It is not often that the Wall Street Journal profiles a distiller. But it did just this last April when it published a piece on Chris Morris of Labrot & Graham. In part, this was due to Morris’s widely acknowledged expertise—the man really knows his whiskey. The article also likely was motivated by the success of Woodford Reserve. This Bourbon did not exist until 1996, and within a decade it had become synonymous with high quality.
Woodford Reserve’s appeal is not difficult to understand. It comes packaged in a lovely perfume- or apothecary-like bottle. The color of the whiskey is gorgeous.
And the flavor is big–this Bourbon is 90.4 proof and oozes toffee, tobacco, and spicy rye. It definitely a Bourbon to be taken neat or with minimal water. Woodford Reserve is worth the $30-$35 a bottle price tag. (Rating ****1/2)
You may read more at http://www.woodfordreserve.com/, and you can order a bottle online from this retailer.
What really makes Woodford dienfreft is that they use Pot Stills.. the only major bourbon maker to do that. (all others use Coffey stills.) Their first still is unique in that it takes the entire mash (solids too), just like a coffey still. That causes it to wear out quicker. As for their ingredients, no secret there:72% Corn, 18% Rye, 10% Malted Barley. Fermented for 5-6 days. Comes out of still #3 at 158 proof. They put it in the barrel at 110 proof. The mash bill also calls for 6% sour mash (that is.. solids from a previously distilled batch.) The water for the mash is typical of Kentucky in that it’s limestone. The limestone is why so many distilleries are in Kentucky and Tennessee.I’ve been to Woodford Reserve Bourbon Academy 3 times. It’s a great time.
I had the opportunity in drinking this wonderful whisky
A gift from our friend at the
Miami Dolphin
Found your post when trying to figure out the price….What a waste on my alcoholic husband; he will drink everything he can get his hands on, from the cheapest vodka ($10/1.5L) to this, given to me as a gift, and guzzle it just because he found it. Can’t tell you the embarrassment when I’ve served drinks to guests, only to discover he filled the bottle with water so as not to appear that he drank it. Sigh….