Whether we were in Ireland, Scotland or Kentucky, Amanda and I saw a stillman monitoring the new made spirit at our favorite distilleries. In an effort to honor their tradition and the craft, we take tight cuts off our stills one bucket at a time…
As the world’s demand for whiskey continues to rise, computers have taken to monitoring the temperature and percent alcohol at many distillers. Here, every 3 gallon bucket is inspected for taste, smell, and clarity. Amanda and I take turns measuring and pouring the buckets through a copper funnel into our bourbon barrels. Coming off the large still, we line our funnels with the traditional, unbleached muslin cloth. Every bucket tastes different: starting off like cotton candy, transitioning into a apricot, then hazelnuts, and finally heavily toasted almonds. And the “tight cuts” refer to the very narrow range of alcohols we’ll collect off the stills.
PS I’d like to give a special thanks to our very talented friend, Rafael Ruiz, for helping us create this short video!