Ragged Branch Double Oaked Wheated Bourbon Whiskey

About Ragged Branch Double Oaked Wheated Bourbon Whiskey

While out drinking with his friends in 2009, Alex Toomy decided on his next project ― a distillery. His farm proved to be a great launchpad for the project that started with Toomy distilling moonshine. He partnered with his friends Chris Sarpy and Russell Nance, opening the Ragged Branch Distillery in 2010. They were soon joined by the legendary Master Distiller Dave Pickerell who developed the mash.

The folks at Ragged Branch are proud of the fact that all their whiskey is distilled on-site from their own grain that is milled and mashed daily according to the process that was entrusted to them by the late Pickerell. It starts with the crops that are grown either on their own or leased mineral-rich land. Once they have milled the grain, the mash is left in fermentation tanks for 4 days, the yeast transforming sugars into alcohol. The fermented mash is then distilled in a custom-built 500-gallon Vendome still. The copper pot-column combination still churns out a barrel per day.

The spirits are then aged for varying amounts of time in new charred American oak barrels in their barrel barn, before it is cut to proof and bottled on-site. Farm-to-bottle and combining tradition with modern processes ― this makes Ragged Branch the award-winning independent distiller that it is. The Ragged Branch Wheated Bourbon replaces the rye in the mash bill with wheat. 68% corn, 16% wheat, and 16% malted barley. The process is the same for the Double Oaked version, which is first matured just like the regular one. Then it gets transferred into a new charred oak cask for another round of maturation, resulting in even more depth of flavor and smoothness. It has won a Gold Medal at the San Francisco World Spirits Competition in 2020.

Grab a bottle of this wheated bourbon today!