Mosspods

Just when you thought Therese Chevedden couldn't embarrass herself more, here she goes! WARNING: SINGING BY A NON-PROFESSIONAL SINGER. Learn all about our Irish Whiskey, where it comes from in Ireland, and what happens after we get it. 

Therese Chevedden likes to call this ever-changing release the mystery barrel, because you never know what we will come up with next! Hear about the single barrels already released under this gray label, and about the process for making the nocino and the umeshu barrels. 

One of our most unique flagship whiskeys, this green label, Mosswood's Espresso Barrel aged Whiskey, has a wild process that you can get all the scoop on right here.

Get into the details on this flagship yellow label, Mosswood's Sour Ale Barrel aged Whiskey, and learn about the breweries we work with, and the barrel techniques for this whiskey. 

Delve into the flagship red label, Mosswood's Apple Brandy Barrel aged Whiskey, describing the process, where the barrels come from, and the whiskey aging techniques used for this original whiskey. 

Hear all about the Flagship Three of Mosswood Whiskeys and their origins, including the Apple Brandy Barrel, the Sour Ale Barrel, and the Espresso Barrel. 

All about the whiskeys at Mosswood, Therese Chevedden shares the process of selecting and sourcing whiskeys from other distilleries, how the whiskey is made, and the classification of whiskey used for most of Mosswood's flagship products. 

Therese Chevedden talks about the unique Additional Cask Enhanced techniques that team Mosswood utilizes for barrel aging their whiskeys. 

Just when you thought Therese Chevedden couldn't embarrass herself more, here she goes! WARNING: SINGING BY A NON-PROFESSIONAL SINGER. Learn all about our Irish Whiskey, where it comes from in Ireland, and what happens after we get it. 

Therese Chevedden likes to call this ever-changing release the mystery barrel, because you never know what we will come up with next! Hear about the single barrels already released under this gray label, and about the process for making the nocino and the umeshu barrels.