Sonoma Distiller’s Edition: Cherrywood Smoked Bourbon 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: Fall
MASH BILL
67% Corn (Origin: California & Canada)
20% Rye (Origin: California & Canada)
13% Cherrywood Smoked Barley (Origin: Wyoming; Smoked in Petaluma, CA)
AGED: A minimum of fifteen months with majority of blends above two years
FLAVOR PROFILE: Maraschino cherry, smoke, allspice, and vanilla
What Gary Says
Nose: Young, vanilla, corn and cherry with a fresh oak note; a hint of clove.
Palate: Sweet and creamy to start, rich cherry pie with currants, allspice, nutmeg and a hint of root beer – with subtle smoke underneath throughout.
Finish: Short to moderate in length with a bit of root beer and subtle pepper spice.
Comments: The cherrywood smoking is a mild influence, although clearly present. Compared to Sonoma Bourbon, this has more flavor, and I like how the higher barley content plays here. I do find it a little odd that their bourbon is a wheated mashbill, but for this they went with rye (as that certainly also makes it different). A very unique pour and enjoyable pour, although it leaves me wondering how this would be if the smaller barrels weren’t part of the mix.
Rating: Stands Out
We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.