We love sharing our homemade liquid because we get to let y’all taste what makes our part of the world so perfect for making whiskey. With this Bourbon recipe, we add a modest amount of rye to play well with our casks in the Appalachian climate. It’s a surprising meddling of flavors and geographical super powers that just work effortlessly.

Didn’t know we made a rye-backed Bourbon? Yeah… we didn’t but now we do. You’re welcome. So please enjoy this newly minted convergence of flavors from our home to yours.