Every drop of Wyoming Whiskey is crafted in small batches and aged in Kirby, Wyoming.
“We always want to make sure we have a very strong tie to the state of Wyoming, with my partners being fourth-generation cattle ranchers and his [Brad Mead’s] brother being the governor and all these things. We will always be true to the state, and we will always treat Wyoming first,” says David DeFazio, one of the co-founders.
It comes as no surprise then that Wyoming Whiskey is made from non-GMO corn, winter wheat, barley, and winter rye that are all farmed within one hundred miles of the craft distillery. The water comes from a local well, sunk into an ancient limestone aquifer that’s a million years old — it hasn’t seen the light of day for over 6,000 years. The yeast is a well-guarded secret (Apparently, you’d have to marry Faz, one of the founders, to learn it.) but they disclose that two types of yeasts are used.
All Wyoming Whiskeys are aged for a minimum of five years in the unique Kirby environment where the winters are freezing and the summers are smoldering hot.
They currently have 6 Whiskeys in their line up: their original, flagship, award-winning Small Batch Bourbon Whiskey, their Double Cask Bourbon Whiskey which gets secondary maturation in decades-old casks seasoned by Pedro Ximenez Sherry, their singularly crafted Single Barrel Bourbon Whiskey, their Barrel Strength Bourbon Whiskey, Outryder, and a special National Parks Limited Edition Whiskey.
How long is Wyoming Whiskey aged?
Wyoming Whiskeys are all aged for a minimum of five years utilizing an old-school approach, a simple combination of time, temperature, and charred oak barrels. The dynamic Wyoming environment creates a truly distinctive Bourbon.
Nestled in the Big Horn Basin of Wyoming, the world-class, independent, and family-owned Wyoming Whiskey Distillery was founded in 2009 by Kate and Brad Mead alongside their friend David DeFazio. The Mead family has strong family ties to Wyoming that date back to 1890 when their family first came to Wyoming as ranchers. Their connection to Wyoming comes from the land, ranching, and those Wyoming views that, even after five generations, never get old.
All of their current Whiskeys are distilled and aged on-site at their facility in the Big Horn Basin of Wyoming, all the grains are farmed within one hundred miles, and the water comes from a local well sunk into the ancient Madison Formation limestone aquifer. The Whiskey is crafted from a mash of 68% Corn, 20% Wheat, and 12% Malt Barley. They use a combination of 2 yeasts; a high-yield yeast and a second proprietary yeast to ferment, which yields a bit less, but produces a slightly fruitier Spirit.
Then the Whiskey is aged in one of the most distinctive maturation environments in the Bourbon world. The Big Horn Basin is significantly cold during the winter, and smoldering hot in the summer months, allowing the Whiskey to penetrate deeper into the charred oak. The extreme temperatures yield an extraordinary Whiskey that stands out.