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Stand Alone with Every Drop
Quality. Craft. Terroir. You can taste them in every single drop of this truly singular Bourbon.
Uncork the production, history, and people behind Wyoming Whiskey and discover why it stands apart from others.
A Taste of the Land
The Big Horn Basin terroir runs through its veins as all the ingredients are sourced locally. Discover what a true Whiskey of the West is made of and explore the mash bill.
WATER
Sourced from a limestone aquifer located a mile below Manderson, Wyoming, the water used is so pure, it hasnât seen the light of day since the Bronze age, over 6,000 years ago.
YEAST
To attain the signature profile, a secret combination of 2 yeasts is used: one gives a high yield and the other produces fruitier alcohol.
CORN
Cultivated locally, Wyoming Whiskey uses non-GMO corn that matures in 91 days, which is ideal for Wyomingâs high elevation short growing season.
GRAINS
Local partners Brent and Sherri Rageth help source winter wheat, barley and winter rye for specific starch and sugar yields. Their grains are milled on-site, with a two-stage roller mill to guarantee the freshness of the ingredients.
WATER
Sourced from a limestone aquifer located a mile below Manderson, Wyoming, the water used is so pure, it hasnât seen the light of day since the Bronze age, over 6,000 years ago.
YEAST
To attain the signature profile, a secret combination of 2 yeasts is used: one gives a high yield and the other produces fruitier alcohol.
CORN
Cultivated locally, Wyoming Whiskey uses non-GMO corn that matures in 91 days, which is ideal for Wyomingâs high elevation short growing season.
GRAINS
Local partners Brent and Sherri Rageth help source winter wheat, barley and winter rye for specific starch and sugar yields. Their grains are milled on-site, with a two-stage roller mill to guarantee the freshness of the ingredients.
A Touch of Climate
Aged for a minimum of 5 years in a most unique maturation environment, the dramatic daily and seasonal temperature swings in the town of Kirby help the Whiskey get the most of its time inside charred oak barrels.
COLD 0°F (-18°C)
At low temperatures, the wood constricts and squeezes the juice out, which generates the natural Bourbon amber color.
HOT 90°F (32°C)
At high temperatures, the barrels expand and the juice gets pushed through the charred oak producing those signature Bourbon flavors.
A Family Thing
Continuing the proud 125-year ranching tradition, Wyoming Whiskey founders Brad and Kate Mead expanded the family business in 2006, distilling every drop of sweat into creating the most unique Whiskey brand.
Brad Mead
Brad is a pilot and CEO of Wyoming Whiskey. His office view is just spectacular.
Kate Mead
Kate runs Mead Ranch Natural Beef. She does what other business executives do, but mostly on horseback.
David Defazio
When Brad and Kate decided to make bourbon, they turned to âFazâ to figure out how to get it done and heâs been getting it done for Wyoming Whiskey ever since.
Pour Yourself a Drop of Wyoming Whiskey Single Barrel Bourbon
The wheated Bourbon proudly displays its local character in a flavor profile that is soft, but full of depth. Shaped by the harsh elements, each hand-selected barrel is bottled at 96 proof (48% ABV) to maintain the richness and terroir which defines its exceptionality and uniquenessâno two barrels are alike.
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