Its not a moonshine (cleaner, focused on quality grain) and its not a Bourbon (no new oak, more elegant), its something related but not the same.
This bottling is 80% Ute Mountain blue corn (Four Corners), 10% Grain R&D purple barley (AZ), 10% Camas rye (Willamette, OR). The legal requirements for a “corn whiskey” mandate it to be at least 80% corn, and anything else on top. Expect us to release some single varietal bottles as well as some blends.
This corn demands a lot of attention from the farmer and is NOT starch driven like modern/stripped-down yellow corn; there are many more compounds besides starch in it which translate to flavor but not alcoholic yield.
We thought the spice from the rye and Pinot Noir vibe from the purple barley would add a colorful coat to the deeply savory and sweet corn. We fermented it for six full days, distilled it quite clean in a 300-gallon copper pot still, then put it in a third-fill 53 gallon rye cask for eight months. We are aging more of the same casks, expect older and bigger batches in a few years. This first run is 120 bottles, at 100 proof.
Drink neat or with a small cube, even a dash of soda in a small chilled glass.