70/20/10
After making bourbon with many different mash bills and barrel chars, Master Distiller Craig Beam set his sights on a mash of 70% corn, 20% rye, and 10% malted barley, married with a #4 char, new white oak barrels.
100% Copper Stills
We use traditional sour mash cooking and fermentation; after which the distiller’s beer goes to our 100% copper stills.
While more expensive, 100% copper is the traditional preference for distillation. It neutralizes undesirable compounds and off-flavors and promotes esters, which bring fruity, aromatic properties. Copper also leads to a smoother, more refined mouthfeel.
10% Malted Barley
Our 10% malted barley is a relatively high amount in bourbon making. Despite its higher cost, we think you’ll appreciate that authentic flavor with the higher viscosity and more refined mouthfeel of the finest Kentucky bourbons.
"White Dog"
The distillate, or “white dog,” as it’s sometimes called, then fills the barrels that will be its home for at least four years.
With the seasons, the bourbon flows in and out of the charred oak, creating a nuanced range of aromas and flavors. The western Kentucky microclimate provides up to eight weeks of warmer weather, enhancing the flavor even further.
See the tasting notes page for more information about our bourbon’s unique flavor.