Where the Yeast is Busy

The large rooms of the distillery which hold the wood fermentation tanks, some of which are over 100 years old, is bright, airy and very warm with the inviting smell of very sweet, heavy beer. The cracks and pops of the fermenting brews are faint as the yeast works its magic on the soup stock. Rising and falling, fermentation is much like creating bread dough, except in this case it would not make good bread because it is allowed to fall too often. As the adult yeast grows, new yeast cells are created, each tank is a living, breathing vat of liquid that already hints at the flavors of Maker's Mark. Inside these tanks the mixture is amazingly warm as gases escape and the fermentation process completes. Even at this stage (and every stage) the distillers use what David Pickerell refers to as sensory evaluation, touching, tasting, observing the soon to be bourbon to ensure everything is going according to plan. It is this literal hands on approach that makes this particular brand of bourbon truly handmade and the reason every batch tastes perfect.