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Bourbon - Water

Fresh spring water is needed for the whiskey production, in order to cook the starch in the grain and extract the developing sugar. With the establishment and the settlement of the distillery you therefore had to pay particular attention to a well with sufficient and good water output.

Jack Daniel's - Spring in the Limestone Layer

Kentucky and Tennessee are placed on a thick layer of limestone, which filters the water brilliantly. In valleys, where the limestone layer broke through, springs occur that have marvelously clear and well suited water for the whiskey production.

Kentucky - Limestone Layer

A part of the distilleries which today lie in the middle of industrial centers (e.g. Ancient Age / Buffalo Trace), no longer use spring water, but take the water from the urban water supply, which is additionally demineralized and deionized.

Grain Cooker - Back to Start