We start with corn grown either on our home farm or from local Queen Anne's County farms. We make small 50-gallon batches of mash that consist of 44 gallons of water, 40 pounds of corn and 4 pounds of malted barley. The mash cooks for 8 hours and then ferments for 4 days. The mash is then pressed by hand with our wine press. Once in the still, we only take the best cuts or "hearts" for the white Whiskey. The rest of the run is used for our Bourbon program. 100 proof.
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