Pot distilled. No foolin'. Long ago, Americans distilled full flavored Rye in small copper pots from grain that had survived through the winter under the snow. Today, we make our Rye Whiskey the same way, by hand, in the snow belt of northern Ohio. This classic sour mash whiskey is fermented in open wood casks, slowly distilled two times, and aged in new white oak barrels at Tom's Foolery Farm and Distillery. Distillers Select Handpicked by Tom: Barrel no. 170; Bottle no. 10; Distilled Mar '13; Bottled Jan '19. Est. 2008. 45% alc/vol. 90