Our Project series was made in celebration of our first opportunity to use malted New York grown grains, which happened in 2012. Lucky for us, our new friends at Valley Malt in Hadley, Massachusetts had built a system large enough to support our malted grain wishes. Project No. 1 was fermented from a mash of 60% corn, 20% red wheat, and 20% malted barley. We distilled it twice, up to about 150 proof, before aging in 53 gallon barrels for 4 years. Bottled at 100 proof, this full flavored bourbon features notes of cherry fruit, cinnamon, vanilla, and caramel.