Steve McCarthy first thought to import Scottish peated malt and distill the grain on his little Holstein pot still. Steve is one of the godfathers of American craft distilling and fired up his first still to make pear eau-de-vie in 1985. His interesting idea to blend very smoky spirits with active air-dried Oregon oak is one of the great revelations in craft whisky. In so many ways, Steve was ahead of his time.
Hard Water in San Francisco selected this special cask and while it’s not nearly as impossible to get a single barrel of McCarthy’s now, this is the only one they’ve bottled for California at cask strength.
It was bottled at cask strength of 111.2 proof without chillfiltration on February 3rd, 2020.