Low Gap Blended Whiskey is crafted from a mash of malted corn and barley —once the mash has been fermented into beer, the resulting wash is twice distilled through Coale's antique, 16-hectoliter (420-gallon) cognac still. After distillation, the whiskey is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon.

After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has a semi-sweet aroma, with touches of cornbread, honey butter and rock candy. The aroma fades into notes of caramel, vanilla and breakfast cereal on the palate, and ultimately leads to a finish accented by toast and powdered sugar.

Low Gap earned the title “Artisan Whiskey of the Year” from Whisky Advocatein 2012, and quantities of the brand-new Low Gap Blended Whiskey are extremely limited.