The Fat Trout Whisky has its very own Once Upon a Time. It all begins in the Speyside Region of Scotland, home to the Malt Whisky Trail and over half of Scotlands whisky distilleries, including the acclaimed Ian Macleod Distillers, where this high-quality blend is developed. The story of how The Fat Trout is composed is long and complex. It is made by a traditional batch process. Barley is first malted and dried, giving the Whisky a distinct smoky flavor. Once dry, yeast is added for fermentation and it is then distilled twice. The distilled whisky is filled into oak casks and matured for at least three years. It takes time and patience to create The Fat Trout Whiskys distinctive and earthy taste. A great sipping Whisky, The Fat Trout comes in Blend or Single Malt. The color is a tale all its own. Bright gold one minute, amber the next, it evokes autumn in the Scottish lowlands, the Mississippi Delta or any other place close to your heart. The taste is soft and fresh with an orange aroma and just a hint of heather on the nose. Medium bodied, The Fat Trout contrasts malty spiciness, sweet grain and just a whiff of sherry. The Fat Trouts story may begin in Scotland but its tastes evokes other magical places, too. For Steve Azar, The Delta Man and top selling country music entertainer, celebrity chef and philanthropist, The Fat Trout is like a day spent fly fishing on a grassy lake in Mississippi; it’s like waking up in a tent in Roosevelt State Park, the sun peeking out through a Loblolly tree; its an electric guitar jam in a Meridian juke joint with some of the best bluesmen around; its swapping stories with friends, new and old, on a Greenville golf course, at a rock and roll benefit, or a backyard barbecue, with hickory smoked baby back ribs rubbed in brown sugar and molasses.