If it’s Old, it’s new to me

Old Potrero 18th Century Spirit

[Sigh]

Few things in this world are as absolute as time, traffic on the 405, and my affinity towards Anchor Distilling.  Aside from my year-long quest to find their Old Foghorn Barley Wine, I’ve made it a point to keep an eye out for the only 2 remaining small-batch spirits produced at the Anchor Distillery which I have not yet tried; namely the Old Potrero 18th Century Spirit and Old Potrero Hotalings.  I recently picked up a bottle of the former at Wally’s “on sale” at about $80, a good 20 dollars more than O.P. 19th Century.  It should be noted, however, that I later saw the same exact thing at the Winehouse - not for sale - for $56…ten less than the 19th Century.

Wally’s = crooks.  Moving on.

Old Potrero 18th Century Spirit is the product of a 100% rye mash that is copper pot-distilled in the same manner as it’s older siblings. What distinguishes this particular spirit from the rest of it’s brethren is the fact that it is aged in toasted - not charred - oak barrels for a total of 2 years and 3 months.*  Interesting to note is the fact that in order to be called a ‘whiskey,’ any grain-based spirit has to be aged for a minimum of 2 years in new charred oak barrels. So because of this one procedural outlier, O.P. 18th Century cannot legally be called a rye…nor a whiskey, hence, “Old Potrero 18th Century Spirit.”  Technicalities.  I consider it a whiskey.

Due to the toasted oak aging, O.P. 18th has a noticeably lighter hue than that of the 19th.  When coupling this with it’s impressive 62.6% abv, I found myself worrying that it would lack in character when compared to it’s older cousins; all heat and no flavor.  I was almost right.

Being a bit of a masochist, I consider the 18th Century to be really special…in that it’s a challenge.  The toasted oak imparts much more delicate, earthy characteristics than the 19th Century which are actually quite pleasant.  The challenge presents itself by cloaking this character behind a 125.2 proof screen of angry bees.  Even when watered down (5:1), the spice and heat is almost overwhelming if you’re not breathing through your mouth simultaneously.  Regardless, the nose is similar to that of the 19th Century: intensely aromatic, with notes of spearmint, turpentine, corriander, and…oh right; bees.

Unfortunately, once your nose has a chance to equilibrate to the aroma, you’re going to have to work equally hard to condition your palate.  A few sips and interesting faces into my first glass began to reveal surprisingly smooth notes of honey and raw maple syrup flowing slowly along the tongue.  While the calescent, arid vapor whipping around the rest of the mouth leaves little room for tasting anything else immediately, the earthy characteristics uncover themselves on the finish; drier and less rounded than that of the 19th Century with familiar notes of leather and tobacco, but complimented by some brighter, spicier accents of radish and white pepper.

Despite the language I may have used, I don’t want anyone to get the impression that this is somehow a ‘bad’ whiskey.  As I said before, it is a challenge; not for the faint-hearted.  I’d recommend anyone feeling adventurous to try it if/when they get the chance, if only for the experience. I will certainly be keeping a bottle stocked with me when available…for those special occassions (and not necessarily when I’ll need to be alert afterward).  Cheers!  ($56/0.75L**)

* O.P. 19 = 3 years, charred; O.P. Hoatlings = 11 years, charred.

** ($80 on sale @ Wally’s)