To make bourbon, we mill and cook a sweet mash in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new 30-gallon barrels, is bourbon. All of our bourbon barrels are built in the United States of white American oak harvested in Missouri and Minnesota.