Okay, let’s start at the beginning. Whiskey starts as beer. I know that it sounds a little weird, but it’s true. So, bearing this in mind, it’s not that big a leap of logic to say that if you distill a more interesting and complex beer, you’ll end up with a more interesting and complex whiskey.

Our whiskey starts as a smoky brown ale. Heavily roasted barley provides a mixture of dried cocoa and hazelnut in the aroma, while a measure of the barley has been smoked over alder and beech for added complexity.

The fermented beer that comes from this magical mixture of barley is then given our careful attention in small batch distillation. Over the course of a day, fifty gallons of sweet, malty whiskey flow from our two copper pot stills.

This beautifully smooth whiskey is then placed in oak casks. We use a variety of cooperage types to age our whiskey. Used Bourbon casks make up the majority of our program. They allow the spirit to breathe without imparting any overwhelming oak characteristics. French oak casks are used to give a layer of soft vanilla and to enhance mouth feel, and port casks to accentuate the cocoa on the palate.