Aviary Limited Edition Barreled Cocktails
Our STILL CRAZY AVIARY barrel aged bottled cocktails are limited edition unique collaboration that reach from the farm to the big city.
The cocktail program at Grant Achatz’ “The Aviary” in Chicago and “The Aviary NYC” in New York is headed by Beverage Director Micah Melton who grew up just a few miles from our distillery.
Now as he creates the world’s most creative cocktails, he brings a little of his country home to the bright lights. Hand mixed with Micah, we think you’ll love these exciting experiments in a bottle.
AVIARY BARREL BUFFALO BILL (Released 09/2019)
We took one of the most popular cocktails from the Cody Road Cocktail House and had some fun with it. Cody Road Bourbon was mixed with local Great River Maple syrup, homemade Iowa black walnut bitters and orange. The cocktail was aged for over 9 months in a used Cody Road Bourbon barrel before bottling.
AVIARY BIRD’S NEST (Released 10/2019)
This is a new take on an old favorite. This is a Manhattan with a little of the country thrown in! We mixed Cody Road Rye, vermouth and Very Cherry Cobbler Liqueur. That cocktail was then barrel aged for over 9 months in a used Cody Road rye barrel. The result is a beautiful sipper. Just add ice for an amazing cocktail ready to go!
Our difference is our grain to glass approach
We’re surrounded by some of the finest grain fields in the world. It only makes sense to make the finest spirits from that grain as well. We purchase farm fresh grain, directly from the farmers who grow it. 100% of our grains come from within 25 miles of our distillery. Take our tour and you can see the entire process of spirit making from beginning to end. We’re one of a handful of distillers in the U.S. who take the “grain to glass” small batch distillation approach.
What “grain to glass” means is that we handle every step of the process ourselves, taking our fresh grain and make it into your favorite liquors. We sort and clean the grain and then mill it into a flour-like consistency. We cook the grain to make our mash and then add yeast to let it ferment. We distill the fermented mash and then filter it and blend it to proof. From there, it either goes into a barrel or a bottle. We bottle our spirits by hand. The important thing is that it is all done under our watchful eye, under one roof. We don’t outsource anything. It’s not always efficient but we pride ourselves on inefficiencies that result in a premium product. We know you’ll grow to appreciate our “grain to glass” approach once our spirits go from that glass onto your taste-buds!
