Rebecca Creek Distillery adds limestone filtered water from the Edwards Aquifer to the grain and cooks it for 45 minutes. This allows the starches to convert into sugars converting the liquid into wort. Then we cool it down to optimal fermentation temperature.

Yeast is added to our sugary liquid to convert it to alcohol. At the end of the process we’re left with a liquid wash called “distiller’s beer.” This process takes 5 – 7 days.

We transfer the whiskey mash into our 1,000 gallon custom CARL copper pot still for distillation process. It’s then distilled into two distillation runs. 

First run, low wine: distillation stripping run

Then again, a high wine: This is how we fine-tune our whiskey.

We proof down the distillate down to 125 proof. Then we fill the whiskey into American White Oak #4 Char barrels to age for two to seven years.

After the whiskey has been aged, it’s time to dump the barrel and filter all of char from the barrel.

We begin the second filteration process. The aged bourbon becomes blended with other aged bourbons and chilled to a minimum of 45 degrees for a filtration process.

After all of the hard work, each bottle is filled with our fine-tuned whiskey and handcrafted to perfection.