The Maker of
Luxury Spirits
L.A. Basin
Rye Whiskeys
Scroll down to learn more…
WHAT MAKES THEM
OUTSTANDING?
Quality Ingredients
One essential component of a good rye whiskey is the highest quality grain. At Los Angeles Distillery, we use California grown malted and unmalted rye and malted barley of special character for our rye whiskies. These ingredients give more body to the whisky and also provide more basic flavor.
Besides crystal clear water, we use our proprietary strain of yeast to develop pleasant aroma and flavor in L.A. Basin Rye Whiskies.
Master of Mashing
By optimizing the temperature treatment steps, the Masters of Los Angeles Distillery are aiming to maximize not only extracting the most flavors of the ingredients but also the most sugar to assure efficient alcohol processing.
Following a specific temperature treatment, the converted mash is transferred into one of the six 12,000 liter tanks for fermentation.
More Copper
Our 3000 Liter stills were built to marry traditional and modern distillation methods, which allow for forcing the whisky vapor through an increased copper surface resulting in elimination of most harsh and headaiche causing substances.
In addition, this marriage also helps collecting every drop of the cleanest and crispiest raw whisky.
Master of Distilling
Based on many years of practice, during the distillation process the LAD Masters expertly separate the unhealthy substances from the drinkable spirits to give you the most pleasant sipping experience.
They select and monitor the finest spirits as they are collected in the spirit safe making certain that the boiling and cooling temperatures and the flow rate provide the highest quality whisky.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
We avoid kilning to dry the wood because while the natural seasoning affects a number of good changes in the wood such as softening tannins, pre-caramelizing, and other decompositions, kilning does not provide any of those.
We at Los Angeles Distillery prefer traditional and long seasoning, using Hungarian oak seasoned for 36 months and American oak seasoned for 24 months, in coopering new barrels.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
To get the aroma and flavor of the wood maximized, our staves have a thickness of 31-32mm compared to others’ of 15-24mm. This is an important factor in producing “extraordinary” whiskies as we can confirm that the wood contributes some 75% of the final quality of the whisky.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
As far as flavor goes, toasted barrels add a bit more vanilla flavor to the liquor, as well as spicy accents.
Charred wood imparts sweeter flavors like caramel and honey.
In general, at Los Angeles Distillery, we use barrels from medium toasted to highly charred interiors, and the combination of both to provide flexibility in bottling the finest spirits.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
Here we see our cooper applying all natural sealers between the staves and the head of the barrel. The sealer is a dried leaf of a monocot plant, and assures perfect seal without imparting any off-flavors to the whiskey.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
For the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible.
Dominant: The Wood
During a decade of experimenting with oak the following was found that matter.
Tight grain of wood. Our cooper selects the tree directly from the forest, specifically looking for the “spring wood” with tight grain that makes the whiskey very aromatic and flavorful with low tannin content.
What gives higher aroma and flavor? Hungarian oak with our engineered internal surface geometry not only does that but also creates beautiful colors.
The best toasting and charring will create more joy for you while sipping our whisky.
Aged, Finished or
Married to Perfection
Currently Available
RYE
WHISKEYS
L.A. Basin
STRAIGHT RYE
WHISKEY
STRAIGHT RYE WHISKEY
COLLECTORS EDITION
Aged for a Minumum of Three years
50% Alcohol By Volume (100 Proof)
Unfiltered
750 ml
L.A. Basin
RYE WHISKEY
RYE WHISKEY
750 ml
1 year old
46% Alcohol By Volume (92 Proof)
Unfiltered
IN GIFT BOX OR WITHOUT
L.A. Basin
ALL RYE WHISKEY
100% RYE WHISKEY
50% Malted Rye and 50% Unmalted Rye
750 ml
At least 18 months old
46% Alcohol By Volume (92 Proof)
Unfiltered
IN GIFT BOX OR WITHOUT
L.A. Basin
ALL MALTED RYE
100% RYE WHISKEY
FROM ALL MALTED RYE
750 ml
At least 18 months old
46% Alcohol By Volume (92 Proof)
Unfiltered
IN GIFT BOX OR WITHOUT
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Customer tasting notes
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