Malted Rye Whiskeys made in San Francisco, aged in red wine barrels.
Coming soon to a cocktail bar near you!
Workhorse Rye is a progressive whiskey company based in San Francisco.
Let's tell you why we fancy ourselves progressive, and why you're going to be (if you aren't already) on our team.
WHR was founded by Rob Easter & David Gordon in 2011 in a foggy backyard in the Mission.
We are "gypsy distillers".
What? YES. Gypsies. That means we don't own a distillery. We own our brand and recipes, but we lease equipment, time, and space when appropriate.
We always do the appropriate thing.
Speaking of which, our whiskey comes from organic grains.
We think that's super appropriate. Just a personal preference though.
Did you know that whiskey comes from beer?
Whiskey is essentially distilled beer. That's a little oversimplified but, it works for now.
Long fermentation and used French Oak red wine barrel aging put our whiskies in a league of their own.
Used barrels meaning that they housed something before our whiskey. You got that though.
We like that. That means that the spirit gets to do the talking, and its not masked by a lot of barrel taste since the previous liquid took most of it out.
Lightly toasted French Oak barrels give a spirit taste and smell that is WAY different than a new charred American oak barrel, like those legally required for making Bourbon.
French Oak barrels are a bit more subtle and nuanced in their flavor addition.
Once we are happy with the spirit, we pull it from the wine barrel and bring the alcohol percentage from 58% to 46%.
We don't go down to 40%.
We just don't, ok?
This is because alcohol is a preservative.
The higher the alcohol percentage is, the more opportunity there is to smell and taste the nuanced flavors for which we worked so hard.
When you pour our whiskey into a glass--you should probably use a wine glass to fully understand it--go ahead and take a sip.
Then smell it a lot. Blow on it. The first thing to evaporate is the ethanol.
AND THAT IS SO NOT WHY WE MADE IT. NOT JUST FOR THE BOOZE.
Its deeper. So blow the ethanol vapors and then stick your nose in it.
Then take another sip. Different right?
After you have some fun with that, add some purified water.
Let's shoot for around half whiskey and half water, but err on the side of more whiskey.
Your nose is going to freak out.
Volatile chemical compounds are going to make you think you have something other than whiskey in your glass.
Chemical compounds are shared in everything.
Its not weird to smell chocolate strawberry in (our) whiskey, because...
The same chemical makeup in chocolate and strawberries can be produced from yeast.
And then distilled.
And then called Workhorse Rye.
We love mixing with our whiskey too.
Its not sacrilege to mix with a quality spirit AS LONG AS the mixer is of the same caliber.
An Old Fashioned or Manhattan cocktail is probably the best way to go,
and you should probably use the bitters we make too!
We are just about to release our first whiskey to the public after a couple years of perfecting and aging our juice.
If you work at a whiskey and/or cocktail bar and want to do a staff tasting,
shoot an email to Rob@workhorserye.com
To keep up to date on what we do, get on our Instagram @WorkhorseRye
Our first releases are due mid 2014 in San Francisco, Los Angeles, and San Diego.