Woodford Reserve
Versailles, Kentucky
Blend of pot-still and column-still bourbon. The pot still component adds to the congener profile compared to column-only bourbons.
- Barrel entry proof
- 110
- Aging
- ~7 years, new charred American oak
- Mashbill
- Corn 72%Rye 18%Malted barley 10%
- Grains
- corn, rye, malted barley
- Congeners
- High
- Histamines
- Moderate
- Polyphenols
- Moderate
- Sulfites
- Very Low
- Tannins
- Moderate
- Sugar
- Very Low
- Additives
- Very Low
- Calories
- 111
- Sugar
- 0g
15.8g ethanol at 45.2% ABV. No sugar, so every calorie here is alcohol.
In its favor
- ✓Triple-distillation with pot still element
- ✓Heat-cycled aging warehouses for deeper extraction
What to watch
- !Pot still = higher congener content
- !Higher rye in mash = more spice/aldehydes
Factor by factor
Congeners High ▾
Byproducts of fermentation (methanol, acetaldehyde, fusel alcohols). Strongly linked to hangover severity; darker, less-distilled spirits carry more.
Histamines Moderate ▾
Produced by bacteria during fermentation/aging. Trigger flushing, headaches, congestion in sensitive drinkers. High in red wine, beer, aged spirits.
Polyphenols Moderate ▾
Plant compounds with antioxidant activity. Slightly protective at low doses but at high concentrations may worsen hangover via tannin/quercetin reactions.
Sulfites Very Low ▾
Preservatives (SO₂) added to wine and some beers. Common trigger of headaches, asthma, and allergic-type reactions.
Tannins Moderate ▾
Astringent polyphenols from skins, seeds, barrels. Bind proteins, slow alcohol clearance, and aggravate dehydration-style symptoms.
Sugar Very Low ▾
Residual sugar amplifies hangover via blood-sugar swings and dehydration. Liqueurs and cocktails are the main offenders.
Additives Very Low ▾
Colorants, flavorings, glycerin, propylene glycol, sorbates. Cheap spirits and ready-to-drinks often hide these in trade-secret formulas.
Woodford uses a triple-distillation method involving pot stills, which gives it more body, and more for your liver to process.