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.
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