Our Process

The modern, discerning consumer seeks more than small volume production to be deemed craft. They demand distilling & aging expertise, best-in-class flavors, and a keen awareness of use in cocktails. For those consumers, we produce our Whiskey & Gin portfolio. We are flavorists, curating grains, woods, berries, fruits, and roots to craft our award-winning portfolio. Our efforts mirror the values of our community: Adventurous, Innovative, and Authentic.

Sara Sergent is the most decorated botanical distiller in the country. Her botanicals are sourced from around the world and treated to 100% vapor extraction at her proprietary formula of “proof, pressure, and speed” to craft Gin that has been awarded "Gin of the Year" in London, 3x Top Gin Distillery by USA Today, “Best in Class” at the TAG Awards Las Vegas, Double Golds at Women Wine & Spirits in London, SIP Awards California and TOP50 in New York. In addition, she has crafted botanical spirits for Stein Eriksen Lodge, St. Regis Deer Valley, Auberge Properties, and Capital One.

Our whiskey portfolio is highly decorated, with flavor profiles, aroma and proof that are rooted in Rob’s Kentucky family history. Our grains are sourced from the finest U.S. farms, and we source Kentucky yeast to ensure that only the highest quality spirit is created. We distill on an American Pot Still and then aged in toasted, American Oak barrels. We prepare two primary mashbills: a “Wheated Bourbon” of Corn/Wheat/Barley blend, and a “Single Malt” from 100% Malted Barley. We work closely with two cooperages for our Appalachian Oak and Arkansas Oak barrels, with select toasting & char levels adjusted for our preference. 

Rob and Sara