We have two bonded barrel warehouses and one the largest barrel inventories in all of Oregon. Being also a Single Barrel release, some of our Boytbon and Rye BiB barrels will stretch out closer to the 5-year mark depending on a variety of factors - our Wheat is a 5-year release, so some of those will stretch closer to 6 years. Being aged in the more pronounced cold/hot cycles of the High Desert does help to accelerate the mechanisms that age a spirit - basically, we get more action per year than we would, say, in the Willamette Valley or somewhere more moderate. Those places often need 6-7 or more years to get similar aging action out of a barrel.
None of this is hard and fast, obviously, because we're talking about naturally occurring weather and temperature cycles that we have no control over, but overall this makes Central Oregon an awesome place to make whiskey! We have really great water, too. It requires no processing beyond simple carbon filtration as it enters the building.
And I think terroir is great, and our spirits do manage to capture the feel of the High Desert, IMO. We use all Oregon-sourced ingredients except for the couple of things that are simply not produced here, like the Italian juniper we use in our gin.
Awesome question!
