The first Kentucky whisky hit the scene back in the late 1700s, when an unknown farmer stored his new whisky in a charred barrel. It’s the char that gives Kentucky whisky its smooth-drinking taste and distinctive red color.
Like most bottled whiskies, Early Times Whisky came into being later – 1860 to be exact – at a place called Early Times Station, Kentucky.
Kentucky water is perfect for making whisky. And the distillery carefully treats the water to insure that it is iron-free and therefore perfect for crafting a great whisky.
Kentucky soil also plays its part, yielding plentiful crops of corn, barley and rye.