Savage & Cooke Rye Whiskey

GRAIN
All grain is grown within 50 miles of the distillery. Direct relationships have been forged with local farmers and grain is grown to a precise specification. Rye makes up the bulk of the recipe, followed by corn and malted barley.

PRODUCTION
Whole kernels are delivered to the distillery and then milled and mashed on site. Following fermentation, the wash is distilled in a 20 plate, 24” Vendome Copper & Brassworks column still. Five batches of distillate are blended at a time for consistency prior to barreling.

BARRELS & AGING
White American Oak Char #3 barrels are hand-crafted by local cooper Seguin Moreau and the Rye is aged for a minimum of three years, and often longer. All aging is done on site in one of three locations, all with ideal yet different conditions relating to temperature, humidity, sunlight and air flow.

FINISHING BARRELS
Once deemed mature by Master Distiller Jordan Via, a portion of the Rye is transferred to Dave Phinney’s Grenache barrels for a period of about two months. This additional aging adds flavor, texture and character.

WATER
Pristine water is pulled from a spring on Dave’s high elevation mountain property in Alexander Valley, not far from the distillery.

MASH BILL
51% Rye, 45% Corn, 4% Malted Barley

PROFILE
Intriguing and inviting right from the start. Citrus, tropical and floral
notes evolve to white pepper and toasty vanilla on the palate. Rich, layered and complete.