00From the still house

The journal.

Notes on what we make and how we make it. Cuts, char, fermentation, and the small decisions that end up in the bottle.

March 12, 2026

5 min read

Why we cut by hand, every time

Automation can find a cut point close to right. Tasting and smelling each run is how we make the final call.

By Dale Mercer

February 2, 2026

4 min read

A heavier char opens up the wood and lays down a layer of caramelized sugars. Here is what that gives us across a few seasons.

By Dale Mercer

January 9, 2026

6 min read

Spruce tip, sumac, and juniper picked in the Blue Ridge. What we look for, when we pick, and how it lands in the glass.

By Renee Calloway