A Decade of Bender’s Whiskey: The Evolution of a Craft

When Christopher Cohen embarked on his whiskey-making journey over 10 years ago, he made it a point to immerse himself in the local bar scene of southern Marin. Armed with his distillery’s original formulations, Cohen tirelessly tested his creations, seeking the perfect blend that would captivate the discerning palates of whiskey enthusiasts. It wasn’t until the 50th iteration that he finally unveiled his inaugural batch of Bender’s whiskey in 2013. Bottled at the distillery’s facility on Treasure Island, this seven-year-old Canadian rye came with a price tag of $30 per bottle.

Fast forward to today, and the landscape of tastes and markets have shifted dramatically. Batch No. 1, which once sold for a modest $30, now commands a staggering $200 per bottle, if you can even find one online. Cohen reflects on the changes, noting how competition used to be centered around proving higher alcohol content. “Mine’s 96 proof, mine’s 106, mine’s 110. Now we are going in the other direction,” he shares. The drinking culture has evolved too, with fewer people downing shots and more people savoring the spirit by taking slower sips.

With the changing landscape in mind, Cohen and his team pressed forward, embracing the evolution and crafting new expressions of Bender’s whiskey. Their latest creation, batch No. 6 rye ($60), is a 90-proof blend of five-year-old rye and five-year-old corn whiskey, aged in high char barrels to achieve a rich and silky flavor profile. Staying true to their roots, Cohen explains, “We still use corn whiskey in our rye. The batch 6 was actually distilled on Treasure Island and put in char 5 barrels, so the color is incredible. I don’t want there to be any doubt that the distillation of this product took place on Treasure Island.”

In addition to the batch No. 6 rye, Bender’s also offers batch No. 2 of Old Corn, a 100% corn whiskey ($50). Though this particular batch consists of less than 2,000 bottles, it packs a punch. With eight years of aging, which includes additional aging in new Hoffmeister barrels from a respected cooperage in Missouri, this whiskey surprises with interesting woody and maple notes. Cohen compares it to the Lagavulin of corn whiskeys, stating, “It’s very distinct. You can put it in a cocktail, but it’s going to keep coming through.”

Bender’s innovation doesn’t stop there. Due to market demands, they decided to explore wheat whiskey. This led to the creation of their premier batch No. 1 wheat whiskey, a three-year-old 100% wheat whiskey ($45). Although wheat whiskey may not typically possess as much character as corn or rye, Bender’s aging process of three years, one year longer than the legal minimum for “straight” whiskey, imbues it with a unique punch and a smoother characteristic reminiscent of Irish whiskey. Cohen couldn’t be more proud of this addition to their lineup.

While the industry and market have undoubtedly shifted since Bender’s inception, Cohen remains steadfast in his commitment to the local community. He recognizes the significance of the local market in their success, mentioning establishments such as The Buckeye Roadhouse, Andronico’s, Ludwig’s Fine Wine and Spirits, and the Tiburon Lodge as some of the early supporters. As Bender’s approaches its 10th anniversary, Cohen eagerly anticipates the opportunity to share their celebratory expressions with bars, restaurants, and stores in Marin and Sonoma.

If you’re curious to learn more about Bender’s whiskey, purchase a bottle, or explore cocktail recipes, visit their website at benderswhiskey.com. Jeff Burkhart, the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II” and host of the Barfly Podcast on iTunes, can also provide further insights. Connect with him at jeffburkhart.net or reach out to him at jeffbarflyIJ@outlook.com. Start your mornings with Morning Report and stay updated with the latest news and updates.

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###Journey into the Whiskey Wonderland: Stories Unveiled, Spirits Savored

Once upon a time, a visionary named Christopher Cohen embarked on an extraordinary quest to distill the nectar of the gods. His voyage, spanning over a decade, weaved its way through smoky bars and hidden gems nestled in the heart of southern Marin. Armed with original formulations, Cohen poured his heart and soul into perfecting Bender’s whiskey, a masterpiece years in the making.

In 2013, after countless trials and tribulations, Cohen unleashed his first batch unto the world. This elixir, born from the harmony of a seven-year-old Canadian rye, danced within bottles of Bender’s treasure trove on the enchanting isle of Treasure Island. With a humble price tag of $30 per bottle, this liquid gold captivated the senses and whispered promises of taste bud ecstasy. Oh, how times have changed.

Imagine, if you will, attempting to secure a bottle of that inaugural batch today. With a price soaring beyond the $200 mark, these rare gems have now become treasures chased only by the most ardent of whiskey enthusiasts. The shifting sands of taste and market trends have sculpted new paradigms, and Cohen has skillfully adapted his craft to meet these demands.

In the days of yore, whiskey aficionados sought to outdo each other with higher and higher proofs. “Mine’s 96 proof, mine’s 106, mine’s 110!” they would boast, each vying for supremacy. However, a revolution was stirring deep within the spirits world. No longer quaffed in one swift motion, whiskey now demanded attention, its complex layers of flavor unraveled slowly, caressing the palate with each sip. Cohen was quick to recognize this shift, ensuring that Bender’s whiskey would be experienced as a symphony of sensations rather than a fleeting indulgence.

And so, through the culmination of countless experiments, emerged the enigmatic batch No. 6 rye ($60). A masterful fusion of five-year-old rye and five-year-old corn whiskey, aged in high char barrels, this elixir became a tapestry of richness and silkiness. “We remain true to our roots,” Cohen proclaims, “utilizing corn whiskey in our rye. Distilled on our magical Treasure Island, aged in char 5 barrels, the result is an awe-inspiring hue that leaves no doubt about its origins.”

Yet Bender’s journey does not end there. Boldly pushing boundaries and embracing creativity, Cohen’s team birthed batch No. 2 of Old Corn ($50). With fewer than 2,000 bottles gracing the lands, this creation weaves a tale of aged wisdom and new beginnings. An eight-year-old amalgamation, boasting hints of woody maple, dances upon the tongue, a symphony of flavor orchestrated through the harmonious blend of corn whiskeys aged in used bourbon barrels and then re-aged in resplendent Hoffmeister barrels from the majestic land of Missouri. Each sip reveals the echoes of bygone times, whispering secrets known only to those who dare to savor this liquid tribute to tradition.

And as dawn breaks upon the horizon, a new chapter awaits on the horizon. Bender’s newest addition, born from the fiery cauldron of a competitive market, introduces the world to the symphony of wheat. In their premier batch No. 1 wheat whiskey ($45), a three-year old elixir exclusively fashioned from wheat, Bender’s transmutes the ordinary into the extraordinary. Aged one year longer than legally required, this alchemical masterpiece, rich in character and imbued with the smoothness reminiscent of Irish whiskey, astounds all who dare partake in its glory.

As Bender’s whiskey continues its timeless saga, Cohen remains ever grateful for the local community that embraced their dream. “The local market serves as the lifeblood of our success,” Cohen states with gratitude. Esteemed establishments such as The Buckeye Roadhouse, Andronico’s, Ludwig’s Fine Wine and Spirits, and the Tiburon Lodge were among the first to extend a welcoming hand. Cohen eagerly awaits the opportunity to raise a glass with these cherished partners, sharing the commemorative 10th-anniversary expressions within the heart of Marin and Sonoma.

Brave adventurer, if you seek the allure of Bender’s whiskey, the tales it whispers, and the cocktails it inspires, behold their digital home at benderswhiskey.com. Spin the web of exquisite flavors and unearth your own path on this whiskey odyssey. And for those who crave more intoxicating tales and spirited adventures, join author Jeff Burkhart on his literary escapades through his book, “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II,” or revel in his Barfly Podcast, found on the ethereal realm of iTunes.

Reach out to Jeff at jeffbarflyIJ@outlook.com and follow his tales at jeffburkhart.net. As the dawn breaks, basking in the glow of Morning Report, may your spirit soar above the clouds, fueled by the elixir that binds us all.