Curious what that will do to the spirit. He works now with a smaller still and this will mean a big increase. He builds his own barley, what is processed at Castle Malting. He uses local barley, local water sources.
The spirit goes in the ex bourbon (Heaven Hill) barrels with 70%, all first fill, for 3 years and 1 day minimum. His whisky's are at the moment all of a very young age. Maybe for the future something older.... The whisky is bottled by hand at 46%, without coloring or non chill filtering.
More on this visit you can find here