The doubters said we couldn't make a great rye whiskey on an electric still but we decided to try anyway. We did almost die in the process but the results are delicious! Rye, rye malt, and corn are mashed together and distilled in our copper pot stills (now using steam heat thankfully) before aging in locally produced charred oak barrels. Smoke and spice with beautiful leather, tobacco, and well-integrated wood with far less "green" character than the competition. Delicious on the rocks, in a Manhattan, or with a bit of ginger ale.