If you like rye, Sonoma Rye Whiskey smells like the essence of the grain. Distiller Adam Spiegel makes this whiskey entirely from rye he sources from Canada, and ferments and distills it onsite in French-style alembic pot stills. Then he puts it into small American oak barrels for two years, blends the barrels and lets the whiskey rest for another six months. The result is grassy and redolent of fresh rye bread dough, the flavors pleasantly contrasted by notes of spiced pear, orange and lemon rind and the light black-pepper heat.
Sonoma County Distilling,
Rohnert Park, CA
This story appears in the print issue of December 2014.
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