We diligently control every step of the process to produce a full-bodied flavor.
By keeping the grains whole all the way to the end, a bigger robust flavor was created. It did not need much oak to finish it off.
Then, by selecting 3 year old, air-dried wood for the barrels, the flavor blossomed without the tannic bite ‒a process only possible with a small batch, pot distilled, single barrel, field-to-glass creation. Aged a minimum of two years in fifteen or four years in fifty-three gallon barrels.