A unique, small-batch spirit, with an innovative twist. Crafted from corn, rye, and malted barley, our staple grains are grown exclusively for us on the Omlin Family farm in Quincy, WA. The grains are mashed and distilled in our Woodinville distillery, then transported over the Cascade Mountains to our private barrel houses, where Central Washington’s dramatic temperature swings extract rich, natural flavors from the oak. Our exclusive barrel wood is seasoned outdoors for 18 months—enduring rain, wind, sun, and snow—softening its tannins. Slowly toasted and heavily charred, the barrels impart complex caramel and vanilla notes. And for this experimental batch, the story continues. Co-Founder and Head Distiller, Brett Carlile, potholed a batch of exceptional used Añejo Tequila barrels. Recognizing the unique opportunity—and inspired by his love for both whiskey and tequila—he seized the chance to experiment, knowing this discovery could lead to something truly special. Our fully matured bourbon went into the tequila barrels, and the results were even more exciting than Brett anticipated. In addition to Woodinville’s well-known, award-winning flavor profiles, the tequila barrels imparted complementary flavors of caramel corn, orange zest, agave syrup, and vanilla bean, with a cayenne-spiced finish.
