Redwood Empire Whiskey of Central California USA, is establishing a new limited release with “The Hyperion” Inaugural Batch 001. The 110-proof expression, by Master Distiller Jeff Duckhorn and Master Blender Lauren Patz, launched in August of 2026. Each year a new, never repeated, blend of whiskies is set to be released.
Redwood Empire, thematically, pulls their whiskey names from large trees (many found in California or National Parks). Hyperion is named after the largest tree in the world estimated to be between 600 and 800 years old, whose specific coordinates are not publicly disclosed. Adding a bit of mystique to the 116.22 meters (381.3 feet) towering Coastal Redwood.
Hyperion (the whiskey) blends four straight categories: 32% bourbon, 30% rye, 25% wheat whiskey, and 13% single malt. The final blend combines approximately 79 barrels drawn from more than 10 mash bills, with stocks aged between seven and 14 years. According to the brand, the whiskeys were sourced from Redwood Empire’s own inventory and other distillers in Indiana, Kentucky, and Tennessee. The single malt component is entirely grain-to-glass whiskey distilled by Redwood Empire.
The blend entered the barrel between 110 and 120 proof and matured in toasted, Char No. 3 barrels. Maturation takes place in Northern California, where warm days give way to fog-laced cool winds off the Pacific at night.
“Hyperion is an exercise in artistry. Regal, refined, bold. A collaboration of spirit types that fully brings to light the depth and diversity of our barrel inventory,” said Lauren Patz, Master Blender at Redwood Empire Whiskey. “Wheat Whiskey, Bourbon, Rye, and American Single Malt find both balance and transformation and demonstrate what can emerge when curiosity is matched with patience and purpose.”
Bottles are available for pre-order at Redwood Empire’s online shop and in select retailers, including Total Wine & More and Spec’s, throughout the fall.
Opens nicely with warm sugary oak, corn, pine, lemon zest and sugar cookies.
Creamy mouthfeel. Notes of charcoal and bakers chocolate, cola, dark teas with an undercurrent of nice caramel.
This is the type of product which should get enthusiasts excited. 100% own craft stock. Why I’m excited is it means we are finally seeing what these craft distilleries have been creating AND allowing for a nice long sleep.
A long time ago a distiller told me the thing that made him most excited was when craft distilleries finally got to use their own aged stock. He believed that would really change the whiskey scene globally. Of course the mortality rate is extremely high but when craft finally had the ability to pull 10+ year old stock, from their own rickhouses, consistently, the game was going to change. Well friends, we are at that tipping point.
This is a great example of what is coming for the consumer. This whiskey is rich, it has a lot of fun notes and sits well on your tongue and in the glass. The seven year is hot and complicated while the 14 year provides balance and depth. All-in-all this is a good bottle and worthy first release of own stock. I’d share this with anyone who thinks craft is a fad and can’t make good whiskey.
So long as they can stay afloat the things we are going to start to see from craft distilleries is going to really be remarkable.
