There’s something a bit magical in the way spirits are made. Sure, most of it’s science, different boiling points allowing ethanol to be separated from water. But the flavors and nuances of a spirit come from the inexact melding of flavors on the molecular level, influenced by the design of the copper pot still, water chemistry and the hands that coax the liquor to life. Warfield has three copper pot stills—one 215 gallon copper gin still made in Washington State and two 1000 gallon whiskey stills made by Forsyths in Scotland.  These stills are the backbone of the distillery and help produce the unique and award-winning flavors of our organic gin and organic American Whiskey.