Issue link: https://digital.copcomm.com/i/12827
BourBon special comes down to its high rye content and eight-year aging process. Davis says the bourbon receives ten percent flavor from yeast, 15 percent from distillation techniques, 25 percent from rye and 50 percent from barrels created at the Independent Stave Company in Lebanon, KY. There’s no alcohol burn in 1792 Ken Pierce samples a component of a future 1792 Ridgemont Reserve. it’s just different. “In this business, you will lose your credibility in a hurry if you say something bad about another bourbon,” Davis says. What makes the creation of 1792 because of the caramelized sugars devel- oping over the eight years of aging. The aluminum-skinned warehouses allow the barrels to heat and cool faster. “We are looking to make an extremely balanced bourbon,” Pierce says. “One that is fully matured, with many flavor components in the proper proportions.” For Pierce, bourbon is like the orchestra. When he tastes 1792, he picks up subtle coconut notes, “but it’s an extremely subtle flavor component. It’s like the oboe in the orchestra; you might never pick it up during a musical performance.” Tomorrow’s bourbon performance depends on today’s forecasting. Davis and Pierce spend their time aging and tasting future bourbons that will not hit shelves until 2016, 2017 or 2018. They are making sure they carry the balance they are looking for. One off barrel could be detrimental, and patience is a necessity. “One thing you can’t buy is age,” Davis says. “Bourbon is only as old as the youngest barrel in the batch.” New Partners Nearly two years ago, 1792 was acquired by Sazerac Company. Davis reports that the partnership increased 1792’s presence on the national and international marketplace because of Sazerac’s strong market penetration. The New Orleans–based Sazerac, founded in the 1800s, owns Buffalo Trace Bourbon, Blanton’s Single Barrel, Van Winkle, Rock Hill Farms, Hancock’s and other brands that could arguably compete with 1792. But Davis doesn’t see it that way. He believes the Sazerac acquisition is an opportunity for distribution sales departments to provide another option for retailers and restaurants. In addi- tion to the bourbons, Sazerac produces lines of vodka, liqueurs, American and Canadian whiskies and many other categories, sold through its Gemini Spirits & Wine division. “It’s still very early on to fully grasp how this will impact everybody,” Davis says. Pierce and Davis toast to another successful batch of 1792 Ridgemont Reserve. 72 / the tasting panel / july 2010