Yahara Bay V Bourbon Whiskey

About Yahara Bay V Bourbon Whiskey

“We choose local ingredients to celebrate all the amazing products our great state has to offer,” says Nick Quint, master distiller at Yahara Bay Distillers in Madison, Wisconsin. Quint works dozens of local farmers throughout the state of Wisconsin in order to source the finest, locally-grown grains available. “We take our time to ensure each batch of Yahara Bay Bourbon is crafted with quality ingredients and distilled in a way that produces an amazing bourbon, each and every time.”

Yahara Bay V Bourbon Whiskey is made from a mashbill that includes corn, barley, rye and wheat. Once the locally-grown and harvested grains arrive at the distillery, Quint mills, mashes and ferments them – a process which takes days. Following fermentation, the mash is distilled in a 90-gallon customized Christian Carl copper-pot still imported from Germany. When the still arrived at the distillery in 2007, says Quint, “it came in hundreds of pieces, with a picture of the assembled still included to serve as the instruction sheet. It was like receiving a tub of different parts with a gleaming picture of a bike and having to put it together your own.”

Following distillation, Quint cuts the “heads” and “tails” of the distillate and pours the “hearts” into bespoke southern white oak casks with a medium char. The small size of the casks allows for more contact between the bourbon and the oak as compared to traditional casks, resulting in a whiskey that has a golden amber hue, along with strong notes of toffee and toasted vanilla. After a three-year slumber in the casks, the bourbon is brought to proof before each bottle is filled and labeled by hand.

“We are truly an artisanal operation here at Yahara Bay,” says Quint, proudly. “We celebrate the art of our craft and the local community with each single batch we make, providing people with the knowledge and comfort that every sip is a true work of art.” Pick up a work of art today!