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Charbay Adds Three New Deliciously Slick Whiskies

2013-10-15_16-41-46Charbay Distillery, nestled in California’s wine country, is well known for its whiskies produced over its history through the family’s “classic copper Alambic Charentais Pot Stills.” Now, a new collection of spirits and wines which includes three new whiskies helps tell the story of, according to the distillery, the lifetime

work of Charbay’s Founder, 12th generation Grand Master Distiller/Winemaker Miles Karakasevic and Charbay’s current Master Distiller, Marko Karakasevic, and their dedication to distilling and winemaking as a fine art endeavor.

The first up of these three offerings is Charbay Whiskey Release III, which is distilled from pilsner and available now for $410 for a 750 ml bottle. The third release from a 1999 batch that made use of 20,000 gallons of Lager-style Pilsner beer, it was first aged eight years in American white oak barrels and then further laid down for eight more “in neutral vessels so that it could continue evolving without additional oak extraction.”

Joining it is Charbay R5 Whiskey Lot 511A, available now as well for $79. Distilled from Racer 5 IPA (Bear Republic Brewery), its “upfront and aromatic hops, malt flavors, great dose of bittering hops and high-quality two-row barley all come through in the Alambic Charentais Pot Still distillation.” It was aged in French oak for 29 months and has a flavor profile described as “malty, floral, fruity and herbaceous with pronounced lychee and dried papaya.”

And, should you not already have blown your monthly whiskey budget by this point, come Thanksgiving Charbay will be releasing Whiskey ‘S’. Dropping in at $140 for a 750 ml bottle, it heralds from Bear Republic Brewery’s Black Stout beer, and was aged for 29 months in French oak like R5. The flavor profile notes hints of dried apricot, honeysuckle, vanilla and roasted coffee.

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 on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and provided tasting input on many whiskeys at competitions. He also maintains a large private collection of whiskey from which he continually educates his palate on this brown spirit type.

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