Edwin Foote: Changes in the Process

Edwin “Ed” Foote, retired Master Distiller for the Stitzel-Weller Distillery, discusses a few of the ways in which the process of making bourbon has evolved, such as in the specific yeasts used by distilleries and the modern-day ability to control the fermentation temperature.

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/27913.

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Kentucky Distillers' Association

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