Bourbon whiskey is associated with the genteel Southern lifestyle of Kentucky. But bourbon doesn't have to be made there as it's the official American spirit according to an Act of Congress. The grain recipe here is 69% corn, 13% malted barley, and 18% rye. Again produced using methods based on the early 1820's production methods from some of the early Kentucky distillers (some of whom were women, such as Catherine Carpenter, according to Bourbon Historian Michael Veach). This bourbon has bold, thick flavors that practically coat the tongue.
Grains are sourced from NY (if possible). The corn is organic as is the rye. The malted barley is from a noted US malt house supplying the craft brewing industry. There will be a version that uses wheat as the small grain (sometime Q1 2014).
Double-distilled in a 45 gallon pot still. Current production under 100 cases a year.
Minimally filtered to preserve all the characteristics of this true 100% pot distilled whiskey. No artificial colorants added. No chill filtration.