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Process
1. Grain and Grind

We harvest the best North American-grown rye,corn,wheat and barley from throughout the country.

2. Mash

The grain is ground to a flour and steeped with 150 F water for 90 minutes. This process converts the starch to sugar.

3. Fermentation

The Mash is cooled to 80 F, and then transferred to open top fermenters. Our special strain of yeast is then pitched. The yeast eats the sugar and produces an 8-10% whiskey wash in about 5-7 days.

4. Distilling

The whiskey wash is transderred to out copper still where it is heated to 180+ degrees. The ethanol is stripped from the wash, passed though a series of plates and columns, and then re-condensed to a 155 proof delicious white whiskey.

Aging

All whiskey starts off white. The white whiskey is transferred into new charred, American oak barrels. The whiskey will stay in the barrels from 5 months to 5 years. Temperature changes cause the whiskey to enter and exit the wood, each time picking up color, sweetness, and complex flavors of caramel, spice and vanilla.

6. Bottling

Barrels are drained and the whiskey measured to the correct proof. Bottles are then filled and individually numbered by some pretty awesome people.

7. Drinking

Our whiskey is best enjoyed “anytime”. Enjoy with friends on an adventure, on a bluebird day, on a rainy day, at a party, in the mountains, at the beach or just for the heck of it.

Bluebird is an adventure, savor the moment!

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