The Basics: We will be honest, there is an allure for quick cash by buying someone else’s discount products, bringing them in to our distillery in large plastic totes and dumping it in to bottles. From there, we could have put labels on them and called those things our own. We’d use clever terms and fancy words to mask the fact the product was made in a mega factory in Indiana. Many distilleries do this, it is 100% legal and an accepted practice. It just isn’t us.
There are reasons each of our batches taste just a little different. There are reasons the proof on each of those batches is different. There are reasons some of the labels are a little crooked or there’s an air bubble. We do it all from the farm, we truly do it by hand one single batch at a time and we do it all for you. We are family, we are friends, and we are neighbors. You deserve our best efforts, and we will always strive to bring them to you. Here’s part of our process –
Whiskies: Starting with our farm-raised corn, we add a bit more rye in our products than most distilleries and let it ferment for a few days. From there we double-distill the mash to produce a crisp and flavorful spirit. If we’re making our First Landing Bourbon or Rye Whiskey, it’ll go in to a new charred oak barrel. If we’re making Maryland Whiskey or Moll Dyer Cinnamon Whiskey it’ll go in to one of our used charred oak barrels. Here’s more information about your Whiskies.
Rums: Rum sounds easy to make; molasses, water, and yeast. How hard could that possibly be? Turns out, it’s pretty hard to make a good Rum. There are hundreds of types of molasses (or molasses-like products) being produced today along with more 500 suitable strains of yeast. Each of these ingredients impart a different flavor profile so that leaves an almost endless number of variations leading to a very unique taste. A LOT of research went in to designing our Rum formula. When all was settled, the molasses we chose is produced by Domino right in Baltimore. It’s fitting it is produced in the shadows of both Federal Hill and Fells Point. Our yeast is a not-often-used variety; its an often overlooked component but one that can truly make a difference. After its been double distilled, we age it in our used bourbon barrels for a minimum of six months. Here’s more information about your Rums.
Here’s where you can purchase most of these fine spirits: