At Rush Creek, it’s all about the distilling line. The design skill behind it. The expert hands that forged it. The guarded recipes that go into it. And the quality it yields in every batch. That’s what we call the Harvard degree.

Enter any door, it greets you through the two story glass panels: Gleaming copper and stainless-steel sculpture inside the stillhouse. It catches your eye. And commands your attention. This is where craft is crafted.

At Rush Creek Distilling, our day starts at the grain hopper, where we weigh select grain, grind it into flour in our hammer mill, then augur it to the still where it’s cooked to precise time and temperature.

All our grain is locally grown, heirloom-strain, following sustainable practices. How do we know? Our fourth generation farmers are like family. We grew up with them.

Our heartland flavor profiles start with select heirloom grains from local Book family farms:

• Unprocessed select corn, wheat and rye
• Handcrafted malted barley from our specialty maker in Briess, Wisconsin

There’s a reason the brook trout is on our label. The native brook trout is the bellwether for water purity. It thrives in free-flowing, crystal-clear, gravel-bottom streams. Mess with the water, you mess with the trout.

Pure water is a critical ingredient in craft distilling. We draw ours from the Rush Creek watershed, offering ideal pH levels for distilling. And ideal habitat for the Brook trout. It represents the adventurous spirit of Rush Creek. And the pure water that goes into every batch.

Our still called Liberty, and the downstream Rush Creek distilling line, is a tribute to craftsmanship. What it produces is a work of art. Custom-tooled by master metallurgists, it yields our authentic small-batch spirits following our slow-go approach.

The still line gives us the freedom and the flexibility to fine tune every recipe to create the unique flavor profiles adventure seekers seek. Then, after multiple stripping runs of each low-wine pass to achieve crystalline clarity, we’re ready to finish. It’s worth the wait.

The distilling line gives us the flexibility to tinker with our recipes to create unique flavor profiles. Our control center is where art meets science. It allows us to dial-in consistency with our favorite recipes.

Measure enzymes, monitor pH levels, calculate specific gravity, control temperature. We track and record each step in each batch at every stage.

Track-and-trace control means consistency. Consistency is essential to craft. Here, micromanaging is a good thing.

We’re hands-on all the way ‘til you break the seal. We select the center cut of every batch for barreling, bottling and labeling. All in-house under one roof.

We age our bourbons, rye whiskeys and orphan finds in new hand-built slow-growth white oak charred barrels from craft cooperages in Minnesota.

Since vodka and gin don’t require aging, we go straight to bottling after finishing. Again, we label by hand. Fill by hand. Then seal by hand. So, forgive us if you find a label that’s a little crooked. The flavor will still be perfect.