our process - Redwood Empire Whiskey

: Step 1
Mash Bill
We source the best Midwestern Rye, Corn, Barley and Wheat, as well as California grown grains. Rye is marked by its spicy intensity, with notes of pepper, clove, nutmeg, and cinnamon. Corn is bourbon's signature ingredient. Over years of aging, corn becomes neutral, and allows the barrel selection to ignite the flavor profile. We prize Malted Barley for its chocolate notes.

: Step 2
Mashtun
Our custom designed Mashtun uses direct steam injection to efficiently and quickly break down the starches into sugars that turn into work with the yeast to turn the grain into flavorful spirits. We use a variety of fermentation techniques, both off the grain, separating solids prior to fermentation, and on the grain, based on each unique mash bill to maximize the aromatics and flavor complexity.

: Step 3
Micro-Column Still
Our innovative continuous micro-column still was custom designed and built by Headframe Stills of Butte, Montana. Its two column distillation process allows for a finer cut of heads and tails, resulting in greater purity.

: Step 4
Rack House
Here in West Sonoma County moderate seasonal temperatures, not too hot and not too cold, allow for even, consistent barrel aging. This environment is perfect for making whiskeys with consistently exceptional character.