his truly small-batch bourbon starts with traditionally grown corn, rye and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in our Woodinville distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washingtons 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 woods harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the woods desirable flavors.