Bourbon

• To call whiskey just “Bourbon” it must be produced in Bourbon County Kentucky.
• “Bourbon Whiskey” can only be produced within the United States.
• It must be made from a minimum of 51% corn and a combination of other grains.
• When it is distilled the proof must stay at or below 160.
• All Bourbon Whiskey must be aged in a new charred oak barrel at no higher than 125 proof.
• Bourbon must be a minimum of 80 proof at bottling.

Harmony Spirits Bourbon Whiskey is handcrafted in small batches
from 80% corn and 20% oats, all locally grown right in Fillmore County, MN.

We purchase our grain from our investors and Andy grinds the grain on his family farm right outside of Preston, MN. It takes a day to cook our mash and a minimum of 7 days to ferment. Once the fermentation is complete we “strip” the alcohol from the mash in our still. The first run, or “stripping run” contains all the alcohol produced during fermentation. This alcohol includes the heads and tails. Heads and tails are “heavier” alcohols that are more distinctly flavored. We remove all the heads and some of the tails during the cutting run (second run) of distillation. The “cuts” are where the flavor profile of whiskey is created. Unaged whiskey is called “white dog.” Our white dog is sweet and mellow and very drinkable. We then age our Bourbon Whiskey in new white oak charred barrels from The Barrel Mill in Avon, MN.

We are very excited to be releasing our first “Barrel Strength Bourbon Whiskey” in the fall of 2020. Each bottle will have the batch number and proof handwritten on the label.