MESQUITE & GRITS

The majority of Warbringer’s mash bill is double-cracked flaking grits corn, which is smoked with mesquite for a deep and smoky taste unlike any other.

MORE CORN, MORE FIRE

In addition to smoked corn, we use corn slowly toasted in an old steel drum that rotates over an open flame. The toasting carmelizes sugars in the corn and adds to Warbringer’s signature rich, indulgent taste.

 HIGH CORN, MEET HIGH RYE

After being milled to a fine powder (to unlock the starches and sugars for the yeast to feast on), the corn and rye are combined in a single, highly unique mixture that will become Warbringer.

SOMETHING IN THE AIR

 With open-top, cypress wood fermentation tanks, the natural air at our distillery - which sits between the Pacific Ocean and the Santa Monica Mountains - becomes an integral part of the Warbringer recipe.

POT DISTILLED 2X IN SMALL BATCHES

Warbringer is an anomaly in America, as it is one of the very few bourbons to be distilled using Copper pot stills. While much less efficient than modern column stills - the dominant type in North America - pot stills are optimized for small, complex batches that trade efficiency for eccentricity.