Some say it's science and others argue that whiskey making is an art. Master distiller Vincent Messina would say it's both. "Sure we have a recipe that we use to make our whiskeys, but the magic happens when I take the best ingredients, barrels and stills then put them together."

 

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Mashing

Raw ingredients are heated up and cooked to 190 degrees, allowing sugars and starches to fully emerge. 

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Fermentation

This is the most idle part of the process. Yeast is introduced to consume the sugar and starches and converts them to alcohol. 

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Distillation

This is the process where alcohol escape the fermented mash and comes across as a high proof, clear liquid.

 
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Barreling

This is where the bourbon gets it's brown coloring from because each barrel is charred on the inside. Bourbon is always barreled 115-130 proof.

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Aging

"Aging is the hardest part." - Tom Petty

Barrels must be aged at least 2 years to be called bourbon.

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Blending

This is where we add water to the high proof alcohol and bring it down to the proper ABV, so it is smoother and easier to consume.