Wright & Brown #486 Single Barrel Rye Whiskey
Dan Wright & Earl Brown are deeply rooted Northern Californians, raised amongst our coastal agriculture. This translates directly into their award-winning spirits, which now include rye, bourbon, rum, and single malt whiskey. Only recently has the whiskey world started to give proper attention to local grains, and terroir-minded producers (thus far, mostly with Scotch) - but Wright & Brown has made it their focus from the start. While it’s not hard to imagine why a couple of California farm boys would care about the source of their grain, what’s really intriguing is seeing the effect their grain hyper-knowledge has on furthering the definition of true California whiskey.
To capture these big flavors Wright & Brown adheres to slow techniques adapted from pre-prohibition distillation: all non-GMO grains, malting done locally at Alameda’s own Admiral Maltings, sweet mash fermentation, a Vendome still similar to a traditional pot still, and no chill filtration. The distillate that goes into their largely California-sourced barrels is full bodied and intensely aromatic. They enter the barrel at a lower 110-115 proof, allowing for a gentler mingling of grain and wood. About half a decade later we meet our happy trinity.