We strive to think outside of the box while respecting the art of craft.
We approach with our senses to guide our process, and focus on maturation and blending.
Our products stand apart from the norm. We take great pride in sourcing the best, and maintain quality and ingenuity along the way.
We revel in pleasing your senses, and hope to surprise you with wonder and engagement. Taste it for yourself and for a new experience.
The Proof is in the Proofing.
When the time comes to add water to the high proof spirits, we take our time. Our slow and gentle proofing process, with quality water, lends a smooth and round mouthfeel.
So, we add water, small additions at a time, as our spirits age, to integrate with the spirit harmoniously. We proof by hand. Then, we preserve the flavor nuances within the spirits' character by filtering lightly and bottling in house by hand.
Bottled & Labeled by Hand
Then comes the labels, designed in-house by Therese Agnew, each label is fastened by hand and numbered with proof and batch.
All the attention to detail put in to the expressions below. Check out what we are releasing now...
Apple Brandy Barrel
Enjoy the Apple Brandy Barrel aged Whiskey and its long standing history with Mosswood. The first ever release, with continued great results. A well-balanced quality of fruits and vanillas, lending itself well to sipping and mixing alike.
A Local Collaboration with Arkansas Black Applejack
Sour Ale Barrel
The Sour Ale Barrel aged Whiskey is aged additionally in barrels freshly emptied of Drake's beer called Brette Davis Eyes. This whiskey originated from our research and development department's small barrel experiments.
A Local Collaboration with Drake's Brewing Co.
This sounded like a delicious complement to the profile of our whiskey, so we test-batched an Imperial Stout aged Whiskey. What came of it was interesting, but not quite balanced enough for us—the whiskey was profoundly coconut flavored! We took what we learned from that experiment, and used a beer on a different taste profile spectrum as our ACE'd technique. This was a floral hopped red ale, and after time in the small barrel, we revisited it to transfer whiskey into the beer barrel. Upon opening the barrel, the ale had naturally soured, similar to the sour beers we're seeing on the market today.
Enjoy the Espresso Barrel aged Whiskey and its long standing history with Mosswood. This was our second ever release and are proud of its continued results. The finish is subtle yet bold, with hints of coffee balanced against a sweet undertone.
A Local Collaboration with Bicycle Coffee Co.
Try this neat, on ice, with soda water, old fashioned (w/ chocolate bitters), black manhattan, old pal, dessert cocktails, or any classic whiskey cocktail for a twist. More recipes here.
This Rotating Barrel is a limited release whiskey aged in a single barrel, hand stamping every bottle for each release. Typically sharing one expression per year, we take full creative license on our gray label. Our 5 year anniversary release debuts November 2018, which is a collaboration with artist Jenny Sharaf.
Current Rotating Barrel
Former Rotating Barrels
Try this neat, on ice, with soda water, but neat is almighty here.
Our take on light rum, Day Rum is a four times distilled molasses based rum. We source the rum from Puerto Rico, and blend it with sourced Floridian Rum. These two rum varietals are brought to proof in red wine barrels, bourbon barrels, and neutral barrels, each used as a blending component for the final touches before bottling. Despite it being our "unaged" light rum, you will see a subtle golden hue to the spirit from our proofing techniques.
Our take on dark rum, Night Rum is a column distilled molasses based rum aged three years in ex bourbon barrels. We source the rum from Jamaica, and bring it in house to barrel finish. We launched Night Rum with a Red Wine Barrel finish. The red wine barrel aged a Vin Santo style dessert wine–the barrel freshly emptied and sourced from Piedrasassi Winery. Night Rum Scotch Barrel was also launched, the finish being in a barrel formerly aging peated scotch. Our first batches are sold out and we are working on new production.
We take pride in the many partners who work directly with our production team to develop something special to call their own. We work with retailers, bars, and restaurants to tailor private barrels and blends under the guise of our techniques and palate sensibilities.
Want to start a project? Contact us.