Back on the trail and this time in Anderson county near Lawrenceburg Kentucky.
This tour starts just like the bourbon with the corn.
There’s a lot of decision made in this little shack. A whole truck load of grain could be rejected if it does not measure up.
From there it is sent to the mill to be ground and stored to make the mash.
It’s then mixed with the yeast that begins the fermentaion cycle. They have been using the same yeast recipe since it requires a very small amount of yeast to start. I guess a little yeast not only leavens the whole loaf but the entire pot.
And now the magic begins…. fermentation!
And then the process of cooking of the alcohol begins in the stills.
Now just because it says “beer still” don’t be misled. this is not actually beer but rather one of the first stages of the process. it will go from here to the doubler and then be placed in the barrels.
It’s only after being put in the barrels and taken through the maturation process by aging that bourbon takes on that color and flavoring. The true magic is in the barrels and how they are charred and how they are stored during aging.
As with all bourbons they must be stored in charred oak barrels for at least two years to be called straight bourbon.
The next stop??? Well for me it will be the Woodford Reserve near Versailles Kentucky.
So until then…. “Get out, Be safe, and go Adventure.”