In 1792, Kentucky became a state. In 1876, Thomas Moore got his distillery from a Kentucky Bourbon aristocrat, John D. Willett. Then, he started creating one of the best Bourbons until Prohibition came and shut the party down. Today, on the same spot Tom's distillery stood, there's the Barton 1792 Distillery, which uses the same methods of distilling.
This straight Bourbon is made from corn, rye and malted barley, which gives a wonderful combination of classic buttered bread notes and a complex full-bodied taste. This amber wonder is aged in new American oak casks for at least 8 years in a special place on the edge of a high steep bank where it's warm and humid.
Once the Bourbon is old enough, they proof it with the local spring water, which is iron-free limestone water. That adds a touch of complexity and depth, while everything else is a result of magic Master Distiller Ken Pierce does to make sure his Bourbon is top notch. If you get your hands on this lavish experiment, enjoy it on a warm evening with flirtation in the air and sip it straight, or some ice if you feel like it. Expect a spicy and rye-rich trip. Its daintiness was awarded by a silver medal by The American Whiskey Masters in 2017.
