In 2013, we started with a small dream: to make an all-American version of a Scottish spiced whisky liqueur.  It had to be great on its own yet play well with others.  And, we had to be proud to introduce people to it.  After many hundreds of versions, experimenting with different combinations of botanicals and sweeteners, we discovered the perfect combination: a nine-spice tea with a touch of wildflower honey blended into a 45% wheat bourbon.  From a stovetop creation, we scaled up production in leased facilities and jumped in the car to begin introducing Mystic to people throughout the Southeast.  That’s how Mystic Bourbon Liqueur was born. 

As we make Mystic today, we open up our bourbon barrels, taste the aging spirit and judge when it’s ready — does it have a beautiful amber color, has it picked up enough vanilla flavor from the barrel, has it matured and refined? Because each barrel is unique, the bourbon from each barrel is also unique. And some were beyond amazing.  We decided we shouldn’t be selfish; others should also get to experience bourbon fresh from the cask, too.  So, a couple years ago, we introduced Heart of Mystic: bourbon we take from the barrel, without chill filtering or proofing water, directly into the bottle.