Low Gap California Whiskey
Made exclusively from Bavarian winter wheat, this whiskey was aged in used Pappy Van Winkle Bourbon barrels.
$69.99 Retail Price
Proof: 85.6 (42.8% ABV), may vary slightly
Distiller: Craft Distillers
Availability: This product is not available in AL, AK, AR, DE, HI, IA, KS, MA, MD, MN, MS, NH, PA, TX or UT.
Oaky aroma, with touches of grain, vanilla and apples. Notes of sweet caramel, red fruits and berries on the palate. Finish accented by raisins, prunes and plums.
Over three decades ago, Ansley Coale picked up a hitchhiker along Route 101 just north of San Francisco. The hitchhiker — Hubert Germain-Robin — was of French origin and came from a family that had been producing cognac since 1782. As the two drove northward in Coale’s car, Hubert spoke of his family’s background in distillation. “Hubert wanted to distill using craft methods handed down for centuries from master to apprentice,” recalls Coale, who eventually teamed up with the hitchhiker to found Craft Distillers. After purchasing an antique cognac still from an abandoned distillery, Hubert and Coale built a redwood shed in northern California and began distilling spirits. “We bought the still to distill apples, but we also used it for grape spirits. We didn’t realize how special it was until Crispin Cain began to distill whiskey on it — the still produces beautifully round, soft, elegant and complex whiskey.”
Low Gap California Whiskey is made exclusively from malted Bavarian winter wheat, which has a high protein content and is ideal for fermentation. Once the wheat has been malted and mashed, it is fermented into a craft beer with an 8.8% ABV. Following fermentation, the wash is twice distilled through Coale’s antique, 15-hectoliter cognac still. Once the whiskey has been distilled, it is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon.
After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has an oaky aroma, with touches of grain, vanilla and apples. The aroma fades into notes of sweet caramel, red fruits and berries on the palate, and ultimately leads to a finish accented by raisins, prunes and plums. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013.
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