I started off as a home brewer in Colorado, moving to Washington I was not having much luck converting to different water so I decided to try distilling. My first distiller was a makeshift turkey fryer with soldered together pipes, might not have been a safe system at the time but saying houses will blow up if you do it is a fallacy. Now of course you need to get permission to do it for your own safety. Through the years I got better and invested in bigger systems, telling myself one day I will make great whiskey.

Since I have always been a whiskey drinker, I wanted to try making something that I would enjoy and share and take input on what interests people in flavors and aromas. I also wanted to try strange and random flavoring outside of the Oak family, like wood from the sugar maple. With research I learned about baking and charring my own chips and making home made charcoal filtering.

After the aging period some of my whiskeys will go back through a charcoal filter to smooth out the flavors and help bring forward subtle notes and aromas when diluted to desired proofs. All of my whiskey batches are made 6 gallons at a time before proofing down, for now at least.