One hundred percent natural, Filibuster uses no artificial colors, flavors, or additives – just grains, yeast, sun, and time. After distilling, the water undergoes an intense filtration process and is then injected back into Shenandoah water tables. Our used grains are also converted into nourishing poultry feed. We are serious about safeguarding the environment for future generations.
Perfect Water for Making Whiskey
Water is the foundation of a whiskey. Some even say, “The better the water, the better the whiskey.” Kentucky is the epicenter of American whiskey production because of the special properties of its limestone-filtered water and the minerals it contains. Watch out Kentucky! Shenandoah limestone possesses an even higher ratio of beneficial minerals than Kentucky water. We only use the limestone water from our live on-site wells.
We employ two unique mash bills (grain recipes) in our production. Each mash bill is cooked to perfection through non-controlled temperature to enhance the delicate flavors of the different grains. Only Filibuster uses a proprietary combination of wild and tamed yeast strains each producing uniquely different, rich flavors.
- Corn – Sweet
- Rye – Spicy
- Malted barley – Piney and cereal notes
- Oats – Texture
Distillation is a process that separates liquids through differences in their first boiling points. Our still converts the liquid beer into a vapor that travels to the condenser, where it is then condensed back into a liquid, thus concentrating the alcohol and desired congeners or flavoring components. Filibuster uses both a copper pot and a column to distill, fusing the two worlds of craft and technology. We do not just meet standards – we create them.
Our rickhouse is set upon a 25,000 square foot, non-controlled temperature cement floor. It stays colder for longer in cold weather and heats up faster in warm weather. Our vertically aligned barrels provide a gentle, undisturbed, and more consistent maturation process, with only an eight-degree temperature variance from the top rack to the bottom. Traditional, metal-clad, multi-story warehouses in Kentucky will vary in temperature by as much as 35 degrees.
In accordance with the requirements for making bourbon whiskey, we use charred, new American oak barrels. Once the distillate has been proofed, it is loaded into barrels, bungs are used to seal the barrels, and the barrels are put up in racks in the warehouse. Each barrel holds 53 gallons of distillate and is stenciled, noting the identifying batch information and recipe.