There’s cloudy things in my bottle or,
There’s snow particles in my bottle, what is that?!

Flocculation is an occurrence that happens when calcium comes out of atomic stasis into your whisky bottle. It is calcium from the water and may come out of stasis when the whisky is stored or shipped at very high or very low temperatures. It appears as a fog residue-called a ‘Ghost’ or flake crystals called-Snow. It is the same phenomenon that occurs in Parmesan Cheese and aged cued Country Ham that get calcium lactate & tyrosine amino acid respectively. Bottom line is that it’s not a bad thing or harmful in any way. Many in the industry see flox as a sign of a job well done.
We get flocculation occasionally because we do not use Reverse Osmosis or Cold Filtering methods on our water prior to distillation or bottling. Doing so would strip all the natural goodness we get from our deep-water aquifer naturally occurring right below our Defiant Whisky Distillery.
Cold filtering can remove the possibility of flocculation, but it will also negatively affect the flavor of the whisky which is why we don’t cold filter.F

No! All Bourbon is whisky, but not all whisky is bourbon. American Single Malt is now a specific category of whisky with specific regulations and rules. Mainly, it must be made from a single malted barely grain from one location. It must come off the still no higher than 160 Proof and be put into the barrel at no higher than 125 proof. There are other rules and we’ll be writing a white paper on that later. Bourbon must be made with at least 51% corn and enter in NEW Oak Barrels with a #4 Char.

Yes, you can, but with a caveat. We cannot sell a barrel of whisky and roll it out to your car. We can sell you a barrel which you select from our stock or build from scratch with your own wood and mash bill. We store your whisky and once it comes to a maturity that you are happy with, we will bottle and put a private label of your choice on your whisky. We also have the Valhalla Barrel Program that allows your whisky to mature until your demise, whereupon the whisky is distributed among those on your valued friend list. If your barrel ages for twenty years and you’re still around, we recommend you bottle it and drink it yourself, or with very special friends. At twenty years aging, there will be very little whisky that will be left in the barrel, but what there is will be exquisite.
*Be advised that labels must be approved through COLA-TTB and therefore may have some restrictions on label verbiage and graphics.