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, and more) that was brought to different locations in rural Kentucky an hour or so south of Louisville. The name of the bourbon indicates where it was matured—Frankfort was sent to the campus of the same name where the company’s Old Grand-Dad production plant is located. According to the brand, a nearby creek bed contributes to the humidity in the rackhouses located there, imbuing this area with its own unique terroir.
“These liquids are comprised of the same mash bill, and aged for the same amount of time, but resulted in a different tasting profile,” said eighth-generation master distiller of the, Freddie Noe. “It’s a real testament to how microclimates and diverse landscapes can impart major differences on the flavor profile of each whiskey. The humidity and airflow in our Frankfort campus influence the evaporation and oxidization processes, making a slower reaction to the color and flavor.
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