While my equestrian experience is limited to riding a mule through the Grand Canyon 12 years ago, I recently tried my first taste of Pendleton Whisky at an event in Brooklyn. Surrounded by gold rush cocktails and cowboy sliders, I enjoyed pours from bottles adorned with the symbol of a bucking horse and the slogan “Let’er Buck.” After a few hours, I almost felt inspired to lasso a horse back to my home rather than wait for a Lyft.
The distillery is named in honor of the titular Round-Up, an annual rodeo in Pendleton, OR. The week-long celebration includes concerts and parades as well as bareback bronco riding and steer roping. At its conclusion, judges present the annual All-Around Cowboy Award. Pendleton Whisky is also the official spirit of the Professional Rodeo Cowboys Association, which adds to the brand's Western spirit.
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Technically, however, the whisky's life begins in Canada, where a mash bill of rye, corn, and malted barley matures. Once ready, its cut with glacier water drawn from Hood River in Oregon's Cascade Region and bottled there. The river provides some of the best water in the country and plays a major part in creating Pendleton’s complex taste.
Thanks to Canada’s cold climate, Canadian whisky matures slower than American whiskey. Pendleton’s flavor profile goes from mild to sweet to spicy in four of its five expressions: Original, Midnight, 1910 Bourbon, and 1910 Rye.
Its fifth release, the Director’s Reserve, is the most complex of the portfolio. Rich and smooth, this whisky’s flavor increases the more its savored.
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Dedicated to the directors of the Pendleton Round-Up, Director’s Reserve is aged for 20 years in American oak before it's fused with glacier water. The oak is prevalent in the whisky’s nose, a savory toasted aroma. The scent is wonderfully evocative of baked goods, as cinnamon and ginger harmonize with a slight nutty note. It still holds a kick, though, thanks to the rye in the blend. While savoring each sip, it’s near impossible to avoid thoughts of apple pie.
At 40 percent ABV, the whisky is an easy sip best enjoyed neat. Adding ice dilutes the flavor.
It could also be the base of a dessert nightcap, perhaps a sweeter take on an old fashioned or Manhattan. While the Director’s Reserve certainly smells like apple pie, it would be enjoyed best with something more savory than sweet—think Thanksgiving dinner—or simply on its own.
Director’s Reserve is such a pleasant drink, it’s an inevitable crowd pleaser at dinner or holiday parties. Delicious any time of year, its rich, fruity taste would make it especially satisfying during the fall. A bottle makes for an especially festive gift, presented in a rustic wooden box that resembles the bucking chutes in the Round-Up stadium. The bottle’s neck cuff, designed by the late saddle maker Randy Severe, elevates the bottle to an even more festive gift.
As a limited release—only 100 bottles are issued per year—I advise not waiting for Black Friday deals to snatch up one (or two). If you can’t resist the post-Thanksgiving discounts and still want to shop, consider grabbing a cowboy hat and boots to embrace your inner cowboy, too.
Related: Pendleton Just Dropped an Affordable Bourbon Perfect for Holiday Gifting
