Spirit Offerings




We strive to think outside of the box while respecting the art of craft.

We approach with our senses to guide our process, and focus on maturation and blending.

Our products stand apart from the norm. We take great pride in sourcing the best, and maintain quality and ingenuity along the way.

We revel in pleasing your senses, and hope to surprise you with wonder and engagement. Taste it for yourself and for a new experience.

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The Proof is in the Proofing.

When the time comes to add water to the high proof spirits, we take our time. Our slow and gentle proofing process, with quality water, lends a smooth and round mouthfeel.

So, we add water, small additions at a time, as our spirits age, to integrate with the spirit harmoniously. We proof by hand. Then, we preserve the flavor nuances within the spirits' character by filtering lightly and bottling in house by hand.

Shop for True Proof Shirt

We've got Hydrometer Shirts for fellow Spirits Geeks out there!

Bottled & Labeled by Hand

Then comes the labels, designed in-house by Therese Agnew, each label is fastened by hand and numbered with proof and batch.

All the attention to detail put in to the expressions below. Check out what we are releasing now...

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Day Rum

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Night Rum

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Mosswood Whiskey

Apple Brandy Barrel

Enjoy the Apple Brandy Barrel aged Whiskey and its long standing history with Mosswood. The first ever release, with continued great results. A well-balanced quality of fruits and vanillas, lending itself well to sipping and mixing alike.


A Local Collaboration with Arkansas Black Applejack

We originally sourced barrels used to mature an apple brandy distilled in upstate California, Germain-Robin–considered one of the best Apple Brandy producers in the world.
We also source barrels from our friends over at Arkansas Black Applejack, located on Treasure Island, who blend some exceptional brandy as well.
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We are thrilled with these barrels and continue to collaborate when more are available. The apple brandy barrels complement the whiskey’s notes of oak, vanilla and caramel with hints of fresh citrus and baked apples. Though it's hard to pick your favorite child, this might be ours...

Serving Suggestions

Try this neat, on ice, with soda water, hot toddies galore, mint juleps, whiskey sours, or use in place of bourbon for your favorite cocktail recipes.

Sour Ale Barrel

The Sour Ale Barrel aged Whiskey is aged additionally in barrels freshly emptied of Drake's beer called Brette Davis Eyes. This whiskey originated from our research and development department's small barrel experiments. 

A Local Collaboration with Drake's Brewing Co.


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We knew we wanted to make a whiskey aged in a beer cask, but had yet to land on the style of beer. We talked with local breweries about their barrel aged beers. Many at the time were heavy-bodied imperial stouts and porters, with high ABV and strong chocolate, coffee, and caramel characteristics.

This sounded like a delicious complement to the profile of our whiskey, so we test-batched an Imperial Stout aged Whiskey. What came of it was interesting, but not quite balanced enough for us—the whiskey was profoundly coconut flavored! We took what we learned from that experiment, and used a beer on a different taste profile spectrum as our ACE'd technique. This was a floral hopped red ale, and after time in the small barrel, we revisited it to transfer whiskey into the beer barrel. Upon opening the barrel, the ale had naturally soured, similar to the sour beers we're seeing on the market today.


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What many breweries, and us at the time, consider a mistake, we contrarily found the beer to smell fresh and tart, and taste similar to an apple cider lemonade. It was delicious, so we took a small risk (it is the research and development department after all) and filled the experimental barrel with whiskey. What came of it was a fantastic and complex whiskey.

Serving Suggestions

Try this neat, on ice, with soda water, hot toddies galore, mint juleps, whiskey sours, or use in place of bourbon for your favorite cocktail recipes.

Espresso Barrel

Enjoy the Espresso Barrel aged Whiskey and its long standing history with Mosswood. This was our second ever release and are proud of its continued results. The finish is subtle yet bold, with hints of coffee balanced against a sweet undertone.

A Local Collaboration with Bicycle Coffee Co.

Once the whiskey has matured, it is finished in a barrel seasoned with a cold brew of Bicycle Coffee's Espresso Roast. As a result, the whiskey has notes of milk chocolate, roasted nuts, red fruits and coffee.

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Because our cold brew needs are in large quantities for an average cafe, it took a certain cold brew set up to establish the right partnership. We landed it, and this collaboration lends a culinary exchange for Bicycle Coffee as well. Once our batch is complete, the barrel aged cold brew is served on tap at their cafe. After spending time in barrel, the cold brew is even more delicious!

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We strive to work with companies that reflect our values. We love that Bicycle Coffee is direct trade with the coffee farmers, they roast their beans locally, in house, and their deliveries are made on bicycle. Here's to hoping we get our hands on one of their custom built bike trailers and upgrade our bike hauling capacity!

Serving Suggestions

Try this neat, on ice, with soda water, old fashioned (w/ chocolate bitters), black manhattan, old pal, dessert cocktails, or any classic whiskey cocktail for a twist. More recipes here.



Rotating Barrel

This Rotating Barrel is a limited release whiskey aged in a single barrel, hand stamping every bottle for each release. Typically sharing one expression per year, we take full creative license on our gray label. Our 5 year anniversary release debuts November 2018, which is a collaboration with artist Jenny Sharaf.

Current Rotating Barrel


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Special Anniversary Release!

Artist Collab w/ Jenny Sharaf

Special Anniversary Release!

Artist Collab w/ Jenny Sharaf

Though we dote over all bottlings, this Anniversary Release gets extra attention. Our nocino (walnut liquor) is coming along nicely, aging in barrel for over a year. Exciting opportunity we couldn't turn down! Just to age whiskey in the nocino barrel, we transferred the nocino to a different barrel. We selected a 10 year old whiskey to mature in the nocino barrel.
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As a nod to our anniversary and this remarkable vintage, we have joined forces with San Francisco based artist Jenny Sharaf to paint art on a series of Mosswood bottles. Each bottle is one-of-a-kind and unique. Limited edition of 250, releasing in November 2018.

Former Rotating Barrels




If you find any of these, be sure to snag one (or many) of them! They are extremely limited. We can't wait to share our next special barrel with you. More single barrels to come.
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Serving Suggestions

Try this neat, on ice, with soda water, but neat is almighty here.


Day Rum

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Our take on light rum, Day Rum is a four times distilled molasses based rum. We source the rum from Puerto Rico, and blend it with sourced Floridian Rum. These two rum varietals are brought to proof in red wine barrels, bourbon barrels, and neutral barrels, each used as a blending component for the final touches before bottling. Despite it being our "unaged" light rum, you will see a subtle golden hue to the spirit from our proofing techniques.



Night Rum

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Our take on dark rum, Night Rum is a column distilled molasses based rum aged three years in ex bourbon barrels. We source the rum from Jamaica, and bring it in house to barrel finish. We launched Night Rum with a Red Wine Barrel finish. The red wine barrel aged a Vin Santo style dessert wine–the barrel freshly emptied and sourced from Piedrasassi Winery. Night Rum Scotch Barrel was also launched, the finish being in a barrel formerly aging peated scotch. Our first batches are sold out and we are working on new production.

We take pride in the many partners who work directly with our production team to develop something special to call their own. We work with retailers, bars, and restaurants to tailor private barrels and blends under the guise of our techniques and palate sensibilities.

Want to start a project? Contact us.