Alltech opens Lexington's 1st distillery in 75 years

[Robin Garr]

News release:

For Immediate Release
[Lexington, KY] – Alltech’s Lexington Brewing and Distilling Company announced that it has begun the distillation of Pearse Lyons Reserve, the first malt whiskey to be produced in Kentucky and one of the first to be made in the United States. The production of Pearse Lyons Reserve also makes Alltech’s Lexington Brewing and Distilling Company the first distillery to begin operations in Lexington in over 75 years.

Pearse Lyons Reserve is named for the company’s founder and president, Dr. Pearse Lyons, who has an extensive background in distilling and recently returned from Ireland and Scotland to familiarize himself with the latest technology in whiskey distillation. It has been Lyons’ aspiration to own a distillery since the 1970s when he began his career working in Irish distilleries.

“Today marks the realization of a lifelong ambition for me. Coming from a family where, at least on my mother’s side, they were involved in cooperages, you could say the ‘juice’ was in my blood,” said Dr. Lyons. “We are delighted to have a role in resurrecting Lexington’s distillery operations with a malt whiskey product that is completely unique to Kentucky and even to the United States.”

The malt whiskey is produced using two copper pot stills from Scotland. The stills are smaller than those used for an Irish Whiskey so as to ensure a fast and controlled distillation that does not produce any off-flavors. A technical team including Roy Court and Jim Drysdale, prestigious master distillers from Scotland, has incorporated the rich tradition of whiskey distillation with the latest technology.

“A true Kentucky product, the collection of barrels used for the maturation of the whiskey will include those which have recently held bourbon whiskey,” said Mark Coffman, director of projects and engineering. “This should result in a very unique flavor that is indigenous to the Bluegrass.”

A mixture of barrel sizes will enable a rapid maturation process. Pearse Lyons Reserve is expected to be available in time for the Alltech FEI World Equestrian Games that will be held at the Kentucky Horse Park in Lexington in 2010.

The distillery will be located in the same building where Kentucky Ale is produced, making it the only brewery/distillery in Kentucky and one of the few in the United States. In addition, it is located adjacent to a proposed “Distillery District” where the Old Tarr and Old Pepper Distilleries produced bourbon many years ago from the limestone water out of Lexington’s Town Branch.

Certainly interesting. Whiskey made in KY from used bourbon barrels, with a lean towards Irish whiskey production. Interested to see the end result.

This a new-ish thing for lots of breweries. Dogfish head has some wonderful spirits, Anchor Brewing, New Holland and others getting into it however small. Flying Dog has a nice set up next to their brewpub in Denver only they keep the cellar temperature high enough that the whiskey doesn't sleep...so to speak, so they only age for 2 years, whereas in KY it's 4 years and due to natural weather changes, it "sleeps" for part of the year, their still came from here and Louisville. I've got a bottle I picked up there that is their whiskey aged in a cabernet oak barrel...interesting to say the least, especially the finish. George Stranahan, one of their founders, was based in Ft. Campbell or Knox for a few years and has an affinity for the KY "Juice".

Kudos to the breweries for really jumping out of their everyday bounderies.

“A true Kentucky product, the collection of barrels used for the maturation of the whiskey will include those which have recently held bourbon whiskey,” said Mark Coffman, director of projects and engineering. “This should result in a very unique flavor that is indigenous to the Bluegrass.”

I understand what they're getting at; but it should be noted that a good chunk of spent bourbon barrels are shipped to Scotland, for production of scotch.
Use of spent bourbon barrels in production of spirits - including malt whiskey - is hardly a new thing.

You know, I guess I need to read up on Irish Whiskey, I'm not sure what kind of barrels they're using for that. If it's used bourbon barrels or just fired-oak or fresh US oak or what?

I understand what they're getting at; but it should be noted that a good chunk of spent bourbon barrels are shipped to Scotland, for production of scotch.
Use of spent bourbon barrels in production of spirits - including malt whiskey - is hardly a new thing.

Our favorite scotch,Laphroaig, uses old Makers barrels.

A truck line I worked for 35 years ago used to load trailers at the defunct Stitzel-Weller distillery with empty used whiskey barrels and take to the IC railyard for transport to Puerto Rico. They were used to store and age rum. I was told that this was done to impart the color and taste of dark rum.

We also hauled trailers that were loaded with knockdown (taken apart) barrels of Brown Forman to the railroads for shipment to Scotland. One of the advantages of that was that I had a couple of guys that worked for me on Saturday that worked at the cooperage companies. Before taken apart the barrels would sit in the sun and some whiskey would leak out back into the barrels. Uncut whiskey commonly called "barrel squeezings" and they would bring some to me.

Sorry to bring back such an old post, but I somehow missed this, and came across it while I was googling for articles on our new distilling operation.

Ethan makes a good point and is entirely correct. One thing I would add is that the freshness of the emptied barrels will probably contribute much more bourbon character to our whiskey, much like it does to our Kentucky Bourbon Barrel Ale. When bourbon barrels are shipped out of state and out of country, the angels along the way get more and more of a share, so to speak.

One other interesting thing we are experimenting with is aging the distillate in the freshly emptied barrels we age our Bourbon Barrel Ale in. That, I believe, truly is unique, and I'll let you know how it turns out!