Once this baby reaches 88 miles per hour, you're gonna see some serious Whiskey.
While the Germans have been distilling their Lager for ages, it's a relatively new practice in America. It all makes sense, though. Both Whiskey and Beer start with fermenting grain before their paths diverge. Tim Obert is doing just that at Seven Stills ― turning craft Beer into craft Whiskey. If you ask us, that's almost as awesome as turning water into Wine and the best way to ride the wave of craft Beer popularity. He has been at it since 2016, collaborating with craft-brewing heavy-hitters from his base of operations in Bayview, San Francisco.
Sometimes the guys at Seven Stills brew their own Beer, sometimes they reach out to an awesome craft Beer company for a collab. This one had them work together with Tioga-Sequoia from downtown Fresno, California. They crafted an oatmeal Stout together, then proceeded to distill the Beer into an epic Whiskey that they aged for upwards of 26 months. They ended up with 540 bottles of unique 94-proof goodness ― a proper rich drink that feels like a Bourbon, dialled to 11. Think coffee, chocolate, caramel, and dark malts. They then aged that same Stout in those very same barrels, but that's a story for another day.