I've been working here for 10 years and I do something different everyday, that's what I love about my job. Each day of the week I'm working in a completely different area of the Distillery, so I'm involved in pretty much every part of the process.
I really enjoy working with our experimental collection. I get a sense of pride knowing that I have a part in the cooking, fermenting and distilling of these uncommon bourbons. We play with different types of barrel woods, aging techniques, mash bills and barrel toasts, all in an effort to find a new and unique bourbon taste profile.
They don't always turn out to be something special, but when they do, it sure feels good.