Frequently Asked Questions

How is Glyph different than traditional whiskey?

We’ve studied the world’s best whiskeys and challenged our team to understand what makes them great at a molecular level. With this knowledge, we’ve identified key molecules that we use to create our own, unique products — think of them as a set of building blocks.

What distinguishes Glyph from traditional whiskey is the way it is made. 

Conventional distillation begins with grains that undergo a series of chemical and physical changes — from creating the wort and fermenting the mash, to aging the product. That’s why you hear about the importance of type of grains, the water, the wood, or the climate where it’s aged.

Note-by-note production focuses specifically on the molecules of the final product — what happens to grains after they’ve been exposed to hot water, yeast, and years in barrels. Glyph’s building blocks are grains and extracts from nature. We capture each component in its purest form and add it in the right proportions to create an exceptional product, molecule by molecule.

This is analogous to ice from a frozen pond compared to ice cubes from an ice maker in a freezer. The way they were made is different, but we know that they are biochemically equivalent to each other. Both of them are ice.

What is spirit whiskey with natural flavors?

Spirit whiskey:

Spirit whiskey is federally defined as a combination of a grain alcohol, water, and a small amount of whiskey. The original intent of this classification was to distinguish “pure” whiskey from a product watered down with moonshine.

We chose this category for two reasons:

(1) Note-by-note production doesn’t fit into existing regulation. Changes to the laws governing the identity of alcoholic products is mired in red tape, so they’ve barely changed since the days of Prohibition.

(2) From a regulatory perspective, this is the category most similar to how we make our products. Note-by-note production starts with a base free of flavor or aroma — think of it as our canvas.

We didn’t need to add whiskey from a research perspective. But with the laws as they are, we had a choice:  be able to reference a type of whiskey on the label under TTB rules (by adding a small amount of whiskey into our formula), or make Glyph exactly how we want and not be allowed to make any references to whiskey of any type under TTB rules. We chose to live inside an existing, familiar category to start, and adjust our process accordingly. The addition of a small amount of whiskey has, ultimately, a minimal impact on the overall flavor of Glyph.

Natural flavors:

Every molecule we use to create Glyph is found in traditional whiskeys, and we source them all from nature (plants, yeasts) in their purest form. Whenever any of these components are added to food or drink, regulators consider this “naturally flavored”.

We do not use artificial flavors — that is, those that are synthesized in a lab.

There is concern that “adding flavors” is a euphemism to describe the addition of flavoring to make low quality products palatable. It’s important to distinguish this from our methods because:

(1) Note-by-note production doesn’t try to use different substances (like artificial sweeteners) to trick your brain into thinking it tastes like whiskey. The molecular components are the same as those in traditional whiskey.

(2) All our flavors are naturally derived, meaning they come from plants and yeast.