Berry Bros. & Rudd is delighted to announce that after a 15-year absence, Old Potrero 18th Century Style Whiskey, will be available to buy via its retail sites and online. This follows the recent news that Berry Bros & Rudd has acquired a majority shareholding in Hotaling & Co. (previously Anchor Distilling Company).
This limited release marks 15 years since Old Potrero was last shipped to the UK. After 2003, increased demand and limited production of the San Francisco whiskey had meant that all stock was retained in the local USA market.
First released in 1996, Old Potrero has built a global reputation as one of the foremost American craft whiskies and the first to be released since Prohibition. Produced by what was Anchor Distilling Company, Old Potrero was the brainchild of Fritz Maytag the distillery’s owner and was named after the distillery’s location on Potrero Hill, San Francisco. Maytag was a true pioneer of the USA craft brewing and distilling movement. At a time when American Whiskey was relatively unpopular, he realised a bold vision to shake up the category and created Old Potrero as a whiskey reminiscent of the original style of the late 1700’s.
Old Potrero 18th Century Style Whiskey is made from 100% malted rye grain which is distilled exclusively in copper pot stills. Aged in a combination of new and second-fill lightly toasted, fine-grain American oak barrels the whiskey retains the bold spice and fruit notes characteristic of rye, integrated with more subtle notes from the barrel.
Exclusively available to buy (RRP £85) from Berry Bros. & Rudd until 1st April, from Tuesday 3rd April it will be available for wholesalers, retailers and bar operators to purchase from Field, Morris & Verdin (FMV), Berry Bros. & Rudd’s agency and wholesale division.
Old Potrero 18th Century Style Whiskey – 51.2% ABV 70cl
The cinnamon, nutmeg and peppery nose immediately thrusts the spicy signature of Rye into the forefront of the conversation, with the savoury palate and moreishly dry finish confirming that impression. The gentle toasting of the barrels allows the oak to speak more quietly than in many American whiskies moving more towards complex pecan and walnut rather than luxuriant macadamia.