Cold Temperatures Force Bourbon Producers to Adapt

Cold temperatures have forced bourbon producers in Kentucky to adapt or risk losing product. With a wide range of options available, the impact of cold weather on production is a concern for some.

"On the aging side, the cold's a big part of it," said Cody Giles, head distiller at James E. Pepper. "You're pushing the whiskey into the wood and then during the cold weather, that would contract, and it sort of pushes its way back into the interior of the barrel."

James E. Pepper was forced to close early last week but is now back up and running, with distilling and fermentation not taking too much of a hit. However, Giles noted that if temperatures dropped below zero for extended periods, it would likely have a more significant impact.

To ensure consistency and quality, the distillery works to maintain its aging process despite the cold weather. "My philosophy on the fermentation and distilling side for flavor is a clean fermentation is going to be most important," Giles said.

Giles emphasized the importance of the next few days, saying that extreme cold always runs the risk of pipes freezing or bursting. The distillery's operations assistant, Katherine Foley, noted that they do not temperature control their warehouses and instead allow natural fluctuations to occur.

"Our warehouses are built to experience natural temperature fluctuations throughout the year," Foley said. "When it's cold outside, like it is now, the aging process does naturally slow down, but this is not detrimental to the quality of our bourbon." She added that these seasonal changes allow each barrel to develop its own distinct profile.

James E. Pepper has around 7,000 barrels at its storage facility in Midway.