WARBRINGER LINEUP                      

WARBRINGER ORIGINAL

WARMASTER EDITION

COWBOY EDITION

BIG COCKEREL

SMALLER BATCHES, BOLDER BARRELS.

At the heart of every bottle of Warbringer Bourbon beats the intensive, small batch recipe our founder, PhD biochemist David Brandt, developed over nine years in his garage. While we’ve scaled up the production somewhat over the years, it is still one of the exceedingly rare, 100% made-from-scratch, small batch bourbons on the planet. While we may work in small batches, it’s only because we live for big, juggernaut-sized taste. Because when it comes to making bourbon, less is how you get more.

MESQUITE & GRITS

The majority of Warbringer’s mash bill - 65% to be exact - is double-cracked flaking grits corn, which is smoked with mesquite for a deep and smoky taste unlike any other.

MORE CORN, MORE FIRE

In addition to smoked corn, we use corn slowly toasted in an old steel drum that rotates over an open flame. The toasting carmelizes sugars in the corn and adds to Warbringer’s signature rich, indulgent taste.

HIGH CORN, MEET HIGH RYE

With a rare and plucky mash bill of 25% rye to go with 75% corn, Warbringer pioneers a new style of high proof, high rye bourbon that is a distinct bird among bourbons. After being milled to a fine powder (to unlock the starches and sugars for the yeast to feast on), the corn and rye are combined in this single, highly unique mixture that will become Warbringer.

THERE’S SOMETHING IN THE AIR

With open-top, cypress wood fermentation tanks, the natural air at our distillery - which sits between the Pacific Ocean and the Santa Monica Mountains - becomes an integral part of the Warbringer recipe.