Just a quick getaway from San Francisco, Savage & Cooke Distillery waits for his whiskey to reach maturity. They began production in 2018 with the combined knowledge of winemaker Dave Phinney and the technical skills of master distiller Jordan Via to create a whiskey that they said “would be quintessentially California.”
Three offers are now available to consumers. Two of these whiskeys were produced, aged and bottled at the Savage & Cooke distillery, while a third was purchased and then aged and bottled at the distillery.
“We have been fortunate to be able to source quality whiskey for our products,” Lauren Blanchard, chief executive of Savage & Cooke, said in a prepared statement. “Now, in addition to our original whiskey, we have our own distillate that is maturing. We are excited about this major milestone for the distillery and believe our fans will be very pleased with the results as well.
This new whiskey is also joined by new packaging which is part of the evolution of the brand. The three whiskeys sporting this new look are now available throughout the United States.
More official details on each whiskey are below.
Savage & Cooke Rye Whiskey
This rye whiskey starts with grains grown within a 50-mile radius of the distillery. All production areas took place on Mare Island, with five batches of distillate blended for consistency before barreling. Aging took place in American white oak barrels for at least three years.
Once deemed mature, part of the rye is transferred to Dave Phinney’s Grenache barrels for approximately two months. This additional aging adds flavor, texture and character. The result is intriguing and inviting from the start. Citrus, tropical and floral notes evolve into white pepper and toasted vanilla on the palate. This rye is rich, layered and complete. It weighs 100 proof.
Savage & Cooke Bourbon Whiskey
As with rye whiskey, this bourbon starts with grains grown within a 50-mile radius of the distillery and all production areas take place on Mare Island. Consistency is always a top priority at Savage & Cooke. To achieve this, in our bourbon, five batches of distillate were blended before barreling. Aging took place in American white oak barrels for at least three years.
Once deemed mature, some of the bourbon is transferred to Dave Phinney’s Cabernet Sauvignon barrels for approximately two months. This creates a bourbon that is mature but lively and loaded with character. The result is aromas of orange peel and honey mingling with toasted notes of oak and caramel that linger on the palate. Lush and complex, magnificent from start to finish. This offer registers at 100 proof.
Savage & Cooke American Whiskey
Each barrel has been hand selected for its unique attributes. The barrels were purchased by S&C in their youth and aged at the S&C distillery which provided the desired climate for development. This whiskey begins the aging process in ex-bourbon barrels, aging slowly and steadily for at least four years.
Once deemed mature, the American whiskey is transferred to Dave Phinney’s Zinfandel barrels for a period of approximately two months. This additional aging adds flavor, texture and character. The result is a delicious, bold wine with aromas of maple wood, caramel and black cherries. The flavors are rich and dense with an impressive finish. This is a cask strength whiskey that weighs 113 proof.
To find out more about the distillery and their whiskey tour https://savageandcooke.com/.