Wyoming Whiskey

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of "firsts." While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery.Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Wyoming Whiskeys first cask-finished whiskey uses Pedro Ximenez casks which impart a deep, complex richness, color, and sweetness to its Straight Bourbon whiskey. A wheated Straight Bourbon whiskey aged first in new charred oak for 5 years then finished in Pedro Ximenez casks and bottled at 50 percent ABV. Each release is crafted from no more than 5 Pedro Ximenez casks.Pick up your bottle today!

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of firsts. While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery.Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Outryder is a straight American whiskey with higher rye content, falling just short of a true rye whiskey. It is crafted from two different mash bills that were distilled in November of 2011.The first mash bill contains 48 percent winter rye, 40 percent corn, and 12 percent malted barley and the second reflects a traditional bourbon mash bill of 68 percent corn, 20 percent winter rye, and 12 percent malted barley.These non-GMO grains are grown in Byron, Wyoming by Rageth Farms.Pick up your bottle today!

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of firsts. While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery.Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Depending upon the summer heat of the Big Horn Basin, the cold of the Wyoming winter and the appetite of angels, one single barrel. yields approximately 220 bottles. This barrel is handpicked for its singular character and taste. One barrel captures the essence of this unique bourbon.Pick up your bottle today!