the perfect environment for aging, allowing the whiskey to slowly develop its character over time. We are in it for the long game.

At Westland, we believe that great whiskey comes from great ingredients and an unwavering dedication to the craft. From our 5-malt recipe to our copper pot stills and Belgian Saison yeast, every decision we make is about putting flavor at the forefront. We will tell you everything. At Westland, we are unequivocally devoted to flavor and remain transparent about our whiskies, their origins, and their construction because at the heart of everything is a truth to be proud of.