Crafted from all four of the “American mother grains”: corn, wheat, barley and rye. There aren’t many four grain bourbons on the market as they are very difficult to make. They utilize a stepped cooking process — each grain variety requires a different cooking temperature to maximize its flavor and character. The grain requiring the most heat is milled in and cooked first; the temperature is then lowered gradually as they add the smaller flavor grains, and then complete the cooking process with the malts. This painstaking, 6.5 hour, labor-intensive process is critical to capturing the character and quality of each grain.