Bourbon Street Photography

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Barrels peeking from warehouse 'C'.
Inside barrel warehouse 'C'. The top and bottom rows are normal size 50 gallon barrels. The center row contains custom crafted smaller barrels for experimental purposes.
The column stills are in this tall building.
These are the yeast tubs where yeast is grown and prepared for fermentation. They could also be used as mash tubs for small experimental batches. Left to right: Meredith Moody, Mark Brown, Arthur Lyman.
This huge tank is used to temporarily store 'slop', the leftover grain and liquids that have been through the still, until it is dried to form animal feed.
Buffalo Traces 'micro-still'. They use this still for doing small scale experimental distillations and hope to offer a custom contract distillation program for the bourbon enthusiast who wants to craft their own batch. Arthur Lyman on left, Mark Brown on right.
These are the yeast tubs where yeast is grown and prepared for fermentation. They could also be used as mash tubs for small experimental batches. Left to right: Meredith Moody, Mark Brown, Arthur Lyman.
These are the yeast tubs where yeast is grown and prepared for fermentation. They could also be used as mash tubs for small experimental batches. Left to right: Meredith Moody, Mark Brown, Arthur Lyman.
These are the yeast tubs where yeast is grown and prepared for fermentation. They could also be used as mash tubs for small experimental batches. Left to right: Meredith Moody, Mark Brown, Arthur Lyman.
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