As a Tennessean, I'm biased towards the brand of whiskey I drink on special occasions. Since it occurs at rare intervals, I usually don't go out of my way to explore new types and flavors. However, what does grab my attention is when I read about new distillers that are branching out and exploring their own path instead of following the same guidelines that have been used for centuries. Working on making their mark in the big-brand dominated industry, Rob Easter and David Gordon of Workhorse Rye in San Francisco have set out to create their own unique whiskey.
With its two selections for whiskey, Palehorse and Darkhorse, Workhorse Rye is focused on redefining whiskey and bitters. Their whiskey is formulated based on the combination of organic whiskey grains aged in wine barrels and coffee rye bitters, which are complex flavor extracts. Implementing a long-fermentation process, along with using distinct recipes and re-used French oak red barrel aging methodology, Workhorse Rye is able to distinguish itself from its competitors. The long fermented system enables the whiskey to maintain a "fruity and estery flavors up front, like a Belgian ale," while the "lightly toasted French Oak barrels give a spirit taste and smell that is WAY different than a new charred American oak barrel." The uniqueness of the process generates a tasting whiskey that aims to attract new whiskey drinkers, old-timers, and everything in between. However, distilling a new style of whiskey is more than just the taste for Workhorse Rye. As expressed by the crew, "We want our brand to portray craftsmanship and intention in everything that we do."
Growing in an industry that is dominated by well-known brands is no easy task. However, with individuals looking to expand their horizon of enjoying well distilled whiskey, Workhorse Rye has the potential of grasping their interests. Whether it's at a local bar with a group of friends, or at home relaxing from a long day at work, a little bit of Palehorse or Darkhorse will be sure to help you unwind.
Overall, a new style of whiskey with a unique twist to it POPs.