REDUCE SOMETHING DOWN TO
ITS PUREST FORM & YOU GET…

THE PERFECT FIT.

Our mission is to distill and deliver classic Pennsylvania Rye spirits following over 200 years of American distilling tradition.

THE MAKING OF GENUINE RYE WHISKEY

Genuine rye whiskey must be made from at least 51% rye grain and is aged in new American oak barrels, charred on the inside. The charring contributes to the whiskey’s flavor and creates its amber color. Rye whiskey is spicy with a dry finish – not as sweet as bourbon and without the smoky finish found with most scotch whiskies.

 

RECIPE FOR SUCCESS

Our recipe was formulated working with the Artisan Distilling Program at Michigan State University over a two year period and is modeled after traditional Pennsylvania rye whiskey. Using high-quality, locally-sourced ingredients, a grain bill of 80% rye, 15% barley malt and 5% rye malt yields a flavorful mash that undergoes a weeklong, controlled fermentation to develop complex flavor. At the end of this week, the mash is ready for the first of two distillations.

 

TRADITIONAL METHODS, MODERN APPROACH

Using a traditional 500-gallon pot still with a more modern side column we can tailor our distillation process to craft a flavorful, but clean spirit that is ready to bottle directly as our White Rye or to be transferred into charred quarter casks for aging for a minimum of 6 months. Our still allows us to modify the process to produce an even more complex spirit – now being laid down in 53 gallon barrels – that will become our Straight Rye whiskey down the road. As our whiskey matures, we taste each barrel and blend them together for a balance of complexity and smoothness.

 

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