The small batch release is a marriage of two distinct mashbills (72% Corn, 13% Rye, 15% Barley and 52% Corn, 38% Rye, 10% Barley), selected and blended to create a bourbon of remarkable depth and character.

Each batch is composed of around 50 barrels, distilled at a barrel entry proof of 125, and is bottled at cask strength which will vary by batch.

Crafted under the guidance of Master Distiller Drew Kulsveen, this release continues the vision of his late father, Even G. Kulsveen, whose leadership and dedication helped shape Willett Distillery.

“Willett Family Estate Small Batch Bourbon represents the next step in our family’s journey,” said Drew Kulsveen, Master Distiller at Willett. ““From our family’s Thanksgiving table to yours, our values of gratitude, grit, and hospitality are intentionally poured into every barrel and every single bottle we put on the table. It’s important to celebrate those we hold most dear over a shared pour, while remembering our most favorite stories about those who aren’t at the table.”

The Willett Family Estate Small Batch Bourbon will be released in limited quantities nationwide.

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In collaboration with the iconic Willett Family Estate, this exclusive blend of straight rye whiskey highlights both brands’ commitment to quality, technique and flavor, while paying tribute to their respective homes of Kentucky and California. Bottled at 103 proof, this release marks the third installment in the collaboration and the only product to feature an age statement.

To create this expression, Willett hand-selected 10-year Kentucky rye barrels, while Wolves’ Head Blender Eddie Gonzalez chose 10-year old rye, aged for seven years in Indiana and finished with three years in Northern California. The diverse aging environments soften the rye’s natural spice, resulting in a richer, more balanced profile.

“Partnering with Willett on this release has been an honor,” says Jennifer Marks, President of Wolves. “This rare blend reflects our shared dedication to craftsmanship and bridges two distinct whiskey traditions, combining Willett’s storied Kentucky legacy with Wolves’ modern California perspective.”

The packaging nods to Willett’s long-standing heritage, featuring the signature bird and crown emblem, which first appeared in London’s Pewter’s Hall in 1684 and still graces Willett’s bottles today.

Wolves and Willett Limited-Edition 10-Year Rye Whiskey is now available for $355.

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“The Rye Project” is anchored by a very low-content (51%) rye whiskey distilled in Indiana, aged in new American oak for 6 years, then transplanted to Sonoma County for additional aging. This whiskey was blended with additional rye barrels selected from the renowned Willett Distillery. The majority of the resulting blend is Willett’s 6 and 7 year rye. Wolves Master Distiller Marko Karakasevic and Willett Master Distiller Drew Kulsveen selected 6 and 7 year old barrels of Willett straight rye whiskey with a 74% rye mash bill. The barrels were pulled from Willett warehouse A, South Rick 14, and warehouse H, South Rick 6.

“We want to deliver straightforward and balanced expressions of the best rye in the world, in a lower-rye format.” explained Wolves Co-Founder Jon Buscemi. “We started from a place of sweet more than spice, and built from there.”

“The collaboration whiskey developed out of a friendship,” Willett Master Distiller Drew Kulsveen added. “I met the Wolves guys at a bourbon and cigar event in Bardstown a few years ago and our relationship grew from there. The project was born out of the good times we’ve had together and will certainly fuel future celebrations. The Wolves team pays attention to every detail – down to the cork.”

The custom cork top was inspired by the knob of a baseball bat that is a family heirloom of Buscemi. The textured label was created in partnership with a bespoke wine label producer in Sonoma County.

“We wanted to deliver a rye on the low-rye side of the spectrum, and we didn’t want to alter the spirit with a barrel finish. Find the best barrels, balance the blend,” added Wolves CEO Jeremy Joseph. “When you’re working on a blend with Drew and Marko, your job is largely to get out of the way and let them do their thing. These are two of the best in the game, and this product represents that.”

The Rye Project, Volume One, Batch One is limited to 623 9-liter cases and is available now in CA, NY, TX, IL, CO, NJ, FL, CT, NV, AZ, MN, MD, and DC for $219. The second and final batch will be released at barrel strength in the Spring. 

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Leading the kitchen is Executive Chef John Sleasman, who’s developed a menu inspired by the family’s French heritage and Nordic roots. Sleasman’s initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Barat Willett is an extension of that commitment to complexity and approachability. Opening dishes will include a country ham spread served with pork rinds and white cheddar; a beef tartare served with grilled shiitake mushrooms, oyster, endive, and thinly sliced pumpernickel; and the egg salad sandwich with smoked mayonnaise and cured egg yolk.

“Developing seasonal menus has always been my favorite approach,” explains Sleasman. “I love how distinctive Kentucky seasons can be, and I am working to incorporate as many indigenous ingredients as possible.”

The Bar at Willett will pour whiskey from vintage collections allowing guests to sample from storied bottles. The bar program led by Barkeep Andrew Pope, will feature classic cocktails and unique interpretations of the classics. During opening celebrations the “Classics with a Twist” menu will incorporate locally-sourced honey with $1 from each cocktail being donated to support local bee farmers. Local beer and a curated list of reserve wines are available by the bottle. “Behind the bar is the best seat in the house,” explains Pope. “I get to know guests, share my passion, and I can see everything happening in the kitchen.”

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