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 MoreWe start with a unique mash bill of 55% Corn, 35% rye, and 10% Victory malt which we mash in using two unique yeast strains. Our house strain, which pulls intense grain character, and a brandy yeast, which pulls fruity, herbal, spicy, and full-bodied notes. Our fermentation is completed in closed-top stainless steel fermenters and is "soured" using citric acid to adjust the pH to prime the fermentation. Fermentation is carried out at 88 degrees for four days whereupon we double pot distill the "beer" reaching an average proof of 130.
Read MoreThese days we're programmed to think "sourced whiskey" when we see "Distilled in Indiana" on a label. That's not the case in French Lick, IN at Spirits of French Lick. The distillery is lead by experienced distiller Alan Bishop. Bishop, a long-time distiller, and owner of a seed company has one moto in his distillation “Respect the grain.” Lee Sinclair Bourbon does an incredible job of highlighting the grain.
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.
Read MoreStamper’s Creek is distilled from high grade molasses from sun dried sugar cane with no sugars removed. The mash is then fermented at 57 degrees over a two-week period using a specially selected strain of wine yeast in order to capture all of the aromatic, ester, and phenolic compounds of the raw material. The second distillation used backset from the first batch to sour the wash for fermentation and lower the pH. The rum was then double pot distilled (stripped on Lilith, doubled on Sophia) slow and cold to retain and concentrate flavors. Average proof of hearts was 140. The final product was tank aged and aerated to blow off volatile phenolics.
Read MoreThis white whiskey is made using 100% Indiana grown corn. It is fermented using superior wine/brandy yeasts at colder temperatures than most "white dog" or "moonshine" whiskeys. This brings out and highlights the sweeter, fruitier, nuances of the raw grain material. It is double distilled in our two pot stills and we make very precise cuts between heads, hearts, and tails. These cuts are made to create an immensely drinkable product more akin to a fine European fruit Eau-De-Vie.
We put a lot of pride into perfecting our distillations. Vodka of course is the purest spirit one can coax from the alchemical sciences. This elegant vodka uses 100% Indiana grown corn as a base grain. The Vodka is then distilled in a twenty plate column still to a high proof and for purity. It is then polished by a single pass through our copper pot still creating a near neutral spirit. This final pass allows us to skillfully retain only the sweetest and cleanest center of the run with just a glimmer of pot still character. This cut is imply known as the heart.
Sonroho starts with fermenting superior Catawba grape juice and is double distilled making tight and heavy heads. Hearts and tails cuts are made on the doubling run to bring forth the crispness and vitality of the grapes. We then stainless steel tank age the distillate and bring it to 90 proof over a number of weeks in order to avoid saponification and retain the essence of varietal.
Our Blackberry Eau-De-Vie starts with a neutral spirit, we then infuse it with Marion blackberries in order to extract the voliatiles within. We distill this spirit similar to a gin by running it slow and cold through our copper pot still in order to retain the blackberry flavor and aroma. We then proof it down over a period of weeks to avoid saponification and to retain the character of the fruit.
Old Tom is a gin recipe popular in the 18th-century England. In modern times, it became rare but has experienced a resurgence in the “Craft Cocktail” movement. It is slightly sweeter than London Dry, but slightly drier than the Dutch Jenever, thus sometimes called “The Missing Link”.
Aquavit is distilled from 100% grain neutral spirits produced from corn, caraway, coriander, juniper and dill. Hints of cardamom and citrus are our primary flavor contributors for this gorgeous, clear spirit.
We grist and macerate our botanicals in 70 proof neutral alcohol in our copper pot still for 18-24 hours prior to distillation.
A blend of 10 unique botanicals are married in our copper pot still to bring the crispness of fine gin with savory flavor o f world class Aperitif. Enjoy this caraway and coriander flavored beauty as a shot, in the chilled glass or in the finest blended cocktail. We recommend using it in a Bloody Mary.
Our Absinthe begins with neutral grain spirits which allows us to “paint” on a blank canvas. We macerate most of our botanicals for 18-24 hours in our pot still, Sophia. We then add the remainder to our gin basket for oil extraction. Distillation is performed very slowly to pull most of the essence of the botanicals into the distillate. We proof from 145 down to 120 over several weeks and tank age the distillate in neutral stainless steel tanks.
A total of 13 botanicals give rise to this gorgeous pour. We avoid all post distillation infusions preferring to rely on the Wormwood, Anise, and Fennel to provide a base upon which we build up pastoral, citrus, and notes of Chamomile.
