The SOMM Journal

April / May 2015

Issue link: http://digital.copcomm.com/i/490558

Contents of this Issue

Navigation

Page 40 of 112

40 { THE SOMM JOURNAL } APRIL/MAY 2015 Calumet Farm was launched in 2013 by Western Spirits Beverage Company, based in Bowling Green, Kentucky. Western Spirits' growing portfolio boasts several whiskeys, including two other bourbons, Lexington and Bird Dog, which pay homage to Kentucky's heritage and culture. Calumet Farm Bourbon was inspired by and named for a legendary horse farm in Lexington, which has produced eight Kentucky Derby winners and two Triple Crowns champions. "With these high values in mind, we created Calumet Farm Bourbon to embody the traditions and excellence of Kentucky Bourbon and thoroughbred racing," says Jon Holecz, Vice President of Marketing for Western Spirits. As an example, he points out the elegant bottle design and its wooden cork closure listing the names of all eight Kentucky Derby Thoroughbred winners that came from Calumet Farm. The craftsmanship continues inside the bottle, as Calumet Farm is super-premium 86-proof bourbon whiskey from a customary mash bill (74 percent corn, 18 percent rye, and 8 percent malted barley) that's spent many years being groomed in oak for bottling. "Calumet is Western Spirits most-aged bourbon," Holecz says. "Currently, Calumet is bottled from hand-selected barrels that are no younger than eight years old, and no older than ten years." Out of the bottle, the body and complex flavor profile resides just about in the middle of the bourbon spectrum— not too spicy or hot, and definitely not insipid or character- less. "Calumet Farm Bourbon's taste shines with butterscotch and soft oak but is balanced with flavors of light brown sugar and soft white pepper," says Holecz, who adds that this bourbon is released in limited allocations to ensure that the flavor profile remains consistent throughout each annual release. "With the brand being bottled from hand-selected barrels, this process allows us to ensure that the quality of each bottle is met." Of course, releasing and sustaining new bourbon brands in Kentucky would seem to be about as easy as opening another casino in Las Vegas, but Holecz says Calumet is thriving in both on-premises and off-premises environments because retailers and consumers are "initially interested in the recognizable name of Calumet Farm and intrigued by the packaging. Brand strategy for Calumet Farm includes unique cocktail programming, like infusing unique Calumet blends in mini-oak barrels for on-premises; and for the off-premises retailers, Calumet is releasing a limited-edition commemora- tive glass with a bottle purchase to honor some of the great- est Thoroughbred champions from Calumet Farm." Despite facing marketplace competition from a growing number of bourbon brands, Holecz believes Kentucky's his- toric place in America's spirits tradition ensures there will always be interest in Kentucky brands. And that heritage, along with quality and innovation, will continue driving the current bourbon boom. "The bourbon community in Kentucky is a very close-knit community," he says. "So while the bourbon category continues to evolve and expand, new brands continue to help build the category, which allows everyone to prosper." Calumet Farm Bourbon is released in limited allocations to insure consistency. Out of the bottle, the body and complex flavor profile resides just about in the middle of the bourbon spectrum—not too spicy or hot, and definitely not insipid or characterless.

Articles in this issue

Archives of this issue

view archives of The SOMM Journal - April / May 2015