This truly small-batch bourbon starts with traditionally grown corn, rye and malted barley. All of the staple grains are cultivated exclusively for the distillery on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in the Woodinville distillery, then trucked back over the Cascade Mountains to private barrel houses, where Central Washington's extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in open air, rain, wind, sun, and snow for eighteen months, softening the wood's harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the wood's desirable flavors.