We started by throwing production practices based upon standard cost accounting considerations out the door and replacing them with business principles based upon TOC and developed by the founders over the last twenty-five years. That gave us the freedom to create a production process that others might never consider. It is more expensive.
We begin with pristine water pumped from an underground aquafer containing Cascade mountain waters of an exceptional quality and marry it with potatoes and special yeasts to create a mash that has great character and the subtle silky flavors not found in harsh grains. Our mash is distilled twice, once to remove solids and produce a clear low wine, the second time to delicately separate contaminates from the spirits without removing flavors. Distillers with inferior equipment may require numerous distillation repetitions and extensive filtration to produce a product that leaves a flat dull character.
Normal businesses might call our process extravagantly wasteful. We take no shortcuts. Our cuts are severe, and unlike large distilleries and many craft distilleries, our heads and tails are tossed, not slipped back in at the end of the process to make our product cheaper. Our distillation process runs very, very slowly. As a result, customers might call our spirits extravagantly refined.