LOW GAP
BEST CRAFT WHISKEY ON PLANET EARTH
Crispin Cain, who trained with Hubert Germain-Robin and now has some 30 years experience with craft distillation, is perhaps the most gifted distiller now active. His first bottling of Russell Henry gin was named 5th best spirit on the planet by Paul Pacult. His very first bottling of Low Gap was named Artisan Whiskey of the Year by Malt Advocate.
COOLING BY HAND DURING AN EXPERIMENT ON A SMALL HOGA AT THE RANCH DISTILLERY
Crispin has been experimenting with whiskey for a lot of years. Production of Low Gap began in 2010, using space leased in the Germain-Robin distillery. The quality of the initial distillations was so good that it was released as a clear (unaged) whiskey, which Malt Advocate Magazine named Artisan Whiskey of 2012. Next were a clear corn and then a clear rye; 2-year-old whiskies were released in 2013.
Small batches only. Controlled dry fermentation is carried out in-house in refrigerated stainless steel tanks
The mash is then slowly double-distilled in Redwood Valley on a 16HL (420 gallon) antique cognac still purchased by Germain-Robin from Cognac Tiffon (producers of Maison Surrenne). This small hand-operated still yields whiskies that are notably soft, clean, and flavorful.
Crispin first distilled at the Germain-Robin ranch distillery, then moved to the Redwood Valley facility
checking the percent alcohol during a run
stirring the distillate from the first run
checking the percent of the second distillation
Cellaring is in a mix of new and used (from Van Winkle) American oak barrels, used French Limousin oak barrels, and used port barrels. The whiskies are descended to bottling proof using filtered rainwater. soft and round in the mouth. Distilled water is hard and dry.
good whisky distillers grade their barrels. Crispin sends back the inferior barrels..
good whisky distillers grade their barrels. Crispin sends back the inferior barrels..
LOW GAP HAS FINISHED FIRST, OFTEN WITH A DOUBLE GOLD, IN EVERY COMPETITON IT HAS ENTERED
Five factors crucial to Low Gap’s extraordinary quality:
Crispin ferments his own mash from scratch.
He ferments with proprietary enzymes
He ferments to completely dry, which can take up to four months
He double-distills on a small antique cognac still
He cleans the still after each distillation