History

Bad Dog Distillery is a Washington State grain-to-glass distillery located in Arlington, WA. Family-owned by Dave and Shelly McGlothern, they started in 2012 and have evolved into a local community that produces quality spirits through a fully on-site process. The dog Hank, who is the namesake of Bad Dog, is described as a loyal companion and as the source of the name. The company has managed to grow locally and has engaged with the community through donations and partnerships. They describe a strong local grounding and a focus on Washington-state ingredients and support for the local community, as well as an experience where customers can visit and taste the products.

Production and Manufacturing

Bad Dog Distillery follows a grain-to-glass approach, where everything is produced on-site – from milling the grain to bottling and labeling the bottles. They emphasize using raw materials from Washington State and handle the production stages in-house: milling, mash handling and fermentation of the distiller's wash, then distillation in copper pot stills and aging in their own local barrel storage. Spent grain is available as feed for local farmers. The process is described as time-consuming and demanding due to temperature control and monitoring of waste/by-products throughout the process.

Their Visits / Discoveries are described as part of the experience, and they make an effort to have hand-bottled bottles and labeling – all bottling also takes place at the distillery. In blog posts it is described that they extract or reuse some barrels for later products or to use them in different products and flavors. Additionally, larger machinery and equipment are described locally, including a larger mill and hoppers in 2020 to support growth and efficiency.

According to their local grain articles, the grain used includes corn (approx. 83%), wheat and rye for various mash bills. The corn is sourced from Quincy, WA; 100% wheat is sourced from LaConner, WA; rye is sourced from LaConner or Granite Falls and is around 70% rye and 30% corn in certain blends. More broadly they describe that new and used barrels and varying degrees of aging contribute to different flavors and character in their products.

Their 200th barrel history shows a progression in their barrel program, from 8-gallon used bourbon barrels to 15-gallon used barrels, and later to 15-gallon new barrels and finally 30-gallon new barrels for Straight Bourbon – with a focus on developing Single Barrel and Straight Bourbon.

Raw Materials and Raw Material Handling

They emphasize using Washington-state grains and a balance in mash bills: about 83% corn and 17% malted barley for one of their base grain-based whiskeys. The corn comes from Quincy, WA; 100% wheat comes from LaConner, WA; rye is sourced from LaConner or Granite Falls. This enables them to create unique products and speaks to differences in grain and malt that they explore across their lineup.

Products / Whisky Series

• American Single Malt Whiskey (Single Malt)
• Bad Dog Bourbon (Bourbon)
• Single Barrel Bourbon (Single Barrel)
• Straight Bourbon (Straight Bourbon)
• Grandpa’s Likker (Corn Whiskey)
• Grandpa’s Rye Whiskey (Rye)
• 100% Wheat Whiskey (Wheat)

Notes: As mentioned on the website, they also include “Grandpa’s Likker” as the base for their flavored whiskeys and note that the mash bill consists of 83% corn and 17% malt to date. They also describe having an American Single Malt and a Single Barrel Straight Bourbon, and that they have long-term plans for Straight Bourbon.

Visits and Experiences

The distillery has an on-site tasting room and offers tastings. Distillery hours are listed as Thursday to Sunday (times vary), and there are pick-up / tour options through a book-tour function. Their website describes that you can book a tour for up to 6 people per group and that there is a dedicated 'Tasting Room' section with specific hours for BD Too Lounge / Tasting Room (Friday–Sunday). Their tastings are described as central to the Bad Dog Distillery experience, and guests are encouraged to experience the process through a tour and tastings.

Philosophy

• Local grounding and use of Washington-state grains and raw materials as the basis for production.
• Grain-to-glass approach: control over the entire process from milling to bottling.
• Community engagement: use of spent grain for animal feed at local farmers and support for local businesses and small shops.
• Emphasizes quality and ongoing learning and development in the art of distilling, including increased knowledge about grain varieties and malt to preserve and expand their unique products.

Sources in the content

• History and neighborhood (Hank as the namesake, 2012 founding, Arlington/Snohomish, Small Business Revolution)
• Production and grain-to-glass concepts, use of Washington-state grains, mash bills and grain distribution.
• Product line: American Single Malt, bourbon, single barrel, straight bourbon, Grandpa’s Likker, Grandpa’s Rye, 100% Wheat.
• Visits and tasting options and tours.
• Barrel history and progression toward 30-gallon barrels.
• Local business philosophy and supportive practices with spent grain.