Buffalo Trace with CEO Mark Brown (Sept. 2007)
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A view of the Buffalo Trace Distillery grounds from the roof.
View of the Kentucky River from the roof of the distillery.
From left to right: Art Lyman (Bourbon connoisseur), Meredith Moody (Marketing Services Director, Buffalo Trace), and Mark Brown (President / CEO, Buffalo Trace)
Mark told us the distillery was thinking of creating a public park along the banks of the river below. It would be a wonderful location, but I think they dropped the idea since it would probably wash away each spring when the river rises.
The Kentucky River viewed from the roof of the distillery.
The new barrel-crossing gate. There is a set of metal rails across this road for rolling barrels between buildings.
In their typical playful style, Buffalo trace installed this stylized crossing gate.
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.
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.
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.