This truly small-batch spirit starts with traditionally grown corn, rye, and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in our Woodinville distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in open air, rain, wind, sun, and snow for eighteen months, softening the wood’s harsh tennis. The barrels are then slowly toasted and heavily charred to further enrich the wood’s desirable flavors. After the whiskey is fully mature, we transfer it into freshly emptied Sauternes casks where notes of raisins and ripe plum on the nose give way to vanilla-soaked pears and kiwi on the palate, with a creamy toffee finish, complementing the traditional Bourbon characteristics.