Corbin is a farm located in Atwater, California (just south of Modesto) that grows sweet potatoes. A few years back, David Souza, whose family has farmed in the region for a hundred years, decided to add a still to preserve the unused harvest (just like farmers have been doing for hundreds of years) and Corbin Sweet Potato Vodka was born. It turns out that Corbin hasn't only been distilling sweet potato vodka over the past few years; they've also been growing, harvesting, fermenting and distilling their own rye, purchasing custom-charred, 53 gallon white oak barrels from Missouri and filling them with their 100% farm-to-bottle distillate. The sandy soil of Atwater leeches a lot of the nitrogen deep into the earth and a cover crop is needed to help remove some of the nitrogen before another round of sweet potatoes can be planted. It just so happens that rye is the perfect cover. Distilled on the same German Holstein still, the almost 4-year-old rye (3.75 years) shows a perfectly balanced nose of rich oak and rye grain aromas, and a leaner, more classically styled mouthfeel, with hints of baking spice from the barrel aging. It's not a full-throttle high-proof experience, nor is it a softer, gentler spirit like the Bulleit or Templeton products. The Corbin is its own thing--a purely Californian whiskey, 100% from farm to bottle. The Souzas planted the seeds and handled every step along the way until the booze was bottled. It's real deal whiskey from a local farm.
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