After covering the brother’s unconventional beginnings into distilling, we next learned about their unique distilling and aging practices. Robert explained that in the course of their training, they had met veteran master blender Nancy Fraley and world renowned french brandy maker, Huber Germain-Robin. The brothers were well aware that their whiskey would be something different. After all, Kentucky whiskey isn’t going to be made in Texas. What they weren’t sure of was exactly what processes to employ. So with Fraley and Germain-Robin working as consultants the brothers began to forge their own path.