The flagship bourbon is made from a recipe of corn, wheat, rye and malted barley, all of which (except the corn) come from the Colorado Malting Company (the corn was imported from Wisconsin but is now sourced in state).“We let American whiskey’s four mother grains inspire us to not only create our four grain straight bourbon, but also to break each grain out into its own expression, showcasing its contribution to the bourbon.” — Al Laws
All the grain is triple cleaned, It's expensive, and requires special equipment. The grain is milled and combined into a sour mash which is open air fermented for four days. Following fermentation of the grains, the wash is distilled through a custom made four-plate Vendome hybrid copper-pot/column still.
The bourbon is then matured in 53-gallon American white oak casks that were crafted by the Independent Stave Company in Missouri (the distillery had 1,000 barrels aging already). There, the bourbon matures for approximately three years. The Colorado mountain climate is rife with changes in temperature and air pressure. Former Laws team member Jack Norris stated that as the spirit ages, “the magic of time, charred oak planks and high mountain air transform it into a rich, complex, spicy, Straight American four grain bourbon.”
Following this three-year beauty rest, the bourbon is brought to proof and bottled by hand. The bourbon has sweet aromas of roasted corn, grilled peppers, cayenne pepper and chiles. Notes of chewy leather, toasted wheat, caramel, vanilla, spicy rye, and buttered almonds dominate the palate, and lead to a finish accented by touches of spicy rye and moist tobacco.