Please, whiskey nerds, a moment of patience while we bring the “normals” up to speed: Bourbon collaborations, in which a distillery cooperates with an outside distiller, winemaker, or brewer to craft limited-run, hybrid expressions, have become a new, sought-after niche within the ongoing bourbon boom. Okay, primer concluded.
Many who appreciate the category concur that Bardstown Bourbon Company’s touted Collaborative Series has been at the forefront, releasing well-received editions that finished the Frankfort, Kentucky–based distillery’s output in barrels that once held French cognac, Barbadian rum, or Italian amaro liqueur. For the final release of 2024, however, BBC is sticking a bit closer to home by partnering with Blackberry Farm Brewery, the Maryville, Tennessee, offshoot of the renowned luxury resort Blackberry Farm.
The collaborative path was smoothed by the fact that Dan Callaway, BBC’s product development guru, and Roy Milner, Blackberry Farm Brewery’s chief fermentation officer (yes, that’s what it says on his business card), are years-long friends. For this joint effort, the duo kicked off by blending four Kentucky-distilled bourbons of varying mashbills and ages, including a pair of fourteen-year-olds that constitute 30 percent of the volume. That blend was then transferred into barrels freshly emptied of Blackberry’s signature Oxheart Stout beer.
To reward our whiskey-nerd readers for their initial patience, here’s an insidery factoid courtesy of Callaway: “The most important part of our collaborations is how we transport the barrels. It’s common to rinse beer or wine barrels before transporting, but we left the residual beer in the barrel, used argon gas to displace oxygen and prevent spoilage, loaded onto a refrigerated truck at Blackberry, then had the team on site in Bardstown ready to fill the barrels with bourbon as soon as they arrived. This way, authentic stout flavor interacts with the bourbon.”
Adds Milner: “Imperial stout is a beer style suited to extended aging, particularly in oak barrels. The bourbon lends to the already complex flavor profile. The Oxheart recipe also has a small percentage of smoked malt and roasted barley that brings the coffee and richness of the malt profile to the forefront.”
That complexity is deepened by the seventeen-month finishing process, with both men frequently sampling along the way until they agreed it was right for release and bottled at 107 proof. The resulting pour has a distinct coffee nose and elicits tasting notes that lean rich and decadent, including dark chocolate, caramel, mocha, and toasted marshmallow. And yes, there is enough stout essence to justify all that time and trouble.
“I love the balance of this collaboration,” Callaway says. “The stout is present throughout the aroma, palette, and finish but never overwhelms the bourbon. It’s perfect as we move into fall and absolutely will be at my next campfire.”
Hopefully there won’t be too many thirsty campers gathered around that fire. The release is limited to just ten barrels, or about 1,200 bottles (MSRP $159.99), and is being distributed exclusively in the two states that contributed to its creation. To get their hands on a bottle, bourbon collectors elsewhere might need to collaborate with friends in Kentucky and Tennessee.
