FOUR San Francisco Locations Open 12 - 8 PM DAILY
I have to admit, working with such an incredible micro distillery and our long-time friend David Souza, a 5th generation farmer and master distiller, is about as special as it gets. Finding an absolutely stunning Hazmat 9 and a half year single barrel bourbon made it even better!
The Souza family has been growing sweet potatoes and rye in the San Joaquin Valley since 1917; that’s over a hundred years of farming experience that has led to this private barrel. They use 75% locally grown corn, 15% California native Merced rye and 10% malted barley. All grain milling, fermentation, distillation, and aging take place in-house, and they’ve always used full-size 53-gallon barrels with a higher level 5 char. A release like this is what gets me excited about the whiskey industry, supporting a small, family-owned farm with multigenerational experience that takes pride in every part of their process. Believe me you want this!
Cheers
Nate
