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Grain to Glass

Discover the people, places, and stories
behind every step of our most adventurous
whiskey production ever.

SCROLL TO DISCOVER

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Our Story

After over 80 years of experience in Bourbon-making, we started the Grain to Glass Project to develop uniquely different whiskeys. And that starts before a seed is even planted.

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Grain
Development

We wanted seeds that would thrive in our region of Kentucky. We also wanted something exclusive. Something that no one had ever distilled before. Our goal was to isolate certain variables using the most advanced science and harvest the best grains for whiskey production. To do that, we needed to find the best seed supplier.

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Greatest of Grains

For decades, Beck's Hybrids has specialized in developing customized seeds that generate increased harvest yields.

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A Farmer's
Story

With our seed supplier
locked in, we began
searching for farmers, and
we didn't have to look far.
The Peterson Family runs a
60-acre farm directly across the street from our Bardstown rickhouses. Not only are they a family-run operation, they introduced us to the Beck's family. Our partnership was destined.

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Selecting the Grain

Exceptional grains come from passionate farmers and the Petersons are no exception. They take tremendous pride in their craft.

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Distillation

The first step in the distillation process is to mill our freshly harvested grain and create our mashbill.

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The Process

The Bernheim facility is home to our 70-foot column stills where we regularly distill every major type of American Whiskey.

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Our Mashbills

We developed three original mashbills to create a High-Wheat Bourbon, a High-Rye Bourbon, and a High-Rye Rye Whiskey.

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Barrel Making

If it isn't already apparent, we value
long-standing relationships and family-owned
and operated businesses. That's why we've
been working with the Independent Stave Company in Lebanon, KY for decades. This long-standing bond is what makes it possible for us to access the highest quality oak when selecting barrels for aging.

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The Cooperage

Barrels give whiskey all of its color, and much of its flavor and aroma. The char filters and flavors. The oak develops the whiskey's character.

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The Making of a Barrel

All our whiskey barrels are made with new American Oak. We work closely with cooperages to determine the best seasoning and drying specs for our specific needs.

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Aging

Upon completing their journey to Bardstown, KY, the barrels are filled and strategically placed in our Cox's Creek rickhouses to begin the aging process.

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Waiting Game

There are a multitude of factors that can affect whiskey during the aging process, so periodic tastings are key to successfully dumping a premium batch.

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Factors of Aging

Several variables factor into the development of whiskey, including the warehouse location, climate, and oak barrels used for the aging barrels.

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COOPERAGES

Barrels give whiskey all of its color, and much of its flavor and aroma. The char filters and flavors. The oak develops the whiskey's character.

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Warehouse Location

Hillside rickhouses are drier and experience more dramatic temperature changes than rickhouses in valleys.

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Rick Position

Whiskey extraction and evaporation varies all around the rickhouse. In fact, the temperatures between floors may differ by up to 15 degrees .

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Weather

Kentucky's climate, with freezing winters and blazing summers, accelerate the liquid's extraction, concentration, and evaporation.

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TIME

The longer the aging period, the more extraction, but extracting too many tannins, for example, would negatively impact the Bourbon, so determining the precise dump date is crucial.

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The Tasting Journal

As whiskey ages, the barrel's wood expands and contracts due to the changing weather and seasons. This allows the liquid to soak in and out of the wood and extract flavors from the oak. Wood compounds add spice, vanilla, and buttery notes while bonding with alcohol acids to create fruity, savory, and sweet esters. While we regularly age our whiskey for a minimum of four years, a longer aging period will certainly improve taste.

Follow along as we conduct regular tastings and document every step of the aging process. As the whiskey develops color, flavor, scent, and character, we'll log it down here for you to see as we determine when these whiskeys are ready for bottling

Selecting the Seed

Each year, we select different and distinct strains of corn to create our
original mashbills. Learn about the types of seed we grow, harvest,
and distill for our Grain to Glass project:

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Grain to Glass Master Tasting Journal

September 17, 2019
Grain to glass

The new make distillates were all very distinctive... it's fascinating to see how each one is maturing in its own unique way. Now in year three of the Grain to Glass program, we’re continuing to innovate with unique corn hybrids & other locally-grown grains to develop an exciting range of whiskeys that showcase our craftsmanship & passion for this project. - Conor O'Driscoll , Master Distiller

High Rye Bourbon

The rye really comes through on both the nose and the palate. Pleasant grassy and dried hay notes… with a rye spice finish starting to develop. Has mellowed a lot in its first two years of aging, but quite a way to go before it’s ready to bottle.

High Wheat Wheated Bourbon

Already starting to mellow nicely, but still very young. Lots of barrel character on the nose. Very distinctive yeast/bread notes (no surprise there with the high wheat content.) The smooth, gentle character of a wheated Bourbon is very evident, especially when tasted next to its high rye cousins.

High Rye Rye Whiskey

A big, bold whiskey already! A lot of rye character blowing up here, full of all kinds of peppers and spices. Of the three, this one will probably have to age the longest to allow everything to mellow out, but it already has the makings of a very fine whiskey.

THE NEXT TASTING

364
Days
23
Hours
59
Minutes

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