This here bourbon is a battle flag for big, rattlesnake-bite taste. It’s a war cry for deep, earth shattering flavor. It is a wholly original, South California recipe, where we leave our wooden fermentation tanks open to the coastal plains of Oxnard and distill slowly in copper pot stills. It’s a chewy, monumental mash bill of flaking grits, fire roasted corn and malted rye.
the bourbon title champ of oxnard
MESQUITE SMOKED FLAKING GRITS
65% of our mash bill is premium. double-cracked flaking grits corn, which is immersed in mesquite smoke.
slowly toasted corn
10% of our mash bill is comprised of dent corn that’s fire roasted to sweet, golden, bourbon-making perfection.
hefty dollop of rye
To balance out the sweetness of the corn, we use a generous helping of exceptional malted rye, bringing in notes of white pepper, jalapeño and pumpernickel.
how it's made
smoked corn
The majority of Warbringer’s mash bill is double-cracked flaking grits corn, which is smoked with mesquite for a deep and smoky taste unlike any other.
roasted corn
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.
copper pot distillation
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.
the mystique of mesquite
This here bourbon is a battle flag for big, rattlesnake-bite taste. It’s a war cry for deep, earth shattering flavor. It is a wholly original, South California recipe, where we leave our wooden fermentation tanks open to the coastal plains of Oxnard and distill slowly in copper pot stills. It’s a chewy, monumental mash bill of flaking grits, fire roasted corn and malted rye.
