The Warmaster returns. Three years removed from his last single barrel, Josh Barnett is back with a characteristacally gargantuan selection. Unearthed through his signature relentless hunt, this pick delivers the bold, uncompromising character worthy of the most metal Champ ever.
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A DISTILLERY IN OXNARD SLID INTO A HEAVYWEIGHT CHAMP’S DMs…
Soon, the distillery shook as The Warmaster passed through our nondescript doors, and the whiskey barrels straightened up and stood at attention. Warmaster Edition was here.
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.
