A classic Bourbon, made from white corn, rye, and malt, aged in charred Wisconsin oak barrels.
Story: For this Bourbon, Distiller Tom selected Bottled-in-Bond to highlight each harvest, like how we as winemakers highlight each vintage. This recipe harkens back to the property’s history pre-prohibition, by using white corn and a higher malt content that would be more typical of that period. As a result, each release will have slight variances due to both the unpredictable nature of farming and our hands-on production practices.
Distilled From: “Sweet mash” of 75% white corn, 10% rye, and 15% malted barley
Distillation Method: Single distilled using our Vendome with batch Column
Age: Over 4 years in 18 month seasoned, toasted then charred, new Missouri oak barrels
Filtration: Non-chill filtered
Serving: Perfect for sipping, or to use in in classic whiskey cocktails
Bottled-in-Bond: The Bottled-in-Bond act of 1897 guarantees genuine, unadulterated spirits from one distillery, produced in one distilling season. This Bottled-in-Bond Bourbon is bottled from a limited selection of barrels distilled and barreled in the same season, showcasing the flavors of each harvest.
Alcohol: 50% alcohol by volume (100 proof)
Winemaker Philippe Coquard and son-in-law Tom Lenerz bring a winemaking approach to the spirits with attention to terroir, slow fermentations and quality of woods sourced for barrel aging, resulting in this fine spirit.