Low Gap Whiskey is made by hand by Crispin Cain, who apprenticed with Hubert Germain-Robin, and has been distilling for 20 years. It is made from malted Bavarian wheat, fermented slowly, distilled using rigorous and painstaking craft methods, and brought to bottling proof with unfiltered rainwater.
The Germain-Robin 16-hectoliter cognac still comes from the old Surrenne distillery attached to the family chateau in Triac. It is an antique, operated entirely by hand. We brought it over for small lots of varietal apples, but we've also used it for grape spirits. We didn't realize how special it was until Crispin Cain began to distill whiskey on it: the still produces beautifully round, soft, elegant and complex distillates.