Local Family Farms
Dry Fly is a farm to bottle – or grain to glass – producer. We work with century (100 year-old) family farms that are located within 30 miles of our distillery.
Our primary farm is the Wisota Farm, located eight miles east of Rosalia, Washington. It is a 117 year-old homesteaded family farm, still operated by the original family. At Wisota, Mitch Engle and family grow us our soft white winter wheat and triticale. They harvest those grains in the late summer and store, or silo, the grain right on the farm. Mitch then delivers the grain to us based upon our weekly needs.
We take amazing, locally produced grains, and start our cereal processing at the mill. We use an Austrian hammer mill to turn our grains into a heavy flour. That flour is then sent into our cereal cooker where we convert the starch portions of the grain to fermentable sugars. The process takes about 5 hours.
Once we have cooled the mash and added yeast, we transfer it into one of our eight fermenters. We typically ferment for seven days at about room temperature.
Once fermentation is complete, we begin the distillation process. The first step is to strip the alcohol created in fermentation off the grain. Stripping distillation is then flooded by between one and three finishing distillations which will result in finished vodka, gin, or whiskey ready to barrel. From grain to glass or barrel, we average ten days production time.
Dry Fly only barrels in 53-gallon New American oak barrels from Independent Stave Company. Our current whiskies average three years in the barrel. New Whiskey items will fall in the five-seven year old range, with our first ten year-old whiskey only a few years away from bottling.
Farm to Bottle
Farm to bottle is important in the small distilling world because there are many ways to shorten or cheat the raw material to finished goods process. “Producers” can purchase finished whiskey, vodka, gin, rum, or any other spirit type and mislead consumers that they “made” their product. We have, from day one, believed in the farm to bottle process. It’s how a distillery can truly produce world class spirits and this process fully embraces the rich distilling history here in America.