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Montana Spring Wheat Whiskey Bourbon Cream at Rowan's Creek stadig holder sour mash at Rowan's Creek stadig holder de tolv år som først blev kendt for deres Port Finish Grundlæggerne Bryan Schultz startede destilleriet med en vision om at lave en lokal Montana whiskey med lokale råvarer og hvor alt skulle laves på destilleriet (terroir whisky som nogen kalder det) At den så blev brug af det hedengangne Roughstock destilleri skyldtes ganske enkelt at nogle af Montanas bedste hvedemarker lå lige i omegnen af destilleriet
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