This rye whiskey matured at least 5 years with a mash bill of 60% rye, 35% corn, and 5% malt. The use of our "house" yeast strain and a second brandy yeast pulls forward herbal and fruity notes. The brand never sour mash their Whiskeys in the traditional manner, but this whiskey relies partially on malo-lactic fermentation to bring forth the more earthy elements as well as the creamy mouthfeel. 100% double pot distilled. Barrel entry at 105 proof. We mature in a number 2 charred oak barrel (always 53 gallons) and in a mixture of Chai cellar warehouse and Dunnage. No Chill Filtration so some cloudiness when chilled is to be expected 100 proof.