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  • Al Young (Four Roses): Yeast and Mash

    Al Young (Four Roses): Yeast and Mash

    Al Young, Brand Ambassador of Four Roses, discusses the recipes of the several Four Roses brands. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://www.kentuckyoralhistory.org/interviews/27886. Share

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  • Andrea Wilson: Aging and Barrel Science

    Andrea Wilson: Aging and Barrel Science

    Andrea Wilson, former Director of Whiskey Strategies for Diageo North America, explains how Kentucky’s climate effects bourbon aging, and why the process of aging is the most fascinating of all for her. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://kentuckyoralhistory.org/interviews/27912. Share

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  • Baker Beam (Jim Beam): The Process, Old and New

    Baker Beam (Jim Beam): The Process, Old and New

    Baker Beam, former distiller at Jim Beam, discusses some particulars of making bourbon and how the process has remained essentially the same over the years, only increasing in volume because of technological advances. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries.  Watch the full interview: http://kentuckyoralhistory.org/interviews/27828. Share

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  • Baker Beam (Jim Beam): Why Kentucky?

    Baker Beam (Jim Beam): Why Kentucky?

    Baker Beam, former distiller at Jim Beam, names the water in Kentucky as a factor that makes the state excellent for bourbon production, and he discusses Jim Beam’s yeast, another important ingredient. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries.  Watch the full interview: http://kentuckyoralhistory.org/interviews/27828. Share

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  • Brad Boswell (Independent Stave Co.): Making Barrels

    Brad Boswell (Independent Stave Co.): Making Barrels

    Brad Boswell, President and fourth-generation cooper of Independent Stave Company, explains the process of making barrels and how barrels affect the flavor of bourbon. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://www.kentuckyoralhistory.org/interviews/28009. Share

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  • Chris Morris (Brown-Forman): What Makes Good Bourbon?

    Chris Morris (Brown-Forman): What Makes Good Bourbon?

    Chris Morris, Master Distiller at Brown-Forman, explains that good bourbon comes only from perfection in the five sources of flavor: the grain recipe, water purity, fermentation, distillation, and maturation or aging. He also discusses the qualities of good bourbon in the present resurgence of cocktail culture. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://www.kentuckyoralhistory.org/interviews/27842. Share

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  • Craig Beam (Heaven Hill): Learning from the Family

    Craig Beam (Heaven Hill): Learning from the Family

    Craig Beam, Master Distiller at Heaven Hill, names his father Parker Beam and grandfather Earl Beam as his two greatest teachers and tells how he learned to make jug yeast from his grandfather. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://www.kentuckyoralhistory.org/interviews/27682. Share

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  • Craig Beam (Heaven Hill): What Makes Good Bourbon?

    Craig Beam (Heaven Hill): What Makes Good Bourbon?

    Craig Beam, Master Distiller at Heaven Hill Distilleries, explains how good bourbon requires a combination of many factors, such as good limestone water, high quality grain and yeast, and the right moisture levels in the grain. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://www.kentuckyoralhistory.org/interviews/27682. Share

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  • Craig Beam (Heaven Hill): Yeast

    Craig Beam (Heaven Hill): Yeast

    Craig Beam, Master Distiller at Heaven Hill Distilleries, discusses the specific yeast that is used at Heaven Hill. This interview is from the Kentucky Bourbon Tales Oral History Project, Louie B. Nunn Center for Oral History, University of Kentucky Libraries. Watch the full interview: http://www.kentuckyoralhistory.org/interviews/27682. Share

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(and its history) responsibly

Kentucky Distillers' Association

Louie B. Nunn Center for Oral History, University of Kentucky Libraries