All bourbon is whiskey but not all whiskey is bourbon. Craft distillers, in order to call their whiskey bourbon, must adhere to strict guidelines to maintain quality, character and continuity. According to the American Bourbon Association, founded in 2012, the recipe must consist of at least 51 percent corn and unlike Canadian, Scotch and Irish whiskey, no coloring or additives are allowed and it must be made in the U.S.

Only new charred oak barrels (at $200 each) can be used for aging and they can be used only once. Barrels must also be stored on their side in ricks, which allows for airflow throughout the warehouse. Temperature fluctuations and extremes are also important because the changes affect how the bourbon reacts with the oak.

“The mash bill is the same, the product going in there is the same but each barrel is so unique so you’re going to capture some different things out of each barrel,” said Liz Henry, as she walked among the racks of barrels. “The bourbon moves through the wood.”

Werni gave Joe Henry about 10 recipe options for his bourbon. Henry then worked with a consultant to get the right taste and profile. All of the grains are shipped from the Henry farm to New Richmond with Werni shipping back tubs of distilled product that is filled into barrels and aged.