Anchor Distilling Adds Another Hotaling’s Limited Release Whiskey To The Mix

Anchor Distilling out of San Francisco is not normally one to do a ton of new releases, despite being one of the older American craft whiskey distilleries out there. They’ve been a little more aggressive in the last year, however, with some limited offerings, including some cask finishes for their straight malt expression (including this private barrel one) and a 16 year old variant of their rare Hotaling’s single malt. Now another rather rare Hotaling’s is just about to come to market.

The new Anchor Distilling Old Potrero Hotaling’s 11 Year Old Whiskey, according to those behind it, is a single barrel release of pot distilled, 100% malted rye whiskey aged in once-used charred fine-grain American oak barrels that previously held Old Potrero Straight Rye Whiskey. It is, as the name implies, an 11 year old expression that’s been bottled at 50% ABV.

“Old Potrero Hotaling’s 11 Year Old Whiskey exhibits an incredible intricacy and depth of flavor that reflects how rye evolves with extended barrel aging,” said  Anchor Distilling Master Distiller Bruce Joseph in a prepared statement. Joseph is something of an old timer at this distillery, having been part of the Anchor distilling team since it started as a secret project under Fritz Maytag in 1993, experimenting with creating rye whiskies in the style of pre-Prohibition distillers.

Plans call for this whiskey to be made available in California, Illinois, Massachusetts, Texas and New Jersey. Less than 200 bottles will be available for around $115 each, and you’ll find official tasting notes for it below. Hotaling’s Whiskey, by the way, commemorates the 1906 San Francisco earthquake and fire, celebrates San Francisco’s rebirth, and notes the survival at that time of the A.P. Hotaling & Co whiskey warehouse on Jackson Street.

• Nose: Aroma of pepper and rye spiciness with some sweet fruitiness on the back end.
• Palate: A bold introduction with a mouthfeel that is full, even, and very rich. The spiciness is substantial, yet balanced by a sweet burnt sugar note, toasted bread, and a lingering light oak.