Sweet Corn Whiskey is our first release. This Whiskey is born slowly. As you would expect we use locally grown and malted barley. But the difference is in the corn: We use specially select white corn that is sweeter and produces less off-flavors than the more commonly used (and cheaper) feed-grade corn. We then do everything ourselves - we mash the grain with pure mountain water that is naturally filtered through local limestone deposits, and finally distill it in our hand-made copper pot still from Portugal. These steps allow us to make a very smooth corn whiskey while preserving all its desirable flavor components while you can distinctly taste the corn. It is best enjoyed chilled or in our specialty cocktail (see our Cocktail Recipe Page).
Our White Rum is sourced from the finest molasses available anywhere. Since sugar cane doesn't grow in Montana it is necessary that we get it from other states. And since it costs the same to have low-grade blackstrap or our fine, sweet molasses delivered, we decided to break with the norm and go with the good stuff. We add pure mountain water that is naturally filtered through local limestone deposits, and finally distill it in our copper pot still that was especially hand-made in Portugal. This results in a very smooth white Rum that retains its desirable flavor components. Try it neat or in your favorite cocktail. Our favorite is Winston White Mojito made with Montana White Rum. It's particularly great in a margarita! We are also taking it to the next level by aging some of our rum in specially sourced barrels and can hardly wait until it’s perfect.