Two main components go into whisk(e)y: grain and water (primarily malted barley in Scotland and Ireland; corn, wheat and rye in the U.S.).

• Process
Our two ingredients are mashed, fermented and eventually boiled in stills. The stills capture the steam and collect it back to liquid. Heavy impurities are left behind (salt, sulfur, etc.) and lighter characteristics (alcohol) make their way into the final liquid. This “new-make” alcohol is collected, placed into oak barrels (new barrels in the U.S.; used bourbon and sherry barrels in Scotland and Ireland), water is added and it’s left to age. Now the magic begins. The liquid in all its distinctiveness (flavors from the grain, the water) interacts with the wood characteristics and over several years…drum roll please…whisky is born.