J Henry Bourbon Where To Buy
J Henry Bourbon Where To Buy ---> https://urlin.us/2tkHrL
From tasting tours at Henry Farms, celebrating special occasions and giving distinctive gifts of our premium bourbons to enjoying our bourbon whiskey in your own home, we hope you will include J. Henry & Sons when you take the time to reward yourself. Wisconsin Foodie Outstanding In The Field Bourbon Dinner with Heritage Tavern.
It is produced on Henry Farms in the rural countryside of Dane, WI which is about 20 miles north or Madison. The Henry family has owned and operated their 900-acre farm since 1946. They grow the main ingredients for their Wisconsin bourbon whiskey which consists of rye, wheat, and an heirloom variety of red corn developed at the University of Wisconsin in 1939.
True small batch bourbon, using batches of only 16 barrels. They blend these barrels together, and then slowly reduce the proof in a technique that does not shock the spirit to an approachable 92 proof (46% alcohol). This bourbon is blended and proofed to consistently deliver depth and complexity and approachability for a variety of different uses; reward yourself neat, on the rocks, or in any classic cocktail that calls for bourbon, or rye whiskey, due to their unique four grain build.
Learn what makes bourbon special, and how their grains-to-glass, all Wisconsin production earned global recognition. Reward yourself with a sampling of J. Henry Bourbon in the tasting room, then make your way across the farm and into the Rick House.
Led by Joe and Liz Henry, J. Henry and Sons raises heritage red corn, rye and wheat that is used in their premium bourbon. Their picturesque family farm is located in Dane, Wisconsin, just north of Madison.
Our bourbons are made with exceptional ingredients of the highest quality. We implement time-honored, traditional production and maturation resulting in highly acclaimed, award-winning products. We honor tradition and respect innovation by experimenting with new techniques, inputs, and casks.
Our Maple Cask Reserve is the result of tradition and innovation. We aged pure maple syrup from the Northwoods of Wisconsin in our ex-bourbon barrels to impart that delicious maple flavor into the wood. Then we finished select barrels of bourbon in these maple bourbon casks, infusing the rich sweetness of pure Wisconsin maple syrup into our luxurious, Wisconsin bourbon whiskey.
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However, the fact that the craft whiskey scene is rife with creativity and innovation is a boon to drinkers everywhere, no matter which way you slice it. A shining example of this trend is J. Henry & Sons out of rural Wisconsin. The Henry family has been farming their now 900 acre property since 1946, and produces all of the heirloom red corn, wheat, and rye for their whiskey on site. The small amount of barley used in production comes from another farm in the state.
A round of applause for modest Midwestern farmers crushing the craft whiskey game. Elegant, unique, and with a pleasing diversity of favors, J. Henry & Sons is a craft bourbon worth seeking out. The use of heirloom red corn speaks to my love of both corn and alternative grains, and the quality of production honors the grain appropriately.
Visitors can stop in for just a tasting, but we recommend both the tasting and tour. The 30-minute tour is a wonderful way to learn about bourbon in general and the history of how a Wisconsin bourbon came to be. Tour-goers will learn about the family-run business and how each member contributes to its success whether farming, distilling or marketing. The Henry family uses an heirloom red corn developed at the University of Wisconsin in 1939 and had to re-propagate these grains over time. They are the only ones in the world growing, harvesting and using these grains, making this small-batch bourbon truly special. The family also grows other contributing grains on their 900-acre farm.
The friendly and informative tour ambassadors give an up-close look at the process of aging and charring of American white oak barrels that are the keepers of J. Henry & Sons product during the slow five-plus-year aging process. (J. Henry started distilling in 2009, with the first bottles available in 2015.) The wild swings of hot and cold Wisconsin weather work to extract complex flavors in those barrels that are housed in the rickhouse, a historic former dairy barn. Tour-goers will also learn about grain percentages, alcohol proof, distilling and how there is really an art to making bourbon. We also loved learning how the used barrels get a second life by local breweries, maple syrup makers or cheese companies around the state.
J. Henry & Sons is open Thursday to Sunday with various seasonal hours for tastings and tours. Guests can also stop in and purchase cocktails in the tasting area without a tour or tasting. For more information, visit jhenryandsons.com.
Joe Henry shows off a sample of 125-proof bourbon pulled directly from a barrel in his rick house at J. Henry & Sons near Dane. Henry grows the corn, rye and wheat on his seed farm and has 45th Parallel Distillery distill his crops. The product is then shipped back to the farm where it is poured into oak barrels and aged for at least five years.
The barn, built decades before the interstate highway divided the farmland, has been transformed into a rick house for their J. Henry & Sons bourbon. The 40-foot by 100-foot structure is stacked with more than 600 barrels made of Wisconsin white oak and filled with award-winning bourbon sourced from corn, wheat and rye grown on the Henry property.
Liz and Joe Henry show off their award-winning bourbon and a sample of the red corn used to make their product. The couple are standing in the tasting room, located in the farmhouse in which Joe grew up.
The main farmhouse where Joe Henry grew up has been converted into a tasting room, but a copper still is nowhere to be found. Instead, distillation is at 45th Parallel Distillery, 235 miles to the northwest in New Richmond.
There are plans to expand storage into the upper reaches of the barn beyond the floor of the hay loft. Bourbon sales for the Henry family are expanding across the state and in the last month, bottles of their 92-proof (46 percent alcohol) and cask-strength, single-barrel bourbon, which can be 125-proof (60 percent alcohol), have started to be sold in the Chicago market.
The first batch, 10 barrels, was produced in December 2009 followed by 70 more barrels in early 2010. Production increased to 100 barrels in 2011 and, in 2012, to 150 barrels, a level maintained over the last four years. But because the bourbon is aged for a minimum of five years, returns on the investment have only been underway for about a year.
The product made its debut in February 2015 at Distill America in Madison with the bourbon hitting southern Wisconsin retailers in April 2015. The tasting room, after a $300,000 remodel of the 150-year-old farmhouse, opened in August and hosts parties and events by appointment but there are plans for some regular hours this summer.
The 92-proof bourbon, which is cut with water, costs about $50 retail and received a four-star rating from the Spirit Journal. The 125-proof, cask-strength Patton Road Reserve sells for about $70 per bottle and won gold medals in 2015 at the New York International Spirits and New York World Wine & Spirits competitions. The two are believed to be the only bourbons made in Wisconsin aged more than five years.
Werni makes about 85 percent of the whiskey in the state and is nearing completion on a more than $1 million expansion project that has doubled his facility to 14,000 square feet. The new space includes a tasting room and will allow Werni to increase volume. In 2015, he produced 7,000 cases of vodka, gin, bourbon and rye for his own label but also distilled for other companies like J. Henry.
All bourbon is whiskey but not all whiskey is bourbon. Craft distillers, in order to call their whiskey bourbon, must adhere to strict guidelines to maintain quality, character and continuity. According to the American Bourbon Association, founded in 2012, the recipe must consist of at least 51 percent corn and unlike Canadian, Scotch and Irish whiskey, no coloring or additives are allowed and it must be made in the U.S.
Only new charred oak barrels (at $200 each) can be used for aging and they can be used only once. Barrels must also be stored on their side in ricks, which allows for airflow throughout the warehouse. Temperature fluctuations and extremes are also important because the changes affect how the bourbon reacts with the oak.
Werni gave Joe Henry about 10 recipe options for his bourbon. Henry then worked with a consultant to get the right taste and profile. All of the grains are shipped from the Henry farm to New Richmond with Werni shipping back tubs of distilled product that is filled into barrels and aged.
At one time, the red-colored corn used in the J. Henry bourbon was grown on the family farm and used for animal feed and silage. The hybrid, known as W335A, was developed at UW-Madison in the 1930s, but farmers stopped using the corn in the early 1970s as more higher-yielding corns were developed. 59ce067264
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