Distilling Process
Our unique Smoked Bourbon is done in a single column run, which more or less equates to a double pot still run. It pulls its unique smokey quality from corn smoked over white oak. No artificial flavors, no artificial smoke. Column distilled before being rested in brand new 53-gallon No. 1 or No. 3 char American White Oak from West Virginia Great Barrel Company. Initially, the production of smoked bourbon is identical to that of smoked corn whiskey because the smoked corn whiskey is what is used to make smoked bourbon. So, how do we go from a subtly smoky and elegant white spirit to a rich, brown, complex and flavorsome bourbon? We put it in a barrel!
Barrel aging spirit has been around for centuries. In Europe and Asia, spirits made from wine, honey, grain and other yummy things have been stored in barrels as simply a method of safekeeping. But, over time, people began to notice that the barrel itself imparted its own flavor to the liquid inside and they liked this very much. Here in the US, the law states that bourbon and rye must be aged in new, charred oak barrels. There is more about how these barrels are made in the equipment section. Charring the barrel creates a layer of charcoal that acts as a mellowing agent on the spirit. Charcoal will filter out things that tasted sulfur-y or vegetal, giving the whiskey a much more pleasant flavor, but it doesn't contribute color. The area just underneath the charred layer, however, is where the real magic happens. This is called the red or toasted layer. Toasted wood hasn’t been burned. It has just been browned so that the natural wood sugars are caramelized and other flavor and color agents are produced. This is the layer that gives whiskey its characteristic brown color and complex flavors like vanilla, caramel, coconut, leather, etc. The more heavily charred a barrel is, the darker the red layer will be underneath. For this reason, a whiskey aged in a heavily charred barrel will have a darker color and different flavor profile than one aged for the same amount of time in a lower char barrel. There is no legal minimum amount of time the smoked corn whiskey has to be in the barrel to be called bourbon, but in terms of quality, anything less than 6 months will not have the color or depth of flavor needed to produce a palatable drink.
After a suitable amount of time in the barrel, which is determined by sensory evaluation, the barrel is emptied and proofed to 90 proof for bottling.
Alcohol By Volume
45%
Available Sizes (L)
0.750
Distribution Area
Delaware, New Jersey, and New York
Tasting Note
Scotch like notes, wood, caramel, and then a hit of smoke, campfire and oak on the finish.
Description
A mash bill of locally grown malted barley and smoked corn is fermented and then aged in new American White Oak barrels for a scotch-like taste of woody caramel with hint of campfire and oak. Corn grown and smoked over white oak by our farmer 30 miles from Frederick in Smithsburg, MD with barley grown and malted in Keymar, MD. Aged in unused, charred American white oak.
