7. Membrane Filter -

Distillation and Maturation Process

8. Distilling the Right Way

9. Slow Proofing Process

10. Thoughtful Maturation

What We Do

Our malt first goes through a 6-roller mill, which removes the husk from the grains so that only the kernel is ground - this is called endosperm mashing. By removing the husk from the mash, and only partially reintroducing it if needed, we eliminate the tannin flavors associated with the husk, which can make the whiskey bitter, dry and astringent. Endosperm mashing produces a mash with a sweeter malt flavor.

A traditional and intensive way of mashing where part of the mash is removed and heated to a boil before being returned to the main mash to incrementally raise the temperature of the whole in steps.

With decoction, step mashing is the process of increasing the mash temperature through a series of rests. Step mashing allows us to precisely manipulate the mash to get desired tastes.

The (now) wort then goes through the Schoko system, which uses lower temperatures to gently boil the wort under an airtight system. This reduces the total energy required and loss from evaporation. It also improves wort quality due to limiting exposure to high temperatures.

Our wort then goes to fermentation in our open fermentation tanks where our ale yeast is added. Open fermentation encourages the formation of esters, more readily dissipates C02, and allows leftover yeast to be skimmed off the top. Altogether, open fermentation reduces sulfuric and bitter flavors, and produces a softer and well-rounded flavor profile.

After ~7 days in the open fermentation tanks, the wort is then sent to the centrifuge where all unfinished grain and yeast is filtered out. This cleans up the flavor of the finished product and allows for a more controlled flavor profile.

Our Brewing Process

1. Endosperm Mashing -

2. Decoction -

3. Step Mashing -

4. Schoko System -

5. Open Fermentation -

6. Centrifuge Filter -

The green beer will then be pushed through a membrane filter which uses ceramic tubes to separate yeast and organic matter from the wash. This will create a crystal-clear end product and require fewer distillations to hit the same level of cleanliness in the finished product.

What We Do

Slow temperature curve: By a slow and deliberate application of heat into the distillation system, we can better preserve delicate aromas and flavors, as well as more carefully select only the specific parts of the distillation to include in the final hearts portion of the overall run.

Experienced botanical distillation: The preservation and selection of specific aromas and flavors derived from botanicals requires more than the simple extraction of those flavors and aromas via ethanol and their separation via distillation. The inclusion of various characteristics of those botanicals can be encouraged or discouraged in the final distillate by understanding the effects of distillation speed and technique, proof during maceration, and starting proof of the spirit prior to distillation.

Distilling Off Grain

A practice borrowed from the production of brandy; in the case of whiskey the purpose of this practice to to preserve the more volatile compounds that can otherwise be lost during the rapid addition of water to the high proof spirt, as well as targeting a softer and more refined end product. The process can take from weeks to months depending on the starting proof, the desired final proof, and the characteristics of the spirit itself.

Barrel entry proof: The proof at which a spirit is entered into a barrel can dramatically affect the flavors and aromas derived from that barrel. This entry proof will change given what generation the barrel being filled is (how many times that it has been used). Every use strips more of the extractives that the barrel has to give up to the spirit inside, because of this a new barrel and a barrel being filled for the third time will need to be approached differently in regards to what proof the spirit going into it should be.

What type of barrel: Barrel selection plays a critical role in the characteristics imparted to the spirit being matured. This can mean new vs. used, toasted vs. charred, what those barrels previously held, and how many times they have been used. Understanding the ways in which the barrels being used will affect the spirit inside provides a distinct advantage to the experienced producer.

Raising the barrel: An idea and approach seldom practiced in American spirit production, the idea of “raising” a spirit during it’s maturation though progressive blends, warehouse conditions, and proof adjustments, is borrowed primarily from the brandy world. It is a practice that views the spirit as a dynamic and individual entity that can see its highest potential achieved by being actively shepherd during that process.

Skillful blending: The art of blending is largely the unsung and little understood factor most important to the spirit in a customers glass. Every barrel filled is a unique, non-repeatable environment for the spirit resting inside; two barrels filled the same day with the same distillate will produce two unique spirits when their maturation is complete (and this effect is exaggerated with each passing year). Blending is the practice of taking multiple very disparate barrels and combining them in such a way that the result is greater than the sum of its parts.

Everyone Else

The industry average either doesn’t mill their own malt, or uses a hammer mill which crushes anything that goes into it - good and bad - into a flower.

No other distiller in the US has this amount of control…

Few breweries, let along distilleries can do this

Again, we are the only people with this?

Something about our tanks vs traditional open top tanks

leaning up? on vs off grain?

Everyone Else