This truly small-batch bourbon starts with traditionally grown corn, rye and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in our Woodinville distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washington's extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in open air, rain, wind, sun, and snow for eighteen months, softening the wood's harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the wood's desirable flavors. This meticulous process yields a truly hand-crafted spirit with aromas of crème brûlée and spice cabinet, as well as notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish.

FEW Straight Bourbon Whiskey is made from a mash of 70% corn, 20% barley and 10% rye. "The corn comes from a farmers co-op in Indiana and my barley and rye from farmers in Wisconsin," notes Paul Hletko, owner and Master Distiller. After mashing and fermenting the grains, Hletko distills the wash through his 1,500-liter Kothe copper-pot still.