Batch No. 7, Case No. 10
This medium-bodied bourbon has some brown sugar sweetness and hints of savory baking spices, but it finishes dry, so it’s very easy to sip.

Distiller and founder Kirby Kallas-Lewis named his flagship bourbon after the small Washington town where he and his wife first lived. It’s made from a four-grain mash bill of corn, rye, malted barley and wheat, all grown on two organic farms in eastern Washington State.

The bourbon first spends some time “micro aging” under wide temperature fluctuations in 10-gallon barrels before it’s moved to traditional 53 gallon casks for another three to four years. The combination of techniques results in a whiskey that tastes rich and well balanced.