The initial dry grain mixture, or mash bill, consists of a combination of at least 51% corn, along with proportions of wheat, rye, and/or malted barley.
The grains are then milled to produce a fine mixture that is combined with water.
The milled grains are then cooked under pressure to create "mash" for fermentation.
Yeast is added to the cooled mash, fermenting the mixture and producing what is called "wash," the liquid used for the distilling process.
The wash is then distilled, which produces a clear spirit typically between 65-80% alcohol.
The unaged whiskey is then poured into brand new charred white oak barrels.
The barrels are then placed in a warehouse for aging. During the aging process, the whiskey gains color and flavor from the charred wood.
Once the whiskey has reached the desired maturity, the barrels are sampled and selected based on a particular taste profile.