All orders will receive BATCH 22, John's First Batch
This here bourbon is a battle flag for white-knuckle craftsmanship. It is a mesquite-smoked, wholly original, South California recipe, made in absurdly small batches on the coastal plains of Oxnard. It’s the old, basic way of grains to glass with grit. That's how we capture the elusive heart of this smoky, chewy, monumental Big Beast of Bourbon.
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
Mesquite has played a vital role in the American Southwest and California for centuries. Indigenous peoples used its sweet pods to make a protein-rich meal and relied on the wood for fuel, shelter, and tools. Early settlers prized its dense, slow-burning wood, giving food an umami-packed flavor that still defines Southwestern barbecue and pairs impeccably with Bourbon.
