Single cask high rye whiskey distilled from bourbon mash produced by Modern Ancient in Redwood Valley, California • Mash bill of 60% organic Floriani Red Flint corn and 40% Abruzzi rye; all grain is locally sourced in Northern California and grown using regenerative practices • Open-top fermented for 5–6 days using ale yeast • Double distilled in copper pot stills, grain on, at an undisclosed California distillery • Aged for a minimum of 3 years in used Seguin Moreau Napa Cooperage American oak casks • Roasted corn, licorice, toasted pecan, olive oil, and allspice on the nose with a velvety palate of nougat, grilled peach, lemon peel, and eucalyptus; dark chocolate, prickly ash, and cinnamon spice punctuate the finish • Non-chill filtered; 50% ABV
Modern Ancient’s high rye whiskey is an exemplary expression of the brand’s ethos to craft light California-style whiskey that celebrates heirloom grains in collaboration with the farms that grow them. Organically grown red corn, produced by regenerative farming legend Fritz Durst in Yolo County, California, provides a rich canvas of sweet umami while Abruzzi rye (a low starch variety prized for its hugely aromatics oils) grown by James Beard winner Farmer Mai in Sonoma offers heaps of herbaceous spice. While distilled as a bourbon, this whiskey is aged in used oak barrels to allow the grain to shine without being overshadowed by oak, thus qualifying as a “whiskey distilled from bourbon mash.” Call it what you will; we’ll just call it delicious.
Modern Ancient’s high rye whiskey is an exemplary expression of the brand’s ethos to craft light California-style whiskey that celebrates heirloom grains in collaboration with the farms that grow them. Organically grown red corn, produced by regenerative farming legend Fritz Durst in Yolo County, California, provides a rich canvas of sweet umami while Abruzzi rye (a low starch variety prized for its hugely aromatics oils) grown by James Beard winner Farmer Mai in Sonoma offers heaps of herbaceous spice. While distilled as a bourbon, this whiskey is aged in used oak barrels to allow the grain to shine without being overshadowed by oak, thus qualifying as a “whiskey distilled from bourbon mash.” Call it what you will; we’ll just call it delicious.
