Age: 5+ years

Proof: 100

Batch: #4

Barrel: 53-Gallon new charred oak. Finished in aged maple syrup barrels

Why did we start making bourbon? There's a long story to tell here, but in short: we med David Bean and his family.  They sold us the original pot stills and fermenters from the old Michter's Jug House and taught us how to make bourbon whiskey. 

This American classic is distilled from corn that we grow right here at our own 115-acre farm.  Our bourbon typically has 54% corn, 23% rye, and 23% barley malt.  But, we vary the mash bill slightly for each batch. 

Bourbon Process:

The First Distillation reduces 1,000 gallons of distillers beer to 240 gallons of rich, creamy “low wine”

The Second Distillation produces a potent, flavorful, clear whiskey called “new make,” which will fill two 53-gallon barrels

Maturing Whiskey in Ohio is a slow process.  Our rackhouse is unheated, and mother nature is in charge.

Bottled when ready. For each batch, we hand select 5 barrels from our rackhouse, bottle, and wax.  No-chill filtering.