California Craft Distillery Hits The Bottled In Bond Milestone With Rye

Spirit Works Distillery unveils a bottled in bond craft rye whiskey, becoming yet another in the growing number of young distilleries hitting this mark.
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And so it goes that another craft distillery has crossed the line of the bottled in bond race. It’s starting to be a little more common than many younger whiskey brands now have stock old enough to fit into this unique designation. This time, the distillery in question is Spirit Works Distillery out of California, which is releasing a bottled-in-bond straight rye whiskey.

The Spirit Works Bottled in Bond Rye Whiskey, according to those behind it, fits the criteria as follows for this labeling process as put forth by the federal government:

1 – Produced from the same class of spirits and same class of materials (Rye berries and Rye Whiskey)
2 – Distilled in the same distilling season (Dec 2013) by the same distiller (Ashby Marshall) at the same distillery (Spirit Works Distillery)
3 – Stored for at least four (4) years in direct, full contact with wood (53 gal New Charred American Oak Barrels)
4 – Void of any addition, subtraction or modification
5 – Proofed to 100 proof with only pure water
6 – Bottled at 100 proof

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The label on the bottle must also state the location of the distillery and, if bottled elsewhere, where it was bottled. This new whiskey is aged specifically four years, two months and is pricing around $60. You’ll find limited official tasting notes below for your consideration.

A nose towards both bright and baked apple followed with coffee and leather. On the palate it brings peppery hints of clove, and nutmeg that mellow into a blend of caramel and toasted coconut. The finish of golden honeycomb rolls down to a long smooth spice. 

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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