Craft Whiskey Distillery

We put the numbers on the label, not the adjectives.

Single malt, bourbon, and rye, distilled in small batches from a stated mash bill and bottled at a stated proof — mashed, fermented, and distilled on one site since 2009.

2009
Distilling since
1,200
Barrels aging on site
46–59.8%
ABV across the lineup
0
Sourced whiskey bottled under our name

The Lineup

Expressions with a stated age, proof, and cask.

Every bottle below lists exactly what went into it — the mash bill, the cask program, and the ABV it was bottled at. No blending story we can't back up with a number.

View the full lineup

Cask Program

Wood chosen for a specific flavor outcome.

Char level, wood origin, and prior contents are picked to answer a specific flavor question — then tracked against a real maturation window, not swapped in after the fact.

Row of weathered oak whiskey casks with rusted iron hoops
American white oak (Missouri)

First-Fill Bourbon Barrel

Interior of a rickhouse warehouse corridor lined with aging whiskey barrels
European oak (Jerez, Spain)

Oloroso Sherry Butt Finish

Rows of oak port pipes converging in a dim wine cellar
Portuguese oak (Douro Valley)

Port Pipe Finish

Weathered whiskey casks stacked outdoors near a Scottish coastline
American white oak, second fill

Refill Bourbon Barrel

View the full cask program

How It's Made

Wash to bottle, traced through the still.

Wash Charge Heat / Boil Vapor Rise Condensation Collection

Wash charged into the pot is brought to a boil; alcohol vapor rises through the neck and lyne arm faster than water vapor, is drawn into the worm coil, condenses back to liquid in the cold tub, and is cut at the spirit safe — heads and tails split off, hearts kept.

Cask Time

Watch the spirit age.

New-make spirit off the still is water-clear — every bit of color and most of the flavor comes from the wood afterward. Drag the slider to see what a given stretch in the barrel actually does.

New make25 years

“They gave me the mash bill and the char level before they gave me a tasting note. Every other distillery I visit does it the other way around.” Spirits Buyer, regional distribution

Journal

Notes from the still house.

Cooper charring the inside of an oak barrel with an open flame
August 5, 2026

Char levels are not just a number on a spec sheet

“Char #4” sounds precise, but the actual burn time behind that number varies by cooperage, by how green…

Close-up of a copper spirit still with a technical capacity placard
August 5, 2026

The cut: where a whiskey’s character actually gets decided

Distillation produces one continuous stream of vapor, and the decision that matters most happens at the spirit safe:…

Interior of a mash tun with grain mash being stirred by rakes
August 5, 2026

Why we state the mash bill on every label

Most whiskey labels give you an age statement and a tasting-note paragraph and stop there. We put the…

Plan a Visit

Tell us when you're coming.

We'll follow up within two business days to confirm a tasting or tour slot.