Mammoth DistillingMammoth DistillingMammoth DistillingMammoth Distilling
  • Rosen Rye
  • Experiences
    • Adrian Pairing Dinner Nov 2
    • Whiskey Blending
    • Weddings
  • Locations
    • Traverse City
    • Grand Rapids
    • Bellaire
    • Bay Harbor
    • Adrian
    • Central Lake
  • Spirits
    • Mammoth Gin
    • Northern Rye No. 04
    • Northern Rye No. 03
    • Northern Rye No. 02
    • Northern Rye No. 01
    • Woolly Rye
    • Woolly Bourbon
    • Northern Bourbon
    • Bourbon and Bounce
    • Northern Single Malt Whiskey
    • Mammoth Vodka
    • Strawberry Rhubarb Vodka
    • Lavender Vodka
    • Cherry Vodka
    • Cherry Bounce
    • Coffee Liqueur
    • Mammoth Barrel-Finished Gin
  • Purchase
    • Buy Online
    • Find a Store
    • Mammoth Merch
    • Gift Cards
    • Barrel Picks
  • News
  • Connect
    • General Inquiries
    • Newsletter Sign Up

A True Whiskey of Northern Michigan

Our Northern Single Malt whiskey is made from a mash bill of 100% Northern Michigan grown Conlon barley. In collaboration with Empire Malting, the barley is malted then carefully smoked using peat harvested from a bog near Empire, Michigan. Mashed, distilled and aged in second-use barrels for a minimum of two years creates a grain-forward whiskey, one that carefully balances delicate notes of campfire, honey, apricot and vanilla. The result is a truly northern, terroir-driven single malt whiskey as unique as Northern Michigan itself.

INTERESTING. TELL ME MORE!

What's In This Bottle?

Northern Single Malt Whiskey is crafted exclusively from 100% Conlon barley smoked with peat harvested from a Northern Michigan bog. Double-pot distilled to best capture the flavor profile of its mash bill, the whiskey is then aged in second-use bourbon and rye barrels at 110 proof before being slightly proofed down to a bottle strength of 100.

pdf-download

download MI sell sheet

PRODUCT NOTES

STYLE:    Northern Single Malt
ABV:        50% (100 proof)
SIZE:       750ml
GRAIN:   100% Conlon Barley

TASTING NOTES

Upfront, the nose yields delicate notes of fall leaves and a bonfire on a cool day, giving way to hints of apricot and honey; the palate opens to savory cracker-like grains complemented by lingering notes of vanilla and fresh bread with a balanced finish of dried tobacco, caramel and lasting notes of bees wax.

Whiskey Defined by the Terroir of Local Peat and Barley

What is peat and why does it matter? Peat is an accumulation of partially decayed vegetation or organic matter, and because organic matter accumulates over thousands of years, peat deposits provide records of past vegetation and climate by preserving plant remains. The word terroir is literally translated as “earth or soil,” so by smoking malt with peat, you’re effectively transmitting the 1000+ year snapshot of a region’s particular soil into the flavor of the grain. In comparing Northern Single Malt to its forefather (Single Malt Scotch), both are made from a base solely comprised of malted barley, in which the barley is smoked using peat from its respecting region. The barley is then mashed and double-pot distilled to preserve the character and flavor of the distillate.

Additionally, both are also aged in second-use casks to delicately balance forward notes of grain supported, rather than obscured by, the oak wood of the barrel. While the process is identical, the differences arise from the flavor contributed by the grain and peat harvested in each region. Scotland, being surrounded by the Atlantic Ocean, produces peat that reflects that salt and iodine which, when combined with the unique makeup of Scotland's soil, leads to its distinct profile of medicinal like creosote derived phenolics and salinity. In Michigan, surrounded by the largest source of freshwater in the world, produces peat-smoked Michigan-grown barley that lends itself to cleaner, more delicate fruit forward phenolics that also let the character of the barley shine through.

COCKTAIL TIME!

Classic Rob Roy

• add 2 oz. Northern Single Malt to mixing glass
• add 1 oz. sweet vermouth
• add 2 dashes Angostura bitters (or to taste)
• fill mixing glass with ice

Stir vigorously and strain into chilled coupe glass and garnish with a Mammoth tart cocktail cherry.

COCKTAIL TIME!

Classic Rob Roy

• add 2 oz. Northern Single Malt to mixing glass
• add 1 oz. sweet vermouth
• add 2 dashes Angostura bitters (or to taste)
• fill mixing glass with ice

Stir vigorously and strain into chilled coupe glass and garnish with a Mammoth tart cocktail cherry.

Copyright 2025 Mammoth Distilling | All Rights Reserved
  • Rosen Rye
  • Experiences
    • Adrian Pairing Dinner Nov 2
    • Whiskey Blending
    • Weddings
  • Locations
    • Traverse City
    • Grand Rapids
    • Bellaire
    • Bay Harbor
    • Adrian
    • Central Lake
  • Spirits
    • Mammoth Gin
    • Northern Rye No. 04
    • Northern Rye No. 03
    • Northern Rye No. 02
    • Northern Rye No. 01
    • Woolly Rye
    • Woolly Bourbon
    • Northern Bourbon
    • Bourbon and Bounce
    • Northern Single Malt Whiskey
    • Mammoth Vodka
    • Strawberry Rhubarb Vodka
    • Lavender Vodka
    • Cherry Vodka
    • Cherry Bounce
    • Coffee Liqueur
    • Mammoth Barrel-Finished Gin
  • Purchase
    • Buy Online
    • Find a Store
    • Mammoth Merch
    • Gift Cards
    • Barrel Picks
  • News
  • Connect
    • General Inquiries
    • Newsletter Sign Up
Mammoth Distilling