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Brown-sugar caramel at the top of the nose. Sweet, warm, and just a little buttery — the first impression, before anything else lands.
Three grains. Three percentages. The base every barrel starts from.
The sweetness, the body, the warmth. Kentucky-grown, milled fresh on site.
The spice. Adds the dry finish and the late-palate bite that lingers.
The catalyst. Converts the starches and rounds out the body.
Kentucky corn, rye, and malted barley milled the morning of. Cooked, cooled, set for fermentation.
Five-day open fermentation in stainless steel. Patience over speed. The yeast does the work the heat can't.
Copper pot still distillation — slow runs, clean spirit, more character at the end. We catch the heart and leave the rest.
Filled into new charred American oak (No. 4 char). Aged through Kentucky summers and winters until the barrel is ready.
Bottled by hand. Labeled by hand. One small batch at a time. Then out the door.
In stores across Kentucky and online nationwide.
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