WYOMING. FAMILY. WHISKEY.

IN THAT ORDER. We’re not owned by some beverage giant or traded on the Big Board. We are independent, family-owned whiskey makers with a world-class distillery in the Big Horn Basin of Wyoming. Our company and products are a collaboration between our partners and 97,818 square miles of Wyoming. The state defines us; it’s in our blood and in our whiskey.  

THE MEADS

A WYOMING FAMILY. Our family first came to Wyoming as ranchers in 1890. In the ensuing 125 years, our family has continued to work raising cattle and hay at our ranches in Spring Gulch and in Kirby. We’ve also had our share of U.S. Senators, lawyers, extreme skiers, two Wyoming Governors and now whiskey makers. But our connection to Wyoming comes from the land, ranching, and those Wyoming views that, even after five generations, never get old.  

ONLY WYOMING INGREDIENTS

The Big Horn Basin has everything we need to make great bourbon, and it is important to us to source our ingredients locally. The consistency and uniqueness of these whiskey elements make for a better bourbon that stands apart. It’s the Whiskey of the West.  

LOCAL CORN, WHEAT, BARLEY, RYE AND NO GMOS.

WE KNOW WHO GROWS. Brent Rageth from Rageth Farm in Byron, Wyoming has worked with Wyoming Whiskey from the start to select strains of non-GMO corn, wheat, barley, and winter rye for specific starch and sugar yields, the building blocks of bourbon making. We use a corn strain that matures in 92 days, and is hand-selected by Brent. Rageth Farms also delivers summer and winter wheat that is grown exclusively for Wyoming Whiskey, and a winter rye that will be the key ingredient for a couple of rye products that are on the near horizon.