Blanton`s Single Barrel

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.
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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
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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
Brand Story
In the winter of 1881, Albert Blanton was born into one of the first
families of bourbon history. At the age of 16, he started work in the
distillery and fast became a leading pioneer bourbon industry. From
the time he was made company president in 1921 till his retirement
in 1952, his distillery expanded from 44 to 144 buildings to become
the largest distillery of its day.
During that period Blanton created his very special and limited supply of bourbon - his private
reserve - handpicked and stored in what now is known as the famous Warehouse H. His namesake
bourbon was the first commercially marketed „Single Barrel‟ back in 1984 to commemorate
Colonel Blanton. Although died in the spring of 1959, his legacy lives on.
Quality
• Gold Medal
– 2010 San Francisco World Spirits Competition
• GOLD MEDAL WINNER
– International Wine & Spirits Competition
• 1999, 2000, 2001, 2002, 2003
The nose is very deep and satisfying. The taste has a masterful start with powerful dry
vanilla notes in perfect harmony with hints of honey amid the strong caramel. The long,
creamy caramel holds the fort until some late soft peppers arrive to spice things up. The
underlying dryness amid the spice and honey really makes for bourbon that should suit
all tastes and one to keep the discerning whiskey drinker almost purring with delight.
- Jim Murray, Author
“Bourbon, Rye and Tennessee Whiskey”
Bourbon Whiskey?
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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
Blanton’s Single Barrel
Bourbon Whiskey
Cooking the Grain
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Boil water to 240 degrees
Cook corn for 1 hour
Add Rye as it cools
Add Malted Barley last
Creates a “Sweet Mash”
Fermenting
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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
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Whiskey is aged in new American charred oak barrels
Barrels are kept in “Warehouse H” exclusively
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 6 years
Barrel Selection
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Draw samples from aged barrels
Taste bourbon from every barrel
Determine quality and taste
Only approve the best tasting samples
Bottling
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Barrel is emptied and chill- filtered
Each barrel is bottled one at a time -“Single Barrel”
Bottles are filled by hand
Labels are written by hand
Bottles are labeled by hand
Bottles are corked by hand
Highest quality
Tasting
No Age
• Nose: You can get a real sense of the mash bill from the distillate. The
grains are very predominant.
• Taste: There is a very thick and slightly oily mouth feel here. Try to
discover the different grains in the distillate. Taste the corn sweetness
and the spiciness of the rye. The malt provides a grassy or green flavor.
• Finish: The oils from the grains tend to linger on the palette leaving a
very grainy texture.
3 Year Old
• Nose: Graininess is still present but the wood is softening the nose
and knocking the edges off the raw whiskey distillate.
• Taste: The grain flavors are starting to get in balance with the sweet
vanilla and caramel notes of the wood.
• Finish: The oily character of the white dog is reduced and the
whiskey leaves a brighter finish.
Blanton’s Single Barrel
• Nose: Sweet oak, hint of corn sweetness, spiciness with a hint of
pepper.
• Taste: Rich, full and perfectly balanced. The tannins of the oak are
becoming more prevalent and back up by the rye spiciness.
• Finish: Sweetness is still there but the wood is starting to dry out
the finish.
Thank you!