After topping off our barrels (each one holds about 15 gallons of rye), we roll them into one of our open-aired, farm styled rack houses to age. Through Spring, Winter, Fall, and Summer; Iowa’s climate expands and retracts the wood. Allowing this rye spirit to enter into the oak wood fiber to extract the caramelized sugars, smoky oak flavor, and golden-brown hues from the charred oak. Throughout this “breathing” process, a fair amount of the 15 gallons of rye is lost to both the barrel and evaporation. Then after two years of resting and aging; while waiting patiently. We are granted from nature; a sweet succulent rye spirit. To treat you, and your family’s with our family tradition for years to come.