Handmade oak barrels, lightly toasted in the traditional manner, impart a wonderfully subtle flavor. In the 18th century, barrels were made by heating the staves over a fire of oak chips, allowing them to be bent and formed into a barrel shape. During this process, the inside of the barrel would become toasted, but not charred. For aging, several uncharred oak barrels, both new and used, to achieve the balanced complexity that complements this whiskey's traditional heritage.
Anchor Distilling Company is the spirits division of Anchor Brewers & Distillers, embracing the commitment to quality, heritage and authenticity that have long made the Anchor name iconic. Anchor Distilling Company distills a range of spirits at the Anchor Brewery & Distillery on Potrero Hill in San Francisco, and also imports a diverse portfolio of premium spirits from around the world. Inspired by his pioneering experience with craft beer, Fritz Maytag established Anchor Distilling Company in 1993, an idea which Fritz had been considering for some time. According to Maytag, "I had a vision back in the early seventies that maybe making a rye whiskey would be an interesting idea.