Blending distinctive flavor with powerful stories.
The Blending Ritual
Spirit blending is like painting with flavor. The palette is your palate. With a little time and a lot of patience, we iterate to assemble something completely unique. Together, in its complexity of flavors, the outcome is a blend that contains a recipe greater than the sum of its parts. Every pour transparently celebrates these distilleries and the bespoke blend inside the bottle.
They say patience is a virtue, in spirit making, it’s an art.
Meet Our Partners
Authenticity through transparency - our ethos. One that has guided the very partnerships we’ve forged with producers from all across North America. Partners who believe in sharing every ingredient of their passion in the same way we do - so you know exactly what’s in your bottle.
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Boulder, CO
Scottish Distiller, Scottish Pot Still, and Scottish Barley, distilled in Colorado. Boulder Spirits’ American Single Malt is the closest thing we have found to Scotch Whisky being produced here in U.S. with two big differences; the use of new American oak barrels and aging their whiskeys in the arid climate of Colorado at an elevation of 5,400 ft. Alastair Brogan and his team produce some incredibly bold but balanced whiskies including American Single Malt, Peated American Single Malt, and Straight Bourbon whiskey.
The utilization of Scottish barley in their whiskeys was a choice grown out of necessity, Alastair was not satisfied with the types of barley being grown in CO (which was produced for beer production, not whiskey) so he called his friends in Scotland and began importing metric tons of barley into Colorado for floor malting.
Still: Scottish Pot Still
Spirits we use: American Single Malt; Peated American Single Malt; Straight Bourbon Whiskey
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Glenshaw, PA
In an abandoned glass factory in Glenshaw Pennsylvania, Boyd & Blair fired up their custom pot still to start producing world class vodka in 2008. Since then Boyd & Blair has been named “The Best Vodka in the World” by the Ultimate Spirits Challenge a record four times. Distilled from locally grown Pennsylvania potatoes, they ferment with Champagne yeast which contributes to the beautiful bouquet and mouthfeel. Being produced on a pot still means their master distiller Barry Young, can make precise cuts to his distillation run. He discards the tails from his final product, yielding a full-bodied vodka unlike anything else being produced today.
Their rum utilizes Pennsylvania molasses, produced by Zook Molasses, which is produced in the traditional analog method (the way their Mennonite ancestors have for over a hundred years). Depending on the time of year, they will ferment their rum for 21-28 days in an open top fermenter, producing a complex and flavorful spirit.
Still: Custom Pot Still
Spirits we use: Potato Vodka, Rum
Official Spirit of the Pittsburgh Steelers
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Brooklyn, NY
Breuckelen Distilling is known for producing small-batch, handcrafted spirits using locally sourced ingredients. It was founded in 2010 by Brad Estabrooke, which made it one of the early pioneers of the craft distilling movement in New York City.
Breuckelen Distilling makes a variety of products but most notably for us are their Rye and American Single Malt. When it comes to producing spirits, Breuckelen respects tradition but follows thier own path. They use a custom-built copper pot still and distill their Rye over 160 proof which techinically makes it a whiskey and not a rye. They do this for one simple reason: Brad thinks it tastes better, and we agree with him!
Breuckelen Distilling is committed to sustainability and supporting local farmers. They source their grains and other ingredients from New York State farms whenever possible, promoting a farm-to-glass approach. This commitment to quality and local sourcing has earned them a loyal following among spirits enthusiasts and cocktail lovers.
Still: Coffey-Column Still
Spirits we use: American Single Malt; Whiskey distilled from Rye
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Holly Hill, FL
Since 2015, Jeremy Craig and his team have been fermenting and distilling award-winning vodka and rum utilizing evaporated Florida sugar cane, a less refined raw sugar product. Located just steps from the Halifax River in Holly Hill, FL, Jeremy produces some of the cleanest vodka we have ever tasted. Utilizing this vodka was an absolute no brainer when deciding what to blend to comprise Pot/Column. The vodka they produce is distilled using a hybrid column still and makes up 68% of our vodka blend.
Still: Hybrid Pot/Column Still
Spirits we use: Vodka, Rum
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Bristol, PA
There’s something to be said about making one thing and one thing only; pouring all your time and attention to doing it the right way. That is precisely what the good people at Dad’s Hat do every single day. Making world class Rye Whiskey. Herman Mihalich and John Cooper teamed up back in 2011 to begin distilling Pennsylvania style rye in Brisol, PA just outside of Philadelphia. They fired up their pot still and started distilling rye low and slow running their still so their distillate comes off at around 130 to 140 proof instead of the legal limit of 160 proof. They utilize only one mash bill, a proprietary recipe of 80% Pennsylvania Rye, 15% Malted Barley, and 5% Malted Rye they formulated with the Artisan Distillery Project at Michigan State University. They source their grains just up the road from the Mease Family who operate Meadbrook Farms which has been growing rye grain since 1716, meaning the same rye that Dad’s Hat uses is grown on the same land that produced rye grain for pre-revolutionary America whiskey distillers. Their dedication to consistency and quality is why Dad’s Hat has earned the respect of Rye Whiskey lovers around the world.
Still: Pot Still
Spirits we use: Straight Rye Whiskey
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Maurertown, VA
Filibuster was founded in DC but now calls Virginia home. Owner Sid Dilawri has been distilling product since 2014, when he laid down their first barrel. Sid is very meticulous when it comes to the quality of the products Filibuster produces. For this reason they source all their corn, rye, and barley from neighboring Shenandoah Valley farms.
Filibuster’s bourbon has a unique mashbill, being one of the few four grain mashbills on the market, consisting of 65% Corn, 20% Rye, 10% Malted Barely, and 5% Wheat. This unique recipe, coupled with sourcing only the best quality grains, and aging in the best Kelvin Cooperage barrels money can buy, has allowed Filibuster to make a fine tasting bourbon at only 4.5yrs old.
Still: Pot Still and Column Still
Spirits we use: Straight Bourbon Whiskey
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Dane, Wisconsin
Henry Farms is a family owned-and-operarted farm where the corn, wheat, and rye is grown for J. Henry & Sons distillery. Growing their own grain since the beginning of the distillery in 2008, J. Henry & Sons bourbon is unique since it is the only distillery using an heirloom red corn in their mashbill. Heriloom red corn, developed at the University of Wisconsin in 1939, is special to the family since Joe’s dad grew it for 30 yrs.
We are fans of J. Henry & Sons bourbon for its uniqueness; from utilizing their own grains, to the climate these barrels age in, to the use of toasted heads and Char level 3 in their barrels.
Still: Column Still
Spirits we use: Straight Bourbon Whiskey
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Three Oaks, MI
Journeyman Distillery opened in fall of 2011 by Bill and Chuck Welter. Bill fell in love with whiskey while working at the Old Course Hotel in St. Andrews, Scotland. Bill gained an understanding of the technical side of distilling while spending some time in Tasmania, where a good friend had just opened his own distillery. During his time in Tasmania, Bill visted other distilleries to further his knowledge and understanding of the distillery business. In 2010, Bill teamed up with Chuck Welter to purchase an old Featherbone Factory, which is now the home of Journeyman Distillery.
Still: Column Still
Spirits we use: Last Feather Rye; Featherbone Bourbon; Corsets, Whips & Whiskey; Peated Single Malt
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Jacksonville, FL
Manifest Distilling is an organic distillery located in Jacksonville’s downtown sports district. Manifest opend in September of 2016 and distills a variety of spirits, including: non-GMO Potato Vodka and Florida Citrus Vodka, organic Gin, organic Barrel-Aged Gin, organic Rye Whiskey and 100% Rye Whiskey.
Still: Hybrid Pot/Column Still
Spirits we use: Straight Rye Whiskey; Gin
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Pembrooke, KY
MB Roland Distillery is the first grain to glass distillery in Kentucky. In 2009, Paul and Merry Beth (“MB”) Tomaszewki first opened the distillery doors.
MB Roland is committed to the entire production process. They grow their own corn, wheat, and rye on-site, and they have their own milling operation to process the grains. This level of control over the ingredients allows them to maintain quality and create unique flavor profiles. MB’s uniqueness comes from the use of white corn, as opposed to the yellow corn used by most distilleries.
Still: Pot Still
Spirits we use: Straight Bourbon Whiskey
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Charlottesville, VA
Nestled in the picturesque countryside of Virginia, Ragged Branch Distillery offers a unique farm-to-glass experience. Their sprawling estate overlooks fields of grain and pastoral scenes that are truly breathtaking. On-site, they handle every step of the whiskey-making process with care and precision. From milling and mashing their own grains to fermenting their wort for four days, Ragged Branch maintains complete control over quality.
Their custom 500-gallon Vendome Pot-Column still is the heart of the operation, producing just one barrel of whiskey per day. Aging takes place in a massive barn, where Ragged Branch barrels patiently mature for years in Kelvin Cooperage barrels. The result is a collection of exceptional whiskeys, including their renowned double-barreled wheated bourbon.
Crafted with a mashbill of 68% corn, 16% wheat, and 16% malted barley, Ragged Branch’s bourbon offers a uniquely smooth and inviting flavor profile. The double-barreling process, which involves aging first in new No. 3 charred oak barrels for five years before transferring to new No. 4 charred oak barrels, adds depth and complexity. This creates a bourbon that balances sweetness with a rich array of barrel-derived baking spices, making it a standout in the world of whiskey.
Still: Custom Pot-Colum hybrid
Spirits we use: Double Barrel Wheated Bourbon
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Tampa, FL
Severessance Distilling Co., is owned and operated by Victoria Wagner. Victoria is a scientist by trade, but after sharing whiskey with some friends, the idea of opening a distillery was born. Severessance opened in 2022, working alongside Dark Door Spirits, and currently is looking to open their own place, in Tampa FL, making an assortment of Gins and Rums.
Still: Column Still
Spirits we use: Severance No.2 Gin
Still: Hybrid Pot/Column Still
Spirits we use: Vodka, Rum
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Lake Placid, FL
The only Estate Agricole Rum production facility in the United States. Don Davies harvests his estate grown sugar cane by hand and crushes, ferments the juice, and distills in the center of his sugar cane field in an open-air distillery. Located about 20 minutes outside of Sebring, Florida, Sugar Sand is a true gem of American distilling. Don’s dedication to doing things the old way, the hard way, result in an incredibly unique and delicious rum. Sugar Sands rum are not available in any stores except the bottle shop that is located at the distillery, making this a rare spirit that we are honored to blend with.
Still: Hybrid Pot/Column Still
Spirits we use: Agricole Rum
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Lexington, KY
Founded in 2008, Town Branch operates as the distillery arm of Lexington Brewing Company, known for producing Kentucky Bourbon Ale and founded by the Lyon’s family. The company was established by Pearse Lyons, whose captivating life story could fill a book. We highly recommend exploring the history of this Irish immigrant who left a significant mark on American agriculture. Leading the second generation is Pearse’s son, Mark Lyons, whose profound passion lies in fermentation and distillation.
Benefiting from its close proximity to the brewery, Town Branch has access to unique casks for aging their whiskeys. The Kentucky Single Malt we source from them undergoes a distinct aging process. Initially aged in used ale casks, previously used for bourbon, for four years, it is then transferred to used Kentucky Bourbon barrels for an additional two years. This process results in a wonderfully fruity yet balanced whiskey that is rapidly becoming a favorite. Crafted using a Scottish pot still, this whiskey is ideal for enthusiasts of Irish or Scotch whisky.
Still: Scottish Pot Still
Spirits we use: Kentucky Single Malt