George Washington started making rye whiskey at Mt. Vernon back in 1797 at which time it was unaged and reportedly rather sharp tasting.
More than 200 years later, the rye for our fine whiskey comes to us from the Montana Highline, a rich farming region just south of the Canadian border.
We mill it at the distillery, mash and ferment it ‘on-the-grain’ to capture all of the spicy flavor components rye whiskey is renowned for.
The wort is double distilled in our copper pot still and only the heart cuts are matured in charred American white oak barrels. Once the spirit has reached the desired complexity and body it is ready for bottling. This wonderfully rich and smooth dram is best enjoyed on ice, just enough to allow the gentle spicy grain to tantalize the senses.