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Using Technology to Make Bourbon

 

Bourbon is hot right now. This is great news, except for producers who are  having trouble keeping up with the demand. By law, it requires aging in charred new oak barrels, where it gleans color, flavor and signature notes of vanilla and caramel. CNET explains how some new producers are using technology to get bottles on the shelves faster.

 

Making Bourbon With a Tech Twist

By Erin Carson

Woodford Reserve’s bourbon warehouse can make you feel mildly inebriated. It’s warm, it’s dark and it smells invitingly boozy. The other stone buildings in the Versailles, Kentucky (pronounced Ver-SAY-ils), distillery add to that sensation.

Giant copper stills and 20-foot-high vats made from cypress give off a complex aroma of grain, fermenting mash, toasted wood and alcohol.

This is the best-smelling story I’ve ever reported.

Kentucky is bourbon country, making 95 percent of that particular drink. And bourbon country is a good place to be right now because bourbon is enjoying a revival. Last year, US sales of Kentucky bourbon, Tennessee whiskey and rye rose almost 8 percent, to $2.9 billion. Theories as to why include everything from better marketing to consumers’ new affection for top-shelf drinks. Read the entire article on CNET.

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