Black Patch Distilling Company

Black Patch Product Line

Black Patch Distilling Company

I was privileged to pay a visit to Black Patch Distilling Company in Madison Alabama on January 9th 2019. Black Patch, owned by Clayton Hinchman and operated by his wife Leslie and stepfather Gary Cooper, opened in June 2018. The Black Patch label proudly proclaims that the distillery is owned and operated by a combat veteran. That vet is Clayton. Clayton is a graduate of the US Military Academy at West Point and an honor graduate of the Army’s prestigious Ranger School.

He was grievously wounded in Iraq while on a combat patrol. In Iraq, Clayton served with Task Force 17, also known as Task Force Ghost. The task force’s missions included finding and eliminating high value enemy personnel. Due to the secretive nature of their work their did not use standard issue Army patches . Instead, they wore only two patches, an American flag and a black patch. It was this experience which provides the inspiration for the name for the distillery.

Gary Cooper Master Distiller

Master Distiller Gary Cooper
            Master Distiller Gary Cooper

The distillery’s Master Distiller is Gary Cooper, Clayton’s stepfather. Gary, a polymer chemist with lifelong employment in the petrol-chemical industry, had for many years longed to leave that work and instead open a distillery. Clayton and his wife were able to bring that dream to fruition. Like most distilleries, Black Patch produces and sells bourbon and rye whiskeys. However, for this visit I wanted to focus on the two products that are unique to Black Patch, Órale and H.E.A.T..

Órale, currently available in Platinum, is an unaged spirit made from 100% blue agave syrup. Blue agave is challenging to work with and produces low yields of alcohol. However, Gary is quick to say that only 100% blue agave can produce the easy sipping sweet and favorable spirit that he wanted. H.E.A.T., a very different drink, is a blend of Canadian whiskey and handmade cinnamon candy. Cinnamon whiskeys are very popular today, but almost all use chemicals to work they magic. To make H.E.A.T. Gary opted for the labor intensive homemade candy recipe to avoid the plastic aftertaste that plague the other competing products.  These characteristics bring life to the distillery’s motto “our passion is on the inside of the bottle, not on the label”.

Since its founding last summer the distillery has become a popular gathering place for the locals. This popularity drove the owners to invest in a bar and a place for a food truck to park inside the building. Now, fans of Black Patch can spend some time sharing food and fun in addition to the full range of Black Patch products.

Black Patch Órale Platinum Ingredients

Órale Platinum
Órale Platinum

Gary describes Órale as an enjoyable sipping liquor, but one that also stands up well when used with a mixer. The main ingredient used to achieve this balance is 100% Blue Agave syrup sourced from Mexico, New Mexico, and Arizona. This is the same agave that is used in Mexico to produce that country’s finest Tequilas. Gary adds water sourced from Madison City municipal water department. He treats the water with a carbon filter and water softener to remove organic compounds, as well as chlorine, iron, and calcium. All of which can give the final product a funky color or taste.

To convert the sugar into alcohol, Gary uses a dry yeast especially formulated for agave syrup and yeast nutrients. This is a mixture of protein, free-form amino acids, minerals, enzymes, vitamins, and fibers that increases the yeast’s ability to convert sugar into alcohol. To boost alcohol production even further Gary adds alpha-amylase and beta-amylase to the mixture to break down complex carbohydrates and simple carbohydrates in the blue agave syrup into simple sugars to aid in the production of alcohol.

Since Órale Platinum is a bottled unaged straight off the still no barrels are used in its production. The Reposado version is aged for at least 2 months months in used bourbon or rye whiskey barrels.

Making Órale Platinum

Gary mixes 25 gallons of blue agave syrup and 240 gallons of water in his mash tank to make a batch of Órale wash. Once mixed, he heats the mixture to about 160o. He then adds the alpha-amylase and allows the mixture cook for about an hour. Next, he cools the mixture to about 140o and adds the beta-amylase into the mixture. He then allows the mixture to sit overnight in the mash tank. This ensures the complex sugars have been broken down into the simple sugars the yeast will need to produce alcohol.

The next morning he uses his transfer pump to transfer the mixture into his fermentation tank and cools the mixture to about 80o. Now he adds the yeast and yeast nutrients which will use the sugars in the mixture to produce alcohol.

Now the waiting begins. The yeast need anywhere from seven to ten days to fully convert the sugars in the mixture into alcohol. At this point fermentation activity is complete and the mixture now has an Alcohol by Volume (ABV) somewhere between 3.5% and 4.0%. Once again using his transfer pump, Gary transfers the fermented mixture into his still for its first distillation. This first distillation is called the stripping run and bypasses the column portion of the still. The spirit at this point is about 40 proof or 20% ABV. This stripping run converts the original 265 gallon batch of water and agave syrup into about 55 gallons of 40 proof alcohol.

Gary collects 4 batches together then runs the second distillation, called the spirts run. This run uses the still and the 4 plate column to produce the raw Órale distillate at about 135 proof. Gary then adds filtered water to bring the proof down to 80 for bottling. Gary reserves some of the batch which he places into used bourbon barrels for a minimum of 2 months to produce his Reposado Órale.

H.E.A.T Cinnamon Flavored Whiskey

H.E.A.T. Cinnamon Flavored Whiskey
    H.E.A.T. Cinnamon Flavored Whiskey

Sticking with the military theme of the Black Patch Distilling Company, the distillery team named this cinnamon flavored whiskey after the military’s high explosive anti-tank weaponry. Taking the military theme one step further, the label includes a graphic of a lovely lady riding a bomb that is reminiscent of the nose art that adored many World War II bombers.

H.E.A.T. starts with a base of four year old Canadian Whiskey with a mash bill of 75% corn, 20% rye, and 5% malted barley. This corn heavy whiskey provides a solid sweet base for the final product. Black Patch makes their own cinnamon candy on site to flavor the whiskey. Doing this makes a big difference in the whiskey and truly differentiates it from competitors such as Sazerac’s Fireball or Jim Beam’s Kentucky Fire.

These mainstream cinnamon whiskeys use propylene glycol to keep the oils used in making the whiskey in solution. This keeps the whiskey from looking look cloudy. The US Food and Drug Administration does consider propylene glycol safe for human consumption. However, it does add somewhat of a synthetic plastic taste to the whiskey.

H.E.A.T. is Black Patch’s biggest seller, but is not yet available in any Alabama ABC stores. You’ll need to go to the distillery or find one of the bars or non-ABC liquor stores in Alabama to buy your shot or bottle. H.E.A.T. is a great sipping whiskey for anyone what doesn’t ordinarily sip whiskey. I love sipping H.E.A.T. while I am reading a good book.

Maker’s Mark – Behind the Mark Tour

Spirits safes at Maker's Mark

This was the second distillery tour we enjoyed on our Kentucky Thoroughbred and Bourbon Land Cruise in May 2018. The tour cost us $40 apiece and, unfortunately, wasn’t worth the price. I expected this would be a deep dive into the technical and production details of Marker’s Mark along the lines of the Woodford Reserve tour. Alas, it was little more than a standard consumer tour that lacked technical details and was more about marketing talking points. The only bonus was two commemorative Maker’s Mark wax dipped rock glasses. Otherwise, it was a basic consumer tour.

Maker’s Mark Ingredients

Barrel Number 1
The very first barrel of Marker’s Mark.

Maker’s Mark uses the same four basic ingredients as every other distiller, namely water, grain, yeast, and the barrels. However, unlike most other bourbons, Maker’s Mark uses wheat as their flavoring grain instead of rye. The mash bill for all Maker’s Mark bourbons is 70% corn, 16% soft red winter wheat from Peterson Farms in Kentucky, and 14% malted barley from Wisconsin. Using wheat results in a sweeter and milder final product, which many people find appealing. My father introduced me to this bourbon and it was the first bourbon I tried drinking without any ice, mixer, or water. It was immensely smooth and easy to drink and quickly became my favorite bourbon. However, over time, my preferences have evolved to more flavorful and robust choices such as Henry McKenna Single Barrel Bottled in Bond. Maker’s Mark propagates its own yeast using a strain our guide told us dated back to 1844. Once again, consistency is the driving force behind the use of this in house propagated yeast. The water source for Maker’s Mark is a nearby 10 acre lake. The water is filtered for mashing and demineralized for adjusting the whisky’s proof for barreling and bottling. Like most Kentucky distilleries, Marker’s Mark purchases its barrels from the Independent Stave Company. The white oak barrels are not toasted and are charred for about 40 seconds. This results in a char of between # 2 and # 3.

The Whiskey Making Process

The process begins with grinding then cooking the grains. All grains are ground on site to the Master Distiller’s specifications using a roll mill instead of a hammer mill. Our guide explained that the roll mill produces a more consistent ground product than the hammer will, which helps produce a more consistent final product. Product consistency is one of the hallmarks of that Maker’s Mark says sets it apart from other bourbons. Once the mash is cooked it is pumped to one of the distillery’s many fermentation tanks. Although Marker’s Mark does use 8 old fashioned cypress wood tanks, most of the mash ends up in one of its 62 modern stainless steel tanks. Like most bourbon distillers, Maker’s Mark uses the sour mash technique. So, as the cooked mash is added to the fermenting tank, some of the back-set, or sour mash, from an earlier distilling run is added. Like so many parts of the Marker’s Mark process, using the sour mash technique leads to product consistency. After fermenting for three days, the resulting distiller’s beer is pumped into one of three identical Vendome column stills.

Sampling New Make
I get to sample new make right off the pot still. Two thumbs up.

Each of these 38 foot stills contain 17 plates and produce low wine whisky at about 120 proof. The low wines from each column still are pumped to their matching Vendome pot still, also known as a doubler. The finished new make or white dog from the pot stills is about 130 proof. Generally speaking, the higher the proof the less the flavor. Distilling to 130 proof means they are keeping more of the flavors they worked so hard to create during fermentation than if they distilled up to the legal limit for bourbon of 160 proof. As the new make comes off the pot still a bit of demineralized water is added to bring the proof down to 110. This is a lower proof than many of its competitors, and means that the whisky is extracting fewer tannins from the barrel during aging. Fewer tannins means less wood flavors, and leads to the smoother, easier drinking final product for which Maker’s Mark is known. The barrels of new make are stored in the top of one of the distillery’s 7 story rickhouses where they stay for about 3 years. The distillery then rotates the barrels to the middle of bottom of the rickhouse to finish aging. Most barrels are removed from the rickhouse for bottling after aging somewhere between 5 ½ years and 6 ¾ years. Most distilleries do not rotate their barrels, preferring instead to mix barrels from various parts of different rickhouses to get to their desired flavor profile. Marker’s Mark takes this labor intensive and therefore costly approach in order to achieve that prized consistent color, taste, and aroma profile. Our last stop on the tour was the bottling line where we watched the bottles being hand dipped into Marker’s Mark signature wax.

The Tasting

Wax Dipped Rock Glasses
Wax Dipped Rock Glasses

No distillery tour is complete without a tasting. Our tasting consisted of six different samples; standard Maker’s Mark, their premium Marker’s 46, immature or green Maker’s Mark, over mature or spoiled Marker’s Mark, fresh new make, and their Mint Julip specialty drink. I was underwhelmed with both Marker’s Mark products. There is nothing wrong with them, I just have grown to enjoy bourbons with stronger taste and aroma profiles. I didn’t enjoy the immature or over mature samples and wondered why we were even presented with them. Perhaps they just wanted to get rid of some mistakes. The new make was interesting since it will one day grow up into full mature Marker’s Mark. Like it’s older and ready to drink siblings, it was smooth, but without much flavor. I was also underwhelmed by the Mint Julip, preferring to ask a friendly bartender to make one from scratch.

Overall, this was a positive tour experience and I learned quite a bit about Marker’s Mark. However, unless you really want those wax dipped glasses, I recommend the standard tour instead of the Behind the Mark tour.

Woodford Reserve Distillery – Corn to Cork Tour

Corn to Cork Tour

The Booze Cruzer at the Woodford Reserve Distillery
The Booze Cruzer at the Woodford Reserve Distillery

As I mentioned in my Kentucky trip overview post a few weeks ago, I paid $30 for the two hour Woodford Reserve Corn to Cork Tour and tasting. The tour was definitely worth the $30 and I highly recommend it to anyone with an interest in making whiskey. Our guide, a young woman named Stacy, was extremely well versed in the details of the distillery and its operation. She was able to answer all but one question which made this tour the most informative tour of all the tours we enjoyed on this trip.

The only question she left unanswered concerned the production split between the Woodford Reserve Versailles facility and the Brown-Forman distillery in Louisville. In case you were not already aware, much of the distillate that ends up in a Woodford Reserve bottle comes from the Louisville facility. The details of that production split appear to be a closely guarded corporate secret. Also, while the Versailles facility uses cypress fermentation tanks and copper pot stills, the Brown Forman Louisville facility uses stainless steel tanks and a column still.

The Ingredients for Woodford Reserve

The four essential ingredients for any whiskey are the water, the mash bill, the yeast, and the barrels. The Versailles facility uses filtered well water for distilling. This allows the master distiller to take advantage of the minerals in Kentucky’s famous limestone filtered water during fermenting. Later, when it’s time to dump the whiskey from the barrels and bottle it, Woodford Reserve uses purified water from a reverse osmosis machine to cut the whiskey to the desired bottle proof. Using this demineralized water ensures the water doesn’t affect the whiskey’s flavor or aroma profiles.

The Versailles facility uses three primary mash bills; one for bourbon, one for rye whiskey, and, one for their newest product, malt whiskey. The bourbon mash bill consists of 72% corn from a single source in Kentucky, 18% rye from suppliers located in northwest United States, and 10% malted barley also sourced from northwest US. This very high corn mash bill tends to result in a sweeter final product than bourbon with mash bills with a higher rye content such as Jim Beam Old Granddad Bourbon at 63% corn and 27% rye. The rye mash bill, at 53% rye from northwest US, 33% corn from Kentucky, and 14% malted barley from the northwest US produces a very bourbon like rye whiskey. Woodford Reserve’s newest major product is its Straight Malt Whiskey with a mash bill of 51% malted barley from northwest US, 47% Kentucky corn and 2% rye from northwest US.

Woodford Reserve propagates its own jug yeast at the Versailles facility. This yeast, which dates to 1929, is used to obtain their desired fruit and floral flavor profile. The Versailles facility receives one teaspoon of frozen stock from Brown-Forman every 3 months to ensure consistency. During the Corn to Cork Tour we were allowed into the Quality Control room and shown how they propagate the yeast. All Woodford Reserve barrels are produced at the Brown-Foreman Louisville Kentucky cooperage. The barrels are toasted before receiving a medium char.

The Whiskey Making Process at the Versailles Facility

The grain is cooked in the mash tun

All grains received at the Versailles facility are ground on site using a hammermill. The ground grains, along with well water and some of the backset from a previous distilling run, are added to the mash tun for cooking. Adding the backset, known as the sour mash technique, helps maintain the Ph of the water, adds nutrients beneficial to fermentation, and reduces water and utility costs. Once cooked, the mash is pumped into one of their 7500 gallon cypress fermentation tanks. The yeast is added and the mash is allowed to ferment for up to seven days. While Woodford Reserve’s marketing highlights the importance of the cypress to their whiskey, it is important to not lose sight of the fact that much of the Woodford Reserve product is distilled in the Louisville facility where stainless steel fermentation tanks are used. The cypress tanks have coiled steel tubes running along the inside to cool the fermenting mash to a temperature of about 85o. The folks at Woodford Reserve believe the longer fermenting duration, most distillers use three days, results in a more flavorful final product. The fermentation tanks are steam cleaned after every batch. Once fermentation is complete, the fermented mash, called distiller’s beer, is pumped to the beer well and it’s time to start distilling.

The mash is triple distilled using the three gorgeous copper pot stills. The first, called the beer still, produces a distillate at about 30 proof. As the alcohol vapor condenses it moves into a holding tank. Once a batch is ready in the holding tank, the distillate is pumped into the high wine still which raises the distillate up to about 100 proof. Some cuts are made as the distillate comes off the high wine still, but most of it is passed along to spirits still. The spirits still produces distillate at about 158 proof, which is quite high for bourbon. Most other distillers go no higher than 140 proof. Woodford Reserve cuts out most heads and cuts deeply into the tails, focusing on the hearts to give the final product its strong fruit and floral notes. The heads and tails are recycled into the next batch run to ensure the distillery extracts as much usable alcohol from each fermented batch of mash.

The finished distillate is pumped to the gauging tank where water is added to bring the proof of the product to the desired strength for barreling. The barrels of raw whiskey, whether from the Versailles or Louisville facility, are stored in Woodford Reserve’s rickhouses. Unlike most distilleries, Woodford Reserve uses steam to heat the rickhouses in cycles during winter to improve maturation. After the whiskey has aged sufficiently, the barrels are brought to the bottling line where they are dumped and the whiskey placed into a batching tank. The number of barrels, and whether they originated at the Versailles or Louisville facility, is managed by the distillery to achieve a consistent product that meets their standards. A typical batch contains between 120 to 140 barrels. The whiskey is chill filtered to remove compounds which can cause the whiskey to become cloudy during storage and transportation.

The Tasting

After the Corn to Cork tour was complete we returned to the visitor center to taste three Woodford Reserve products; Woodford Reserve Bourbon, Woodford Reserve Double Oaked Bourbon, and Woodford Reserve Straight Rye. I was underwhelmed with the bourbon and rye, but absolutely loved the Double Oaked Bourbon.

This was a fantastic tour experience, due in large part to our guide Stacy’s deep and broad knowledge of the distillery. I highly recommend taking this tour instead of the standard consumer tour. It’s well worth the $30 fee.

Kentucky Thoroughbred and Bourbon Land Cruise May 2018

 

This was my third trip to visit Kentucky, and was significantly more fun than my first two. My first, in the summer of 1974 for six weeks, was to Fort Knox. I was 17 and at the mercy of two Army Drill Sergeants. The second, in the summer of 1992 and also to Fort Knox for six weeks, was much better since I was older and a Major, but still not a fun time. They say the third time is the charm, and, for me, this trip on the Bourbon Trail certainly was.

My wife and I have traveled extensively throughout the United States, and quite a bit around the world. Kentucky is, without a doubt, one of the most beautiful places we have been, filled with friendly and welcoming people. To say we had a great time is an understatement. While there we toured several horse and bourbon venues. The horses for my wife, the bourbon for me. We both enjoyed everywhere we toured. We are already planning a return visit in the not too distant future.

Horsing Around

Our base of operations for all but two nights was the Kentucky Horse Park Campground. This is a wonderful, well run facility, with 260 RV campsites. However, these sites only have power and water hook-ups. None have a sewer hook-up, so plan accordingly. They also offer RV sites with no hook-ups and primitive sites for tent campers. Campground amenities include a store, pool, bathhouses, and laundry. Everything was neat and clean, and even over the Memorial Day weekend, quiet at night.

Kentucky Horse Park

Statute of Man o' War at the Kentucky Horse Park
Statute of Man o’ War at the Kentucky Horse Park

We spent two days touring the Kentucky Horse Park (KHP), and could have spent more time there. In short, the KHP is Disneyland for horse people. The Parade of Breeds, offered twice a day, showcases various breeds from around the world. We were introduced to many breeds we had never seen before, including the Marwari. At the Hall of Champions show, also offered twice a day, we got up close and personal with retired champions such as Thoroughbreds Funny Cide, and Go for Gin, American Quarter Horse Be A Bono, Standardbred Trotter Mr. Muscleman, and Standardbred Pacers Staying Together, Won The West. We learned about draft horses and their harness at the Big Barn, and saw how Mounted Police train and operate at the Mounted Police Demonstration. We also toured the Saddlebred Museum and stopped at the numerous Memorials and Statues throughout the Park such as Man o’ War. Saturday night we watched Kentucky Spring Classic, FEI Open Jumper show, which brought in top tier competitors from around the world. The highlight however, was the International Museum of the Horse. We spent hours inside this well done museum, and could have spent even more time there. Going back is definitely on our to-do list.

Churchill Downs and Keeneland Race Tracks

Churchill Downs
Churchill Downs

No trip to Kentucky is complete without visiting at least one of these two magnificent thoroughbred racing venues, so we did both. We toured Churchill Downs visiting the paddock area and going trackside, and toured the Kentucky Derby Museum. Both are well worth the money. Keeneland wasn’t open for racing during our visits, but we were able to drive around the property and snap a few photos of this beautiful facility.

On the Bourbon Trail

Seeing and learning more about horses was wonderful, but the reason the Booze Cruzer was in Kentucky was … BOURBON. First stop, Moonshine University, yes gentle reader, there really is a Moonshine University.

Moonshine University – Executive Bourbon Steward Course

The Pot Still at Moonshine University
The Pot Still at Moonshine University

The the Executive Bourbon Steward Course is offered under the auspices of the Stave and Thief Society and in partnership with the Kentucky Distillers Association. This is an all-day course consisting of classroom instruction and hands-on opportunities in the university’s working distillery. As soon as I returned to our hotel room after class was over my wife asked me if I had a good time – yes I did – and if the day was worth the $500 tuition – yes it was. Yes, it was expensive, but I learned so much, and I’m sure the other 22 students did as well. The day’s coursework covered a deep dive into the Stave and Thief Society’s bourbon body of knowledge, the basics of distilling whiskey, and sensory training. I’ll provide many more details in future blog post.

Woodford Reserve Distillery – Corn to Cork Tour

Our guide, Stacy, shows us the deep color of Woodford Reserve straight from the barrel
Our guide, Stacy, shows us the deep color of Woodford Reserve straight from the barrel

I took the $30 Corn to Cork tour at Woodford Reserve. This was a very informative two hour tour that culminated in a tasting session back at the Visitor Center. This was without a doubt the most information filled tour of all the tours I took on this trip. The three gorgeous copper pot stills in the old stone still house are an impressive sight. Our guide, Stacy, was extremely knowledgeable and able to answer almost any technical or production question I posed. The only question she left unanswered concerned the production split between the Woodford Reserve Versailles facility and the Brown-Forman distillery in Louisville. In case you were not already aware, most of the distillate that ends up in a Woodford Reserve bottle comes from the Louisville facility. The highlight of the tour for me was the tasting since I had never sampled any Woodford Reserve product. I wasn’t overly impressed by the standard Woodford Reserve Bourbon, or their Rye whiskey. However, the Double Oaked Woodford Reserve Bourbon blew my socks off. Even my wife, who normally shuns whiskey, liked the Double Oaked. I’ll provide many more details on this tour in future blog post.

Maker’s Mark – Behind the Mark Tour

Maker's Mark Spirits Safes
Maker’s Mark Spirits Safes

At Maker’s Mark I opted for the $40 Beyond the Mark tour. I expected this would be a deep dive into the technical and production details of Marker’s Mark along the lines of the Woodford Reserve tour. Alas, it was little more than a standard consumer tour that lacked technical details and was more about marketing talking points. The only bonus was two commemorative Maker’s Mark wax dipped rock glasses. The highlight of the trip was tasting fresh off the still new make aka white dog from a dipper that the tour guide passed around. I’ll be providing more details on this tour in future blog post.

Jim Beam – Behind the Beam Tour

Fred Noe Speaks to our Group
Fred Noe Speaks to our Group

This tour is only offered a few time each year, and at $199 per person is downright expensive. However, Fred Noe the Master Distiller himself and his son and heir apparent Freddie Noe, spent about 2 1/2 hours with our group. The tour of the distillery, conducted by Jessica, the Trade and Hospitality Manager, was informative and extremely well done. Fred and Freddie Noe joined the group at the rickhouse. Both were down to earth, plain spoken, willing to share personal and business stories, and just plain fun to be around. Each guest on the tour came away with a bottle of bourbon signed by Fred and Freddie, and some of us purchased a second bottle which was also signed.

I learned a lot about the distillery, their product line, and their family. Really a great visit and well worth the money. I’ll be providing more details on this tour in future blog post.

Wild Turkey – Standard Consumer Tour

Master Distiller Jimmy Russell signs my bottle of Rare Breed
Master Distiller Jimmy Russell signs my bottle of Rare Breed

I hadn’t planned on touring Wild Turkey, but it was on our way home from touring historic Fort Boonesborough State Park, and we still had time to catch the last tour of the day. This tour is free for military, a nice touch that I really appreciated. The tour is your usual basic consumer tour, i.e., herd the tourists along from point to point, imparting marketing gems at each stop, with samples of three products at the end. No complaints, this tour achieves what it ought to do. The surprise bonus was the opportunity to meet Jimmy Russell, the Master Distiller, in the visitor center where he was signing bottles. Jimmy was accommodating to everyone who came to him with a bottle, signing and posing for photos. He seemed the genuinely enjoy interacting with everyone.

Buffalo Trace Distillery

Some of the many Buffalo Trace Products
Some of the many Buffalo Trace Products

Like Wild Turkey, this was a last minute addition to our itinerary, and we took the basic consumer tour. Buffalo Trace offers all of its tours free of charge, which combined with touring on a Saturday meant the place was packed with tourists eager to see the distillery and taste their products. We waited almost an hour after getting our tickets before our tour started. Our tasting was limited to two of the four products they offered, and was a cattle call at the bar affair. Not my cup of tea, or glass of bourbon, but the tour achieves what it ought to do, and the price cannot be beat.