How We Craft
Our Whiskey
THE DEVIL IS IN THE DETAILS
Devils River Whiskey owes its unique taste to our meticulous attention to detail. We begin with select grains, carefully chosen to bring out the warm, golden notes of Devils River Whiskey. We ferment our whiskey with proprietary yeast designed to bring out the bold flavors of Devils River. The mash is distilled in traditional copper pot stills and then our whiskey is aged in dark #4 charred oak barrels, which enriches the deep amber color and the bold flavor.
DEVILS RIVER WATER
At the heart of the process, the whiskey is combined with the pure, limestone-filtered spring water of the whiskey’s namesake Devils River. It’s the excellent water quality of the Devils River that unmasks all of the pristine nuances that we worked tirelessly to get into our small batch whiskey. The world’s Master Distillers agree: pure, limestone-filtered water is essential in producing the highest quality whiskey.
FINISHING DEVILS RIVER WHISKEY
Our proprietary chill filtration process lends the whiskey its signature smoothness and removes any harshness that might distract from the warm mouth-feel and flavorful notes of Devils River Whiskey.
Our Collections
Why is there no apostrophe in Devils?
Easy, because there’s more than one devil. They say the best things come in threes, and our trio of whiskey collections can attest to that.
Easy, because there’s more than one devil. They say the best things come in threes, and our trio of whiskey collections can attest to that.
Previous
Next
Previous
Next
Previous
Next
