Our Process

Our Process Stays On the Farm

Our Fields, Our Crops…

Our Distillery

Our process reflects our mission to create truly excellent Virginia straight bourbon whiskey without short-cuts and with an eye to responsible land use. We begin with corn grown at Ragged Branch and our nearby leased site at Pounding Branch Farm and add locally sourced wheat or rye. These locally sourced crops have absorbed minerals unique to local soils, which contributes to a taste distinctive to our area. We complete the mash bill with malted barley and grind and cook it on-site every day. The resulting mash waits, under our watchful eye, in our fermentation tanks for approximately four days as the yeast converts the sugars in the mash to alcohol. We then distill the fermented mash in our 500 gallon, custom built Vendome still. After cutting with water from our site, the distillate is aged in virgin, white oak, charred barrels on-site in the rickhouse. When the aging process is done, we cut what is at that point Virginia Straight Bourbon Whiskey to 90 proof (other than the Cowboy Cut) with water from our site and bottle it on-site.

Sip it slowly, savor the flavor.


Our Cattle…

Our Bourbon Beef

We also offer Ragged Branch Bourbon Beef—prime cuts and hamburger from our cattle, fed with the residual mash from our distillation process. At any one time, we maintain 50-100 head of cattle at Ragged Branch and our nearby leased site at Pounding Branch Farm. Three members of our team, each with an Agricultural Technology degree from Virginia Tech, oversee our cattle process to ensure delivery of only the finest quality beef. We calve many of our own cattle on-site. Pick up some Ragged Branch Bourbon Beef at our Tasting Room. A mash-fed steak or hamburger is the perfect compliment to our Virginia Straight Bourbon Whiskey.