Elmer T. Lee, Master Distiller Emeritus at Buffalo Trace, created the first single barrel bourbon. By doing so, he arguably precipitated the American movement towards premium bourbons in the 1980's.
Born in 1919, Mr. Lee grew up in Frankfurt, KY. After serving with the military, he earned his degree in engineering from the University of Kentucky and in 1949 got a job as a plant engineer in what it presently Buffalo Trace Distillery. For 15 years, Lee worked as an engineer and was lucky enough to serve under Col. Albert Blanton from whom he learned much of his bourbon-making knowledge. In 1978, Lee was promoted to plant manager and master distiller. Years later, in 1986, he retired.
In 1984, however, Lee released Blanton's Single Barrel bourbon to compete with the international movement towards higher-end whiskies (this was around the time single malt scotch was creating a name for itself). Lee decided America deserved a part of the premium whiskey pie, and his decision to market and sell single barrel bourbon did just that.
Despite being "retired," Lee still goes to the Trace every week, on Monday's I hear, to select the barrels to be used in the distillery's different products. For Blanton's, Lee prefers to select barrels from the middle floors of warehouses C, I, or K. According to Lee, these locations contain the most balanced and flavorful bourbons.
Lee is certainly among the most influencial characters in bourbon production, both from a modern and historic viewpoint. A great video featuring Lee is available from Buffalo Trace's website. You should definitely watch it.
Showing posts with label single barrel. Show all posts
Showing posts with label single barrel. Show all posts
February 16, 2009
The Laws of Bourbon
No bourbon blog would be complete without a discussion of what actually makes whiskey a "bourbon." So, what is bourbon? Federal law will tell you.
To legally be a bourbon, at least 51% of the grain used to make it must be corn. No less. Further, the whiskey cannot be distilled at a proof higher than 160, and when put into the barrels for aging, it cannot be higher than 125 proof. The aging must take place in fire-charred oak barrels that have not yet held any spririts. If the whiskey is distilled and aged in this way, it can be called straight bourbon. Finally, nothing can be added during the bottling other than water, making bourbon a very "natural" drink.
This all seems very technical. However, within these rules, there is still a lot of room for creativity and individuality. How else could we have such a variety of spririts that qualify as bourbon? Some of this creativity is found with the amount of corn used - 51% is only the minimum, and several distillers use much more than that. Also, the level of char in the aging barrels will influence the character of the bourbon, as will the other grains used in addition to the corn such as rye or wheat. And, of course, the years spent in the barrels will have a direct impact on the taste, color, and subtleties of a bourbon whiskey.
In addition to straight bourbon, we have "small-batch" bourbon, blended bourbons, and single barrel bourbons. Small batch bourbons, such as Knob Creek and Baker's, are bourbons that are bottled from a blend of a select handful of barrels. Such bourbons are usually aged between 6 and 9 years, and have top-shelf qualities due to the careful decisions that go into the selection of the batch of barrels used in the bottlings. Only the choicest barrels or bourbon are used.
Single-barrel bourbons are, well, bourbons bottled from a single barrel. Each single barrel bourbon is bottled without be blended with the bourbon from seperate barrels. Single barrel bourbons may have slight taste changes from barrel to barrel.
Blended bourbons are bourbons that are bottled from the blend of several (like hundreds of) different barrels - many more barrels that used in small batch production. Blends allow for control over taste and other characterisitcs so there is continuity between a bottle today and one sold 10 years from now.
Well, there you are. As for me, I have the day off and it's cold and rainy outside - the perfect opportunity to pour myself a glass of something to warm me up.
To legally be a bourbon, at least 51% of the grain used to make it must be corn. No less. Further, the whiskey cannot be distilled at a proof higher than 160, and when put into the barrels for aging, it cannot be higher than 125 proof. The aging must take place in fire-charred oak barrels that have not yet held any spririts. If the whiskey is distilled and aged in this way, it can be called straight bourbon. Finally, nothing can be added during the bottling other than water, making bourbon a very "natural" drink.
This all seems very technical. However, within these rules, there is still a lot of room for creativity and individuality. How else could we have such a variety of spririts that qualify as bourbon? Some of this creativity is found with the amount of corn used - 51% is only the minimum, and several distillers use much more than that. Also, the level of char in the aging barrels will influence the character of the bourbon, as will the other grains used in addition to the corn such as rye or wheat. And, of course, the years spent in the barrels will have a direct impact on the taste, color, and subtleties of a bourbon whiskey.
In addition to straight bourbon, we have "small-batch" bourbon, blended bourbons, and single barrel bourbons. Small batch bourbons, such as Knob Creek and Baker's, are bourbons that are bottled from a blend of a select handful of barrels. Such bourbons are usually aged between 6 and 9 years, and have top-shelf qualities due to the careful decisions that go into the selection of the batch of barrels used in the bottlings. Only the choicest barrels or bourbon are used.
Single-barrel bourbons are, well, bourbons bottled from a single barrel. Each single barrel bourbon is bottled without be blended with the bourbon from seperate barrels. Single barrel bourbons may have slight taste changes from barrel to barrel.
Blended bourbons are bourbons that are bottled from the blend of several (like hundreds of) different barrels - many more barrels that used in small batch production. Blends allow for control over taste and other characterisitcs so there is continuity between a bottle today and one sold 10 years from now.
Well, there you are. As for me, I have the day off and it's cold and rainy outside - the perfect opportunity to pour myself a glass of something to warm me up.
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