A “whiskey gin” using cool climate botanicals: Iris root, caraway seed, fennel seed, sumac flower and juniper berries. We mash our grain with the botanicals added. Then we cook it, ferment it and distill it as though we were making a whiskey. Because it has botanicals added, the US Feds classify it as a gin. Then it’s barreled for a year in used rye whiskey barrels. Substitute for whiskey in a summer cocktail, for gin in a winter cocktail. A flavor adventure.