Pushing Boundaries.
And doing it the right way.

When it comes to Bourbon, we have two guiding principles:

One, let's do things differently. Let's create something that plays within the four corners of what a Bourbon drinker would expect, but let's add something new to the story.

Two, let's execute on every level. Let's dial in every aspect of the process, and let's do it the right way

Mashbills

With a higher percentage of malted grains, we've created a flavor profile that offers Bourbon drinkers something new.

Most bourbons use corn, unmalted wheat or unmalted rye, and a small percentage of malted barley for starch conversion. Any differences in grain choice exist at the margins. Our mashbills ratchet up the use of wheat, rye, and malted barley and, importantly, we use malted wheat and malted rye, which offer more flavor than their unmalted counterparts. We also use two different varieties of malted barley in addition to traditional distillers malt.

Our Wheated Bourbon is made using 61% corn, 30% malted wheat, 6% distillers malt, and 3% two-row malted barley.

Our Bottled in Bond expression (coming 2025) is made using 62% #2 dent corn, 22% malted rye, and 14% two-row barley.

Yeast

We use a single malt yeast strain

Given the large percentage of malted grains in our mashbill, it made sense to use a yeast strain suited to fermenting maltose. We settled on a single malt whiskey strain that creates complex fruit and floral notes.

Fermentation

We draw out our ferments to increase flavor development

Fermentation is the foundation of flavor development. It's where much of the ester creation originates. Esters are critical flavor components of any good whiskey. Esters are composed of acids and alcohols, which mingle during fermentation. We give our finished mashes extra time to rest, which leads to enhanced ester development, which in turn leads to a more aromatic, complex flavor profile.

Distillation

We distill our whiskey using a unique methodology

After pumping over the fermented mash, we distill on-grain, collecting heads, heart, and tails. We set aside the heart and redistill everything else, again collecting head, heart, and tails. We combine the more robust on-grain heart with the cleaner double distilled heart. The end result is a heart's cut that's big and round, but also clean and silky. After setting aside the heart, we take everything else and throw it on top of the next on-grain distillation. And round and round it goes.

Aging

We toast, char, and use a combination of aging environments

All of our barrels are made from wood staves that are seasoned for at least twelve months. They are also toasted and then charred, which maximizes the extraction of flavor from the wood. Finally, we take advantage of two different aging environments, with the barrels beginning their life in a rickhouse that is not temperature controlled and finishing their life in an environment that is heat-cycled. Together the spaces ensure consistent flow of the whiskey in and out of the barrel.