The spirits hand-crafted by our distillers are a product of our region. The whiskey making begins in the fields and farms of nearby communities where our team works with farmers to select the best local grains for our whiskeys.

From there the grains are brought to The Depot and milled on site, cooked in our customized brewhouse, and sent into traditional open-style fermenters.

Once the fermentation is done, the wash is transferred into our forged copper and steel still where the spirit comes to life. Traditional double distillation of our Whiskeys gives the spirit a clean finish while showcasing the essence of the grains.

Our aged whiskeys are then sent into our third-floor barrel room where the western sun of the summer and the cold winters of the Sierra Nevada Mountains move the spirit in and out of the small wooden barrels.

As you can imagine, this “farm to glass” approach with our whiskey isn’t the easiest way to make spirits. But when sitting down to enjoy a dram with friends, we have the pride and comfort of knowing we did everything we could to make the best whiskey. We know it’s worth it.

Extracted from The Depot Distillery

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