100% malted barley, mashed at 152°F and fermented for four days on our house ale-derived yeast strain before a double pot-still distillation. Twelve years in first-fill bourbon barrels gives it the vanilla and toasted-oak character the mash bill can’t produce on its own, without pushing so far into tannin that the malt character disappears.
Bottled at 46% ABV and non-chill-filtered, which is why it can go slightly cloudy over ice — that’s the natural fatty-acid esters that chill filtration would otherwise strip out along with some of the mouthfeel. This is the release we’d hand someone who wants to know what the distillery actually tastes like before trying anything more unusual.
