Initially a traditional sour mash of corn and rye fermented 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, and raspberry. Then the mash is distilled in a small batch copper potstill to extract fuller and rounder flavors from the corn and rye. Finally, the distillate is barreled at the Pre-Prohibition standard of 98 proof, so that the barrel may add subtle notes of oak and vanilla and does not overpower the finished whiskey. Smooth and precise and clean!