Small batches. Controlled dry fermentation is carried out in-house in refrigerated stainless steel tanks. The mash is then slowly double-distilled on a 16HL (420 gallon) antique cognac still purchased by Germain-Robin from Cognac Tiffon (producers of Maison Surrenne). This small hand-operated still yields whiskeys that are notably soft, clean, and flavorful.
Cellaring is in a mix of new and used (from Van Winkle) American oak barrels, used French Limousin oak barrels, and used port barrels. The whiskies are descended to bottling proof using filtered rainwater.