![]() The alcohol is concentrated in the vapor leaving the top of the still and is condensed with the low wine. To avoid losing any alcohol, the side streams collected from the beer still, the bottoms from the doubler, as well as other waste streams from the distillery are collected in a tank and fed to a small column still, known as the ”heads and tails still”. The vapor from the doubler is condensed and the resulting “high wine”, which is about 65 percent alcohol or 130 proof, is stored in cisterns until it is diluted or “proofed” to the desired concentration before being put into new, charred, oak barrels. The low wine goes through a final, single stage of distillation in the “doubler”. The remainder of the distiller’s beer leaves the bottom of the still as “thick slop”. The vapor is condensed and the resulting “low wine”, which is about 60 percent alcohol or 120 proof, is stored in the retention tank. ![]() This distiller’s beer, which is about 9 percent alcohol, is fed to a continuous, multi-stage column still, called the beer still, where the alcohol is concentrated in the vapor leaving the top of the column. The grains listed in the mash bill are cooked and then fermented using yeast to produce “distiller’s beer”. ![]() Maintaining the low and high wine proofs, ensures that the desired congeners, substances, other than alcohol, produced during fermentation that affect the flavor, are preserved in the high wine, while undesirable congeners are removed. The other 40 percent of the flavor results from the grains in the mash bill, the yeast, the fermentation conditions and the distillation proofs of the low wine and the high wine. It is said that for bourbon, 100 percent of the color and 60 percent of the flavor comes from the barrel. More than 600,000 barrels of bourbon are aged in the 27 rack houses on the distillery grounds making the Jim Beam Clermont plant one of the largest in North America. A number of leading bourbon brands are distilled at the facility: Jim Beam Bourbon, Jim Beam Black, and the ultra-premium Small Batch Bourbons: Basil Hayden, Knob Creek, Baker’s and Booker’s. At the Clermont distillery, over 90 million bottles of spirits are produced annually and shipped to more than 200 countries worldwide. Read more.The Jim Beam Distillery in Clermont, Kentucky has been producing some of the world’s finest spirits for more than 75 years. But from a few dozen wineries in the early 1990s to more than 200 today, the area is quickly becoming known for wine and risk-taking winemakers. Located in San Luis Obispo County, Paso Robles, the town and its surrounding area, was traditionally a farming and ranching region. In late 2014 the AVA was divided into 11 smaller sub-appellations, so starting with 2015 vintages labeling will become more specific on Paso Robles wines, which will now also list sub-appellations. The AVA was created in 1983 and there are 32,000 vineyard acres. Because many Paso Robles wineries have been successful with blending these grapes into Rhone Valley-style wines, it is known as the Rhone zone of California. With its hot, sometimes searingly dry and sunny weather, it is especially good country for growing warm climate grapes such as Syrah, Grenache and Mourvedre. Paso Robles AVA is midway between San Francisco and Los Angeles, and it is considered one of the West Coast’s most exciting winemaking regions.
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