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We start with crisp clean Washington water and cook our mash bill of 70% corn and 30% winter wheat (all grown on one family farm in Quincy, WA) slowly and deliberately to maximize the flavors. Once our mash bill is cooked it is allowed to steep on the grains for 12 hours before our carefully selected whiskey yeast is added to start the fermentation process. Our mash bill is then fermented and steeped for 7 days. To our knowledge no other Bourbon distiller allows this much time.