onsite from grain to bottle, Master Distiller Caleb Kilburn used a sweet mash
process and non-chill filtration to craft this landmark release for the brand.
Most bourbon on the market today is "sour mash" — cooked with a bit
of already fermented grains (and the consistent yeast and bacteria included)
from a previous distillation cycle. In contrast, "sweet mash" bourbon
uses a freshly cultured batch of yeast each time.
"The launch of our bourbon marks the realization of so many dreams from
the team at Kentucky Peerless" says Caleb Kilburn. Aged four years this
new release is bottled at a low barrel proof 109.9, a factor of both a low
distillation proof and a low barrel entry proof, setting this bourbon apart
from the crowd.
Peerless Distilling Co. traces their roots back to the 1880’s, to the heart of
Henderson Kentucky. Peerless Whiskey was founded by a businessman with a bold
personality Henry Kraver, who revived the brand from the brink of ruin in the
late 1880s. Under Kraver’s guidance, rose from the ashes, increasing production
25-fold. But the growth of the brand was subsequently stunted by the very
unforgiving era of Prohibition.
Now, a century later, Peerless Whiskey is in the hands of Kraver’s
great-grandson Corky Taylor and great-great-grandson Carson Taylor. Keeping
Kraver’s legacy alive, the duo has resurrected the brand, even distilling under
the original Distilled Spirits Plant number, DSP-KY-50 in a centuries-old
warehouse in downtown Louisville, near the Ohio River. Two years after
releasing its flagship 2-year-old inaugural straight rye Kentucky Peerless
Distilling Co. has launched its first bourbon.