Aged Spirits

Our focus is upon creating experiential spirits, the ones you sit down and spend some real time with.  The ones you share with family and friends at special occasions, the ones that set themselves aside from their peers from other producers due to exceptional qualities and outside-the-box thinking.  These are as much about re-imagining the dull aged spectacle of a stagnant industry as something timeless and vital as they are about straight up innovation.  

We focus on open top fermentation in stainless steel as well as wooden fermenters, inviting in the terroir of Indiana's 200 plus years of distilling history to make its mark upon our products.  We purchase our grain primarily from within the state via Sugar Creek Malt company who ensures us the very best quality and an expression of Indiana's agricultural prowess, and we harvest fruit where possible from local orchards and backyard trees, placing emphasis on historic varieties and types. 

Our distillations and fermentations are diverse because we have been collecting, capturing, and propagating historic yeast varieties to bring forth unique combinations and flavor possibilities. From there the Distillation protocols laid out by our Distiller shape the spirit into its raw form with distillation being completed by either double pot still, single pass hybrid still, or single pass double thumper.  The possibilities for flavor potential and variation are nearly endless even within one single mash bill.  No need to worry, we have plenty of mash bills! 

Our American Whiskies and Brandies are almost always barreled at proof from the still, a method "borrowed" from traditional brandy distillers allowing for the retention and concentration of positive flavor contributions from fermentation and distillation, and allowing for a balance between barrel and raw spirit during the maturation period.  For us the ingredients are important, and covering up the positive contribution of all the factors up to that point with barrel sugars and tannins would seem to defeat the purpose.  We mature primarily in number 2 char casks with medium plus toast heads in an outside dunnage type warehouse which gets the full brunt of Southern Indiana's temperature and humidity swings.  The push and pull of nature.  We proof all of our products with the same water we ferment with from the Patoka Lake watershed and never use distilled or reverse osmosis water, making even the water a representative agent of our location. Our products are never chill filtered, and we only filter to remove debris.  We proof our products to strength in a slow and deliberate method so as not to shock the resulting spirit and provide for the best experience possible.  Every barrel is labeled with every variation that was performed during production, giving us access to unique production notes and allowing us to expand the colors we can offer for single barrels or for the blending of our mainline products.