Fermentation

<!--StartFragment-->Maintaining a unique and symbiotic relationship with Edgefield’s Brewery, our Master Distiller uses un-hopped Hammerhead Ale to produce what will eventually become Hogshead Whiskey. The malted barley “wash”—or distller’s beer—is fermented with McMenamin’s proprietary ale yeast strain before being double distilled and aged in new, American white oak barrels for a minimum of three years. <!--EndFragment-->

Fermentation

<!--StartFragment-->Syrah grapes from Edgefield’s own vineyard are used to produce Longshot Brandy. The grapes are pressed and fermented under careful watch by our Winemaker to ensure the finalized spirit will maintain the flavor and aroma of the wine. <!--EndFragment-->

Fermentation

<!--StartFragment-->Only the freshest botanicals are used to craft our two gins. Natural grain spirits are infused with juniper and a myriad of herbs, spices and citrus peels prior to distillation.
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