About Colonel E.H. Taylor, Jr. Warehouse C Tornado Surviving BourbonColonel E.H. Taylor Jr Warehouse C Tornado. The oldest continually operating distillery
About Colonel E.H. Taylor, Jr. Warehouse C Tornado Surviving Bourbon
Colonel E.H. Taylor Jr Warehouse C Tornado. The oldest continually operating distillery in the United States includes the rich legacies of master distillers such as E.H. Taylor, Jr, Albert B. Blanton, Orville Schupp, and Elmer T. Lee as well. To this day it remains family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillery’s flagship bourbon has been made using the same process for over 2 centuries. Now part of the Sazerac family, the distillery has remained dedicated to a single craft: the making of fine bourbon whiskey, bringing together tradition and innovation in the process.
In 2006 a tornado hit and damaged 2 of their warehouses. Warehouse C was built by E.H. Taylor in 1885 and was hit particularly hard, with a part of the roof being torn off. While repairs were underway, several barrels were exposed to the sun. Exposure to the elements and the warm climate influenced the bourbon within, causing rapid maturation. As luck would have it, the bourbon (aged between 9 years and 8 months to nearly 12 years) turned out to be delicious and very special. Bottled at 100 proof, it’s a unique expression with an incredible story behind it. Colonel E.H. Taylor Jr Warehouse C Tornado
Get your bottle of this tornado-surviving spirit today!
About E.H. Taylor, Jr.
In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. After christening the distillery O.F.C Distillery (OFC was an abbreviation for Old Fire Copper), Taylor began renovating and modernizing the plant — he purchased copper fermentation tanks, new grain grinding equipment, and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging bourbon in climate-controlled rickhouses.
At the time, an overwhelming number of distilleries were still not aging their whiskey. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give the whiskey its signature, amber hue.