MajorHop

Hi Denny,

When I visited Heaven Hill's visitor center last year, the air near the rickhouses was probably the best smelling I have ever experienced in my life. Do you ever get used to or tired of that smell?

Also, how do you attempt to maintain batch consistency with each release of Elijah Craig Barrel Proof?

Thanks!

Thanks for your reply, I'll likely take you up on your offer at some point!

I'm from the Central New York area, and have tried one of the older batches of the 601 bourbon. I have to be honest that I wasn't much of a fan. It had herbal flavors mixed with a very sharp grain bite. I know that being craft its hard to have aged stock like the big guys, but what are your long term plans for aging your whisky offerings? Your bourbon was also a 100% corn mashbill, if that's the case is there any reason behind why you chose not to use rye, wheat, or barley as either flavor or germination grains? Why not pursue a actually Straight Corn whisky instead?

Don't get me wrong, I would love to see the local small guys succeed, the 601 is just not what I'm currently looking for in my bourbon flavor profile.