JULY 2026 RELEASE Corn whiskey is where American whiskey started — before bourbon had a name, distillers were making spirit like this: mostly corn, honestly made, and left to speak for itself. Our Distiller's Reserve Corn Whiskey follows that same lead. We mash 94% Yellow Dent Corn, grown by Eichler Brothers Farm here in Oregon and milled at Camas Country Mill in Eugene, with 6% malted barley. It's run through our pot still on the brandy column, rested three years in used, neutral American oak, then finished for three months with toasted American oak staves. Bottled at 80 proof, so the grain and the wood do the talking. Expect a whiskey that leads with corn and never apologizes for it — sweet on the nose, playful on the palate, and clean through the finish. Aromas of buttery popcorn and roasted corn open things up, with warm nutmeg, caramel corn, and brown sugar underneath. Give it a moment and a bright note of strawberry emerges from what starts as an oily, sweet first impression. On the palate, it opens with a flash of clove that quickly turns to fruity bubblegum, lingering across the tongue. Underneath, it's straightforward and grain-true: fresh shucked corn and corn husk meeting caramel and roasted corn from the barrel, with a hint of popcorn or polenta. Light toasted oak folds in vanilla and softens the corn's edges, while a faint charcoal note adds a touch of minerality. The finish is light and velvety, with a bright, peppery kick. Clean, lightly sweet, and gently warming, with a last note of toasted wood. Sweet up front, dry by the finish. Pour it neat or over a single big rock to let the corn and toasted oak open up, or use it anywhere you'd reach for a grain-forward whiskey base. It holds its own in a simple highball or an Old Fashioned built around corn instead of rye.