This truly smalls-batch rye starts with traditionally grown rye. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed and distilled in our Woodinville distillery, then trucked back over the Cascade Mountain’s to our private barrel houses, where Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in open air, rain, wind, sun, and snow for eighteen months, softening the wood’s harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the wood’s desirable flavors. After the whiskey is fully mature, we transfer it into freshly emptied Port barrels where subtle notes of berry and chocolate emerge, complementing the traditional rye flavor characteristics.