Distiller Notes
Named after the world's largest coastal Redwood, this whiskey reflects the towering strength and complexity of its namesake. Crafted from a blend of components aged between 3 and 14 years, it offers a bold fusion of rye spice and bourbon sweetness. Persistent notes of maple syrup and cracked pepper lead the way, while layers of clove, cinnamon, and vanilla unfold with warmth. A bright touch of orange citrus zest adds a refreshing lift to the finish, creating a rich and memorable tasting experience.
Professional Ratings
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Tasting Panel
Produced in Sonoma County, this spirit is named for Northern California’s giant redwood trees—specifically the Lost Monarch, which is 320 feet tall and 26 feet in diameter. The pleasant nose captures a succulent perfume of peach and maple. The warming palate is washed by creamy brown sugar and leather, and apricot, peach, and white pepper flow in to add even more body. Cinnamon toast and pumpkin fill out the complex finish.
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Wine Enthusiast
Named for one of the largest redwood trees on the west coast, this is a blend of straight bourbon and rye whiskeys aged at least 3 years in the temperate climate of the California coast. Look for dried apricot and baked pear aromas. The palate is similarly fruity, showing dried fig, dried date and walnut, finishing long and drying, with clove and black pepper heat.
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Whisky Advocate
Tropical fruit takes the lead on the nose, with pineapple juice and banana, plus fresh peach slices, ripe red berries, and a sprinkle of cinnamon wafting from the glass. The palate is smooth and lightweight, but it packs a punch thanks to a hot hit of cinnamon spice and Big Red gum, and a crack of black pepper. Cinnamon-raisin bread, Raisinets, and more red berries sweeten the journey. The finish is rich, resplendent with dark chocolate-covered raisins and baking chocolate.
Capturing a broad range in one category, American Whiskey refers to any spirit made in America by distilling a mash of fermented grains—typically corn, wheat, rye or barley. American Whiskey must be distilled to no more than 95% alcohol and bottled at 40% or higher. In order to be labeled a straight Whiskey, it also must be aged in white oak barrels for a minimum of two years and not contain any added colors or flavors.