in a coffee shop, when Herman Beckley and Marshall Louis discovered
their mutual interest in whiskey. Coffee chats became inspired ideas and
New friends and partners in all
things whiskey, they researched bourbon recipes from the 1800s, tweaking
for a contemporary palate and to suit their own tastes. The duo was
soon experimenting with their first batches and in 2012, arrived at
market with their award-winning bourbon recipe driven by their own
unique strain of yeast for its fermentation.