In order to be different, we discovered a technical and legal way to create the mellowing effect typically used by storing whiskey in barrels by using the still instead.

U.S. Federal regulations stipulate what distillers can and can’t do when making whiskey. One of the key rules for making whiskies such as bourbon, straight, rye, corn, etc. types of whiskies is the regulation to govern the level of proof a whiskey can be distilled to. For 99.8% of all whiskeys on the market, that limit is allowed up to 160 proof alcohol.

In addition, while distilling to a higher proof eliminates all the “bad” things such as the methyl out of the alcohol, it also eliminates the flavors of the ingredients you used to make your spirit. Now most manufacturers do not even attempt to go as high as 160 proof because it is costlier and they already depend almost exclusively on the oak barrels to mellow and flavor the whiskey.

To find out a little more about whiskey in the barrel, check this out.

However, we developed a method to legally distill above the 160 proof mark all the way to about 180 proof, to create an ultra-smooth finish while using three different mashbills (recipes) along the process instead of the single mash, used by all other distillers, to produce a full, rich flavored profile whiskey.

Our proprietary and patent pending process of adding to and modifying the properties of each distillation run, or “tempering” creates a finished, premium hand-made whiskey in the still even before is gets in the barrel. Temper Distilling creates a truly unique, award winning whiskey that develops even richer and more subtle flavor notes after we age it in the barrel.