A friend of mine from a beer website (knowing my appreciation of whiskey) pointed this out to me:

http://www.nashobawinery.com/spirits.html

specifically:

Nashoba "Single Malt " Whiskey
Release date - 2009

Our whisky is 100 percent barley malt oak aged for a minimum of 5 years in new and used oak cask. The use of used winery cast gives our malt a slight hint of fruit and generous oak flavors. As of this date, our single malt whiskey generally is very aromatic, smooth and medium bodied, with palates that range from lushly complex to floral delicacy. Our malt whisky is been produced, aged and bottled at our distillery in Bolton, Massachusetts.

Follow-up questions to the folks at Nashoba revealed the following:

"The Whiskey that we are producing here at Nashoba is:
-Single malt made from Canadian 2 row barley
-aged in a mix of used nashoba winery barrels, and used bourbon casks
-Our whiskey is aging in the basement of our winery. While not exactly a warm Kentucky hillside it does experience fluctuations in temperature.
-The Whiskey will be evaluated as the years go by, and not released until it is ready. We guesstimate that will take at least 5 years. Whenever the first release is I 'm sure we will not bottle it all at that time and keep alot of it to age longer.
- Currently the first barrels we filled have already taken on a light rose color.
-When we do an official taste, I'm sure the website will be updated with progress notes.
- We are producing 10 casks a year, so many will be held for a long time in order to bottle various expressions. It should be interesting to taste different single cask bottlings and compare different vintages. But this all takes time. I get excited talking about it, but there are still at least a thousand days until anything can even be expected. "

Pretty cool, if you ask me. Are there any other all-malt American whiskies out there? A quick search here revealed McCarthy's Oregon Single Malt but that looks like it's made with peat dried malt from Scotland to resemble a Scotch. I'm thinking (hoping might be a better word) that Nashoba's closest cousin would be an all-malt from Ireland, maybe like one of Bushmill's wine cask aged concoctions.

Anyway- just thought I'd point it out.

Cheers - Paul