LINC Malt

It’s no secret that sometimes we get to do cool secret s**t. But that we are also committed to transparency. So, you know, we had themselves out to run QA on the first ever crop of salmon-safe certified Purple Egyptian barley. Grown by , we’ve been running consecutive batches these past few weeks to make a mountain of Vienna malt.

Verdict is: this stuff tastes like heirloom raisin bran and it’s probably gonna make whiskey as singular as what pitched us on—making them an unusual-for-whiskey malt spec using wildass barley grown with care by a mad farmer and malted with around-the-clock-effort by our motley crew.

It’s not always easy, but damn it can taste good.

Get you someone who looks at you like Alex from does this radicchio ‘za. It’s a few days in the past, but we’re still basking in your bitterness, . Pizza + Pils + Radicchio for ever. Also, PDX: you’re fun. See you again soon, xo.

lincmalt