We harvest the best American-grown rye, corn, wheat and barley from throughout the country.
The grain is ground to a flour and steeped with 150° F water for 90 minutes. This process converts the starch in the grain to sugar.
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.
The whiskey wash is transferred to our copper still, where it is heated to 180+ degrees. The ethanol is stripped from the wash, passed through a series of plates and columns, and then re-condensed to a 155 proof delicious white whiskey.
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.
Barrels are drained and the whiskey is measured to the correct proof. Bottles are then filled and individually numbered by some pretty awesome people.
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