Once early settlers in America ran out of the beer, wine, and spirits they had lugged over from the Old World, their only choice was to produce their own. Many of these settlers were from Ireland and Scotland, which already had a solid history in distilling. Rum was an early option, until the British cut off the sugar supply to the Colonies. Luckily, the East Coast was plentiful with both apples and rye, so those were soon distilled in states like New York, Pennsylvania, Maryland, and Virginia.
Eventually, despite having his own stills at Mount Vernon, President George Washington would approve an excise tax on liquor in the hope of paying off Revolutionary War debts. Suffice to say, the numerous farmer-distillers of the era were not thrilled, and soon they would revolt.
Many headed to the new state of Kentucky, where the soil was fertile, the corn abundant, and the water limestone-filtered. The corn, in fact, would create a new style of whiskey, sweeter and less aggressive than northeastern rye whiskey. This whiskey would eventually be known as bourbon.
A Kentucky Sense of Place
We can debate whether there is a true terroir to whisky, one similar to wine, but what can’t be debated is that place plays a key role in the five major regions and is one of the biggest differentiators for each. For Kentucky, its location among rolling farmland and a climate of wild temperature swings plays a key role in the bourbon it produces.
The Ingredients
Bourbon is made of corn because that was the most prevalent grain farmers and distillers could grow once they settled in the area. Yellow dent corn still grows in Kentucky, but most major producers today also source it from nearby states like Indiana and Iowa. Secondary ingredients in modern mashbills vary of course, from wheat, which grows well in the area, to rye, which needs to be sourced these days.
The Water Source
Water is life, and perhaps the most critical component in great whiskey. It is no coincidence that Kentucky became a mecca for distillation—even early settlers noticed the pure limestone-filtered water the state offers. Some distilleries use city water, some source from rivers, some from wells, and some, like Maker’s Mark, use their own spring-fed lakes. Not only does limestone produce a soft, mineral-rich water perfect for a mash in which yeast can flourish,
but it also adds texture and mouthfeel to the final product.
The Microclimate
Kentucky’s climate significantly influences whiskey production. Its central location and milder environs provide the perfect conditions for growing corn. Furthermore, Kentucky’s four distinct seasons, including hot summers and cold winters, contribute to the unique maturation process of bourbon, particularly beneficial when aged in warehouses that are not regulated by climate-control systems.
Environmental Sustainability
In challenging times, leading whiskey distilleries strive for environmental sustainability, a key focus in the bourbon world. They embrace regenerative agriculture—farming in harmony with nature. This includes annual oak tree replanting, improving soil health, and carbon sequestration, producing superior yield and product quality that’s beneficial for nature, the environment, and ultimately the consumer.
Kentucky Expressions to Taste
Maker’s Mark® Cellar Aged Series
The oldest Maker’s Mark ever released, this blend of 11 and 12 year old cask strength bourbon spent its extra years in the distillery’s limestone cellar to slow down the tannic impact that occurs during maturation. The resulting liquid showcases an incredible depth of flavor, with big oak, dark vanilla, and a velvety mouthfeel.
Maker’s Mark 46®
Finishing with first-of-its-kind seared French oak staves results in a more robust bourbon with amplified notes of caramel and vanilla.
Basil Hayden Malted Rye®
This new 100% malted rye mashbill expression offers a floral whisky with hints of oak, caramel, and cinnamon.
Little Book Chapter 7®
This seventh incarnation in Freddie Noe’s experimental series is a blend of straight bourbons (some as old as 18 years) along with rye and malt whiskey finished in applewood smoked barrels.
Hardin’s Creek® Kentucky Series
A salute to the Beam family distilling legacy, each bottling in this ongoing series is a testament to the influence of a specific Kentucky location and how unique topographical and environmental conditions play such a vital role in liquid maturation. This edition shows the effects of a single liquid aged on three different campuses (Clermont, Frankfort, and Boston) for 17 years.
