Woodford Reserve (750 ml)

5 SOURCES OF FLAVOR

GRAIN

The best grains make the best bourbon. Woodford Reserve is made with 72% corn, 18% rye, and 10% malted barley. Our grain recipe is uniquely defined by our higher rye content. Rye’s higher price is worth the investment as it allows our whiskey to have a spicy character.

WATER

Woodford Reserve uses iron-free, limestone filtered spring water, which is full of rich minerals that are key in our unique fermentation process. Kentucky’s climate and watershed make it the best place in the world to make bourbon whiskey. This unique water source contributes to building the overall flavor of Woodford Reserve.

FERMENTATION

Our traditional cypress fermentors stand like silent giants in the Woodford Reserve distillery. Visitors are overwhelmed by the sweet aroma of corn, rye and malted barley preparing for distillation. Our fermenation process lasts for up to 7 days, which is among the longest in the industry. Slower fermentation allows Woodford Reserve to develop a complex range of flavors. What is sacrificed in time, is rewarded in quality.

DISTILLATION

Imported from Scotland, our copper pot stills go about their business with a quiet determination, giving Woodford Reserve the deep, robust flavor we’re known for. The only hint of their efforts comes in the hiss and pressure of triple pot distillation. Our dynamic flavor combination is crafted using both triple pot distillation and double distillation in a column thumper still. It’s not the easiest way to make bourbon, but we feel that it is the best.

MATURATION

Tucked deep in the heart of Woodford County hides one of the oldest steam-heated barrel houses in Kentucky. Our barrel houses were built to encourage the mingling of bourbon and wood. The aroma that lingers in the air is the personification of our care and concern of craft and process.