Established in 1936 on the family farm by Thompson Willett just three years after Prohibition ended. Though it ceased distilling in the 1980s to become an independent bottler of legendary aged stocks, the family completely restored and reopened the distillery in 2012, bringing their famous family estate whiskies back to life.

Willett uses a combination of a column still and a custom copper pot still to create a robust, flavorful spirit. Known especially for their Rye whiskeys, they age their spirit in heavily charred white oak barrels in high-elevation rickhouses, resulting in explosive notes of cinnamon, mint, dark cherry, and intense oak spice.