The grain is local, sustainably grown heirloom “Hickory Cane” corn, one of the oldest varieties grown in the South, revered by the Native Americans and original settlers for its abundant flavor and hardiness. They mash, ferment, and copper pot distill this corn with malted barley in small batches, then filter it through their own handmade Tennessee Sugar Maple charcoal, a method known as “The Lincoln County Process” that defines Tennessee Whiskey. This step adds mellow notes of caramel and a touch of smoke which is intensified in their custom-charred oak barrels, where over time hints of biscuit, corn, and caramel apple join the profile. 
4 Years of Age