Just a short jaunt from San Francisco, Savage & Cooke Distillery has been waiting for their whiskey to come of age. They began production in 2018 with the combined knowledge of winemaker Dave Phinney and technical skills of Master Distiller Jordan Via to create whiskey they felt “would be uniquely Californian.”
Three offerings are now available to consumers. Two of these whiskeys were, produced, aged and bottled at Savage & Cooke Distillery, with a third being sourced and then aged and bottled at the distillery.
“We have been very fortunate to have been able to source some great whiskey for our products,” said Savage & Cooke General Manager, Lauren Blanchard, in a prepared statement. “Now, along with our sourced whiskey, we have our own distillate coming of age. We are thrilled for this major distillery milestone and think our fans are going to be quite pleased with the results as well.”
Along with this new whiskey, there is also new packaging as part of the brand’s evolution. The three whiskeys sporting this new look are now available across the United States.
More official details on each whiskey are below.
Savage & Cooke Rye Whiskey
This rye whiskey starts with grains grown within 50 miles of the distillery. All areas of production took place on Mare Island with five batches of distillate being blended for consistency prior to barreling. Aging took place in White American Oak barrels for a minimum of three years.
Once deemed mature, a portion of the rye is transferred to Dave Phinney’s Grenache barrels for a period of about two months. This additional aging adds flavor, texture and character. The result is intriguing and inviting right from the start. Citrus, tropical and floral notes evolve to white pepper and toasty vanilla on the palate. This rye is rich, layered and complete. It weighs in at 100 proof.
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Savage & Cooke Bourbon Whiskey
Like with the rye whiskey, this bourbon starts with grains grown within 50 miles of the distillery and all areas of production take place on Mare Island. Consistency is aways a top priority at Savage & Cooke. To achieve this in our bourbon, five batches of distillate were blended prior to barreling. Aging took place in White American Oak barrels for at least three years.
Once deemed mature, a portion of the bourbon is transferred to Dave Phinney’s Cabernet Sauvignon barrels for about two months. This creates a mature yet lively and loaded bourbon with character. The result is aromas of orange peel and honey mingle with toasty oak and caramel notes that are consistent through the palate. Lush and complex, gorgeous start to finish. This offering checks in at a 100 proof.
Savage & Cooke American Whiskey
Each barrel was hand-selected for its unique attributes. The barrels were purchased by S&C in their youth and aged at the S&C distillery which provided the desired climate for development. This whiskey starts the aging process in ex-bourbon barrels being slowly and steadily aged for a minimum of four years.
Once deemed mature the American Whiskey is transferred to Dave Phinney’s Zinfandel barrels for a period of about two months. This additional aging adds flavor, texture and character. The result is a delicious and bold with aromas of maple wood, caramel and black cherries. Flavors are rich and dense with an impressive finish. This is a cask strength whiskey that weighs in at 113 proof.
To learn more about the distillery and their whiskey visit https://savageandcooke.com/.
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