Our small batch whiskey is distilled from water from Mount Olympus and the Hood Canal watershed on the Olympic Peninsula.
It is hand-crafted in a copper pot still, and has breathed the salt air from the shores of the beautiful Hood Canal.
Mike Nicolson, third generation master distiller from Scotland, is helping us create an outstanding whiskey. As he says, it’s easy to make whiskey, but it’s really hard to make good whiskey. Ours is a Scottish lowland grain style whiskey. We can’t call it scotch because we’re not in Scotland, but in all respects it is a scotch because we’re starting with good water and using a similar aging process. It’s a process that can’t be rushed, and we hope to have a baby whiskey (un-aged whiskey) ready by Thanksgiving 2013.