Distillery profile

Dry Fly Distilling

Explore the distillery's history, craft, production, and the distinctive character of its whiskies.

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Dry Fly Distilling

Brief overview of the distillery

Dry Fly Distilling in Spokane is an American craft distillery that combines local raw material access with experimental casks and a pronounced farm-to-bottle philosophy. Since its launch in 2007, they have built a whiskey lineup with a strong focus on wheat, triticale, and local collaborations, while also operating a tasting room and bar in downtown Spokane.

History

The history begins in 2007 with Don Poffenroth, when an idea to share the Northwest's clean ingredients and craftsmanship was turned into a distillery. From the start, Dry Fly has constrained its raw-material sourcing to nearby, family-owned farms in the Palouse region, which has given the core of their concept: grain-to-glass. An early milestone is Dry Fly Bourbon 101, described as the first legal Bourbon produced in Washington State. In 2020 the distillery demonstrated its flexibility under local challenges by experimenting with beer distillation and collaborations such as beer schnapps with Brick West. Later the company expanded with a new downtown location in Spokane, housing a bar, bottle shop, and a program of tours, tastings, and events.

Raw materials and production

Production relies on local grain from family farms within approximately 30 miles, with sources in the Palouse region. In the whiskey line, whole grain varieties are seen such as wheat, triticale, corn, barley, and malted barley; some products also contain oats. Distillation is carried out in small-batch format and described in several places as single pot still production, and the distillery works with both standard releases and occasional single-barrel projects. The downtown Spokane location, a few blocks from the Spokane River, ties production to local water sources and to a tasting operation, where they also offer classes and bespoke experiences. Dry Fly combines traditional methods with collaborative projects and unique experiments such as Cask and Release and beer-distillation into spirits.

Maturation and barrel types

Dry Fly uses primarily 53-gallon American oak barrels for primary aging; several of their whiskeys have a minimum aging of around three years. They actively work with finish experiments, including leaving wheat whiskey in recently dumped port barrels for 9–12 months. The Cask and Release program lets barrels be conditioned by local breweries, after which they are returned for refilling. For some projects they have also aged single malt in used bourbon barrels for extended periods.

Whiskeys

The range is centered on wheat-based whiskeys — both a light Washington Wheat and stronger barrel-strength variants — as well as triticale, bourbon, and a selection of special releases. Core products include standard 750 ml bottles and some barrel-strength or single-barrel releases in smaller batches. In addition, Dry Fly makes finish variants (e.g., port) and collaborative series such as Cask and Release, as well as periodic single-malt and limited releases.

Whiskey Type / Series Alcohol Age Barrel and Style Flavor Profile Status
Dry Fly Straight Washington Wheat Whiskey Wheat Whiskey 45 % Dry Fly's first whiskey made from 100% wheat and highlighted as a light, smooth, and approachable whiskey produced with local grains. Current; Core range
Dry Fly Straight Cask Strength Wheat Whiskey Wheat Whiskey 60 % Over 3 years 53 gallon American Oak Original in 100% wheat bottled at barrel strength; described as a stronger version of their classic wheat whiskey. Current; Core range
Dry Fly Straight Port Finished Wheat Whiskey Wheat Whiskey (port finished) 45 % 3 years + 9–12 month port‑finish 53 gallon American Oak (primary aging) and Port wine barrels (finish); finish: 9–12 months Wheat whiskey that after primary aging receives an additional aging in casks that previously held port wine to give an extra finish. Current; Core range
Dry Fly Straight Triticale Whiskey Triticale Whiskey 45 % 3 years 53 gallon American Oak A single-variety triticale whiskey — triticale is a hybrid grain between wheat and rye — aged in new American oak barrels for at least three years. Current; Core range
Dry Fly Straight Bourbon 101 Bourbon 50.5 % Minimum 3 years 53 gallon American Oak Bourbon made with locally sourced corn and triticale; the distillery's bourbon is described as the first legal Bourbon produced in Washington State. Current; Core range
YaYa Brewing Cask and Release Whiskey Whiskey (cask collaboration) 45 % Cask and Release (barrel used by YaYa Brewing) A part of the 'Cask and Release' series, where Dry Fly's barrels are delivered to local breweries and subsequently refilled with the same whiskey. Current
Dry Fly 9 year Single Malt Barrel #16 Single Malt 50 % 9 years Used Dry Fly Bourbon barrel An example of Dry Fly's sporadic single malt production; made from Washington-grown malted barley and aged in a used bourbon barrel for over nine years. Limited
Dry Fly O'Danaghers Hibernian Whiskey 45 % A part of the O'Danaghers line developed with local farms; triple-distilled with a mashbill that includes wheat, barley, malted barley and oats. Current
Dry Fly O'Danaghers Caledonian Whiskey 45 % O'Danaghers Caledonian is developed with a 100% barley mashbill with inspiration from Scottish tradition. Current
Chute 8 American Blended Rye Whiskey Blended Rye 45 % An American blended rye created for Farm-City Pro Rodeo; launched in 2015 as a tribute to western-life and local ingredients. Current

Whisky's style and flavor profile

Across several products there is a red thread of light, creamy wheat character and accessibility, while the triticale version is highlighted for its peppery power. Barrel-strength releases are described as bolder and more concentrated than the standard editions. Collaborative casks and beer-conditioning add darker fruit and chocolate-like elements from previous barrel contents, and port finishes are used to give sweeter vinous nuances.

Visit the distillery

The new downtown site in Spokane houses a full bar, a bottle shop, and a program of tours, tastings, and events. Distillery Tour is offered (admission $5), and there are also cocktail classes and gin experiences where participants can help build botanical profiles and distill. Bar and shop hours are all week, and the restaurant is expected to open in a late autumn period.

The stated hours are Monday–Saturday 11:00am-9:00pm; Sunday 11:00am-7:00pm.

Philosophy and craft

Dry Fly's philosophy rests on using local ingredients and keeping the entire value chain close to the distillery: farm-to-bottle and grain-to-glass. They emphasize collaboration with local farmers and producers, experiment with casks and finishes, and seek to reuse and expand casks through local partnerships such as Cask and Release.

Sustainability

  • Cask and Release initiative that promotes circular use of casks through local brewery conditioning.

  • Use of locally grown grain to reduce transportation and support local farmers.

Awards and recognitions

  • Gold Medal (2018, Gold, Dry Fly Straight Cask Strength Wheat Whiskey)

  • 93 points (2020, 93 points, Dry Fly Straight Cask Strength Wheat Whiskey)

  • 94.5 points (2018, 94.5 points, Dry Fly Straight Cask Strength Wheat Whiskey)

  • Silver Medal (2018, Silver, Dry Fly Straight Bourbon 101)

  • 96 points (2018, 96 points, Dry Fly Straight Bourbon 101)

  • 96 points (2018, 96 points, Dry Fly Straight Triticale Whiskey)

  • 94 points (2020, 94 points, Dry Fly Straight Port Finished Wheat Whiskey)

  • 94 points (2020, 94 points, Dry Fly Straight Port Finished Wheat Whiskey)

  • Gold Medal (2018, Gold, Dry Fly Straight Washington Wheat Whiskey)