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Select, mature maize from the cornfields around the distillery in Bardstown, Kentucky, is the base for PennyPacker. Three types of grain are used in the distilling process maize, rye and barley. The maize content in PennyPacker is a high, above average 70%. The law stipulates a maize content of only a minimum 51% in bourbon. The water used in the distilling is spring water drawn from the deep, broad veins of chalk, or limestone, that run through Kentucky. This water is especially pure and soft. PennyPacker is produced according to the continuous method of distillation. In other words, the distilling process is a long, uninterrupted procedure, the product of which is the desired full bodied, yet pure distillate. This guarantees PennyPacker's invariable character and consistently high quality. PennyPacker is always matured, as required by the American bourbon law, in new casks made of American white oak, charred on the inside. The charring allows the whiskey to penetrate the wood more easily and thus take on the vanilla and caramel notes characteristic of PennyPacker. PennyPacker is stored in these casks over a number of years, far longer than prescribed by law legal maturity at least three years. The cellarmaster alone determines the final maturity. And he leaves the bourbon plenty of time. PennyPacker is a straight bourbon whiskey. The term 'straight' may only be used to describe bourbon that comes exclusively from one distillery and is not blended with bourbons of other origins. PennyPacker comes in a 0.7 l bottle 40% vol. and is a particularly distinguished, full bodied, yet mild straight bourbon whiskey with a slight hint of vanilla and caramel. The high quality of PennyPacker makes it ideal for enjoying neat. Americans usually drink it with watersoda, on the rocks, as a long drink or in cocktails e.g. the famous Manhattan. PennyPacker is the bourbon for the young and the young at heart, for those who value high quality and authenticity, for people with a yearning for the true beauty of America, the land of opportunity.
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