Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Workhorse Rye out of San Francisco, CA.
Founded by Rob Easter and David Gordon in 2011, they are considered a gypsy distillery, meaning they don’t own their own distillery. Instead, they create the recipe and produce the product themselves, but on the equipment of other facilities that have the time and space to allow them to do so. The result? Workhorse Rye and its two expressions–Darkhorse and Palehorse, both with malted rye comprising 70% of their mash bills.
Darkhorse is aged in used French Oak red wine barrels from a number of wineries inside the city of San Francisco and in Napa. Each release of Darkhorse will have a hand-written notation of which winery the barrels came from. This type of batch-to-batch distinction lends a sort of fleeting nature to each release, and we think that makes each barrel rather special.
Palehorse is aged in used whiskey barrels (like Scotch and Tequila are aged) which in the end makes a Frankenstein whiskey of sorts. A Frankenstein whiskey in that the recipe is very American (rye) but the aging style lands somewhere in between Scotch and Japanese whisky (used American oak barrels).
Coffee Rye Bitters? Yeah, they’re making those too.
With 31 days left to go, they are nearly at the half way mark for funds needing to be raised. Want to help them out? Check out their Kickstarter project here.