Crumbs, Barrels & Boilermakers: A Conversation with Westward’s Miles Munroe.

There are plenty of American whiskeys that talk up their heritage, but few that have managed to distill their landscape as vividly as Westward. Born in Portland, Oregon - a city better known for IPAs and indie bands than single malts - Westward has built its identity on the rugged character of the Pacific Northwest. Think glacial water, locally malted barley, and a climate that swings from searing summers to drenching rains, all of which infuse the whiskey with a restless energy that feels worlds away from the tweed-and-leather armchairs of old-school Scotch.

At the helm of this alchemy is Miles Munroe, Westward’s Head Blender and one of the industry’s most intriguing rule-benders. Munroe doesn’t just oversee barrels - he orchestrates them, pulling influences from beer, music, and culture at large into a whiskey that dares to be as bold as it is playful. He has an ear for nuance, but he’s not above mischief, and that’s precisely what makes his work stand apart.

When Australia’s The Whisky Club announced the release of Westward’s Lamington Porter Cask - a finish as audacious as it is distinctly Australian - we couldn’t resist the occasion to sit down with Munroe. What unfolded was a spirited conversation about boilermakers, barrels, and the art of pairing the sacred with the profane, served with his trademark blend of candor and irreverence.

1. Boilermakers have gone from blue-collar knockbacks to bar-menu darlings. Do you think of them as a rebellion against whiskey snobbery, or simply the best-kept secret Australians forgot to patent?

Miles Munroe: They can be perfect companions. I see boilermakers as versatile pairings that may match in flavor or contrast in ways that bring different components out front. Our Stout Cask pairs well with stout beer but it's incredible with a lager. Not to mention that single malt and most beers are made from malted barley, which makes for a natural harmony. There's no wrong way to drink whiskey - and boilermakers are a fantastic way to do it.

2. The Lamington Porter Cask is bold, a little cheeky, and very Australian. Tell us honestly: was this conceived in a blending room, or after one too many pints where someone dared you to “make whiskey taste like cake”?

Miles Munroe: It was both! I've been experimenting with exotic wood casks over the last few years, and it's given me some ideas about flavor creation and contribution. We also have such a close relationship with TWC that our releases are now full-on collaborations. I developed this project with them while also finishing up another collab with Ashur at Stomping Ground. The timing was right to put all three of us in a room, have some drinks and talk about this trinity. It was my birthday when all of us were brewing the initial Porter that seasoned my casks, so there may or may not also be a touch of actual cake somewhere.

3. The lamington is pure nostalgia wrapped in coconut and jam. How did you capture that in a whiskey finish without veering into novelty territory - or worse, liquid lamington milkshake?

Miles Munroe: That was always a risk, especially when it's a blend that I've never attempted before. Westward on its own is on the sweet side of malts which is why I considered some casks that would give more tannins for balance, and a higher ABV to combat any cloying aspects. Using some older Westward as well helped eschew sweetness while giving dried fruit and depth. We found ways to exhibit Lamington character without being too obvious with dessert flavors.

4. If you were curating the ultimate Boilermaker first date with Lamington Porter Cask, which beer would you line up - and what does that say about Westward’s idea of romance?

Miles Munroe: Well, the obvious answer there is Bunker Porter from Stomping Ground because the flavor match is built into the whiskey's structure. I think it's also amazing with their Laneway Lager because of its crisp nature and malty background. Westward's romance is very straightforward, but with a sophisticated touch. Thoughtful and brash - we always pair well.

When your whiskey blender looks like he could just as easily headline a gig as orchestrate a barrel lineup.

5. Whiskey purists will mutter that Boilermakers are a waste of good spirit. Do you secretly delight in winding them up, or do you occasionally wake in a cold sweat imagining someone dropping Lamington Porter into a tinnie?

Miles Munroe: I'd love to see Westward saddled up with pots of VB. My creative approach involves bringing the sacred and profane together, so there's nothing wrong in my opinion about the coupling. I think there's room in life to appreciate both - highbrow and low end are all part of it. Having said that, f*ck Fireball.

6. Westward’s heart beats in the American Northwest, yet here you are finishing whiskey in barrels from an Aussie porter. Was this a respectful cross-Pacific courtship - or a shameless holiday fling?

Miles Munroe: It's our second full collaboration with TWC, so you could say it's a long-distance thing; absence and the heart and all that. We celebrate the culture and climate where we're from and we also find similar visions throughout the world of makers. Any time we work with folks it always starts with a natural bond; we aren't looking to pair with a maker for press, prestige, or any arbitrary reasons. Plus, I think having a "secret family" in Australia suits us.

7. Miles, when you’re blending something as eccentric as Lamington Porter, is it a symphony of precision… or closer to DJ-ing with malt, chocolate, and coconut chaos? And does your love of The Birthday Party ever sneak into the process - a little Nick Cave-esque noise to keep things honest?

Miles Munroe: That's a fantastic allegory, yes. Cacophony gives complexity and being experimental can yield great results. We all have our own approach and the more authentic we are with it, no matter how outrageous, will always come across better. With the Lamington blend I wanted to do service to the whiskey and to everyone involved. This isn't flavored whiskey; this whiskey evokes those characteristics in a hard-earned way.

8. Final round: you’re both at a sticky-tabled Australian pub. Someone slides you a pint and a pour of Lamington Porter Cask. What beer do you want in that glass, and what’s the slightly-too-honest toast you’d make after the first sip?

Miles Munroe: Bunker Porter! If it isn't available, then a clean lager will do. My toast is simple - "I'd rather have crumbs with bums, than steaks with snakes."

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Words and questions by AW.

Answers by Miles Munroe.