Grain to Glass is the focus at Sonoma County Distilling Company. Every level of the production is handled in-house including the milling, mashing and fermentation of grains, direct-fire copper alembic pot distillation, American oak barrel aging, bottling and labelling. Proudly ignoring the industry trends in pursuit of a new legacy, they are steeped in traditional values but fuelled by modern taste. Sourcing only the finest non-GMO grains from California and the malted barley is locally smoked in Petaluma with California Cherrywood. Their new, American oak barrels are proudly made in Missouri and Minnesota. Through hard work, traditional time-honoured techniques and their ideal location in picturesque Sonoma County, they are California’s premier whiskey distillery.
Adhering to traditional methods, they’ve chosen to use direct fire, copper pot stills for their distillation process. Their labour intensive production requires double-distillation to allow the rudimentary stills to reach a high enough alcohol concentration to go to barrel. In return, they are left with a beautifully viscous and high ester-driven spirit. At Sonoma County Distilling Company, they keep a watchful eye for burns as the direct-fire stills produce a consistent and slight caramelization. It’s through this imperfection that they find distinction. Using a mindful approach, combined with the coastal climate and refined barrel program, they craft a distinctive style; confirming their commitment to producing world-class whiskeys.
Made with a base of rye grain, and complemented by wheat and a hint of California Cherrywood-smoked barley, this inventive spirit is meant for those who seek out the flavors of a classic Manhattan cocktail in a distilled spirit. Aged in new American oak barrels for no less than one year, this is Cherrywood rye whiskey.
Nose: Cinnamon, cooked fruit and a whiff of burnt brown sugar.
Palate: Redcurrant and blackberry, clove, hints of stem ginger developing.
Finish: Waxy orange, toasted nuts, more brown sugar, white pepper.