Our Bourbon is distilled in Chicago

We use a whole grain mash

Only the heart cut gets used

We use modern mashing and fermentation techniques in our production distillery.

Mashing

After the grain has been tested for quality, it is ground into fine whole grain flour in hammer mills to make the grain's aroma compounds available - just like grinding coffee before brewing it. Now the grain flour is mashed and the starch is converted by enzymes into fermentable sugars. The corn and millet for the bourbon are unmalted. We don't use any other grains in our bourbon.

Fermentation

Dry yeast is always used for fermentation, which ferments the Whiskey at 32 degrees Celsius / 90 degrees Fahrenheit. To achieve consistent quality, the we do not add sour mash to the mash and fermentation takes place in closed, cooled fermentation tanks. After the main fermentation of five days, the mash is distilled.

The bourbon is distilled on a pot-hybrid still in one run, the heads and tails are generously separated and the hearts are stored separately. We use modern automation technology to maximize consistency, but every batch is still checked by experienced distillers.

Heart Cut

We only use the best part of the distillate. This is called the heart cut for us. The other parts of the distillate (heads and tails) are discarded. This gives the bourbon its unique softness and approachability.

Pot Hybrid Still

We distills with a custom-built potstill handcrafted in Germany.  Our potstill uses a special distillation column and a unique bubblecap construction that provides greater surface area for the spirits to develop aroma and flavor. 

Technology

Repeatability is a key focus of our distillers. Modern technology helps us monitor the entire process while making sure our experienced distillers are able to adjust important settings quickly.