Product description
Sonoma County Distilling Company is an investment by Adam Spiegel from 2010. Adam has previously "collaborated with distinguished masters of distillation and blending."
Almost every phase of production is done in-house, from milling the grain, to mashing, fermenting, distilling in copper pot stills, maturing and bottling. Adam avoids genetically modified grains and relies on locally grown grains. The barley, imported from Wyoming, is malted locally using Californian cherrywood. Sonoma Cherrywood Smoke Bourbon is distilled from a mash bill of 67% corn, 20% rye (sourced from California and Canada), and 13% malted barley. The maturation period in charred American oak barrels is a minimum of 15 months and usually exceeds two years.
Nose : cherries, vanilla, caramel, allspice, cloves, oak chips, a hint of leather and a delicate smoke in the background.
Palate: cherry pie, red currant jam, orange peel, nutmeg, roasted nuts, vanilla and a hint of smoke.
Finish: medium long, slightly smoky, with notes of pepper, nutmeg, caramel, vanilla and oak.