TINCUP® was an old mining town set on the western side of the Rockies named after the old cups the miners would drink from. The name TINCUP® Whiskey and the cap on the bottle are both nods to this piece of Colorado history.
I’ve been distilling since 1972. I made TINCUP® in honor of Colorado’s first whiskey drinkers and the tin cups they drank from. It is inspired by, and made for, the mountains. I really hope you enjoy it; life is too short to drink bad whiskey.
Jess Graber, Founder
Our Process
Step 1
Grown amber & Golden
Our Secret Recipe
TINCUP® starts out as three ingredients: corn, rye and malted barley.
TURNING GRAIN INTO WHISKEY
Our “high rye” straight bourbon whiskey is distilled from top-notch raw grain from the grain belt in the American Midwest.
Step 2
Distilled to PRoof
Step 3
AGED ‘TIL IT’S JUST RIGHT
THE MOST VALUABLE INGREDIENT OF THEM ALL: TIME
Our whiskey is aged for a minimum of four years in charred American white oak barrels.
CUT TO PROOF WITH ROCKY MOUNTAIN WATER.
The taste of a whiskey largely depends on the quality of water used to cut it down to proof. This is why we cut our whiskey to proof with Rocky Mountain water, and bottle it in Colorado. The result is a smooth yet bold whiskey fit for enjoying with friends in the great outdoors.
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