Backus Distillery produces grain-to-glass bourbon in northern Vermont.  Distillation takes place using a continuous column still in a renovated, mid-century dairy barn.  The barrels spend a minimum of four years in a purpose built, uninsulated barrel house set into the adjoining hillside where the spirit is subjected to the tumult of New England weather.  Traditional southern techniques merge with northern terroir to create a refreshingly complex bourbon with a long, smooth finish.  Each barrel from each vintage is bottled separately, without chill-filtering, to preserve the intricacies imbued in the whiskey from this unrelenting aging program.  Instead of flattening the flavor profile towards a predetermined point, Backus Distillery Bourbon celebrates the result of combining meticulous production with the raw drive of Vermont’s weather.  All you have to do is choose a bottle to sample, the barrel number and specific %ABV is hand stamped on each label.