Sonoma County Distilling Company focusses on grain to glass distilling: from fermenting the grains to bottling their whiskies. All of their whiskies are produced using the 16th century method of direct-fired copper alembic pot distillation.
Combining American yellow corn with unmalted Canadian rye and cherry wood smoked malted barley, it is then aged in new American oak for a minimum of one year. Aromas of sweet corn, biscuits and a slight smokiness blend with flavours of clove, honey, vanilla and allspice.
This 100% rye whisky is produced using 80% unmalted Canadian rye and 20% malted British rye to give a spicy, dry flavour profile. It is then aged in new American oak and ex-rye barrels for notes of honey, persimmon fruit and vanilla and white pepper.
Wheat, an often forgotten grain in whisky production, is brought to the forefront in Sonoma County Distilling’s 2nd Chance Wheat Whiskey, featuring unmalted wheat with malted rye. The tastes and aromas are young, highlighting both the sweetness from the wheat and the spiciness from the rye.
2nd Chance Wheat Whiskey
West of Kentucky Bourbon No.1
Sonoma Rye Whiskey
By using a mashbill of unmalted rye, winter wheat and cherrywood smoked barley, Cherrywood Rye Whiskey takes the flavour elements of a classic manhattan cocktail and brings those to the forefront. notes of cooked cherries, bitter chocolate and cigar tobacco with a smooth and balanced finish come through in part from the spirit aging in new american oak barrels.