Next the barrel is toasted for approximately 22 minutes using radiant heat to caramelize the sugars in the wood. These caramelized sugars produce the sweet vanilla taste and caramel aroma one tastes and smells in Bourbon.

After toasting, the barrel is then set on fire for about 20 seconds. This forms a layer of char about 1/8 of an inch in thickness on the inside surface of the barrel. The char layer contributes to the rich amber color of Bourbon.

Our barrelheads are formed by a separate process and installed by hand. Labrot & Graham's barrelheads are specially toasted and charred to increase the effect of maturation. At this point the barrel is ready to receive our product to begin the aging process.

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Open Tuesday - Saturday
9:00 a.m. - 5:00 p.m.
Tour Times
10 a.m., 11 a.m., 1 p.m., 2 p.m., & 3 p.m.

Open Sunday
12:30 p.m. - 4:30 p.m.
April - October
Sunday Tour Times
1 p.m., 2 p.m., & 3 p.m.

Closed Major Holidays

Join us for Picnic on the Porch
Tuesday - Saturday
April - October
11:30 a.m. - 2:00 p.m.

Call (859) 879-1812 for information.