Small-batch, small-grain, big flavor. 

In the late '90s, Shane Baker and Pat Heist were tearing it up in a rock band, but destiny had a grander plan in store for them, waiting until 2006 to unveil their true calling. Armed with extensive knowledge in various scientific fields, more than two decades of industry know-how, yeast strains collected over the years, and an exquisite selection of top-notch corn, wheat, and rye varieties, they set off on their Bourbon path. Serendipitously situated in the hills of Historically Bold Danville, Kentucky— the very birthplace of Kentucky, mind you—and deeply rooted in the rich heritage of the Kentucky Bourbon industry for generations. At the core of their operation lies their ingenious secret sauce: the sweet mash process, the magic touch behind their consistently mouthwatering, award-winning concoctions. 

Their High Rye Bourbon Whiskey is the embodiment of a small-batch creation, crafted using their unique yeast strains. Made with just up to 20 barrels per batch, the result of a single fermenter. Unlike other Bourbons that rely on a sour mash, they use a unique sweet mash process, blending the perfect trinity of 64% corn, 24% rye, and 12% malted barley. After four long years of maturation, nestled cozily in a #4 charred barrel, their non-chill-filtered Bourbon emerges with a medley of oak, tobacco, and brambly red fruits with a teasing hint of leather before culminating in a rye-driven finale.