Hirsch debuts American single malt whiskey

The new whiskey is the first within the Hirsch range to be distilled entirely at the original Hotaling & Co Distillery.

San Francisco-based Hotaling & Co has announced the release of Hirsch The Departure, an American single malt made from 100% Maris Otter barley. The whiskey was aged for six years and nine months in new char no. 3 and toasted American oak barrels. “The distillers at Hotaling & Co had been wanting to work with barley malt for quite some time, and began development of the 100% barley malt whiskey in 2015,” said Bruce Joseph, master distiller emeritus for Hotaling & Co. The Departure is bottled at 49% ABV and available in California, Illinois, Texas, Louisiana, and Colorado for US$75. On the nose, it is grassy, with notes of caramel and grain. The palate shows sweet cereal, green tea, baking spice, and fruit. “The Departure marks a milestone for the Hirsch brand, known primarily for Bourbon,” said Hotaling head distiller Kevin Aslan. “This limited release is special for being one of the final spirits crafted at Hotaling & Co’s original Potrero Hill distillery – a first for Hirsch. It also reflects our ongoing pursuit of leading distillery partners to showcase the same craftsmanship and curation that AH Hirsch pioneered in his time.” American single malt was formally recognised by the Alcohol and Tobacco Tax and Trade Bureau in December 2024. While some brands were committed to the style prior to recognition, others have opted to release their expressions now that guidelines are in place, often having distilled the whiskey several years ago, as is the case here with Hirsch. In February, Joseph stepped down as master distiller at Hotaling & Co after 45 years with the company.