High Wire co-founders Ann Marshall and Scott Blackwell had been considering the creation of a smoked whiskey for some time. Inspired by the peat moss-smoking tradition of Scotch distillers, they decided to incorporate a smokehouse into their production process after visiting a Palenque in Oaxaca in 2019. With a nod to their southern roots and culinary expertise, High Wire enlisted the help of Allan Benton of Benton's Country Hams. The process began with 5,000 lbs of Jimmy Red corn, which spent nearly a week hanging in Benton's smokehouse. Maintaining their proven methods, High Wire produced a sophisticated whiskey with a subtle smokiness, notes of creamy vanilla custard, and a finish of charred pineapple and freshly cracked black pepper.