Kentucky Peerless Distilling Company opened in Louisville, Kentucky in 2015, but the distillery’s roots extend back to 1889, when Henry Kraver began distilling bourbon. Corky and Carson Taylor, fourth and fifth generation descendants of Kraver, are the historic-turned-urban Bourbon makers. Dedicated to providing a distinctively-authentic bourbon experience with distillery tours. We spoke to Corky Taylor about making bourbon in the heavily populated bourbon area of Kentucky.
Corky, tell us about yourself. What were you up to before getting into the world of Spirit Distillation?
CT: I was an entrepreneur with a drive and passion to resurrect my family’s heritage.
What was your vision for the distillery? Tell us about the name.
CT: My great-grandfather, Henry Kraver, believed that Peerless was “quality surpassed by none,” and we work daily to exceed his vision. My vision for the distillery is to breathe life into a tradition and family legacy that will endure for generations to come.
What have been the main challenges involved in setting up a new distillery?
CT: Our philosophy is “patience builds character,” so the patience, resources and energy it takes to setup a new distillery are not for the faint of heart, especially when making every drop yourself from day one.
What does your role entail?
CT: I am honored and humbled to be the caretaker of my family’s brand. I have surrounded myself with the best and brightest to ensure we are successful.
What type of whiskey do you currently produce:
CT: We craft Bourbon and Rye Whiskey.
Describe your whiskey in 3 words:
CT: Rich and mellow
What attributes do you feel a distiller should posses?
CT: A deep passion for creating the best product imaginable and the intellect to make that a reality… And a good set of taste buds to boot.
What are the most important factors affecting whisky distillation? How do you ensure that these are carefully balanced to produce a consistently high quality product?
CT: Our process starts well before and finishes well after the distillation. It’s about sourcing the rights grains, carefully sweet mashing them, cleanly handling the mash, thoroughly sanitizing each vessel, precisely controlling the fermentation, concentrating the alcohol and flavors through distillation, proofing the whiskey down for barreling, aging it in optimum conditions, selecting barrels that are mature and complimentary in character, and keeping the quality intact by leaving the whiskey at barrel strength and avoiding chill filtration. No one step can produce a quality whiskey alone, but sacrificing any of them would result in an inferior product. To make this a reality, we utilize the some of the most advanced process technology and hire nothing but perfectionists. It’s the little things.
Where or who do you feel is the driving, innovative force behind our craft distilling industry right now?
CT: Peerless Distilling Company
Name a few other distillers or distilleries who inspire you.
CT: Wilderness Trail and Willett
Your favorite thing about going into the distillery each day?
CT: Witnessing the camaraderie, passion and dedication of our team from the minute I arrive.
What – in your opinion – makes the spirits produced at your distillery unique?
CT: Our spirits will be some of the finest whiskey ever produced. No expense spared, no short-cut taken. We have pulled out every stop to make our whiskey as good as possible. We have no use for “economical” decisions; we strictly adhere to quality decisions. We distill at a low proof to get more flavor. We proof the whiskey down before barreling to pull more complex flavors from the barrel. We’ve aged our whiskey in smaller warehouses with excellent air flow. We’ve waited on the whiskey to mature rather than allowing those decisions to be made by accountants. We do not add water to finished whiskey. We avoid the taste dampening, mouthfeel thinning, cosmetic processes that is chill filtration. The list goes on, but you get the picture. Our goal is to produce a Peerless whiskey, no matter the cost or how long it takes.
That’s great Corky, good to see distillers trying to offer an amazing product, rather than just something that’s economical but has no flavor profile. In your opinion, is there a right way to drink whiskey?
CT: The way you prefer it. There is no right or wrong way in my opinion.
Is there anything in the pipeline for 2017 we should be on the lookout for?
CT: We will be releasing our very first brown spirit onto the market for the first time in 100 years: Peerless Rye Whiskey. It will be sold beginning on May 20, 2017.
Does the climate and geographic location affect the maturation of your whiskey.
CT: Yes, we make all our products in Kentucky.
Where do you hope to see your distillery 5 years from now? Is there something you want to be known for?
CT: We want to have the best distillery in the country.
Anything else you’d like to share with our readers?
CT: Please stop by and take a tour of our distillery on 120 N. 10th Street, Louisville, KY. We are open Wednesday – Saturdays. For more details, you can visit our website www.kentuckypeerless.com. I look forward to meeting you!
