For over a hundred years, American rye whiskey was commonly produced in what was called a Three Chamber Still to extract not only distillate, but also oils and aromas hidden in the grains. The resulting spirits was marketed as "heavy-bodied" whiskey, but production stopped just after World War II and the still in which is was made became a lost American tradition. Leopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and gre the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one of a kind whiskey.

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