Trail’s End 10 Year is a Kentucky straight bourbon, finished with Oregon oak, and it is poured at Grappa in Seattle’s Queen Anne neighborhood. It is a quietly distinctive pour: well-aged Kentucky whiskey carried west and given a Pacific Northwest signature, making it a fitting choice for a candlelit dinner along Boston Street.

About the Distillery

Trail’s End is produced by Hood River Distillers, the oldest distillery in Oregon, working with sourced Kentucky bourbon. The 10 Year expression is matured for a full decade in Kentucky before it is finished in toasted Oregon Garry oak, a native Pacific Northwest wood, with glacier-fed water from Mt. Hood used to bring it to proof. It is a graceful marriage of Kentucky tradition and Oregon terroir, and a pour we are proud to offer at Grappa.

Style & Mash Bill

This is a Kentucky straight bourbon built on a traditional mash bill of corn, malted barley and roughly ten percent rye — corn-forward and gently spiced rather than rye-heavy. The defining touch is the finishing in toasted Oregon Garry oak, which layers additional vanilla, spice and toast over the decade of Kentucky aging, giving the whiskey its rounded, polished character.

Tasting Notes

Expect a warm nose of vanilla, caramel and toasted oak, with the spice and depth that ten years in the barrel bring. The palate is smooth and full, with notes of brown sugar, baking spice and a whisper of the Oregon oak finish. The finish is long and gently warming — an elegant, contemplative bourbon made for slow sipping.

What to Pair It With

This bourbon is a natural alongside our American Wagyu steaks, its oak and caramel echoing a well-seared cut. It also pairs beautifully with Sicilian meatballs or, after dinner, our flourless chocolate cake. Browse the full dine-in menu to complete the meal.

How It’s Served at Grappa

Trail’s End 10 Year is poured neat or on the rocks at $14.

FAQ

Where is it from?

It begins as Kentucky straight bourbon and is finished in Oregon by Hood River Distillers, the oldest distillery in Oregon, using native Garry oak and Mt. Hood water.

What does it taste like?

It offers vanilla, caramel and toasted oak with brown sugar and baking spice, finishing long and gently warming after a full decade of aging.

Is it a high-rye or wheated bourbon?

Neither. It is a corn-forward bourbon with roughly ten percent rye in the mash bill, making it gently spiced rather than high-rye or wheated.

When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.