All of our bourbons are made using Heirloom Red Corn, Heirloom Wheat, and Heirloom Rye, all grown on our farm in South Central Wisconsin, which has been in our family since 1946.
We use a unique, 4-grain mash bill for all our bourbon products: 60% Red Heirloom Corn, 14% Heirloom Winter Wheat, 14% Heirloom Spooner Rye, and 12% Malted barley (sourced from northern WI). While most bourbons utilize the sweetness of wheat or the spiciness or rye as their ‘flavor grain,’ we decided to use both to create a complex, yet balanced, easy drinking whiskey that both sweet wheat and spicy rye bourbon lovers can reward themselves with together.
Our barrels and maturation conditions also play an important role in our final product. We take a few extra steps in barrel production. First, we season every oak stave a minimum of two years, which allows the wood sugars and flavors to slowly enhance and mature–similar to dry aging a steak. Then we lightly toast every barrel to caramelize the wood sugars and further enhance the flavors–similar to toasting a marshmallow on a campfire. Finally, we use a level 3 char on our barrels to ensure our bourbon can properly penetrate into the seasoned, toasted, and charred oak and extract maximum flavor.
Once the bourbon is in the barrel, ALL of our bourbons undergo a minimum of five years aging in our cupola topped rick houses, styled after a 100 year old dairy barn to allow maximum airflow. Wisconsin has one of the widest range and most volatile temperature swings in the United States, with highs in the 100s through the grueling days in the summer, and lows down to -30° in the cold of winter. This volatility causes our barrels to expand when the temperature rises, allowing the barrels to soak up our bourbon and extract flavor; and dropping in the winter pushing that bourbon back into the barrel and taking all those flavors from the wood with it. This process, happening on a daily basis where it can be 80° on a warm April day, followed by snow days in the mid teens, and then rocketing back up to the 80s, allows our bourbon to extract maximum flavor from our barrels while maintaining complexity and balance throughout the five year minimum.
True small batch bourbon, using batches of only 16 barrels. We blend these barrels together, and then slowly reduce the proof in a technique that does not shock the spirit to an approachable 92 proof (46% alcohol). This bourbon is blended and proofed to consistently deliver depth and complexity and approachability for a variety of different uses; reward yourself neat, on the rocks, or in any classic cocktail that calls for bourbon, or rye whiskey, due to our unique four grain build
These are the best barrels in our rickhouse, so good in fact that we do not want to proof them down in any way, or blend them together with other barrels to hide their uniqueness. These single barrels are bottled at cask strength to maintain the purest expression of our product. This is a bold, yet dangerously drinkable high proof bourbon. Reward yourself with a neat pour, or throw some water or ice to experience an explosion of flavors, just like taking a whiskey thief straight to our rick house and taking a sample!
Named after Bellefontaine (beautiful Fountain) Farms in Basco WI, the first Henry family property purchased by Joseph and Josephine Henry when they emigrated from France in the late 1800’s, our Bellefontaine Reserve combines the Henry family’s French Heritage to their Wisconsin Bourbon. We hand pick a very few number of barrels to finish for 8 months in Cognac Casks imported from France. During that 8 month finishing process, we take another group of our ex bourbon barrels; which have been aging Petit Eau (Water mixed with our bourbon to 30%ABV for 3 years) and slowly reduce the proof to the perfect level as determined by batch number. This product is the culmination of our Wisconsin home grown bourbon, blending with ancient French proofing techniques for a unique treat you can reward yourself with on any occasion.