Old Potrero 6 Year Old Toasted Barrel Rye Whiskey
Old Potrero 6 Year Old Toasted Barrel – America's First Craft Rye, Reimagined
Before craft whiskey was a movement, there was Old Potrero. Born and bred in San Francisco since 1993, Old Potrero is recognized as the first American craft whiskey to hit the market since Prohibition — created by Fritz Maytag, the same beverage visionary who sparked the craft beer movement, and distilled in small copper pot stills at the Hotaling & Co. Distillery (formerly Anchor Distilling Co.).
Old Potrero 6 Year Old Toasted Barrel Rye Whiskey starts with a mash of 100% malted rye — no corn, no barley, no shortcuts — and ages it for a minimum of six years in new, toasted (not charred), handmade American white oak barrels. The staves are air-dried for 24 months and the barrels built from extra-fine grain oak, following the 18th-century cooper's craft: staves heated over a fire of oak chips to bend them into shape, lightly toasting the wood's interior along the way. Charred barrels wouldn't arrive until the 19th century — this is whiskey aged the way America's first ryes were.
The result is, in the distillery's words, the only rye on the market aged entirely in toasted oak barrels: a rich, caramel-hued whiskey where delicate toasted sugars meet the bold, spicy character of malted rye. Bottled at 102.4 proof (51.2% ABV) and non chill-filtered, it's robust yet elegant — a genuine piece of American whiskey history, and we're proud to pour a place for it on our shelves here at Del Mesa Liquor.
Tasting Notes
- Nose: Dark fruitiness and rich malt, with a lively rye spiciness and a hint of vanilla rising from the toasted oak.
- Palate: Rich and complex — balanced sweetness, fresh clean oak, and pronounced rye spice layered over deep maltiness and a pleasant grain character.
- Finish: Long, lingering, and complex, with substantial mouthfeel and depth that keeps the toasted spice echoing.
Key Highlights
- ✔ 100% malted rye mash bill — pure, uncompromised rye character
- ✔ Aged 6 years entirely in toasted (never charred) new American oak barrels
- ✔ Pot-distilled in small copper stills in San Francisco, California
- ✔ Bottled at 102.4 proof / 51.2% ABV, non chill-filtered
- ✔ From Hotaling & Co. — America's first post-Prohibition craft whiskey (est. 1993)
How to Enjoy
Best enjoyed neat to savor its toasted complexity, or with a splash of water to reveal softer malt and spice notes. It also brings a rich, flavorful twist to classic rye cocktails — try it in a Manhattan, an Old Fashioned, or a Sazerac.
Frequently Asked Questions (FAQ)
What does "toasted barrel" mean?
Most whiskey ages in charred barrels, but Old Potrero uses barrels that are toasted, not charred. In traditional 18th-century cooperage, the cooper heats oak staves over a fire of oak chips to bend them into a barrel — lightly toasting the inside of the wood. This gentler treatment coaxes delicate caramelized sugars from the oak while letting the malted rye's character shine.
What is the mash bill of Old Potrero Toasted Barrel Rye?
It's made from 100% malted rye — a true single-grain rye whiskey with no corn or barley in the mash.
What is the ABV of Old Potrero 6 Year Old Toasted Barrel?
It's bottled at 102.4 proof, which is 51.2% ABV, and it's non chill-filtered for maximum flavor and texture.
Who makes Old Potrero whiskey?
Old Potrero is distilled by Hotaling & Co. in San Francisco, California — founded as Anchor Distilling Co. by Fritz Maytag. Launched in 1993, it's credited as the first American craft whiskey released since Prohibition and marked the return of pot distillation to U.S. whiskey production.