Daniel’s Broiler Regional Manager, Mark Hoene, and myself had the chance to visit the Woodford Reserve Distillery a few weeks ago and select barrels of the prized bourbon that would eventually become Daniel’s Broiler Signature Manhattan.
We met with Brown-Foreman’s Master Distiller, Chris Morris, and toured the facility and the rick houses. We learned of the history of bourbon making and heritage of Kentucky’s traditions, which was a memorable experience. We saw the limestone and the spring water that the Old Oscar Pepper Distillery used in 1838 and is still being used today by Woodford Reserve.
Labrot and Graham bought the distillery in 1878 and sold in 1940 to Brown-Forman, which produces Woodford today.
We tasted eight samples from eight barrels at barrel strength and came up with a combination of two barrels for our first Personal Selection. Two barrels needed to be combined due to the “angel’s share” that is lost during the years of aging. Woodford also uses heated rick houses that adds to more rapid aging. After lunch the process continued until another combination was selected for our Personal Selection Barrel Two.
Barrel One has a very aromatic nose at first smell, oranges, candied fruit, cinnamon and honey all pop out. The taste is sweet, oaky, and raisins come through at the end. This will be the first selection to be used as the signature Manhattan.
Barrel Two has less of a nose, but a smooth taste of spice, maple and oak. This one is totally different than the first and will available as the year progresses.
In celebration of the bourbons, we will be having a tasting and unveiling of the Woodford Reserve in the first week in June. More information will follow as the date and times are secured.
Brad Miller, Spirits Director for Daniel’s Broiler
