All of our whiskeys are distilled in a 500 gallon, all copper, direct fired, pot still that I designed and had built from scratch when we opened the distillery in 2012.  All grains used in our mash bills are grown, harvested, stored and milled on our farms and in our distillery. We create 1,000-gallon batches, that are open fermented on the grain, using 2,500 pounds of grain.  We then strip distill on the grain prior to running the finish distillation. All of our whiskeys are hand crafted and produced in small batches in a time-honored tradition using non-GMO grains.