EAGLE RARE SINGLE BARREL KENTUCKY STRAIGHT BOURBON WHISKEY AWARDS - - PowerPoint PPT Presentation

EAGLE RARE SINGLE BARREL

KENTUCKY STRAIGHT BOURBON WHISKEY

AWARDS

• 1. Over the last decade we’ve won over 200 national and

international awards for our bourbon whiskey.

• 2. Buffalo Trace Distillery has even been honored as best distillery in

the world 7 times in the last 12 years.

• 2000, 2005, & 2006 Distillery of the year by “Malt Advocate”
• 2006 Distiller of the year by “Wine Enthusiast”
• 2005 & 2007 Distiller of the Year by “Whisky Magazine”
• 2008 Distiller of the Year by San Francisco Spirit Challenge

PRESS

BY THE NUMBERS

• 149 Acres
• 130 buildings
• Twelve 90,000-gallon fermenting tanks and 3 different stills
• Cooking capacity of 10,000 bushels of corn each day
• 6 corn silos, which stand 53 feet tall
• 3 Cookers, each holding 16,800 gallons
• 12 warehouses, capable of storing 335,000 barrels
• 350 employees

FIRSTS

• First American distillery to win “Distillery of the Year” Award by Malt Advocate Magazine in 2000
• First American distillery to win “Distiller of the Year” Award by Whiskey Magazine in 2005
• First to commercially market Single Barrel Bourbon
• First to incorporate the use of steam power
• First to use temperature controlled warehouses
• First to use reverse osmosis to further purify our water
• First to ship whiskey down the Mississippi River

Bourbon Whiskey?

1. Majority of recipe must be corn 2. Can not be distilled higher than 160 proof 3. Must be aged in a new oak barrel 4. No artificial additives are allowed 5. No flavorings are allowed 6. No caramel coloring is allowed 7. Must be made in the United States

How we make Eagle Rare Single Barrel Bourbon Whiskey

Cooking the Grain

• Boil water to 240 degrees
• Cook corn for 1 hour
• Add Rye as it cools
• Add Malted Barley last
• Creates a “Sweet Mash”

Fermenting

• Add in previously distilled mash
• Creates a “sour mash”
• Add yeast
• In 3-5 days, the yeast eats the

sugar creating a 7.5% alcohol

Distilling

• The “sour mash” is sent to the still
• Meets steam rising from below
• Alcohol is vaporized and condensed into a 120

proof liquid

• Alcohol is then distilled again in a “Doubler” up to

135 proof

• The whiskey is clear color, like water at this stage

Barrel Aging

• Whiskey is aged in new American charred oak barrels
• Barrels are kept in aging warehouses
• Kentucky’s climate is ideal for aging bourbon
• Oak barrels impart color and flavor to the bourbon
• This bourbon is aged for no less than 10 years

Barrel Selection

• Draw samples from aged barrels
• Taste bourbon from every barrel
• Determine quality and taste
• Only approve the best tasting samples

Bottling

• Barrel is emptied
• Bourbon is chill- filtered
• Each barrel is bottled one at a time -“Single Barrel”
• Bottles are filled by hand
• Bottles are corked by hand
• Highest quality

Quality

• Rated 93 - Whisky Bible
• Rated 93 - Beverage Tasting Institute
• Only bourbon to ever win the “Double Gold” Metal five (5) times

Tasting

• Nose: You can get a real sense of the mash bill from this sample. The grains

are very noticeable.

• Taste: There is a touch of an oily mouth feel here. Try to discover the different

grains in the distillate. Taste the corn sweetness, the spiciness of the rye, and the malt comes through as a grassy or green flavor.

• Finish: The oils from the grains tend to linger on the palette leaving a very

grainy texture.

No Age

Aged 3 years

• Nose: Graininess is still present but the wood is softening the nose and

knocking the edges off the raw whisky distillate.

• Taste: The grain flavors are starting to become more balanced with the sweet

vanilla and caramel notes of the wood.

• Finish: The oily character of the white dog is reduced and the whisky leaves a

brighter finish.

Aged 5 years

• Nose: Sweet oak, hint of corn sweetness, slight spiciness with hints of pepper.
• Taste: The tannins of the oak are becoming more prevalent and backed up by

the rye spiciness.

• Finish: Sweetness is still present but the wood is starting to dry out the finish.

Aged 10 years Eagle Rare Single Barrel

• Nose: Deep wood luxury, vanilla and robust spiciness.
• Taste: The best balance of wood and grain, a hint of mint overlapped with

caramel and vanilla.

• Finish: Long and dry. A lasting impression of oak and spicy rye.

Thank you!