1. Equal parts of malted barley and other cereal (usually corn) are milled, cooked and fermented into beer. This beer is distilled in a column still to 50% ABV, then reduced to 25% ABV with distilled water. Two additional distillations are done in pot stills to create the Malt Wine, which is between 45-48% ABV
2. A neutral spirit is concurrently produced in a continuous still and infused with low quantities of juniper, botanicals, and hops and then redistilled, and then diluted to produce a low-proof distillate.
3. The two components are blended and have an ABV of 40%