#whiskey-production

#whiskey-production

"I was aware of these when I joined the company in 1998... I was always told they were special, even if there was nothing special in mind with regards to what to actually do with them."

I am grateful for the excellent preparation work that our teams completed in advance of the flood, which mitigated the extent of the damage we might otherwise have sustained.

It's estimated that two-thirds of the flavor in bourbon comes from the aging, making what happens in a barrel extremely important for creating the desired flavors, says Brent Elliot, master distiller at Four Roses in Kentucky. Various barrel specifications contribute to particular flavors, but the primary drivers behind flavor development in the barrel are environmental, which are dictated by geography.