Our Process at Work.
Ingredients:
We are a New York State Farm Distillery and we proudly use 100 percent certified organic rye and corn grown exclusively in the New York Finger Lakes region to distill our handcrafted spirits.
Process:
Twice distill in a traditional Pot Still.
Once distilled, we age our Bourbon and our Rye in American White Oak barrels made by Adirondack Barrel Cooperage in Remsen, NY.
When it leaves the barrels, our spirits are blended with water from the world famous Saratoga Springs, New York to create our one of a kind handcrafted Bourbon and Rye.
Fermentation:
We ferment our mash for three days to extract the greatest amount of alcohol from our recipe. Happy and healthy yeast are the most productive yeast, so we closely monitor each batch to ensure we are producing the best alcohol we possibly can.
Distillation:
In established distilleries in Scotland, the standard is to distill their alcohol twice to achieve the finest spirit. If that’s good enough for the Scottish, it’s good enough for us, so we twice distill each batch we produce.
Aging:
Aged a minimum of two years.
Our spirits are aged for a minimum of two year in American White Oak barrels made by Adirondack Barrel Cooperage in Remsen, NY.
Once distilled, we age our Bourbon and our Rye in American White Oak barrels made by Adirondack Barrel Cooperage in Remsen, NY.
Sustainability:
Among craft distillers and craft brewers there is a great effort to return the spent spent grain from the distilling and brewing process to the farms from which it came. Doing so provides an easily digestible food additive that helps ensure a balanced diet for livestock. We are proud to participate in this tradition.