- Daily & Weekly newsletters
- Buy & download The Bulletin
- Comment on our articles
Brussels’ first locally made whiskey ready for tasting in three years
Brussels’ first locally made whiskey was barrelled in the capital last week at Tipsy Tribe Brewery and Distillery.
The American-style Belgian whiskey will be ready for tasting in three years.
The whiskey was made entirely in-house, from milling the grains to brewing, fermenting, distilling and finally barreling.
“We believe it is important to be able to make our own alcohol from scratch to truly call ourselves a distillery,” said brewer-distiller and Tipsy Tribe co-founder Daniel Fastenau.
“As a Brewstillery, we’re able to capitalise on our expertise in brewing as a basis to produce fine spirits.”
The whiskey, which will be aging in American oak barrels for the next three years, was made with a blend of corn, malted barley and wheat.
Despite its similarity with traditional American bourbon, it cannot technically be classed as such, having been made outside of the US.
The whiskey was made small-batch, eventually resulting in around 75 bottles.
“This whiskey is a perfect representation of Brussels – Belgian, but with a whole lot of international influences,” said co-founder Aylin Fastenau.