I was just in my beer store and they had it on the counter. The owner said he just got it in today, and ordered only one bottle.
It was $42.00 a fifth.
From Rogue;
Northwest Harrington, Maier Munich, Klages, and Carastan malts are combined with Free Range Coastal Water in a 100 BBL 3,000 gallon brew system. Distiller’s yeast is then added to the wort, fermented, and then hauled across the parking lot to the Rogue House of Spirits (est. 2006) where its doubledistilled by Master distiller John Couchot in a 150 gallon Vendome copper pot still and then aged in charred American white oak barrels. Each 3,000 gallon batch yields 100 gallons of Dead Guy Whiskey.
Dead Guy Whiskey is created with the same 4 grains used to make Dead Guy Ale, which was created in the early 1990s to celebrate the Mayan Day of the Dead (November 1st, All Souls Day).
Dead Guy Whiskey has already received critical acclaim – placing 3rd in the World Beverage Competition in Geneva, Switzerland, competing against spirits from 25 different countries. It is now available in limited quantities in limited markets in a 750 ml serigraphed bottle.
Rogue Spirits has been distilling award-winning White, Dark, and Hazelnut Spiced Rums since 2003, producing Dead Guy Whiskey, Vintage Vodka, Spruce Gin, and Pink Gin. Distiller Mel Heim
operates a 50 gallon copper pot still in the historic Pearl district in Portland, Oregon.
In October Rogue will sponsor the 5th Annual Great American
Distillers Festival – a gathering of small distilleries from across
the country who come to Oregon, the Mecca of craft distilling, to
share their products, their passion, and their expertise in handcrafting spirits.
Celebrating five years of distilling, Rogue Spirits creates award
winning, multi-ingredient, small batch varietal spirits, artisan distilled
in traditional hand-crafted copper pot stills. Rogue Spirits have won
44 awards for taste and quality and are available in 13 states and 5
countries. No chemicals, additives or preservatives are used. Visit
our website at WWW.ROGUE.COM for more information.
Has anyone tried it?
Here's a review I found....
I stopped by Rogue Spirits ' rum distillery on Northwest Glisan Street yesterday to taste the latest from the Newport-based booze empire: Dead Guy Whiskey , a new product distilled from the same wort as Rogue's internationally popular Dead Guy Ale (I mean the international bit—Dead Guy was the only Oregon beer I could find in Scotland). The whiskey is a very young, sweet spirit, aged only three months in used bourbon barrels, but the strong malt of the Dead Guy wort carries over, giving the whiskey a more complex flavor than many young spirits. The whiskey is available at Rogue's pub in the Pearl and the Green Dragon in Southeast now, and will be coming to Oregon liquor stores as soon as it's worked its way through the local and national bureaucracies.
Already in stores after its release a month ago is Rogue's pink gin , which is just Rogue's Spruce Gin aged for six months in Pinot noir barrels to lend it some funky fruit. Rogue's Portland distiller, Mel Heim, also let me taste a Pinot noir vodka (made from the same Pinot that filled the barrels for the pink gin) that is still going through the label approval process and likely won't hit the market for a few more months. It is a very smooth clear spirit with light fruity notes.
Mel All these spirits are made at Rogue's Newport distillery. Heim, a 25-year-old Portland native with an English degree from Oregon State University University of Oregon (sorry, Mel!) who started at the distillery in June, spends her time making Rogue's three rums—dark, white and hazelnut spice. She ferments high-molasses cane sugar in steel vats in a room overlooking the Public House and distills the fermented sugar in a pair of stills (named Tin Man and Hank Williams IV) in the same room. She then ages the rum in a barrel room on the third floor.
A nifty note: Heim saves the head—the first, undrinkable distillate that comes off the still before the drinkable "heart"—from her rum-making and sends it to Newport, where it's turned into ethanol to fuel Rogue's catering fleet.
I wonder if the label glows in the dark.
They've only had it in for a day and that's all the whisky they have left? 
