I purchased this whiskey while visiting the Finger Lakes region of NY. O'Begley has a tasting room on the western shore of Seneca Lake; and I stopped in, sampled it, and bought a bottle. This single-barrel whiskey was made from a blend of malted barley, unmalted barley, and oats, like Irish Pot Still Whiskey, and matured for 7 years in an ex-bourbon barrel. Established in 2011, O’Begley produces New York State Whiskey, using a small-batch pot still process with locally-grown grain; and each batch is carefully crafted from grain milling to bottling at their distillery in Pittsford, New York. Most of the equipment at O'Begley has been salvaged from shuttered factories. Motors and switches were pulled from outdated manufacturing operations in Rochester and Buffalo, pumps were purchased from the liquidated inventory of food processing plants, and the stills are all built from old pharmaceutical reactors, modified and repurposed specifically for the production of whiskey.