A timeless spirit from a storied past

My grandfather lost his finger making a whiskey barrel. He traded his motorcycle to bootleggers for a rifle. And after World War II, he began his career as a butcher in Detroit’s Eastern Market next to the slaughterhouse that I transformed into our distillery. To honor his life and legacy, I created Butcher’s Cut Bourbon using the finest cuts of corn, rye and roasted barley that I double barrel aged with hand-smoked Michigan northern oak. The result is a bourbon that is timeless and true with exceptional character, just like the man that inspired it. – Master Distiller John P. Jerome

winner of best bourbon in america less than 2 years old (American Distilling Institute craft spirits competition)


Organic Corn and Rye from Washtenaw County, Barley from Pilot Malt House in Kent County, Hand Smoked Northern Oak from Clinton County  

Mash bill

68% corn, 27% rye, with 5% specialty roasted barley malts


Spicy, oaky and smoky.

50% ALC/VOL 100 Proof