Both our ale and our whiskey begin in the dirt at the Rogue farm in Independence, Oregon, where two acres of jalapeños grow close to the banks of the Willamette River. The jalapeños are allowed to ripen until they are bright red, the additional time ripening on the vine means more capsaicin in the pepper, which makes for a spicier pepper.
Once harvested by hand, the jalapeños are driven 77 miles to the Rogue Brewery in Newport, Oregon, where they are dried and slowly smoked over cherry and alder woods. The smoky chipotles are then used by Brewmaster John Maier to brew both the Rogue Chipotle Ale & the Whiskey wash.
Chipotle Ale is delicately spiced with smoked jalapeño peppers we grow ourselves on our Farm. The jalapeños aren’t harvested until they’re fully ripe and bright red in color, giving them more time to develop their flavors of spice and heat.
Once the brewing is complete, the chipotle wash is driven across the parking lot to the Rogue Distillery where more freshly smoked chipotles are added during the distillation process. After distillation, the Chipotle Whiskey is aged in Oregon Oak barrels along with one final addition of Rogue Farms chipotles. Rogue Chipotle Whiskey uses chipotles three ways: brewed, distilled, and barrel-aged with Rogue Farms chipotle peppers for three times the flavor and spice.
Combine the 2 for a truly unique beer’tail in honor of the holiday. Click here for recipes.