It might seem unlikely for innovative Californians to buck modern trends in favor of traditional techniques, but at Sonoma County Distilling Company, they are eschewing the newfangled for the time-honored in their craft whiskey production.
In a bucolic area that’s better known as winemaking territory, Adam Spiegel, who trained with well-known French master distiller and California distilling pioneer Hubert Germain-Robin, founded Sonoma County Distilling Co. in 2010 with a two-part goal: 1) to produce high-quality whiskeys for the discerning whiskey drinker, and 2) to prove that traditionally made whiskeys are still possible in modern times.
Just like discriminating foodies want farm-to-table fare, whiskey lovers want grain-to-glass spirits. And Spiegel gives us just that, ensuring that every step of the operation in his small but fine product line is done in-house, from mashing to fermenting to direct-fire distilling to barrel-aging to hand-bottling and labeling. “Whiskey is made from grain, water and yeast. No additives, bought barrels, colorings or flavorings.”
We’ll drink to that.