Rating 95
Style
American Whiskey
Whiskey
Produced In United States
ABV 57.3%
Availability Limited
Price $80.00 
Reviewed By
Reviewed 2025-09-16

Old Potrero California Cellar Series #3: Gundlach Bundschu Gewürztraminer Finish Review

The oldest (if still often-ignored) name in American craft whiskey hardly rests on its laurels. Despite making world-class, 100 percent rye whiskey since 1993, San Francisco-based Old Potrero’s California Cellars Series offers a chance to explore finishes in barrels from other statewide purveyors of wine and beer. 

Now we are always a bit leery of finished rye whiskey — in so many cases the sweetness of the barrels can cover up the beautiful spice notes you want in a rye — but here the secondary maturation doesn’t overwhelm the base, and instead elevates it. If the absurdly long product name concerns you, don’t be. (The incredible amount of production information on both the front and back label is also much appreciated in this day and age of lack of transparency.)

Made from classic Old Potrero 100 percent Rye Whiskey that has been aged for 5 years and 8 months in toasted oak barrels, it is then finished in Gewürztraminer barrels from Sonoma County’s Gundlach Bundschu Winery for an additional 14 months.

There’s a white wine brightness on the nose, with classic Gewürztraminer lychee notes and a bit of citrus. It’s an aroma that will cause you to spend more time sniffing your dram than sipping it, although you obviously shouldn’t neglect the latter. The palate leans sweeter, but not cloying, with notes of crème brûlée and pineapple. The finish is herbal and spicy, but very drinkable at 57.3 percent ABV.

A neat sipper’s delight, and affordable enough to not have to nurse the bottle — though a limited production run (just around 1200 bottles) may make it a bit tricky to find — this is not only the best rye we tried in 2025, but one of the best, most complex spirits of the year, period.

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95
POINTS
Old Potrero California Cellar Series #3: Gundlach Bundschu Gewürztraminer Finish
The oldest (if still often-ignored) name in American craft whiskey hardly rests on its laurels. Despite making world-class, 100 percent rye whiskey since 1993, San Francisco-based Old Potrero’s California Cellars Series offers a chance to explore finishes in barrels from other statewide purveyors of wine and beer.  Now we are always a bit leery of finished rye whiskey — in so many cases the sweetness of the barrels can cover up the beautiful spice notes you want in a rye — but here the secondary maturation doesn’t overwhelm the base, and instead elevates it. If the absurdly long product name concerns you, don’t be. (The incredible amount of production information on both the front and back label is also much appreciated in this day and age of lack of transparency.) Made from classic Old Potrero 100 percent Rye Whiskey that has been aged for 5 years and 8 months in toasted oak barrels, it is then finished in Gewürztraminer barrels from Sonoma County’s Gundlach Bundschu Winery for an additional 14 months. There’s a white wine brightness on the nose, with classic Gewürztraminer lychee notes and a bit of citrus. It’s an aroma that will cause you to spend more time sniffing your dram than sipping it, although you obviously shouldn’t neglect the latter. The palate leans sweeter, but not cloying, with notes of crème brûlée and pineapple. The finish is herbal and spicy, but very drinkable at 57.3 percent ABV. A neat sipper’s delight, and affordable enough to not have to nurse the bottle — though a limited production run (just around 1200 bottles) may make it a bit tricky to find — this is not only the best rye we tried in 2025, but one of the best, most complex spirits of the year, period.

Reviewed On: 09-16-2025
95
POINTS
Old Potrero California Cellar Series #3: Gundlach Bundschu Gewürztraminer Finish
The oldest (if still often-ignored) name in American craft whiskey hardly rests on its laurels. Despite making world-class, 100 percent rye whiskey since 1993, San Francisco-based Old Potrero’s California Cellars Series offers a chance to explore finishes in barrels from other statewide purveyors of wine and beer.  Now we are always a bit leery of finished rye whiskey — in so many cases the sweetness of the barrels can cover up the beautiful spice notes you want in a rye — but here the secondary maturation doesn’t overwhelm the base, and instead elevates it. If the absurdly long product name concerns you, don’t be. (The incredible amount of production information on both the front and back label is also much appreciated in this day and age of lack of transparency.) Made from classic Old Potrero 100 percent Rye Whiskey that has been aged for 5 years and 8 months in toasted oak barrels, it is then finished in Gewürztraminer barrels from Sonoma County’s Gundlach Bundschu Winery for an additional 14 months. There’s a white wine brightness on the nose, with classic Gewürztraminer lychee notes and a bit of citrus. It’s an aroma that will cause you to spend more time sniffing your dram than sipping it, although you obviously shouldn’t neglect the latter. The palate leans sweeter, but not cloying, with notes of crème brûlée and pineapple. The finish is herbal and spicy, but very drinkable at 57.3 percent ABV. A neat sipper’s delight, and affordable enough to not have to nurse the bottle — though a limited production run (just around 1200 bottles) may make it a bit tricky to find — this is not only the best rye we tried in 2025, but one of the best, most complex spirits of the year, period.

Reviewed On: 09-16-2025