There are two men behind the bar of the tasting room at J. Riley Distillery . These are manly men. Think full beards, bellies, arms that could squeeze the life out of a water buffalo- precisely who you'd want on your side in a fight. The bigger, dark-haired one breaks free from joking with customers and I introduce myself. My first mistake is asking if either of them is J. Riley. "He's not here. I'm Steve and this is Doug," the big guys says, pointing at his gray-haired business partner. Something is clearly amusing these two, but I'm a little slow. No problem, we move on to the whiskeys, and there's a bunch. "Steve" lines the bottles up on the bar: 1775 Whiskey, Jeremiah Riley Bourbon, Cask Strength Bourbon, and the recent-award-winning California Clear White Whiskey (sure enough, a bronze medal hangs around its neck). In order: the 1775 is J. Riley's rye -21% rye, 75% yellow corn, and 4% barley mash- aged in bourbon barrels. It is