At the end of our inaugural tour, Chris, our “distillery guardian,” led us to a table where four small samples — each less than the size of a shot – were lined up in a row. We were led through an elaborate tasting process we’d follow for the next three days. We held the sample to the light, observing the caramel coloring; the darker it is, the longer it’s been aged. (Bourbon gets most of its flavor and all of its color from the charred barrel, which is why aged bourbon typically tastes better.) We swirled the whiskey in our glass to see if the liquid’s legs stuck to the side. If they linger more than 15 seconds, Chris said, you’ve got yourself a premium spirit.