WHY KENTUCKY BOURBON?

“I feel sorry for people who don’t drink.  When they wake up in the morning, that’s as good as they’re going to fee all day.” (Frank Sinatra)

WHITE OAK BARRELS & AGING

The charred oak barrels can only be used once.  After Prohibition, the Standards of Identity were written and enforced protecting the coopers’ union.  To ensure cooperages had forever work, a law that bourbon had to be stored in brand new charred oak containers was passed.  Reusing a barrel even following all the other rules of make bourbon, all is left is whiskey.   It would not be bourbon whiskey.

Charred barrels is what makes Kentucky Bourbon so special.  It is the interaction of the charred barrels with aging whiskey that enhances the flavor.  The longer the time in the barrel, the deeper the color and richer the flavor as the whiskey seeps into the charred barrel.  97% of all bourbon is still produced in Kentucky.   Most of the barrels are purchased from Independent Stave Company in KY.

 Barrel aging is responsible for 50% and 75% of the final flavor.

WHY KENTUCKY

Conditions in Kentucky are perfect for whiskey making. 

WATER & FILTERING: Fresh springs, creeks and lakes carry pure limestone-filtered water that filters out all of the iron.  Kentucky also contains good amount of calcium, which is why the horse industry thrives here.  Horses eat the grass and drink the water obtaining the calcium they need for strong ankles.  However, limestone filtering the water for bourbon also filters the calcium so drinking bourbon doesn’t guarantee strong ankles!  Some may think they can outrun Usain Bolt just because you’ve been enjoying bourbon!

 WEATHER:  Kentucky is situated right in center of country; extreme cold in the winters and extreme heat in the summers.  Temperature fluctuations allow whiskey to work into and out of the barrels imparting color and flavor.

PROOF

Bourbon whiskey cannot store distillate at more than 125 proof.  If it is distilled at higher proof, more filtered water needs to be added diluting the bourbon taste and color.  Evaporation takes 4% a year – known as the angels’ share.  It is what the angels drink.  Stored at the higher floors where it’s hot and dry, proof will rise from 125 proof to 145 proof after evaporation.  If you put 160 proof whiskey in the barrel it could rise up to 180 proof.  Having to add water to get the bourbon down to 80 or 100 proof in the bottle, you’ve watered down what you worked so hard for.  Bourbon can’t enter the barrel at anything more than 125 proof.

ALL BOURBON IS WHISKEY BUT NOT ALL WHISKEY IS BOURBON

·         Majority of grains must be corn.  Also includes rye, wheat, malted barley but 51% corn

·         Must be distilled under 160 proof

·         Must be stored in new charred oak barrel

·         Nothing can be added to bourbon except water

RACK HOUSES

Bourbon is warehoused in rack houses.  Most are tin-wrapped wooden structures facing north to south for sun exposure.  A traditional rack house as five to nine stories .  Barrels stay in same place whole time and pulled out in the same order as placed in.    Some are rotated.  There are various ways to obtain the flavor and the method is up to the distiller.