This bourbon mash whiskey is a blend of two expressions from the same corn, and two different ages which leads to a deliciously complex spirit. Unlike any other American whiskey on the market, this whiskey is all about the base ingredients, not just the oak barrel. It’s easy to mask bad ingredients with charred oak; it’s next to impossible to make cheap grain taste good in used oak.
The base ingredients are astronomically expensive but for good reason. The price reflects the quality and flavor of each grain, and the work that goes into responsibly growing it. Our costs are up to twenty times that of industrial spirits, and it shows in the end product.
It starts with the last of the prior batch of Floriani Red Flint Corn Whiskey, blended into a fresh new distillation from the same grain, alongside heirloom rye (Gazelle variety from Dark Sky Organic Farm in northern CA), and malted heirloom barley (grown in Capay CA, floor-malted in the Bay).
This will result in a beautifully layeredsolera-style whiskey with notes of both wildly fresh (think: lemons) and richly developed (think: lemon pie complete with delicious pie crust) flavors.
Building this bourbon allows us to support our farmers who are in more need than ever with the lack of rain and the extreme fires, while “seasoning” the fresh juice with more mature juice to experience the best of both worlds.
Both distillations are fromFloriani red flint corn, a rare ancient type of corn. It has distinctly nutty and deeply savory flavors not found in regular sweet corn, leading to a sophisticated flavor profile in the final product.
Red (and other colorful corns) are not decorative. Colors are flavors and nutrients, and that flows through into the final product. Conventional corn distillate has dozens of flavor compounds at best; this distillate has hundreds. Again, this starts at the base plant. An industrial input will have industrial flavors, and need to be manipulated via aging in oak to add flavor; start with an heirloom plant, and you have massive diversity of flavor from the get-go.
The Floriani corn used for both distillations has been grown with no sprays and minimal irrigation by regenerative farmerFritz Durst in Capay County, California. He took over a farm in the 1980's that was abused for decades and regenerated it by focusing on the complexities of soil microbes, compost, and egalitarian ethics in general.