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The process of making Bourbon begins with the selection of the finest grains possible. At Labrot &
Graham we use corn, rye and malted barley. The corn, which serves as a source of starch and brings
sweetness to the taste, and rye, which also provides starch and adds spiciness, are milled, then
cooked with limestone water. A portion of the prior batch is used to "sour" the next and
is called "set back." This provides consistency to the product. During the "cook" the starches
in the corn and rye are released and their conversion into fermentable sugar is caused by enzymes
in the malted barley.
The mash is then pumped to the cypress fermentation vats where we introduce our proprietary strain of yeast that converts the fermentable sugar into alcohol called "distiller's beer." The yeast imparts unique flavor characteristics to the spirit. We allow the mash to ferment three to five days, choosing not to rush the process.
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 - SaturdayApril - October
11:30 a.m. - 2:00 p.m.
Call (859) 879-1812 for information.