It took us five years of work, understanding how each little knob affects things. Running experiments. Learning to make great whiskey is a complex process.
When I first tried a single malt, it was an epiphany on how complex and rich the flavor could be, vastly different from what I had in India.
In Scotland, a barrel loses 3% of whiskey a year, while in California, the dry heat causes a loss of 10-15%—mostly water.
The advantage of California’s aging process is that in two to three years, I get something that surpasses other 15- to 20-year whiskies.
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