Wine information:
Founded shortly after the repeal of Prohibition in 1933, Heaven Hill became the largest independent, family-owned producer and marketer of distilled spirits in the United States. Heaven Hill‘s success is due to a mix of good business acumen, continuity, heritage and uncompromising craftsmanship. The company is still owned by descendants of the founding Shapira brothers and five generations of the famous Beam family have overseen the distillation. Located in Bardstown, Kentucky, Heaven Hill is the world’s second largest holder of bourbon whiskey with over 675,000 charred white oak barrels ageing in 42 open-rick warehouses. Double-distillation takes place at the modern Bernheim facility where Craig and Parker Beam produce rye and wheat influenced bourbons as well as straight rye, corn and wheat whiskies, using their own family yeast strain—now in its fifth generation! By law, Bourbon must be made up of at least 51% corn and be aged a minimum of two years in a new charred white oak barrel, standards that were pioneered by early Bourbon makers such as Evan Williams and Rev. Elijah Craig. he Evan Williams Single Barrel is produced to honour Evan Williams who is, widely known as Kentucky’s first distiller. Born a Welshman, settled in Virginia and in 1780 moved to what became Kentucky, he grew crops, and he soon learnt that converting his corn and other grains to whiskey made them easily transportable and prevented the excess grain from rotting. Williams set up his small distillery on the Ohio River at the foot of what is now Fifth Street in Louisville. According to an article in the Louisville Courier-Journal of 29 April 1889, “Williams was a member of the early Board of Trustees of Louisville, …he never attended a meeting without bringing a bottle of his whiskey, and that was always drank.” He was censured every time for doing so, but he never left with a full jug ! He died in October of 1810.
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