Rare Chance at a Coveted Single-Malt Rye Collectible
Hotaling’s 16 Year Old “Old Potrero” Bottled In Bond
Single Malt Rye Whiskey (700ml) ($229.99)
“If I were inclined to give numeric scores to whiskey, this would surely earn a 99 or 100 from me.” — Andrew Whiteley, K&L Spirits Buyer

Extraordinarily difficult to find and typically highly allocated with a mere 432 bottles produced, Hotaling’s ultra-rare 16 Year Old Bottled in Bond Single Malt Rye has been a darling of the secondary market. We were thrilled to see this available and jumped at it.

Hotaling’s 16 Year Old “Old Potrero” Bottled In Bond Single Malt Rye Whiskey (700ml) ($229.99)

K&L Notes: Fritz Maytag, the visionary who ushered in the craft beer movement, is also responsible for a resurrection of pot-distilled whiskey in America. Not satisfied with merely rescuing Anchor Brewing in 1965 and resuscitating its iconic steam beer, he expanded to spirits in 1993. Fritz established Anchor Distilling Company in the back of the beer brewery and propelled the return of pot-distilled whiskey to the United States. Inspired by the rye whiskeys being made at America’s founding and Scotland’s finest single malts, the San Francisco distillery on Potrero Hill dedicated itself to a mash of 100% rye malt. Since the first barrels were laid down in 1994, Bruce Joseph has been manning the stills and producing the finest pot-distilled whiskey in the country. While they lost the use of the Anchor name in the ill-fated brewery sale, Hotaling, as it’s now known, is still producing the same whiskey under Bruce’s watchful eye. This long history makes Hotaling one of the few small distilleries in the country capable of releasing a 16-year-old, bottled-in-bond rye. It’s a true rarity and one of the most complete whiskies we’ve ever tasted. Only 432 bottles produced. Aged 16 years in once used, charred, fine-grain, American oak barrels. 50% ABV and non-chillfiltered.

Andrew Whiteley | K&L Staff Member | Review Date: May 09, 2024

If I were inclined to give numeric scores to whiskey, this would surely earn a 99 or 100 from me. Whiskey being subjective, it’s hard to say something is perfect, but this rye is full of flavor, complex, nuanced, balanced, and outright delicious. There are precious few boxes left to check after that. Aged in once-used barrels of fine-grain American oak, this was set up for success over its long 16 years of aging, more like a Scottish single malt in many ways than most rye whiskeys. The color is a gorgeous bright gold. The nose is expansive, sweet, and easy to get lost in. Vanilla, creamed butter, cinnamon, fresh-cut grass, molasses, caraway, coriander, soft caramel candy, saddle leather, mahogany, mint, and so much more. In some combination of the malting and the long aging, the sharper grassy and hotter spice notes of the rye have been tamed into something sweeter and rounder. The proof is perfect. Robust enough carry tons of aromatics but not overwhelm with alcohol. On the palate, the aromatics are repeated and then spread even further into black tea, toasted coconut, honey, and granola. The finish is lengthy, full of warm baking spices and showing a surprising red fruit kick toward the very end. While it’s shockingly easy to down a glass of this in pure hedonistic enjoyment, it’s the kind of spirit for a night where you really want to delve into and marvel at the complexities that can be coaxed out of one bottle.

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