Whiskeys & bitters made and aged entirely in California since 2011

Workhorse Rye since 2011

We make elegant whiskeys and interesting bitters. Every grain and every botanical is sourced with bleeding heart diligence. Organic and/or Fair Trade are rarely definitive guides of sustainability, quality, and ethical employment in this industrial world. Therefore, finding sound growers of true transparent quality is quite the task.

We make them ourselves, every step. We don't buy GMO, government subsidized neutral grain spirit (NGS) from pharmaceutical companies and we don't buy booze made at factory distilleries to call our own, not even for our bitters.

Aging these distinct and delicate whiskeys in used/seasoned whiskey (American oak) or wine (French oak) barrels creates more nuanced and analog flavors that let the spirit sing loudest, rather than the oak taking over.

The vast majority of spirits made in America are aged in new charred American Oak casks, but almost every other spirit producer in the world -- some of our favorites being Mexico, Scotland, France, and Japan -- prefers conditioned barrels. So do we.

We've been doing this in and around San Francisco since 2011, although we aged our first whiskey release for three years, so you've seen us on the market since Halloween night of 2014.


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70% West Coast Rye    20% Barley Malt    10% Wheat Malt

55% ABV

A Frankenstein whiskey in that the recipe is very American (rye) but the aging style lands somewhere in between Scotch and Japanese whisky (used American oak barrels as opposed to new).

 This will be available in 2017 in both 750 mL bottles and 200 mL flasks.

The first release is a blend of the same type of whiskeys made from 2011 to 2014.

Tasting notes: Palehorse starts with a floral oolong and spicy apple cider aroma. Caramel doughnut, black pepper oatmeal, and vanilla cream follows and lingers once drank. Finishes with vanilla, clove, and almond. You could say it smells like a Calvados but drinks like a rye mixed with a weighty, fruit-forward, and smoke-free Speyside Scotch.


70% West Coast Rye    20% Barley Malt    10% Wheat Malt

50% ABV  -  55% ABV

Rye whiskey aged in used French Oak red wine barrels from progressive winemakers in and around San Francisco.

The first release of Redhorse was aged for three years in a wine barrel that previously aged Sutton Cellars Carignan in San Francisco, CA. This was bottled at 100 proof in 750 mL bottles and released to the public on Halloween 2014. Sold out forever.

The second release of Redhorse is aged in Broc Cellars (Berkeley, CA)  Counoise and Pinot Noir barrels. This will be available in 2017 at 55% ABV in both 750 mL bottles and 200 mL flasks.

Tasting notes: Redhorse has an upfront and dominating flavor of chocolate covered strawberry, then lingers to a lighter fortified wine, leaving a baking spice and compote note to hold on to what may seem like days. Yet its quite bright overall. Especially on a full moon. We like to think it drinks like a cross between an aged rye and a Burgundy.


70% West Coast Rye    20% Barley Malt    10% Wheat Malt

50% ABV

Our flagship juicy and bright rye whiskey recipe aged in new charred American Oak barrels that are made to excessively high quality standards by the family-run operation Kelvin Cooperage. This cooperage builds barrels from two-year+ air dried staves (as opposed to instant, cheap, and flavor muting "kiln drying") by hand in a very methodical yet artistic manner much closer to the quality standards of European barrel makers. 

This whiskey is due to be released mid 2017 in 200 mL and 100 mL flasks.

Tasting notes: Peppermint and cinnamon aromas fire up from the glass. In the mouth it brings grilled lemons, spicy caramel, and the notion that you might need to go check on your horse because you haven't left the saloon in hours. You'll taste the vibrant and ravenous commitment to accepting surprises, possibly for the next few days.

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