Floor Malted Grain
We grow our own grain,Â or source it from neighboring Hudson Valley Farms. It is then floor malted in house and milled by hand at the distillery.
We fermentÂ in American-made 500 gallon open wood tanks, and use sour-mashing for flavor enhancement and consistency.
Our direct-fired simpleÂ alembic copper stills sit inside our custom-built still oven, enabling usÂ to create spirits of depth and distinction.
Low ProofÂ Aging
We age ourÂ spirits in 30- and 50-gallon barrels at a standard proof of 101 to release equal amounts of alcohol- and water-soluble components from the barrel.
We have also worked withÂ US Barrel to produce Excelsior Bourbon, the first spirit aged in barrels made in New York, from NY oak, in generations.