Spirits can often be compared to a great meal, or a great work of art. Just like both of these examples, spirits are more often than not a labor of love, that are created with a great deal of artistry and care.
I can’t think of few better examples of this, than Charbay Distilleries Whiskey Release-II, an American Whiskey that’s been distilled from a bottle-ready pilsner hailing from a Northern California micro-brewery.
While all whiskey (and whisky) is essentially distilled from a beer, this is the first time I’ve run into a product that’s used a bottle ready beer.
Miles and Marko Karakasevic , Charbay’s two master distillers, have thirteen generations of distilling knowledge in their blood, which culminates in this masterpiece of brown liquid.
During the course of distillation, Miles and Marko hand cut(or separate) the heart(the quality spirit) of the whiskey from the heads and tails(the undesirable elements) a skill that’s been passed down from one generation to the next.
With their first whiskey offering they started with only 24 barrels, and aged the whisky for a period of three years, at which point they bottled it at cask-strength(124.9) proof, yet the feedback they received was that it was comparable in smoothness to most 15 year old whiskies.
With the second release, dubbed Charbay Whiskey Release II, they started with only 22 barrels, but let it age for a total of six years in custom-made new American White Oak barrels that were charred to #3, and aged at a variety of temperatures to create additional flavor nuances. After about six years, five barrels were selected based on flavor profile and then transferred to stainless steel for another three years.
This artisanal approach results in a whiskey that leads in with a nose of sweet coconut and vanilla that’s followed up by minor hints of smoke.
Upon tasting, flavors of sweet milk chocolate, and nuances of orange greet the palate. As you delve deeper into the whiskey, occasional touches of mint, ginger and apples reveal themselves.
The spirit ends with a warm finish that’s filled with notes of pistachio, cocoa, and flavors of stout, reminding you how Miles and Marko created this magnificent spirit.
Charbay Whiskey Release II retails for $350 per 750ml bottle.
Final Score: 9.5/10
The capturing of perfume is not only the essence of distillation it is also the origins of its historical motivation. The art form of distillation, from the Latin de stillare meaning to drip or trickle down, began as a method for creating perfumes for the likes of Cleopatra, it then moved to the Persians who added medicinal herbs to the mix and dispensed the beverages as restoratives. The establishments where the restorative soups, broths, and distilled remedies were offered became known as restaurants. The 1700’s and the age of enlightenment brought the “distillatio per descensum” or “the demand by the people for spirits”. The people were thirsty and everywhere the local wild plant life was constantly being experimented with to create distilled beverages for social consumption. This is where our story begins, with the Karakasevic family emerging in this environment to begin their legacy in distillation. As Phylloxera destroyed much of the European vineyards near the turn of the century, more and more creative spirits became available to quench the thirst of the masses. As the distillation process was refined and skilled artisans honed their craft, a level of achievement was created to acknowledge superior ability. The title of Master Distiller is not awarded by a university or other body, it is bestowed only after an existing Master Distiller has taken you in and taught you the breadth of their knowledge, and when they become convinced that you have “mastered” the technique and surpassed your teaching, it is then that you are considered worthy of the title. The old master and apprentice system, a system which was discarded far too casually in modern society. Miles Karakasevic was the 12th generation Karakasevic to earn the title of Master Distiller, and his son and protégé Marko has recently become the 13th generation to achieve Master. How do you tell a story that takes thirteen generations to build - one sip at a time naturally? 
with a series of switchbacks through the dense forest of redwoods. Up you go past Langtry road climbing towards the sunlight, when you arrive at the small green sign post with a red sun symbol that reads Charbay. A small winding gravel road and a call box gate later and you have arrived at Karakasevic family Winery and Distillery high atop Spring Mountain. It would be a wonderful thing to be able to taste the wines and spirits but the law forbids them from tasting or selling the spirits directly from the distillery, but the wines are well worth the trip, and the education about the art of distillation is excellent. You will be offered a seat at the intimate tasting bar where the current flight of wine and a selection of their fortified creations are poured and discussed.
We could go on literally for days with 23 distinctive offerings, but we have only touched on the still and fortified wines. The line of spirits from Charbay are worthy of nationalistic pride in that we may place them amongst the finest acts of distillation in the world, their ability to capture and hold perfumes for generations to discover have no equal. The purity and quality of the whole fruit flavored vodkas and the fact that organic produce is incorporated in every available aspect of preproduction ingredient acquisition all contribute to a very real and site specific creation. Yes there is a bit of the formulaic in the process, but each citrus harvest brings slightly different aromas and flavors to the table, so each bottling will reflect its seasonal variations. I have actually overheard people comment that the Ruby Red Grapefruit Vodka tastes too much like actual grapefruit. For the most part people are used to receiving artificial flavorings that resemble the real thing, but are candy-like versions. Reality can be a shock for some. But, funny enough, it was Marko tasting the large scale fruit vodka offerings one night that drove the distillery to launch the vodkas. “Do people really think that this tastes like an orange?” He said with a quizzical look on his face. “Rather than waste your time and energy trying to make something taste like an orange, why don’t you try actually using an orange?” Revolutionary I tell you. And just like a chef would seek out the finest ingredients to receive his efforts well, not just any oranges will do, but organic blood oranges grown for specific flavor, sugar and acid content just the way wine grapes are cultivated specifically for certain winery
requirements. After a few experiments the path was clear, find the greatest examples of the most intense high quality natural aroma and flavor and capture it in a bottle. The addition of a secret process colors each flavored vodka with its’ own natural hue from the original fruit source. Organic Blood Oranges and Meyer Lemons from Lemon Cove California, Texas Rio Star Ruby Red Grapefruits, Willamette Valley Oregon Red Raspberries, Four different Green Teas from China, and Fresh Vanilla beans from Tahiti for the Rum. The Whiskey, a cross somewhere between Louis XIII Cognac and 50 year old Highland Scotch, is rich and refined, ageless in its’ devotion to your lifelong drinking pleasure, and not to be believed. While the line of vodkas and rums are priced with mainstream spirits, the whiskey is a limited production gem of monumental proportions. At $325 a bottle the price can shock the curbside tire kicker, but for the enthusiast of all that is great in the world, that is an easy entry price for world class Whiskey. Some distilleries in Scotland have limited vintage offerings in the thousands of dollars per bottle. But let us not dwell on price, let us celebrate the fact that we are blessed with the knowledge that beauty does exist and it is attainable, and our quest to acquire perfumes for the soul will be rewarded.
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