|Entry into the “The Still House.”
|Outside of the Still House. I believe it has something to do with
the natural water they use in the distilling process. I won’t tell all.
Let’s just say it has to do with limestone.
|Every building on the premises has these red bottle cut-out shutters..
|This barrel was filled in 1954. It is located in the entry area of the Still House.
|Mash tub tank.
|Inside look at the Mash tank churning away.
|12′ self-sealing cypress buckets that contain the “sour mash.”
Each tub holds 9,300 gallons of sour mash….in which they let you dip your finger into for a taste.
No worries-it hasn’t been heated yet.
|Copper Kettles/Tanks to help “sanitize” and cook the whiskey/mash.
|Labeling line conveyor
|Barrel Warehouse. All Maker’s Mark barrels are aged for at least six years.
|E and me in the Barrel Warehouse.
|Our FREE samples of Maker’s Mark original and Maker’s Mark 46.
My attempt at being artsy.
|Sweet Betty, our tour guide.
I have soft spot for tour guides.
|E geared up, dipping his bottle like a pro!
|Dipping my bottle.
Goggles, apron and gloves are required.
A Maker’s Mark employee can dip about 25 bottles a minute.
It took me 15-20 seconds for one!
|E and me with our charred oak barrel planks on the “Whiskey Creek” bridge.
|Barrel Warehouses hold anywhere from 15,000 -20,000 bottles. They are painted black
to attract heat and assist in the aging process.
|Prom 2011! Ha! JOKES! I actually sent the barrel wagon postcard to my sister!
|Genius Maker’s Mark logo designed by Bill Samuel’s wife.
(You’ll have to go on the tour to get the story!)
|The sun shines bright on my OLD KENTUCKY HOME!