A Kentucky Straight Bourbon distilled in honor of a name that has shaped the American outdoors since 1866. Patient. Considered. Patient. Considered. Built for the long way home.
San Francisco World Spirits Competition
"A bourbon that respects its lineage."
New York International Spirits
International Wine & Spirit Competition
No shortcuts. The process is older than the brand — older than the country. We just don't get in its way.
Kentucky and Indiana corn, soft red winter wheat, North Dakota rye, two-row malted barley. Milled fresh on site.
A four-grain mash bill, sweet-mashed in iron-rich Kentucky limestone water. The water is half the bourbon.
Cypress fermenters, a proprietary yeast strain, and the time to develop esters that no shortcut can replicate.
Distilled twice — once through the column, once through the doubler. Cuts made by hand, by nose, by the master distiller.
Heat cycles the spirit through the wood. Cold pulls it back. The barrel breathes. We wait.
An opening of charred barrel and warm spice — clove, brown sugar, a thread of leather and red apple skin.
Round-bodied and sweet up front. Cinnamon and toasted pecan settle into the mid-palate; rye carries the structure.
Toasted barrel char and a whisper of black pepper. Lingers without burn — a finish you'll feel down the road.
Built for the way bourbon is meant to be enjoyed — neat, on a rock, or poured into the kind of cocktail that earns its place at the fire.
