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This whiskey starts its journey in Kentucky, crafted by a family-owned distillery based in Louisville’s NULU district. It’s distilled in Indiana and then brought to Louisville, where the real work happens. You get a spirit that matures in a heat-cycled warehouse, where rising and falling temperatures push the liquid deep into the wood. That process builds higher proof, thicker texture, and deeper character over time.
Most barrels age for eight to ten years, sometimes longer. That’s older than many bourbons you’ll see on the shelf. You’ll often taste the influence of a high-rye mash bill, which brings spice and structure, though some barrels lean sweeter and fruit-forward. Everything comes from a single barrel, so no two bottles taste exactly the same. It’s bottled at barrel strength, sometimes well over 140 proof, and it’s never chill-filtered. What you taste is exactly what came out of the barrel.
When you pour a glass, you’ll notice aromas of burnt sugar, toffee, toasted spice, and dark cherry. Take a sip and you’ll get bold layers of caramel, leather, baking spices, and butterscotch. The finish stays warm and long, with sweet oak and a peppery rye kick that doesn’t overstay its welcome.