Our Process
From the finest Kentucky limestone water to carefully selected grains, every step honors the traditions of five generations.
Grain Selection
We source our corn, rye, and malted barley exclusively from Kentucky farms within 100 miles of our distillery.
- 75% locally-grown yellow corn
- 15% winter rye for spice
- 10% malted barley
Limestone Water
Kentucky's natural limestone-filtered water is essential to bourbon making. It's high in calcium and magnesium but iron-free.
Our water is drawn from a natural spring on our property that has served the distillery since 1892.
Mashing & Fermentation
Our grains are milled and cooked in a traditional sour mash process. Fermentation takes place in original cypress wood fermenters, some over 80 years old.
"The fermentation is where the magic happens."
— James Whitfield, Master Distiller
Copper Pot Distillation
We distill twice in our handcrafted copper pot stills. Copper removes sulfur compounds and allows us to make precise cuts.
Only the hearts go into our barrels.
Barrel Aging
Our white dog enters new, charred American oak barrels and begins its transformation. We char our barrels to a #4 "alligator char".
Rickhouses
Barrels Aging
Years Aging
See Our Process in Person
Join us for a distillery tour and witness bourbon making firsthand.
Book a Tour