Ex-Wine Cask Finished Rye Whiskey Emerges From California Wine Country

The themes surrounding Splinter Group Spirits out of California over the last few years have been ex-wine cask finishing and ownership change. Originally formed by renowned winemaker Dave Phinney, he later sold the brand to new owners and went on to form Savage & Cooke in a similar fashion. Splinter today is said to be manned by Steve Matthiasson and Bob Cabral, renowned winemakers in of themselves, and now they’ve got a new sourced rye whiskey out that’s finished in barrels from some of their red wines.

Whip Saw Rye Whiskey, as it is being called, is crafted from a blend of sourced rye whiskeys up to seven years old (the final mash bill is 76% rye, 21% corn and 3% malted barley). It is then mellowed for at least six more months in French oak wine barrels which previously have held Steve Matthiasson’s Cabernet Sauvignon and Bob Cabral’s William Selyem Pinot Noir.

The final rye whiskey, colored a deep amber, has been put into bottle at 90 proof, and can be enjoyed either on its own or as a base whiskey for a cocktail. You’ll find limited official tasting notes below for your consideration from Splinter Group.

Aromas of a beautiful vanilla crème brulée, spiced candied fruit-cake, bergamot, banana, earth, wood-smoke with a hint of black truffle. Decadent, complex flavors of citrus, caramel and butterscotch, layered baking spices with a touch of ginger with a silky-smooth lingering spice finish.