Sonoma Rye Whiskey Review

By Richard Thomas

Rating: C+

Adam Spiegel started his California distillery in 2010, late enough that I suppose it would be appropriate to call Sonoma Distilling Company a “middle entrant” into the craft whiskey scene. When it comes to the small and medium distilling scene, collectively known as “craft whiskey,” I think it’s best to ask what are they doing that sets them at least a little bit apart. For this rye, it is made with 100% rye, a mix of malted and unmalted rye, and double distilled in alembic pots. The new make is then aged in small barrels and then finished in used bourbon barrels. The whiskey is unfiltered, and bottled at 93 proof. An older version of this whiskey, one with a different label than what you see here, was bottled at 96 proof, and reviews of that whiskey are consequently out of date.

The Whiskey
A pour of Sonoma’s rye whiskey has the look of polished copper in the glass, and giving the glass a swish leaves behind slow, beady tears. The scent comes forward with a mix of berries and banana, backed by that malty rye pumpernickel and molasses aroma.

The balance of notes on the nose is about 40-60 in favor of the bread and molasses, but this flips on the palate. All the same elements are there, but they invert in terms of what is dominant. The profile is that straight forward. From there, the finish runs in a lightly spiced vein and lingers for a decent, warm spell.

The Price
My review of retailers priced this item between $45 and $70, with most bottles offered at around $60.