A blend of malted barley, rye, and corn is used to make 1792 Small Batch Kentucky Straight Bourbon Whiskey. A more nuanced and full-bodied whiskey is produced by the substantial use of rye in the bourbon’s mashbill, even as the inclusion of maize in the recipe contributes traditional notes of buttered bread, biscuits, and roasted nuts.

Following distillation, the bourbon is matured in brand-new American oak barrels in Warehouse Z on the distillery’s estate in Bardstown, Kentucky, for at least eight years. Because Warehouse Z is perched on a bluff, it benefits from the extreme heat and humidity that are perfect for whiskey maturation. “Barton 1792’s master distiller, Ken Pierce, says barrel aging is like real estate: location, location, location.” 1792 aged in Warehouse Z up there on the bluff because of this 1792 12 year bourbon for sale.

In order to ascertain when the bourbon has attained its maximum maturity, Pierce also takes a sample of each cask when it is at rest during the maturing process. “Quality in, quality out,” adds Pierce, who has worked at the distillery for more than 20 years.

Water from the Tom Moore spring is used to bring the bourbon to proof after it has been aged for at least eight years. The iron-free Kentucky limestone water, which Moore used to make his own whiskey more than a century ago, gives the bourbon a delicate hint of depth and richness.

Named for the year Kentucky became a U.S. state, 1792 Small Batch Kentucky Straight Bourbon Whiskey won the Double Gold Medal at the 2011 San Francisco Wine and Spirits Competition and scored 95 points at the 2012 Ultimate Spirits Challenge, which is the same as Pappy Van Winkle’s 23 Year Old Bourbon.

Pierce responds, “I hope you like the taste as much as I do.”

Savor a delicious 1792 small batch bourbon whiskey today!