We make whiskey using the same double distillation method employed by American distillers for centuries. We begin with a sweet mash of malted barley, wheat, and locally grown Texas corn that we grind, cook, ferment, and distill twice in our pot still.
The second distillation is called the “spirit run.” During the spirit run, the “hearts” of the spirit are collected – a small fraction of the total. The hearts is our undiluted whiskey. Our deliberately manual, single-batch system gives us a level of control not possible with continuous distillation columns.
We believe this process, though costly and inefficient, allows us the freedom to create uniquely rich and full-bodied whiskeys that capture the spirit of local Texas-harvested grains.