The process is not as simple as one would imagine given the tails of moonshine and bootlegging throughout this region for many years. While the Barton facility is much smaller and a lot older, it was interesting to see that much has remained the same for 100 years. Like the barrel barns built in sway (note the plum bob in the photo) to handle the areas instability to the charred white oak barrels that house the bourbon to the distillation process itself. Why Kentucky? As we say back home, it’s the water. The area is limestone which filters the iron out of the water which insures a clear pour liquid after distillation. Barton still uses coal to cook the mash because natural gas is not piped into the area yet.
While all bourbon is whiskey, not all whiskey is bourbon. By law, bourbon must be:
1. Produced in the US. 2. Made of a grain mix with at least 50% corn 3. Distilled at less than 160 proof 4. Free from additives except water to cut the proof 5. Aged in new charred white oak barrels for a minimum of 2 years
Our last stop for the day was to Heaven Hill near our campground. It has a very nice gift shop but the tasting was only available with a tour and at this time, we had enough tours for one day.
As you travel the area you are aware when you get close to a distillery by the sweet smell of the cooked mask and the dark color on all the trees and buildings. In fact, when Gary asked why the buildings were painted black, we learned that the process creates a fungus that turns everything in the area black. From the tree bark to the buildings, there is a darkness to the process of creating bourbon beyond the obvious.
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