The grains are mashed with hot water sourced from a nearby aquifer at a controlled temperature for about 6–7 hours, and the resulting liquid is cooled and fermented. The wash is then triple distilled and filled into a mix of first use wooden casks that previously held either Kentucky Bourbon or Oloroso Sherry. After maturing for five years, this small-batch whiskey is blended and bottled at 43% ABV.