This is a unique recipe that consists of 60% corn, 20% wheat, 10% rye, and 10% malted barley. The mash type employed is a sour mash, and the liquid is double distilled. The distillation process took place on March 29, 2012, using grains harvested on May 15, 2023. The spirit was then stored for 11 years and 1 month in a used 53-gallon American oak barrel that previously contained Colorado malt whiskey. This aging process altered the proof from an initial barrel entry of 110 to a barrel exit proof of 142.3. The proof was reduced to 100 upon bottling.