| Cask Number: | 3D-3893 |
| Lot Number: | 19F19 |
| Distillation Method: | Copper Pot Still |
| Distillation Location: | Crestwood, KY |
| Distillation Date: | June 19, 2019 |
| Bottling Date: | October 2025 |
| Bottling Location: | Lancaster, KY (Bluegrass Bottling) |
| Bottle: | ___ of ~240 |
Sourced from Waldeck Farm in Oldham County, Kentucky. Grown in limestone-rich soils that impart mineral complexity and natural sweetness. Yellow Dent #2 is prized for its high starch content and honeyed base notes, providing the classic bourbon backbone with subtle caramel undertones.
Sourced from Waldeck Farm in Oldham County, Kentucky. This exceptionally high rye content—well above the typical bourbon ratio—delivers bold, assertive spice character. Contributes notes of black pepper, clove, and the signature minty finish that defines this bourbon's personality.
Sourced from Waldeck Farm in Oldham County, Kentucky. Provides essential conversion enzymes that transform starches into fermentable sugars during the mashing process. Beyond its functional role, malted barley contributes subtle biscuit and nutty undertones that add complexity to the flavor profile.
Entering the barrel at 110 proof allows for optimal wood interaction while maintaining the grain's character. This proof point is the sweet spot for extracting caramel, vanilla, and oak tannins over the aging journey without overwhelming the delicate grain flavors.
Char 3, known as "alligator char," creates a perfect balance—deep enough to caramelize the wood sugars and filter harsh compounds, but not so aggressive as to overwhelm the grain character. The charred layer acts as a natural filter while releasing rich vanilla and toasted oak flavors. Standard 53-gallon barrel construction.
Unlike the typical column stills used in most bourbon production, this spirit was distilled in traditional copper pot stills at Crestwood, KY. This distinction is critical to the bourbon's character and explains much of its exceptional quality.
Copper pot stills produce a heavier, more full-bodied spirit with greater retention of congeners—the flavor compounds that give whiskey its complexity. The copper reacts with sulfur compounds during distillation, removing harshness while preserving desirable esters and fatty acids. This results in a richer mouthfeel and more nuanced flavor profile compared to column still distillation.
That luxurious creamy mouthfeel you experience? It's a direct result of pot still distillation. Pot stills retain more oils and fatty acids from the grains—compounds that would be stripped away in column still production. These natural oils coat the palate, creating that distinctive silky, creamy texture that defines this bourbon. Combined with 6 years of maturation and non-chill filtration, these compounds remain intact from still to bottle.
After distillation, the new-make spirit was immediately proofed down to 110 proof using limestone-filtered water and filled into new charred oak barrels the same day. This immediate barrel entry preserves the fresh pot still character while beginning the transformation into bourbon.
This bourbon represents one of the shortest farm-to-still distances in the entire bourbon industry. Waldeck Farm, where all grains are grown, is located directly adjacent to Kentucky Artisan Distillery—literally neighboring the distillery within one mile. On warm days during growing season, grain trailers can be seen hauling freshly harvested corn and rye from field to distillery. This ultra-local model dramatically reduces transportation emissions compared to typical bourbon production, where grains often travel hundreds of miles.
Kentucky Artisan Distillery is one of the few production-sized distilleries capable of true farm-to-bottle bourbon production. From the 700 acres at Waldeck Farm through mashing, distilling, aging, and bottling—every step happens within a one-mile radius. This integrated approach ensures quality control at every stage while minimizing environmental impact.
After distillation, all spent grains are repurposed as high-protein livestock feed for local farms. Rather than sending waste to landfills, these nutrient-rich grains support local agriculture. This creates a circular economy—grains grow at Waldeck Farm, become bourbon at KAD, then return to local farms as animal feed.
Kentucky Artisan Distillery recycles water throughout the production process, using closed-loop systems wherever possible. In an industry that requires significant water usage for mashing, cooling, and proofing, this water recycling approach conserves this precious Kentucky resource and reduces environmental impact.
These aren't marketing initiatives—they're core operational practices at Kentucky Artisan Distillery. From grain cultivation to final bottling, environmental responsibility is woven into every decision. This bourbon's carbon footprint is dramatically lower than industry standard, not through offsets or credits, but through genuine sustainable production practices.
Palletized storage provides superior air circulation around each barrel, promoting even maturation and consistent flavor development. This method allows the barrel to breathe more freely than traditional rick house stacking, contributing to proof concentration over time and enhanced wood interaction.
Initial char extraction begins. White spirit mellows as harsh compounds are filtered through the charcoal layer. Sweet corn and grain notes emerge. The liquid begins to take on color from the caramelized wood sugars.
Seasonal temperature cycles drive liquid deep into oak during warm months, extracting vanilla and tannins. Winter cooling draws the bourbon back out, carrying dissolved wood compounds. Caramel and vanilla compounds develop. Rye spice begins to integrate with wood sugars. Color deepens to rich amber.
Complex interactions between grain, wood, and time create harmony. Burnt toffee notes emerge from the deep char interaction. Creamy mouthfeel develops from fatty acid and ester concentration. The minty rye character finds perfect balance with oak sweetness. Peak maturity achieved.
Over 6 years, water molecules evaporated faster than alcohol in the palletized environment, increasing proof from 110 to 113.68—a gain of 3.68 proof points. This proof gain indicates dry storage conditions and excellent barrel respiration—a mark of quality maturation and proper aging conditions.
Before proofing down, this bourbon exhibited intense characteristics at 113.68 proof. The nose showed nice spice notes—a preview of the rye character—but the high alcohol content made it too aggressive for most palates. The heat dominated the experience, masking the subtle vanilla, caramel, and grain sweetness that would emerge at lower proofs.
At barrel proof, the alcohol acts as both carrier and competitor to flavor compounds. While higher proof releases more volatile aromatics, it can also numb the palate and create a "hot" sensation that overwhelms nuanced flavors. The goal in proofing down is finding the sweet spot where the alcohol enhances rather than dominates the experience.
As water was carefully added to bring the bourbon from 113.68 to 100 proof, the character transformed dramatically. The aggressive heat subsided, allowing the creamy mouthfeel from pot still distillation to shine through. The cinnamon and vanilla became more pronounced on the nose, while the palate revealed layers of caramel and vanilla cream. Most notably, that signature long minty-spice finish from the high rye content became perfectly balanced—present and evolving without overwhelming. At 100 proof, every element found harmony.
After extensive tasting at multiple proof points (95, 100, 105, and 110), 100 proof was determined to be the optimal bottling strength. At 105 proof, harsh alcohol burn and plasticky off-notes emerged. At 95 proof, the rye character was muted. At 100 proof, the bourbon showcases perfect harmony—no harsh alcohol edge, just pure flavor. The caramel and vanilla cream shine, the creamy mouthfeel is at its peak, and that distinctive long minty-spice finish from the high rye content expresses itself beautifully without being overwhelmed by heat.
This bourbon is non-chill filtered, meaning we chose not to remove the natural fatty acids, proteins, and esters that can cause cloudiness at cold temperatures. Why? Because these compounds carry flavor. Chill filtration can strip away body, mouthfeel, and nuanced flavors. By bottling non-chill filtered at 100 proof, you experience this bourbon exactly as it came from the barrel—with all its complexity, creamy texture, and depth intact. If you store it in cold conditions, you may notice slight haziness. This is natural and a sign of quality, not a defect.
To achieve 100 proof from 113.68, pure limestone-filtered water was carefully added at a ratio of approximately 0.82 teaspoons per ounce of barrel-proof bourbon. Limestone water is prized in bourbon-making for its mineral content (calcium and magnesium), which enhances flavor integration and smoothness. The water was added gradually to ensure even dilution and optimal flavor balance.
From a single 53-gallon barrel weighing 422 pounds, after 6 years of aging and approximately 30-36% angel's share loss, this cask yielded approximately 240 bottles at 100 proof. Each bottle represents a finite piece of this specific barrel's journey.
Inviting notes of cinnamon and vanilla greet you, with a touch of black pepper spice and subtle warmth that opens beautifully at 100 proof.
A luxuriously creamy mouthfeel delivers layers of caramel and vanilla cream, balanced perfectly with the high rye spice character. No harsh alcohol edges—just smooth, integrated flavor.
Exceptionally long and evolving. Burnt toffee emerges alongside the signature high-rye minty spice that lingers and develops, creating a mouth-watering effect that invites another sip.
This bourbon showcases what 36% rye can do when proofed to perfection. Bold enough to stand up in cocktails, refined enough to savor neat. For those who appreciate rye-forward bourbon with balance and complexity.
All tasting notes were developed through careful evaluation at multiple proof points. Samples were allowed to rest in the glass for 10-15 minutes to allow volatile compounds to dissipate and flavors to open. Water was added incrementally using precise measurements (0.82 teaspoons per ounce) to achieve exact proof points for comparison.
| Cask Number: | 3D-3893 |
| Lot Number: | 19F19 |
| Distillation Location: | Crestwood, KY |
| Distillation Date: | June 19, 2019 |
| Barrel Entry Date: | June 19, 2019 |
| Barrel Entry Proof: | 110 Proof (55% ABV) |
| Age: | 6 Years |
| Barrel Proof: | 113.68 Proof (56.84% ABV) |
| Bottling Date: | October 2025 |
| Bottling Location: | Lancaster, KY (Bluegrass Bottling) |
| Bottling Proof: | 100 Proof (50% ABV) |
| Filtration: | Non-Chill Filtered |
| Cask Weight: | 422 pounds (302 lbs net whiskey) |
| Total Yield: | ~240 Bottles (750ml) |
| Angel’s Share Loss: | ~30–36% over 6 years |
During the 6-year maturation, approximately one-third of the original spirit evaporated through the barrel—a sacrifice known as the "Angel's Share." This natural loss is essential to bourbon-making, as it concentrates flavors and allows the spirit to breathe. What remains is the finest expression of time, grain, and oak.
This barrel passport represents our commitment to complete transparency in craft spirits. Every detail—from the specific corn variety and its sourcing radius, to the exact proof at every stage, to the reasoning behind our bottling decisions—is documented here. We believe informed consumers appreciate quality more deeply.
THIS PASSPORT CERTIFIES THE AUTHENTIC JOURNEY
FROM GRAIN TO GLASS
STRANGE RAVEN
CASK 3D-3893 | LOT 19F19
A LIMITED SINGLE BARREL BOURBON
CRAFTED WITH INTENTION, AGED WITH PATIENCE
BOTTLED FOR THOSE WHO APPRECIATE THE JOURNEY
BOTTLE ___ OF ~240