Wisconsin, a newcomer in the bourbon industry, is producing high-quality bourbon that rivals Kentucky's renowned distilleries. Although it has fewer distilleries, the state capitalizes on its unique natural resources and climate to create distinct bourbons. David DeFazio and Brendan Cook of Wyoming Whiskey highlight how Wyoming's environment contributes to the characteristics of their bourbons, emphasizing the influence of water sourcing and temperature fluctuations on flavor development. The article contrasts traditional perceptions of bourbon production with the innovative practices found in Wisconsin.
"Wyoming Whiskey tread where no distiller had before, establishing a legal whiskey operation in a state that has few finished goods to its name."
"It all starts, evolves, and ends with the state's natural bounty - lassoed, cultivated, and coaxed into the requisite new, charred American oak barrels required of any bourbon produced in the United States."
Collection
[
|
...
]