At Copper Fox, we have a particular passion for whisky.
Our spirits at Copper Fox Distillery focus on the flavoring of the malt using the smoke of selected, smoldering fruit woods, and hand-cut, toasted fruit wood that add a range of natural flavors in the maturation process.
The revelation of a distinct and wonderful whisky that uses fruitwood peat came to me as I visited many American distilleries with the dream of opening my own. By spring of 2000, I made the journey to Scotland, home of more than 130 distilleries and arguably the best whisky in the world. I came away with new knowledge — and great appreciation of the necessary skill, a reinforced determination, and an offer to intern at Bowmore Distillery on Islay, one of the few distilleries in the world that still malts their own barley. Three years later, Copper Fox Whisky was launched into the marketplace as the first applewood-aged whisky in the world. Our distillery in Sperryville opened in January of 2005, and with it, the first US distillery malt floor and kiln since the repeal of Prohibition.
All of our grains are grown locally by one farmer, and our 6-row Thoroughbred barley was developed for us at Virginia Tech. We floor malt the barley in the traditional style, which allows us to develop and maintain a connection to the grain throughout our entire production process.
Our innovation begins in the kiln, where instead of peat, we use local fruitwoods to gently smoke and dry the grain.
Copper Fox is the only distillery on the planet to mature their whisky with toasted applewood. This process further develops and enhances the flavor of the smoky malt, resulting in a complex and singular flavor experience.
All of our products are non-chill filtered, allowing the natural oils to deliver to you the rich, full flavor of our grain.
We believe the result is something distinctive, original, and unlike anything else you've tasted.