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Ohio's first grain-to-bottle micro-distillery, founded in 2008 by Brady Konya and Ryan Lang (whose grandparents were Prohibition-era bootleggers) in Columbus's Short North district; imported a German copper-and-stainless still and built the OYO vodka and Middle West whiskey brands from locally sourced Ohio River Valley grain.
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A distillery-exclusive blend of Middle West's Dark Pumpernickel Rye and Wheat whiskeys, aged four years in new oak before an additional one to two years in rare Spanish casks that once held Vino de Naranja, a sherry wine infused with bitter Seville oranges.
Aged first in heavy-toasted American white oak, then finished in sun-blackened Spanish Solera sherry casks, a multi-award-winning bourbon named Best Bourbon by the American Distilling Institute and World's Best Grain-Based Spirit by Wizards of Whiskey.
Big, bold, and rich, with layers of wheat, rye, and Calvados influence, highly drinkable despite high proof.
Billed as the first of its kind in North America, a straight rye made from 80% dark pumpernickel rye — whole rye berries slow-cooked for up to 24 hours in the traditional pumpernickel-bread method — for a softer, earthier spice than typical rye whiskey.
One of only a handful of mass-marketed straight wheat whiskies in the U.S. alongside Bernheim and Old Elk, made almost entirely from Ohio-grown soft red winter wheat and treated more like a single malt than a traditional American whiskey.
Middle West Spirits' first Master's Blend, pairing Kentucky straight bourbon with the distillery's own Ohio wheat whiskey, named for co-founder Ryan Lang's grandfather Ronald Julius Michelone.