KO Distilling uses grain from Bays Best Feed Mill inHeathsville, Virginia, about two hours southeast of Manassas. The used grain is then picked up for free by Gainesvilles Smith Family Farm to use as feed for its hogs and cattle. Its giving back to the community, Karlson said. It is extremely satisfying when we have finished the entire process to enjoy a gin or a whiskey that we developed and to be able to share our creation with the growing number of craft spirit connoisseurs, O’Mara said. Currently, KO is distilling small batch bourbon, rye whiskey, and wheated whiskey. The wheated whiskey, called Barrel Knuckle, a play on knockout for KO, will be ready for consumption in October or November. The bourbon and rye whiskey will be on the shelves in 2017. Were really excited about it, Karlson said. Those three brown spirits are what the KO co-founders and distillers have been waiting for.
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