Our first wheat whiskey! Inspired by a northern German/Polish historic beer style called Gratzer, we smoked malted wheat over oak cubes we made from chopped up barrel staves. It's an exciting combination of smooth, sweet...
We think of the 100% rye as our flagship whiskey, and this batch is one of the best yet. It has tons of spice and fruit plus a mellow, herbaceous finish. Aged 3 years; released July...
This is our third release of straight spelt whiskey. We've always appreciated the qualities of spelt in the distillery.While similar to wheat, we find it to be decidedly more interesting than its more cultivated relative....
After aging maple syrup in one of our apple brandy barrels, the cask was refilled with two-year-old Stone Barn rye. After several months of resting, we pulled it out and bottled it. The apple brandy/maple...
This mash was fermented and distilled between June and August 2013, interspersed with Bing cherries, apricots, and chocolate rye. From the notebooks, it looks like it was a busy summer. A special non-chill filtered bottling...
A mix of some of our favorite flavors from the past with our current style. Lots of fruit and spice from the rye gets a touch of softness from the oat and a bittersweet finish...
Chocolate malt doesn’t have chocolate in it. Instead, it's roasted until it takes on a dark brown color and rich, toasty, chocolate/coffee-like aroma. We're very happy with this one, and think you will be too. Aged...
Oats make for a smooth, creamy entry; rye adds spice to the finish. Aged 27 months; 381 bottles produced; released August 2015....
Dark caramel in color, this whiskey is a touch sweet and seriously spicy. Finished in a barrel that had contained our Tawny Duet, a local Pinot Noir dessert wine fortified with a Pinot Noir Brandy. The...
Bright and full-flavored with intense notes of cherry and spices. This was our first release from charred instead of toasted oak, and won us a lot of new whiskey fans. Aged wo years; 358 bottles produced;...