Sonoma Distiller’s Edition: Cherrywood Rye Whiskey
47.8% ABV
$50
Website
What the Distiller Says
About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood
Seasonal Release: Spring
MASH BILL
80% Unmalted Rye (Origin: California)
10% Wheat (Origin: California)
10% Cherrywood Smoked Barley (Origin: Wyoming; Smoked in Petaluma, CA)
AGED: A minimum of fifteen months with majority of blends above two years
FLAVOR PROFILE: Dried figs, toasted almonds, brandied cherries, and new leather.
What Gary Says
Nose: Bright, orange/citrus spice with smoke, subtle notes of furniture polish and balsamic vinegar.
Palate: Creamy mouthfeel, rich fruit notes of cherry and bitter orange, hint of cinnamon with pepper spice kicking in at the back.
Finish: On the short side with subtle pepper spice.
Comments: Of the four whiskies, I found this to be the most complex and unique. The orange notes remind me a little of Grand Marnier (like if a few drops of that were added to rye whiskey). I thought the inclusion of wheat in a rye whiskey mashbill was quite odd (not sure I’d ever seen that), and as is my nature – I couldn’t help but wonder what this would be like with 100% rye. I don’t pick out what the wheat is bringing to the party, but I also don’t pick out anything negative about it. This is a nice, unique whiskey I’d be more than happy to sip neat, as well as throw into a Manhattan.
Rating: Stands Out
We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.