Meeting the Master Distiller at Woodford Reserve and Bourbon Sweet Potato Biscuits
The are several reasons that Woodford Reserve is a very different bourbon. One is that it is a sour mash bourbon and is made with more rye than other brands. The sour mash procedure was actually discovered right in their distillery (then known as Oscar Pepper Distillery) in 1840 by a Scotsman, James Crow, who was the Master Distiller at the time.
So what exactly is a “mash”? A mash is a combination of grains (corn, rye, barley, wheat) that are coarsely ground and mixed with water (at Woodford Reserve it is well water). It is heated to convert the starches in the grain into fermentable sugars. This in turn allows the yeast to consume and convert to ethanol.
A sour mash bourbon is made almost like making a bread with a “starter”. Most of the spent mash from the fermentation process is dried out and given to local farmers to feed their animals (just as it has been done since the distillery first started in 1812). However, they will reserve 500 pounds of the spent mash and put it back into the next cycle of the distilling process to create a consistent product. It also keeps the pH level at a 7.0, which is neutral (like rain water). The cypress vats where this mashing process occurs are over 100 years old and are made from wood that originated in South Georgia.
When alcohol is present and you are making a mash, it becomes a distiller’s beer. Their beer is very fruity. The process at Woodford Reserve makes the bourbon very complex and you will find lots of green fruit on the nose of their beer (like apples and grapes). Because their bourbon has a high rye content, it is not the typical bourbon. The breakdown for their bourbon is 78% corn, 18% rye and 10% malted barley.
We put our hands a few inches above the fermenter during our visit. First of all, it was incredibly warm. The second shock was that when we put our faces down to smell the mash, we almost fainted! It was like we had sniffed a whole jar of wasabi! It literally took our breath away, we could not breath and it burned all the way down our chest. This is because there is no oxygen as the yeast eats the mash. We were told ahead of time about this intense reaction but, count us as stupid because we just had to smell and see this for ourselves.
On the 6th day of fermentation, the distiller’s beer is drained from the fermenter (cypress vats) and in turn goes into a beer well to ultimately be run through the distiller. Their distillers were made in Scotland (they might know a thing or two about making whiskey) and they actually have three distillers that they run their bourbon through. The first is Low Wine, the second and third is High Wine or White Dog (sounds like moonshine to me!). To read the complete description of how bourbon is made, you might want to check out this link .
Oh wonderful post! I am new to your blog…so glad I found it!! Lovely!
looked like a beautiful trip, very interesting video of tapping the keg.
Oh this looks like so much fun and yes, perfect day! Thanks for sharing 🙂
Wish we all could be at Churchill Downs today, but second choice would be together, at your place or ours, eating country ham and sweet potato biscuits, Midnight Interlude/Chocolate Yummy, and sampling various bourbon cocktails from our respective bourbon bottles! Fantastic and interesting post! Tell Roger I’m sorry his horse got scratched!
Denise. Since my Uncle Mo can’t make it I have to go with my second, Macho Mucho is my Man.
These biscuits look so good & do not seem too difficult to make. What kind of shortening did you use ?? Thank you !! Happy Derby Day today & hope you & all your followers have a beautiful Mother’s Day.
Sounds like a blast and a trip my husband would LOVE to take. He is the whiskey drinker in the family.
Gwen, my husband loves bourbon, so I can so imagine us enjoying a trip to that establishment.
And your red coat is faboo. Just sayin’!
Woodford is one of the three bourbons I detailed as a “Sure Bet.” For sipping, for cooking, for cocktials…if you are new to Kentucky Bourbon Woodford Reserve is a great starting point.
Hi Joyce,
With over 300 bourbons to chose from, a lot of this has to do with individual taste and personal preference. Woodford Reserve is one of the highest rated bourbons and its facility is strikingly beautiful.
Over the years we have probably enjoyed too many of the 300 different bourbons, but Woodford remains one of our favorites.
Gwen
Looks like you had a fun trip. wonderful photos to go along with a great post.
i tried one using sweet potato in my bread and loved it. these biscuits sounds so easy to make and have the feeling they disappear in a heart beat. Thanks for sharing Gwen
Tap that keg! This looks like a fun day. I’d skip the race and watch the mash… GREG
I’m catching up on your blog and hadn’t realized you were so close! I wish we could have met up. It looks like you had a wonderful time in the Lexington area. We missed you by a day at Keeneland. We consider Woodford Reserve the absolute best. Not only for the quality of the bourbon, but I think it has the most unique history of all the bourbons around here. Loving all your travels in and out of KY!
I am literally DROOLING over here. I flipped through this cookbook at your house while you guys were on the computer with Lindsay. As a native Kentuckian, I am embarrassed to say I’ve never been to any of the distilleries! What a great post you’ve written about one of my FAVORITE subjects! 🙂