Our take on bourbon, made at our distillery in Cornwall. A corn mash is enzymatically cracked to sugar, fermented, and then goes through three polishing runs on our copper pot alembics. It is then matured for two years in ex-bourbon barrels, a tip of the hat to the process from across the pond, and the same minimum ageing American law sets for a straight bourbon.

Why three distillations?
Most distillers start with a rough “stripping” run to pull the alcohol out of the wash. We skip it. Every one of our three runs is a polishing run, taking only the cleanest spirit each time. That gives an exceptionally smooth spirit without the harsh edge a stripping run can leave behind.

Why ex-bourbon casks?
Each cask held American bourbon first, so it brings vanilla, caramel and toasted oak to our spirit. Because the casks are seasoned rather than new, the oak is gentler, and the spirit is rounder and softer.

Why isn’t it called bourbon?
Bourbon is a protected name that can only be used for whiskey made in the USA. Ours is proudly Cornish: a corn spirit with its own character.

Tasting notes: distinctly sweet and full of vanilla, with caramel and warm oak. A fun, silky-smooth sip with its own character, not trying to be anyone else. Simply content.