So recently I went to a bourbon tasting. I am not a huge fan of bourbon but I went. I was converted. First, the people I met, the distiller, the manager of hospitality at the distillery, and the regional sales manager were all so warm, welcoming, and exuded a passion for their product and the distillery. Second, the product itself was NOTHING like what I am used to in a bourbon. Each has a depth, a flavor that is it's own and cannot be compared. Now, these are not just straight bourbons but fusions. They each mingle and meander down different paths that are hidden in the beginning, slowly revealing themselves around the bend. It is a joy to explore.
Given my enjoyment of the tasting the continued rekindling I decided to make the journey from Miami, FL to Bardstown, KY and explore the home of such a delightful product.
So here I am and I am mind blown. Bardstown Bourbon Company sits on 100 acres. They are also in the process of building out more barrel houses along with plans for a hotel on the property that will make it a true destination experience. And while I am talking about these guys, let's talk about design. It is modern yet inviting. No details are too small or have been overlooked. The materials used are glass, concrete, brown leather and moss. It is balanced on the interior that reflects the nature of Kentucky and her people. They have no pretense of fluff about them; just a group of dreamers with a plan and a determination to take the bourbon industry into the future.
I've done my fair share of distillery tours but this is different. It is something special. The staff is not just happy but, they are joyful. They are eager and cannot wait to share Bardstown Bourbon with you. I had the joy of spending time with Kelly and Leslie. These ladies know their stuff!
As you drive up you are greeted by something modern, open and different, like something you would expect to find in Europe but it is nestled right here in Kentucky (and if you cannot tell I am sitting at the distillery writing this because I just don't want to leave yet). There are open fields yet tree lines that have beautiful coloring because it is still fall. You see the barrel houses and the distillery as you drive up. They have a gorgeous outdoor space that encourages people to stay, enjoy games or a drink on the outdoor patio. The restaurant is intermingled with the distillery as one wraps around the other. Everything is seamless and hard to separate as your eyes adjust. One side of the building is almost entirely glass and creates an illusion that the outdoors are inside. It's open almost to the point of being stark yet warm and inviting with the interior decor. The spaces in the restaurant/retail are divided yet connected and a welcome change from other places in the area. You can tell that every aspect, every seat was carefully placed, carefully thought out. My only complaint is those damn plastic straws.
I ordered the chicken sandwich with broccolini and dare I say it was perfection? I found no fault. It is balanced well with the sauce, the pickling, and the heat. You can if you wish to request it hotter as they use a Nashville dry rub on the chicken but, I don't recommend it. The broccolini was lightly grilled and held the flavor of an open flame. It is modern cuisine with an ode to the southern heritage. It is what has been missing for so many years in Bourbon country.
Now let's talk about the tour. The only way that they could make it better would be to start you in the cornfields themselves. We literally started outside, upstairs next to the grain mills. This was a first for me and took a moment as I do have a fear of heights. It was worth it! You are standing upstairs, outside overlooking the grain mills and the machinery that pushes and pulls the grains inside and out. It was amazing! The smells and the steam are a sensory explosion in your mind. They tell you which bins hold what and how everything works together before returning inside. The next part is pretty standard fair yet always cool to me. You get to see the mash, taste the mash and experience the smells that go along with this process. What surprised me is just how active the employees are. They are not sitting behind the machines but weaving in and out checking, rechecking and will gladly stop to answer any questions you may have. We spent a bit of time talking with one about how much it takes to go from one process to the next and timing. What really surprised me is they have 41+ mash bills (your average distillery has between 1 and 5) and they showed us the schedule for next week which had 8 different mash bills. It is a 24/7 facility that never stops running. They are smart, forward thinkers because not only are they producing their own, they are producing for others and have already exceeded the 5-year plan for production. It is a collaborative process and what I think is the future of bourbon production.
During the tour, you see the mash (my favorite part), you see the vault and then you see the barrels. Theirs was a bit different because our timing allowed us to see them filling the barrels then load them onto a truck. They average 307 barrels a day, all filled by hand with the aid of machines. It was a great place to stop and breathe before making the trek out to the barrel house. The surprise was on me because they take you in to a viewing area where you see the barrels, can take a cocktail course (they have a full bar!) and then you get to do a tasting that truly separates Bardstown Bourbon Co from the rest; you get to open a cask and pull straight from the barrel. It was something I have only ever dreamed about and yet there I was, partaking in the experience. I could have stayed here all day. The glass was cold and the bourbon was warm, spicy, scrumptiousness. It is liquid gold, butterscotch, lightly tart, woodsy with a soft spice finish. It is only two years old and I can only imagine how it will be in 11 years.
I do realize that I have gotten ahead of myself. Let me back up for a moment and tell you where the tour starts, your taste buds. It starts in a room upstairs from the lobby with a tasting of the Rye distillate, wheated-bourbon maturate, rye-bourbon maturate and finished with the Fusion Series 1. Now in the course of full disclosure, I tasted Bardstown Bourbon back in September and own Fusion Series 1, Discovery Series 1, and the Pfifer Pavitt of the collaborative series. During my visit, I purchased the Goodwood of the collaborative series. Here are my notes from the tasting.
Rye Whiskey Distillate - first, I wish they sold this because I would buy it by the case if I could (I cannot believe I am saying that)! It was not what I expected from the distillate. They are usually rough, overly acidic and leaves your mouth feeling like it just went to war and was destroyed. This was the polar opposite. It was alluring, creamy, like fresh, sweet cream. There was nothing harsh about it. It was seductive yet rich like a creamy maple or agave. On my third nose, I detected a faint smokey quality. It was heaven.
Wheated-Bourbon Maturate is aged two years. It noses like a freshly made oak barrel. Where the distillate was creamy and sweet this one was subtle and bold at the same time. The sweetness was there but more of a lingering in the background. It is herbaceous, woodsy, tingles on the lips and encourages you to take a walk in the woods. It is perfect for a crisp fall day when the leaves are just beginning to turn. This is one you will want to cuddle up with on those cold, dark nights.
Rye-Bourbon Maturate is also aged two years. Not my favorite but still a good product. It has heat and makes your mouth water. It is spicy like a pepper jam on toast. It is different and creates a range of flavors that someone who loves a good Kentucky hug will enjoy.
Fusion 1 Series runs the age range from 11 years to 2 years and is perfectly blended. It is beautiful with long legs and a malty feel. It is creamy with notes of apricots and bananas. It rolls around in your cheeks then vanishes without so much as a tingle. This can be kind of dangerous as you will find yourself going back over and over again without really pacing yourself so before you know it, it's gone. This is why I own a bottle.
So once the tour and initial tasting were finished, I opted for an additional tasting (you can purchase separately from the tour or as an add on). I was not disappointed. Being as I already own a few bottles and I was the only one, I got to sample a few different ones outside of the norm. We did the Discovery Series 1, The Goodwood Collaborative and a Copper & Kings Collaborative with the Mistelle Barrels. If you have not heard of either, I highly recommend you look them up. Each is a limited release and really elevates the craft to a new standard.
Goodwood Collaborative - It is MGP sourced bourbon that is finished in brandy barrel honey ale cask (it's a mouthful but that's what the label and website say). It is rich, it's spicy, it orange maple caramel candy in a glass. The color is a deep, orange-amber and finishes like a smoked, orange peel. It is beautiful, delicious and creates a welcoming atmosphere.
The Copper & Kings Mistrelle collaborative is softer with wooded notes that are more understated when held up against the Goodwood. They only made 2 barrels of this variation and I will forever be thankful that I got to sample it. Sweet is not the right word to describe this. If you have ever had muscat wine then you know the sugar content, add that to your bourbon and it borders on the level with a cognac. It has spice but not the hot, harsh kind. It is smooth, sexy and refined all in one.
Other ones I have had the pleasure of tasting are the Discovery Series 1 and the Copper & Kings Collaborative Apple Brandy Barrels. Both are good and if you find one of these gems, consider yourself fortunate. I am still on the hunt for the Apple Barrel bottle.
The company knows what they are about and have a vision for the future that I think will solidify a new path for bourbon and the distillation industry in the future.
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