This truly small-batch bourbon starts with traditionally grown corn, rye, and malted barley. All their staple grains are cultivated exclusively for them on the Omlin Family farm in Quincy, Washington. The grains are mashed and distilled in their Woodinville distillery, then trucked back over the Cascade Mountains for barreling and aging in their private barrel houses. Central Washingtons extreme temperature cycles promote the extraction of natural flavors from the oak barrel wood.

Before they cooper the barrel wood, the wood is seasoned in open air, rain, wind, sun, and snow for 18 months to soften the woods harsh tannins. They deeply toast and heavily char their barrels to enrich the woods desirable flavors.