We begin by fermenting a traditional sour mash of corn and rye at colder temperatures, but without the aid of refrigeration. Fermentation takes more time this way, but results in a softer whiskey and develops subtle flavors such as vanilla, pear, rock candy, and raspberry. Unlike modern day continuous stills that flash boil the mash in a few seconds, we take an entire day to distill the mash in a small batch copper pot still to extract fuller and rounder flavors from the corn and rye. After distilling the result a second time, we barrel the whiskey at the pre-Prohibition standard of 98 proof, rather than at the industrial standard of 125 proof. This enables more whiskey to come into contact with the barrel, allowing the mild brown sugar and molasses notes that come from the charred barrels to shine through. Finally, we hand bottled each unfiltered barrel individually, and number each bottle according to the barrel from which it came, producing only 240 bottles per batch. When you pop the cork, you will immediately notice unmistakable aromas of corn and rye that were the hallmarks of traditionally distilled pre-Prohibition whiskies.