Sespe Creek Distillery, the Oxnard, California distillery that just under a year ago appointed venerated Scottish Master Distiller John Campbell (Laphroaig) to the same role, announces the release of Batch 22. The highly allocated offering is the first new release in its Warbringer Southwest Bourbon collection, blended entirely under Campbell’s direction.
In keeping with Sespe Creek’s library of smoked whiskeys, Batch 22 is made with a mash bill of mesquite-smoked Bloody Butcher heirloom corn, roasted corn, and malted rye. A total of 726 cases will be available in mid-November at such retailers as Total Wine and select Bristol Farms in California, Goody Goody in Texas, select retailers in Tennessee and Washington state, as well as direct-to-consumer at www.WarbringerBourbon.com for SRP $55.
- Nose: Cherry, dark chocolate, leather and smoke; graham cracker and pumpernickel bread
- Palate: Initial wave of carrot cake, maple bacon and maraschino cherry; a long, building follow up of root beer, black licorice, cocoa and pink peppercorn
- Finish: Peanut brittle, tobacco, and a dry, bold and everlasting finish of mesquite, pepper and menthol
Said Campbell, “The main aim for Batch 22 was to increase the mouthfeel and the way it engaged with the drinker’s palate, and to beef up the flavors at the back end of the taste experience. To do this, we introduced some of the oldest bourbon we have on site, added some red corn bourbon to the recipe, and some experimental sour mash bourbon to improve the overall balance of the liquid for the consumer.”