One of Kentucky’s first bourbon aristocrats, John D. Willett, gave his sons-in-law, Benjamin Mattingly and Thomas Moore, his stake in the Willett & Frenke Distillery in 1876. Until 1881, when Mattingly eventually sold his share of the Willett & Frenke Distillery to a group of investors, he and Moore kept running the business together. Thomas Moore took full control of the distillery within a few years and gave it a new name.

Moore was eventually compelled to close the distillery at the start of Prohibition, although he would continue to run it for another fifty years. Operating on the same property as the famed Tom Moore Distillery, the Barton 1792 Distillery currently employs the same techniques that Moore employed more than a century ago to manufacture his own bourbon. Following harvest, the grains undergo fermentation and mashing before being distilled using a copper-pot still. The whiskey is then matured on the distillery’s estate in Bardstown, Kentucky, in brand-new American oak casks.

Few things are more American than 1792 high rye price​ bourbon, which can be made anywhere in the United States but is primarily manufactured in Kentucky. It must be bottled at 40% ABV or greater and contain at least 51% corn. Why don’t we try this American classic 1792 high rye bourbon?

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