At Irons One, crafting exceptional whiskey begins with a blend of corn, rye, and malted barley. Once yeast is pitched into the mash, fermentation is carefully monitored for about a week until the bubbling in the fermentation vessel slows, signaling that the sugars have been converted to alcohol. The resulting distillers beer is separated from the grain using a sieve. The liquid is collected for distillation, while the dry grain is picked up by a local farmer to feed livestock.

The distilling process takes place in a locally sourced still, designed to allow alcohol to reflux in its column as vapors rise when the wash reaches the right temperature. After the still is filled, the wash is heated directly. Initially, the temperature is raised quickly, but it is then carefully controlled for a "low and slow" distillation process, ensuring clean cuts and superior flavor.

The alcohol is collected in stages: the heads, the hearts, and the tails. The heads, which have little flavor, are discarded. The hearts—the sweet, aromatic portion—are kept and aged in charred oak barrels. As the temperature rises and the process transitions to the tails phase, distillation is stopped to preserve quality.

This meticulous approach, with an emphasis on knowing exactly when to make cuts and collect the spirit, is what sets Irons One whiskey apart. The focus on capturing the sweetest and smoothest portion of the distillate ensures a whiskey with unparalleled flavor and character, embodying the philosophy behind the name - Irons One.