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Is there such a thing as a California-style whiskey? Finally, the answer is yes Lou Bustamante FacebookTwitterEmail 1of2 Earl Brown inspects whiskey aging in 200-liter barrels at Wright & Brown Distilling Co. in Oakland.Paul Chinn / The ChronicleShow MoreShow Less 2of2 Earl Brown produces whiskey at Wright & Brown Distilling Co. in Oakland.Paul Chinn / The ChronicleShow MoreShow Less Bay Area distilleries have been producing whiskey for decades, and today there are roughly 20 local distillers who make, age and sell their own whiskey some of them world-class. Yet the Bay Area doesn’t have a well-defined local whiskey style in the same way that it has carved out a distinctive personality for wine, beer and craft cocktails. There is no expectation that a distiller here will use a certain type of grain, or age the whiskey in a specific sort of barrel, as is the case with categories like bourbon and Tennessee whiskey.

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