Everyone likes to give Kentucky and Tennessee all the credit, but we’ve got some fantastic whiskeys made right here in SC.
Charleston Distilling Calhoun’s Straight Rye
A Straight, 100 proof, 100% Wrens Abruzzi Rye made with an American whiskey yeast strain.
High Wire Distilling Jimmy Red Corn- (Limited)
Rescued from near extinction by Ted Chewning, Jimmy Red corn was already making waves in the culinary world when we opened our doors in 2013. Named for James Island just over the bridge from Charleston and heralded by Chef Sean Brock, Jimmy Red was a legendary moonshiner’s corn that had dwindled down to a mere 2 cobs following the death of the last man known to grow it. His family gave the seeds to Ted who began the arduous process of bringing it back to life. Through the efforts of folks like Ted, Glenn Roberts of Anson Mills, Greg Johnsman of Geechie Boy Mill, and Sean Brock, Jimmy Red corn seed reserves were slowly being rebuilt. In 2015, thanks to the diligence of Dr. David Shields of University of South Carolina, Jimmy Red corn was accepted as a new addition to the Slow Food Ark of Taste, an international catalog of endangered heritage foods.
Jimmy Red corn is the most remarkable corn we’ve ever worked with. Nutty, sweet, and mineralic with an extremely high oil content, the fermented mash produces a 3″ thick oil cap. We distill on the grain, so all of that oil is blended back into the mash and provides an unusually creamy mouthfeel in the distillate. The Jimmy Red whiskey is aged for a minimum of 2 years, creating a straight bourbon unlike any other we’ve ever experienced.
Virgil Kaine Electric Owl- (Limited)
In old-style railroad speak, an Electric Owl works the rails at night, guiding the way. Building on that
tradition, Virgil Kaine is illuminating new tracks with a first-of-its-kind whiskey. Electric Owl was crafted by two former chefs, and each ingredient was carefully selected and expertly blended to make our second limited edition that is not to be missed. The whiskey is finished in Wild American Ale barrels hailing from our friends at Revelry Brewing; these barrels started out their life in Willamette Valley, Oregon, hosting pinot noir. This eclectic batch, full of tannins and a hint of salt, is our favorite creation that will never be blended again–make sure you savor it.
Electric Owl displays hints of caramel with notes of tart cherry and a touch of salt. Giving it a first-of-its-kind finish.
Six and Twenty Old Money Single Batch Whiskey
Owner David Raad set out to make a whiskey his wife would enjoy sipping with him. This whiskey is low intensity with a long flavor profile that lingers on the palate.
On the nose there is vanilla and maple. The taste is smooth with notes of caramel, vanilla, and maple.
There is no denying Bourbon Country is justly named, but give one or all of these home-grown whiskeys a try and you won’t be disappointed.
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