This truly small-batch spirit starts with traditionally grown corn, rye, and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed and distilled in our Woodinville distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washington’s extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in the open air, rain, wind, sun, and snow for eighteen months, softening the wood’s harsh tannins. The barrels are then slowly coated and heavily charred to further enrich the wood’s desirable flavors. After the whiskey is fully matured, we transfer it into freshly emptied Ginjinha Barrels. Ginjinha is a Portuguese liquor made by infusing sour cherries called Ginja Berries. Blackberry jam greets you on the nose, on the palate a honey sweetness at the start, followed by undertones of dark cherry and cardamom, the finish leaves you with a pleasant cinnamon and clove spice.