Buffalo Trace Distillery breaks another record for visitation

More than 230,000 guests visited historic distillery in 2018

Buffalo Trace Distillery ended 2018 with a record-breaking 231,523 visitors during the calendar year, showing a 15 per cent increase on visitation from the previous year, as well as a 345 per cent increase since 2010.

The increase in tourism is perfectly on trend with the growing bourbon sales and has enabled the Distillery to undergo a $1.2 billion investment, expanding its capabilities.

“It’s exciting to be growing in all aspects, we are thrilled that so many people took their time to come and see our team at work,” Meredith Moody, director of Homeplace development said. “Our growth in visitation has allowed us to expand our tour offerings to six different complimentary tours, and offer our guests a unique look at the Distillery with each visit. Having just completed an expansion of our Visitor Center in 2015, we are looking forward to again expanding our tour capabilities to accommodate even more guests as we continue to grow.”

There is planning underway for the second expansion of the Visitor Center, while the Distillery construction is anticipated to begin by fall this year.

 

Michter’s Fort Nelson Distillery opening celebration

The Distillery has revealed the date of its opening celebration after years of restoration work

The Michter’s Fort Nelson Distillery’s opening celebration will be held on 31 January 2019, with public tours scheduled to begin on 2 February.

Michter's Fort Nelson Distillery Gift Shop1

Located directly across the street from the Louisville Slugger Museum & Factor, the Fort Nelson Distillery is the newest member of the Kentucky Bourbon Trail, just down the block from the official trail starting point, at the Frazier History Museum.

The Distillery will be running tours and tastings, with the whisky production conducted on the legendary pot still and cypress wood fermenter system from the Pennsylvania Distillery, which traces back to 1753.

Michter's Fort Nelson Distillery Sensory & Tasting LabMichter's Fort Nelson Distillery Pot Still System & Cypress Wood Fermenters

The second floor will feature The Bar at Fort Nelson, with a menu that has been specially created with the assistance of cocktail historian and author, David Wondrich.

The Bar at Fort Nelson1The Bar at Fort Nelson2

Michter’s master distiller, Pamela Heilmann commented: “These stills will once again produce some incredibly special whiskey.”

Michter’s master of maturation, Andrea Wilson said: “Our distiller, Dan McKee, distillery manager, Matt Bell and our team have done a spectacular job of getting this fantastic equipment working again.”

 

 

Buffalo Trace’s 1883 fermenter is filled for the first time in 100 years

The Distillery has recommissioned one of Col. E.H. Taylor Jr.’s original fermenters

One of Col. E.H. Taylor Jr’s original fermenters has been given a new lease of life, having been long buried and forgotten. The fermenter dates back to 1883 and for the first time in 100 years, it has been recommissioned and filled with Old Fashioned Sour Mash.

The historic discovery of Col. E.H. Taylor Jr’s perfectly intact fermenting vats at the Buffalo Trace Distillery was made in 2016, with the original foundation wall was built in 1869 and the second in 1873.

Both the distillery remnants and fermenters had been decommissioned, covered with a cement floor and gradually forgotten. With the historic discovery, the Distillery altered its plans and immediately began working to excavate and preserve this piece of distilling history with the help of a bourbon archaeologist. The space is now famously referred to by the nickname “Bourbon Pompeii”.

As a testament to Taylor’s legacy at Buffalo Trace, the Distillery plans to use the fermenter to produce Old Fashioned Sour Mash, similar to Taylor’s nearly 150 years ago.

 

Copper Fox Distillery unveils updated branding and Sassy Single Malt Rye

Virginia-based distillery, Copper Fox has released a new look for its existing products as well as limited edition releases

Copper Fox Distillery has launched new branding and packaging for the distillery’s existing products and new limited-edition releases.

“The new packaging and label design better organizes our current product portfolio, better communicates our rich brand story at the shelf, and helps cut down on confusion as it didn’t seem that people understood our Copper Fox Rye and Wasmund’s Single Malt were from the same distillery,” explained Rick Wasmund, founder and master distiller at Copper Fox Distillery.

Current fans familiar with Copper Fox products will no longer see Wasmund’s on the Original Single Malt Whisky label. “Although the label has changed, our ‘original’ spirits are the same. This consolidation under the Copper Fox brand reflects our respect for the history and culture of whisky, our commitment to malting our own locally grown barley, and our passion for innovation.”

Copper Fox Sassy Rye is the newest addition to the Copper Fox Distillery portfolio. A unique single malt distilled with 100 percent Virginia rye, Sassy is floor malted and smoked with Virginia sassafras wood then double pot stilled, aged with new and used Applewood and oak chips inside used bourbon barrels, and finished in a second used bourbon barrel.

Copper Fox Distillery in Sperryville, VA

Balcones – Texas Single Malt Whiskey

Balcones
Texas Single Malt Whiskey 
Balcones Distilling

Proof: 106
ABV: 53%
Style: Single Malt
State: TX
Price: $$

Peggy Noe Stevens – 8.3 

Nose: Fresh and clean nose of Bing cherry and black pepper. Delicious smoke and leather. Earthy malt and cereal.  Nice caramelized wood sugar aroma.

Palate: Great mouthfeel and texture.  The cherry-sherry combo works well and a great spice backing of cinnamon and clove. Well rounded.

Finish: Long baked fruit compote and spice kick.

Comments: Truly a reliable “go to” on the bar shelf and would pour for any occasion.

Susan Reigler – 8.0 

Nose: Malty with some vanilla, green apples, hint of honey and
some oak. 

Palate: Like roasted almonds. The barest flavor of anise is a welcome addition. Caramel appears and intensifies as it sits in the glass.  

Finish: Malt becomes honeyed. The oak tannins at the end are very soft.  

Comments: Water almost completely changes it. Chocolate covered cherries and cinnamon take over and there’s plenty of caramel.