OLD RIP VAN WINKLE 10-YEAR BOURBON

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

All of our signature spirits are expertly crafted, but our bourbon is the most customized to our specific tastes. We travel to Louisville and sit with Chris Morris, master distiller at Woodford Reserve, to create what we believe is a bourbon you will not forget. First, we taste three barrels that have yet to be proofed. Those three barrels are then blended into three batches and proofed to 125 or below.

Combine milled corn, malted rye, and malted barley in a clean mash tun in the stated proportions (72% corn, 18% rye, 10% barley). Heat 3.8 liters (3800 ml) of brewing water to 75–80°C. Add grains slowly while stirring to avoid clumps and achieve a porridge-like consistency. Hold at 65–68°C for 60–90 minutes to allow enzymatic conversion of starches to fermentable sugars. If using malted barley as enzyme source only, maintain mash temps appropriate for saccharification (around 66°C).

Prepare Mash

After conversion, cool mash to ~75°C and transfer to a lauter tun or strainer. Recirculate first runnings until clear. Sparge with additional 1–2 liters of 75°C water to collect wort until desired volume (~4–5 L total wort).

Lauter and Sparge

Cool collected wort to 18–24°C quickly (use plate chiller or ice bath). Transfer to a sanitized fermenter. Add yeast nutrient if using. Rehydrate and pitch 15 g active distillers' yeast (appropriate strain for bourbon) and aerate gently to support a healthy fermentation start.

Cool Wort and Pitch Yeast

Ferment at 20–25°C for 4–7 days or until gravity stabilizes, producing a wash of around 6–10% ABV. Monitor gravity daily; vigorous fermentation can last 48–96 hours depending on yeast and temperature. Once fermentation is complete and the wash clears, chill slightly and prepare for distillation.

Fermentation

Transfer the fermented wash to a pot still or column still appropriate for laboratorial/distillery use. Perform a stripping run to concentrate alcohol, collecting low wines (typical distillers' practice to reach ~20–30% ABV in low wines). Make conservative heads/tails cuts; note and record volumes and cut points for each batch.

First Distillation (Stripping Run)

Run the low wines through the spirit still. Make precise cuts: discard early foreshots (heads) containing methanol and volatile unwanted compounds, collect the heart cut (the desirable spirit fraction) and cut the tails when fusel oils begin to increase. Aim for a heart fraction that yields a flavor profile suitable for bourbon (sweet, grain-forward, light spice). Typical distillation will produce a new-make spirit (white dog) at 60–70% ABV.

Second Distillation (Spirit Run)

Select three new charred oak barrels (char level 3–4). Ensure barrels are clean and free of leaks. Warm the barrels slightly (place in warm room or sunlight) to prime the wood and open pores to enhance initial absorption and interaction with spirit.

Prepare Barrels

Divide the fresh spirit into three barrels roughly equally. Fill each barrel to the same level and store in a racked aging warehouse where temperature and humidity cycles will promote barrel interaction. Age barrels for a meaningful period—minimum recommended 3 years for designation as bourbon, though extended aging (4–8 years) will develop more complexity. Monitor barrels periodically (every 6–12 months) by sampling to evaluate flavor development. Smell, taste, and record differences among the three barrels; note that each barrel will present unique notes (vanilla, caramel, baking spice, toasted oak).

Fill Barrels & Age

After the chosen aging period, sample each of the three barrels that have not yet been proofed. Record proof (ABV) and flavor profile for each barrel. These are your three candidate barrels for the final blend. If adjustments are desired, consider additional short rebarreling or marrying into small finishing casks, but for this recipe proceed with three distinct barrel expressions.

Select Three Barrel Samples

From the three sampled barrels, create three separate blending batches. For each batch, combine the contents of the three barrels in differing ratios to evaluate blending outcomes. Example batch ratios: Batch A (50% Barrel 1 : 30% Barrel 2 : 20% Barrel 3), Batch B (33% : 33% : 34%), Batch C (20% : 30% : 50%). Mix thoroughly and rest the blended batches in sealed stainless steel or neutral oak containers for 2–4 weeks to allow marrying.

Blend into Three Batches

After marrying, proof each blended batch down with deionized water to desired bottling proof. In this method, the target is to proof to 125 (U.S. proof scale) or below. Note: U.S. proof is twice the ABV; 125 proof = 62.5% ABV. Calculate dilution using the Pearson square or simple volume/ABV math and add chilled deionized water slowly while stirring and rechecking ABV frequently until you reach between 62.5% ABV and your final chosen lower proof. Typical commercial bourbon is bottled at 40–50% ABV, but per the described technique maintain the initial proofing at or below 125 and then additional blending/aging/bottling can follow company standards.

Proof to Target

Once each batch is proofed to target (≤125 proof / ≤62.5% ABV), allow the proofed blend to rest in sealed neutral vessels for 2–6 weeks to round out any dilution harshness and let flavors integrate. Taste periodically and make minor adjustments if needed (small water additions or brief rest in neutral oak).

Marry and Rest

If desired, filter the proofed and married bourbon through a light charcoal or paper filter to remove particulate matter while retaining flavor. Avoid heavy filtration that strips character. Sanitize 750 ml bottles and ensure each bottle is labeled with batch identification, proof (ABV), and aging information.

Filter and Prepare for Bottling

Bottle the final blend at the chosen final bottling strength (many bourbons are bottled between 40–50% ABV; this recipe keeps initial proofing ≤62.5% ABV but you may further dilute to commercial bottling proof if desired). Cap and seal bottles, label, and store upright in a cool, dark place. For this recipe yield, you will have three 750 ml bottles representing the three blended batches for comparative tasting.

Bottling

milled corn (maize)

malted rye

malted barley

brewing/clean water (for mash and fermentation)

active dry distillers' yeast (bourbon/ale yeast)

nutrient (optional, yeast nutrient)

distiller's cuts (heads, hearts, tails managed during run)

new charred oak barrels (char level 3-4)

deionized water (for proofing/blending)

additional blending barrels (for final blend)

filtering media (optional: activated carbon/paper)

bottles (750 ml)

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Make Woodford Reserve Bourbon Recipe in just 730h . All of our signature spirits are expertly crafted, but our bourbon is the most customized to our specific tastes. We travel to Louisville and sit with Chris Morris, master distiller at Woodford Reserve, to create what we believe is a bourbon you will not forget. First, we taste three barrels that have yet to be proofed. Those three barrels are then blended into three batches and proofed to 125 or below.

Woodford Reserve Bourbon Recipe

Descriptors

Tasting Notes

Food Pairings

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