This truly small-batch bourbon starts with traditionally grown corn, rye & malted barley. All of Woodinville's staple grains are cultivated exclusively for them on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in the Woodinville distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in open air, rain, wind, sun, and snow for eighteen months, softening the wood’s harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the wood’s desirable flavors. After the whiskey is fully mature, they transfer it into freshly emptied Port barrels where subtle notes of berry and chocolate emerge, complimenting the traditional bourbon flavor characteristics
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