Our craft verges on Alchemy and our quality is a reflection of our devotion to presenting the world a truly agrarian spirit built from the ground up in Indiana. We mill all of our own grains on site, with as much passion for the raw materials as for the finished product. Our milling operation and locally grown grains are truly at the heart of all we do. We rely on both time tested methodology and new innovations in our distilling program to craft a spirit that has defined character that is driven equally by grain, barrel, yeast, and experience. Our only rule: “Respect the Grain”
Our distillations are cold and slow, our methods are adaptations and improvements upon knowledge from a range of distillation types, an amalgam of world traditions tailored specifically to bring a spirit forth that balances the aspects that only hands on work and nature can provide. We are artists and gamblers, millers and distillers and this is our signature, our soul. Enjoy responsibly.
William Dalton is a straight bourbon whiskey with the mash bill of 70% corn, 20% wheat, and 10% 2 row Caramel malt. Our use of Caramel malt brings a refined and sweetened note that truly backs up the traditional tones of the wheat. Secondarily is our use of our "house" yeast strain and a second brandy yeast that pulls forward herbal and fruity notes.
Read MoreThe Morning Glory is a Straight Bourbon Whiskey with a mashbill composed of Corn, Rye, Kasha (toasted buckwheat), Buckwheat, and Malt. The name comes from a Tavern that operated near Campbellsburg, Indiana. Some even allege that during Prohibition it operated on the second floor of the Old Clifty Mill).
Read MoreOur Old Clifty Hoosier Apple brandy pays tribute to the more than 150 Southern Indiana apple brandy distilleries once dotting the landscape along the creeks, tributaries, and springs that still trickle with limestone water, in the southern tier of the Hoosier state between 1855 and 1914. The Old Clifty distillery, pictured on our label, was a legendary distillery belonging to Mr. Henry Robertson. It was located in what is now known as a Cave River Valley Nature Preserve north of Campbellsburg Indiana. This distillery produced roughly 20,000 gallons of apple brandy yearly from 1818-1904.
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