The American single malt producer Stranahan’s has refined its process of making Stranahan’s Diamond Peak, by adding the finishing process Solera, more typically used in the making of wine.
“Pairing the Solera process with Stranahan’s traditional aging method creates a bolder, more complex whiskey, without inherently changing the core flavor profile,” the company says. Diamond Peak hosts notes of dried apricot, leather and caramel on the nose, followed by notes of black walnut, dark chocolate and butterscotch on the palate, with undertones of charred oak that ties it all together.
Like all American single malt whiskeys, Stranahan’s Diamond Peak aging process starts in new American white oak barrels with a #3 char. Master Distiller Rob Dietrich then ages the whiskey for four years, before transferring the freshly harvested whiskey into a 620-gallon foeder to begin the Solera finishing process. After several months, a select volume of mature whiskey is bottled, while adding newly harvested whiskey, marrying it with the mature whiskey inside.
Diamond Peak is currently available nationwide for a suggested retail price of $69.99 per 750-ml. bottle.