Woodford Reserve is without a doubt one of the most popular bourbons at the premium price point. American Whiskey giant, Brown-Forman, launched the brand in 1996. The site of the present-day distillery in Versailles, Kentucky, can trace its distilling roots back to 1797, when Elijah Pepper arrived in Versailles and began distilling corn into whiskey. Elijah Pepper moved his operation to the current Woodford Reserve site at Glenn’s Creek in 1812. In 1835, Oscar Pepper, Elijah’s son, took over the distillery and hired a Scottish Scientist named Dr. James C. Crow to become the head distiller. Dr. Crow is often credited with introducing the practice of using sour mash in the fermentation process. The distillery was purchased in 1878 by a French wine merchant named Leopold Labrot and a Kentucky businessman named James Graham. The distillery remained in the Labrot family until 1940 when Brown-Forman purchased it for the first time. With the decline in the bourbon category, Brown-Forman sold off Labrot and Graham Distillery in 1971, only to repurchase the same distillery in 1994. Brown-Forman would name their new bourbon after Woodford County, the country in which it is produced. In 2005, the Labrot and Graham Distillery was renamed the Woodford Reserve Distillery and is recognized as the oldest distillery in Kentucky. The distillery was designated a National Historic Landmark in 2000. Located an hour east of Louisville, in between Frankfort and Lexington, the Woodford Reserve is one of the most beautiful distilleries to tour on the Kentucky Bourbon Trail.® I would highly recommend visiting.
Next, we will examine the production process through what Master Distiller Chris Morris calls the five sources of flavor. This includes water, grain, fermentation, distillation, and maturation. Each step is a crucial building block to create the final flavor profile for Woodford Reserve Bourbon.
The part of the United States where Kentucky is located sits on a limestone shelf, which gives the local bourbon producers access to great natural water. The present-day Woodford Reserve Distillery was explicitly built at the site of Glenn’s Creek because it is a source of pure limestone-filtered water, which is extremely important in every aspect of production bourbon production. Water is used during fermentation, after distillation to lower the proof of the new make spirit, and after maturation to reach bottling proof—limestone filters out iron, which can destroy bourbon flavor. The limestone-filtered water is also full of rich minerals, such as magnesium, zinc, and potassium, vital for fermentation.
Woodford is a high-rye bourbon made with 72% corn, 18% rye, and 10% malted barley.
Next, the ground grains are combined in large 7,500 gallon Cypress Vats with the iron-free spring water and a proprietary yeast strain called 72B, which was specially developed for the Woodford Reserve brand. The combination of the mash bill and yeast strain is known as the recipe. Brown-Forman’s four major American Whiskey’s, Old Forester, Cooper’s Craft, Jack Daniel’s, and Woodford Reserve, have their unique yeast strain, contributing to each brand's different flavor profiles.
Woodford has a 5-7 day fermentation duration, which is long for the category and allows the mash to develop a more complex range of flavors, and the particular yeast strain brings out more fruit and ester notes. The brand also uses a lower sour mash percentage, between 1-6%. You’ve probably seen the term sour mash on a bourbon label and never knew what it means. The sour mash technique adds “backset,” or the highly acidic residue that comes out of the base of the beer still after distillation to the next round of fermentation. This acidic residue maintains the PH levels during fermentation, provides consistency, and adds flavor. Most commercial American Whiskey distilleries employ the sour mash technique, but several choose not to include sour mash, which becomes known as “sweet mash.”
Woodford Reserve uses a unique distillation method compared to the rest of the category. The brand uses a combination of pot still and column still distillate. The pot still distillate is tripled distilled in three large copper pot stills imported from Scotland. The column still distillate is double distilled in a standard Vendome Column Beer Still at the Brown-Forman Distillery in Shively, Kentucky. The two different distillates mature separately, then mingle together at bottling for a constant product. The new make spirit comes off the still at 158 proof ( 79% ABV) and is cut down to a barrel entry proof of 110 proof (55% ABV).
It is impossible to talk about any Brown-Forman product without discussing the importance they place on their barrels. Like Brown-Forman’s other bourbon brands, all barrels used to age Woodford Reserve bourbon are produced exclusively from one of the Brown-Forman Cooperages. The maturation process takes place in picturesque grey brick and stone rackhouses on-site at the distillery. Every rack house is heat-cycled year-round to allow the developing bourbon the maximum amount of mingling with the charred oak. The Woodford Reserve Distillery operates one of the oldest steam-heated rackhouses in the state of Kentucky. The famous Colonel E.H. Taylor Jr. is credited with inventing using steam to heat-cycle the rackhouses. Still, this technique has ultimately died off except for a few distilleries. Most Kentucky distillers do not heat-cycle their aging facilities. Instead, they use traditional open-air rack houses, hot in the summer and cold in the winter.
The new white oak American barrels are first lightly toasted, then heavily charred. Woodford does not carry an age statement but instead is aged to taste and bottled from many barrels of different ages and flavor profiles. The base expression is bottled at 90.4 proof (45.2% ABV).
Now let’s examine some of the Woodford line extensions.
The brand also releases several limited-time offer products every year. Around the Christmas holidays, Woodford releases their Master’s Collection, which changes every year, and allows the brand to play with different styles, flavors, and production methods. There is also their batch proof, which is their annual barrel proof release. Availability for the Master’s Collection and Batch Proof are usually limited in most markets. In conclusion, I’m a huge fan of the Woodford Reserve brand, because it’s complex, versatile, and deliveries excellent value for the money to the consumer. In my “Best Bourbon Series,” Woodford Reserve was my pick for the best bourbon between $30 and $40, just barley beating out Russell’s Reserve 10 Year. As the brand continues to gain popularity, grow, and innovate, I’m excited to see what the future holds for Brown-Forman, Master Distiller Chris Morris, and the Woodford Reserve Family of Brands.
As a seasoned enthusiast in the realm of American whiskey, particularly bourbon, I've delved deeply into the intricate details of various distilleries, production processes, and flavor profiles. My extensive knowledge spans the historical roots, production techniques, and unique characteristics that define premium bourbons, making me well-equipped to dissect the intricacies of Woodford Reserve.
Now, let's unravel the rich tapestry of Woodford Reserve's history and production process. Brown-Forman, a colossal figure in American Whiskey, birthed Woodford Reserve in 1996, but the distillery's origins date back to 1797 when Elijah Pepper initiated the distillation of corn into whiskey in Versailles, Kentucky. Notably, the present-day Woodford Reserve Distillery, situated at Glenn’s Creek, traces its roots to Elijah Pepper's move in 1812.
The pivotal year of 1835 marked the passing of the torch to Oscar Pepper, Elijah's son, who enlisted the expertise of Dr. James C. Crow, a Scottish Scientist. Dr. Crow is credited with introducing the sour mash technique to the fermentation process. In 1878, French wine merchant Leopold Labrot and Kentucky businessman James Graham purchased the distillery, leading to a series of ownership changes until Brown-Forman reclaimed it in 1994. Noteworthy is the distillery's designation as a National Historic Landmark in 2000, underscoring its significance in Kentucky's bourbon heritage.
The production process, as outlined by Master Distiller Chris Morris, revolves around the "five sources of flavor": water, grain, fermentation, distillation, and maturation. Water, sourced from Glenn’s Creek, plays a crucial role, not only in fermentation but also in proof adjustment after distillation and post-maturation. The limestone-filtered water eliminates iron, preserving the bourbon's flavor, and imparts essential minerals for fermentation.
Woodford Reserve's mash bill consists of 72% corn, 18% rye, and 10% malted barley, crafting a high-rye bourbon. The proprietary yeast strain, 72B, combined with a 5-7 day fermentation duration, contributes to a complex flavor profile with pronounced fruit and ester notes. The use of sour mash, maintaining PH levels and adding flavor, distinguishes Woodford Reserve in the bourbon landscape.
Unique to Woodford Reserve is its dual distillation method, utilizing both pot still and column still distillate. Triple distillation in copper pot stills and double distillation in a standard Vendome Column Beer Still create distinct distillates that mature separately before harmonizing at bottling. The barrel entry proof is 110 proof (55% ABV), emphasizing the brand's commitment to precision in the distillation process.
Central to any discussion about Woodford Reserve is the emphasis on barrels. All barrels, sourced from Brown-Forman Cooperages, undergo a meticulous toasting and charring process. The maturation takes place in heat-cycled rackhouses, a unique approach involving steam heating attributed to Colonel E.H. Taylor Jr. The absence of an age statement underscores the brand's dedication to taste-driven aging, with the base expression bottled at 90.4 proof (45.2% ABV).
Woodford Reserve extends its portfolio with limited-time offerings like the Master's Collection and Batch Proof, showcasing innovation and diverse flavor profiles. As a fervent advocate for the brand, I've selected Woodford Reserve as the pinnacle in the $30 to $40 bourbon range for its complexity, versatility, and exceptional value. With a keen eye on the future, I eagerly anticipate the continued growth and innovation within the Woodford Reserve Family of Brands under the stewardship of Master Distiller Chris Morris and the legacy of Brown-Forman.
