Soft and subtle aromas, but bolder on the palate. A base of creamy caramel is peppered with cinnamon heat, vanilla, brittle mint, and dried fruit. Firm oak grip on the finish balances the sweetness. Very enjoyable.

Reviewed by: John Hansell (Spring 2017)

Lively, aromatic, and grain-forward, with bright notes of red fruits, black currant, and roasted caraway seeds. Lots of depth on the palate, with baked raspberry and blackberry notes. It’s hot and spicy, but water quells it without losing the spice explosion, red berry notes, and roasted rye. Warm and more mellow on the finish, with excellent integration of oak, coffee, and bitter chocolate. Spice and tartness, with ably balanced fruit.

Reviewed by: David Fleming (Spring 2022)

It’s nice to see an older expression of Old Potrero. This one, named after a whiskey that survived San Francisco’s earthquake and subsequent fires of 1906, is certainly more mature and mellow than its younger predecessors. But don’t worry: there are plenty of teeth in this whiskey’s bite. It is still quite spicy and herbal too, with strong suggestions of juniper (and other botanicals found in gin) combined with spearmint, Earl Grey tea, orange peel, coriander, and cedar, layered with sweeter notes (vanilla, caramel, and toasted marshmallow). If you took a straight rye whisky, added distilled (and aged) Anchor “Our Special Ale,” and then topped it off with a kiss of Anchor’s Junipero gin for intrigue -- that’s what this whiskey tastes like to me.

Reviewed by: John Hansell (Fall 2006)

(Previously reviewed in Vol. 15, No. 3.) Certainly the most idiosyncratic of the bunch. A great whiskey if you like the flavors, but some might find the spices to be too “over the top,” and almost gin-like. Try it before you buy it.

Reviewed by: John Hansell (Winter 2006)

Made with 100% malted rye. A nose of candied orange, cherry, green banana, and melon, along with sultanas, prunes, berries, and nuts. The palate starts orangey and sweet, followed by licorice, espresso, bitter chocolate, cashew, molasses, burnt sugar, and spice. Water unveils roasted peanuts, marshmallow char, more chocolate, and coffee beans. The finish is balanced oak, charred almonds, more coffee beans, tropical melon, and orange. Pleasurably crunchy, with intriguing overlays of bitter chocolate, espresso, and nuttiness.

Reviewed by: David Fleming (Summer 2019)