Stephen Paul’s idea was simple: to produce a single-malt whiskey with the flavor of the Southwest and to use malt barley over mesquite instead of peat. The mesquite idea came as they were burning mesquite scraps from their custom furniture company. The company offers both tours to the public and an opportunity to be on their bottling crew.
From the Tuscon Weekly: “The most unique of Hamilton’s three whiskeys is easily the Dorado, which Paul says conveys his ‘love of place’ – Tucson. In-house malted barley smoked with mesquite wood sets it apart from peated whiskey, giving it some uniquely Sonoran flavor, but Paul says their whiskey is also fermented and distilled with ‘Tuscon tap water’ too.”
See more from season two of “Plate & Pour.”
