This truly small-batch bourbon starts with traditionally grown corn, rye & malted barley. All of these staple grains are cultivated exclusively for Woodinville on the Omlin Family farm in Quincy, Washington. 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.