Spirits · Berkeley, California
Mosswood
Berkeley whiskey blenders finishing spirits in barrels from local makers.
- Founded by
- Therese Agnew, Jake Chevedden
- Based in
- Berkeley, California
Their story
Mosswood is run by the married team of Therese Agnew and Jake Chevedden, who met as students at the University of San Francisco. Therese leads blending and branding, while Jake handles sales and the business side. The name comes from Mosswood Park in Oakland, close to where they lived while working out their first recipes.
They spent several years experimenting before releasing whiskeys from their Berkeley base. Rather than distilling from grain, they made their name by finishing aged whiskey in casks borrowed from the Bay Area's coffee roasters, brewers and winemakers.
How it's made
Mosswood buys mature American and Irish whiskey from other distilleries, then ages it further in used barrels that once held local products. Finishes have included espresso barrels seasoned with cold brew from Bicycle Coffee, sour ale barrels from Drake's and The Rare Barrel, apple brandy barrels and sherry casks.
We make the nocino ourselves from walnuts from a tree in our backyard.
Why we carry them
We love how Mosswood ties whiskey to the rest of the Bay Area's food and drink scene. The Espresso Barrel is a fun one to pour for coffee lovers.
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