Joe and Missy Duer are making the hearty 1820 rye whiskey the old-fashioned way with a couple of modern twists. They are using the family recipe (called a mash bill), original stills, 1880 grinding mill and limestone water from nearby Indian Creek. Propane has replaced the wood fires and the water is pumped from the springs instead of being drawn from the millrace. But other than that, the process is the same as 200 years ago.
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