The Timeless Legacy of Very Old Barton: A Distillery Steeped in Heritage and Tradition

Introduction

Nestled along the banks of the Kentucky River, Very Old Barton stands as a testament to the enduring spirit of American whiskey making. Founded in 1853 by Reuben Barton, Jr., this historic distillery has witnessed over a century and a half of bourbon history unfold within its venerable walls. From its humble beginnings to its present-day acclaim, Very Old Barton continues to craft exceptional whiskeys that captivate the taste buds and evoke stories of a bygone era.

A Legacy of Excellence

1853: Reuben Barton, Jr. establishes the Barton Distillery on the banks of the Kentucky River, embarking on a journey to create world-renowned bourbons.

1879: Barton's whiskey earns a gold medal at the International Exposition in Sydney, Australia, solidifying its reputation for excellence on the global stage.

1919: Prohibition forces the closure of Barton Distillery, but the legacy of its whiskeys endures in the hearts of loyal consumers.

1933: With the repeal of Prohibition, Barton Distillery reopens its doors, eager to reintroduce its beloved whiskeys to a thirsty nation.

Distillation Process: A Symphony of Craftsmanship

The production of Very Old Barton whiskeys is an art form that has been meticulously honed over generations.

1. Mashing: Grain, primarily corn, is mixed with water and heated to convert the starches into fermentable sugars.

2. Fermentation: Yeast is added to the mash, converting the sugars into alcohol and carbon dioxide.

3. Distillation: The fermented liquid, known as "beer," is distilled twice in copper stills to concentrate the alcohol and remove impurities.

4. Aging: The distilled spirit is aged in charred oak barrels for a minimum of four years, imparting the whiskey with its distinctive character and flavors.

5. Bottling: Once the whiskey has reached its desired maturity, it is bottled and ready to be enjoyed by discerning drinkers worldwide.

The Very Old Barton Portfolio: A Range of Exceptional Whiskeys

Very Old Barton offers a diverse portfolio of bourbons, each with its unique personality and appeal.

1. Very Old Barton 100: A bold and assertive whiskey with intense notes of caramel, oak, and spice, bottled at 100 proof.

2. Very Old Barton Bonded: A smooth and well-rounded bourbon, bottled at 100 proof and certified by the U.S. Bottling-in-Bond Act of 1897.

3. Very Old Barton 12 Year Old: A time-honored whiskey that showcases the depth and complexity of extended aging, with tasting notes of leather, tobacco, and dried fruit.

4. Very Old Barton Single Barrel: A rare and exclusive whiskey that embodies the distinct character of a single barrel, offering a one-of-a-kind sipping experience.

The Significance of Very Old Barton

1. Heritage: Very Old Barton is an integral part of American whiskey history, having survived Prohibition and played a pivotal role in the resurgence of Kentucky bourbon after Repeal.

2. Quality: The whiskeys produced by Very Old Barton are consistently rated among the best in the world, earning accolades from industry experts and consumers alike.

3. Value: Despite its exceptional quality, Very Old Barton remains surprisingly affordable, offering discerning drinkers an exceptional value for their money.

4. Versatility: The whiskeys of Very Old Barton are remarkably versatile, whether enjoyed neat, on the rocks, or as the foundation of a classic cocktail.

Common Mistakes to Avoid with Aging Whiskey

1. Storing Whiskey in Sunlight: Exposure to sunlight can damage the whiskey, causing it to develop off-flavors and aromas.

2. Temperature Extremes: Avoid temperatures outside of the range of 55-65°F (13-18°C) to prevent expansion and contraction of the whiskey, which can affect flavor.

3. Using Plastic Containers: Plastic can leach chemicals into the whiskey, altering its taste and aroma. Always use glass or ceramic containers for storage.

Why It Matters: How Aging Benefits Whiskey

1. Increased Complexity: As whiskey ages in oak barrels, it interacts with the wood, extracting compounds that impart a range of complex flavors and aromas.

2. Smoother Finish: Extended aging mellows the whiskey, reducing the harshness of the alcohol and creating a smoother, more refined experience.

3. Enhanced Character: The longer whiskey ages, the more pronounced its character becomes, showcasing its unique blend of flavors and aromas.

Humorous Tales from the History of Very Old Barton

1. The Moonshine Run: During Prohibition, the Barton Distillery cleverly maintained its operations by producing whiskey under the guise of moonshine, cleverly hiding its operations from the authorities.

2. The Tainted Bourbon: A batch of Very Old Barton whiskey was once accidentally tainted by a faulty still, resulting in a whiskey that glowed in the dark. Legend has it that the distillery distributed the whiskey to local bars, creating a sensation among the patrons.

3. The Whiskey Thief: A notorious whiskey thief known as "The Sneak" was said to have stolen barrels of Very Old Barton whiskey from the distillery, using a rope to lower himself from the roof and make off with the loot.

Useful Tables

1. Aging Time and Whiskey Character

2. Very Old Barton Portfolio

3. Whiskey Storage Guidelines

Call to Action

Indulge in the timeless legacy of Very Old Barton by exploring its exceptional portfolio of whiskeys. Whether you prefer the bold intensity of Very Old Barton 100, the well-rounded smoothness of Very Old Barton Bonded, or the exquisite complexity of Very Old Barton 12 Year Old, there is a whiskey to suit every taste and occasion. Visit the Very Old Barton website today to learn more and discover the true spirit of American whiskey making.