"Not that I need any more whiskey. I've already enjoyed two tasting flights, courtesy of Old Forester. Master Distiller Emeritus Chris Morris and four of his esteemed team of whiskey makers and shakers are showing me all the craft that goes into their product. So far, I've toured the brand's downtown whiskey distillery and Old Forester parent company Brown-Forman's headquarters, both in Louisville. At each stop, I tasted through Old Forester's most artful offerings and got a peek behind the curtain,"
"Like agriculture, whiskey is climate dependent. Different parts of this very warehouse can produce completely different outcomes, just as cold summers or warm springs can completely change yield and flavor. Think of it this way: The juice from one barrel in one corner of the rick house could be so damn tasty that it's begging to be used in a limited-edition release and must be pulled ASAP for bottling."
Six people explore a musty rickhouse in Shively, Kentucky, sampling whiskey directly from a hand-selected barrel. The group previously visited Old Forester's downtown distillery and parent company Brown-Forman's headquarters to taste and observe coopering, bottling, and experimental work. Aging conditions vary within the warehouse, and climate and rickhouse location create different flavor outcomes. Some barrels reveal exceptional whiskey early and are pulled for limited releases, while others require additional time to improve. The selected cask holds rare, decade-aged whiskey destined for collectors, and the barrel is resealed with a wooden peg.
Read at www.esquire.com
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