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Inspired by the profiles and production style of great Japanese blended whiskies, Modern Ancient’s Blue Blend whiskey is a novel blend of aged and unaged whiskeys distilled at multiple distilleries from varied mash bills in both pot and column stills and aged in multiple cask types. While there are a multitude of components, Blue Blend boldly showcases not only the heirloom grains used to produce these whiskeys but the blending prowess of Modern Ancient’s founder, distiller, and blender, Rob Easter. The blend is primarily distilled in California using heirloom California Buttonwillow Blue corn and organic AZ Mexican June white corn, but because Modern Ancient ages in used casks, Rob also partnered with a Missouri distillery to produce a straight bourbon using organic Ozark Blue corn. This component allows the vatting to meet the 20% straight bourbon minimum required to classify it as a blended whiskey in the US.
Blended whiskey produced by Modern Ancient in California from unoaked corn, used oak corn, and Bourbon whiskey
100% organic mash bill of 65% blue corn, 20% white corn, and 15% malted barley
Unaged corn whiskey and whiskey distilled from bourbon mash are double copper pot distilled at undisclosed California distilleries
Straight bourbon whiskey distilled at a small undisclosed distillery in Missouri using a copper pot still
Whiskey distilled from bourbon mash and straight bourbon whiskey are aged a minimum 3 years in ex-bourbon casks from Seguin Moreau Napa Cooperage and new chinquapin oak respectively; non-aged statement
Inviting aromas of graham cracker, lemon cookie, creamed corn, and pineapple jam precede a dense and richly textured palate bursting with ripe stone fruit, honey, orange peel, yellow apple, and cocoa powder with a touch of salinity
Modern Ancient’s high rye whiskey is an exemplary expression of the brand’s ethos to craft light California-style whiskey that celebrates heirloom grains in collaboration with the farms that grow them. Organically grown red corn, produced by regenerative farming legend Fritz Durst in Yolo County, California, provides a rich canvas of sweet umami while Abruzzi rye (a low starch variety prized for its hugely aromatics oils) grown by James Beard winner Farmer Mai in Sonoma offers heaps of herbaceous spice. While distilled as a bourbon, this whiskey is aged in used oak barrels to allow the grain to shine without being overshadowed by oak, thus qualifying as a “whiskey distilled from bourbon mash.”
Call it what you will; we’ll just call it delicious. -excerpt from SKURNIK bio
Single cask whiskey distilled from a high rye bourbon mash produced by Modern Ancient in Southern California
Mash bill of 60% organic Floriani Red Flint corn and 40% Abruzzi rye; all grain is locally sourced in Northern California and grown using regenerative practices
Double distilled in copper pot stills, grain on, at an undisclosed now defunct California distillery
Aged for a minimum of 4 years in used Seguin Moreau Napa Cooperage American oak casks bottled at 50% ABV
Olive oil, roasted corn, licorice, toasted pecan, and allspice on the nose with a velvety palate of nougat, grilled peach, lemon peel, and eucalyptus; dark chocolate, prickly ash, and cinnamon spice punctuate the finish
Bright and lively tasting, 100% organically grown corn blend which—because of the small creative production distinctions, quality grains, and zero additives—ends up tasting more like shochu.
50% Alc. by Vol.