Age: 7-Years 4-months
Mash Bill: 65/20/12/3 Hickory Cane White Corn/Rye/Distiller's Malt/Chocolate Malt
Proof: 100 proof
Source: Kentucky Artisan Distillery
Barrel: Heavy Toast, Char no. 3
Barrel Entry Proof: 103 proof; Industry average is 125 proof
Story: My grandfather made moonshine in Barren County during the Depression, using what he had—Hickory Cane white corn. People at his funeral swore he made the best moonshine around, and that story has stuck with me ever since. I’ve always wanted to make bourbon using that same corn. During a visit to Kentucky Artisan Distillery, Stephen Thompson encouraged me to bring the idea to life, and later Bill Thomas, owner of Jack Rose in D.C., offered to back the project and sell it at his bar. With his support and Jade Peterson’s expertise as distiller, we began what I like to call “Bill and Mike’s Excellent Adventure.”
We developed a mash bill of 60% Hickory Cane white corn, 25% rye, 12% malted barley, and 3% chocolate malt, with a possible wheat variation in the works. Using a fruit-forward yeast, we’ll distill to 125–130 proof, barrel at 103 proof in heavy toasted #3 char barrels, and age it at least four years for a bonded bourbon. It’ll mature low in the rickhouse to avoid excess tannin, and perhaps longer if needed. The whiskey will be owned and sold by Bill through Jack Rose, likely under a revived Barren County label. I’ll document the process in future blogs as we see how this experiment evolves—and taste what history, Hickory Cane corn, and a bit of adventure can create.
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