Westland’s master distiller, Matt Hofmann, draws inspiration from Pacific Northwest agriculture and culinary traditions. He uses brewer’s yeast instead of distiller’s yeast to ferment local varieties of barley, both of which tweak the whiskey’s flavor. Even some of the wood used to make Westland’s barrels is cut from a local species of oak, Quercus garryana.

“We can do this in a way that’s not a clone of Scotch,” Mr. Hofmann said. “Not that there’s anything wrong with Scotch. But it’s just like, what else is out there in an industry that’s 500 years old? For me, growing up here in the Pacific Northwest, it’s the ability to make a whiskey that is reflective of this place that I love.”

Edition 5 has a higher percentage of Garry Oak casks in the blend than any previous edition. Combining pale malt spirit with only peated spirit, it is also the simplest in construction. But that simplicity belies a depth of character that marries the unique flavors of each to create something altogether new. Tasting Notes: On the nose a sweet fragrance of cottonwood serves as the greeting followed by Waffle Crisps cereal and rich smoked chocolate notes. On the palate, signature barbecue notes are front and center. It's spicy and savory, reminiscent of burnt ends. Along with it are notes of cacao butter, charred maple wood, and clove.