Our production philosophy blends a deep respect for time-honored, traditional production techniques with New World creativity, ingenuity and innovation. We distill our spirits on a vintage, direct-fire, 2,500-liter Charentais-style alembic still – one of only a few operating in the United States. The process is laborious and slow and requires significant patience, skill and attention-to-detail. The results, however, are spirits and liqueurs of uncompromising quality, balance and depth of flavor.
- Direct-fire adds layers of depth and complexity of flavor – much as with grilled food.
- Distilling “Low and Slow,” where a single distillation can take upward of 12 hours, maximizes the ability to separate out the crude portions of the distillate and to concentrate flavor.
- Glycol-chilled water cooling allows for precise control over the temperature of the final distillate, providing for a smoother, more aromatic product.