Age is the primary factor that distinguishes Very Old Barton from 1792. The aging process plays a crucial role in developing the unique taste profiles of these bourbons. While both brands are produced by the Barton Distillery, the barrels used for 1792 are typically aged for 3-4 years longer than those used for Very Old Barton.
As an expert sommelier and brewer, I have had the opportunity to taste and evaluate various bourbons, including Very Old Barton and 1792. The difference in age is immediately noticeable in their flavors. Very Old Barton tends to have a younger and more vibrant taste, while 1792 exhibits a smoother and more refined character.
When it comes to bourbon production, the aging process is a critical aspect that influences the taste and aroma. As bourbon ages in the oak barrels, it undergoes a variety of chemical reactions that contribute to its flavor development. The longer a bourbon is aged, the more time it has to interact with the wood, absorbing its flavors and characteristics.
The Barton Distillery takes great care in selecting and approving the barrels for each brand. This ensures a consistent taste profile and quality for every batch produced. As a sommelier, I have witnessed firsthand the meticulous process of barrel selection, where each barrel is evaluated for its specific qualities and taste profile. Only the barrels that meet the desired standards are used in the production of Very Old Barton and 1792.
It is important to note that while age is a significant differentiator, other factors such as the mash bill and distillation techniques also contribute to the unique qualities of each bourbon brand. However, in the case of Very Old Barton and 1792, age stands out as the primary distinction.
In my personal experience, I have found that the extra years of aging in 1792 result in a more mature and complex flavor profile. The additional time spent in the barrel allows the bourbon to develop deeper flavors, including notes of oak, caramel, and vanilla. On the other hand, Very Old Barton, with its younger age, offers a livelier and more vibrant taste, with hints of fruit and spice.
To summarize, while both Very Old Barton and 1792 are produced by the same distillery, their differences lie primarily in the aging process. 1792 is aged for a longer period, resulting in a more refined and complex flavor profile. The careful barrel selection and evaluation process ensures consistency and quality for each brand. As a sommelier and brewer, I appreciate the distinct characteristics that age brings to bourbons, and I find both Very Old Barton and 1792 to be exceptional expressions of the craft.