Ferndale, although not widely known for its bourbon production, is an ideal location for crafting high-quality spirits. The distillery takes advantage of the natural resources and climate of the region to create a unique and distinct flavor profile for their bourbon.
The process of making Doc Swinson bourbon begins with carefully selected grains, including corn, rye, and barley. These grains are sourced from local farms to ensure freshness and quality. The distillery takes pride in supporting local agriculture and contributing to the community.
Once the grains are milled, they are cooked in a mash tun to convert the starches into fermentable sugars. This step is crucial in the production of bourbon, as it provides the necessary sugars for the yeast to convert into alcohol during the fermentation process.
After fermentation, the liquid, known as the “distiller's beer,” is distilled in traditional copper pot stills. This distillation process helps to purify the alcohol and remove impurities, resulting in a clean and smooth spirit. The distillate is then aged in charred oak barrels, allowing it to develop its rich flavors and aromas over time.
The use of oak barrels is an essential aspect of bourbon production, as it imparts distinct characteristics to the spirit. The barrels used by Doc Swinson's are carefully selected to ensure optimal aging and flavor extraction. The Alter Ego Triple Cask Bourbon, for example, undergoes a unique aging process in three different types of barrels: new American oak, used bourbon barrels, and sherry casks. This triple cask aging adds complexity and depth to the final product.
The expertise and craftsmanship of the distillers at Doc Swinson's can be tasted in every sip of their bourbon. The attention to detail and commitment to producing a premium product is evident in the flavor and quality of their spirits.