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After much research, I was still no closer to determining the origin of the term rickhouse. I am comfortable that because of the barrel ricks, people in the distilleries began to refer to the buildings that housed them rickhouses. This old-time terminology became part of the language of the business and continues to this day.
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Angel's shareThe portion of Bourbon in an aging barrel that's lost to evaporation. Single barrel whiskeyWhiskey drawn from one barrel that has not been mingled with any other whiskeys. Asparagus ~ $6.00Asparagus sauteed with herb butter drizzled with balsamic glaze. Country Style Green Beans ~ $6.00French style green beans sauteed with pecan smoked shoulder bacon and salt and pepper. Chicken Alfredo ~ $22.00Grilled chicken breast on top of a bed if penne pasta tossed with peppers, mushrooms, onions and spinach then topped with crispy bacon.
Whisky Bottle Investment 2024: 5 Tips From Mark Littler
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WC Barrel Club
A barrel’s location within the rickhouse also impacts the final product. The higher the location of the barrel inside, the warmer the temperatures. Barrels stored on the lower floors of the rickhouse remain cooler, resulting in a much slower aging process. The number of barrels of bourbon stored in a rickhouse can vary widely depending on its size and design. Some smaller rickhouses may hold a few thousand barrels, while larger ones at major distilleries can hold tens of thousands. The precise number is determined by the distillery’s production capacity and the available storage space within the rickhouse.
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Barrels are generally stored in the rickhouse on their side in wooden framed “ricks”, or racks, which can span several barrels high. Another method of storing barrels is in an upright position on pallets, which are then stacked several barrels high. It’s not just the storage structure that affects the maturation, the location of the barrel itself will also have an effect.
Popular Rickhouse Bourbons
The position of a barrel in a rick house has a significant impact on the maturation and final outcome of the spirit inside. Distillers and ageing professionals carefully consider the position of each barrel in the rick house to ensure that the final product meets their desired flavour profile and quality standards. The barrels at the top of the rackhouse (floors 7-9) are located where it is hot and dry, water molecules escape eaiser driving the proof in those barrels up to around 145 at the very top. Barrels in what Booker Noe called the “Center Cut” stay more constant varying just a little bit in those floors where you don’t have those extremes.
Rickhouse
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As a special twist for this review, I’m going to give you my tasting notes that I recorded while drinking this blind. I’ve had other occasions to drink this with the full knowledge of what it was, but I thought this would be more interesting. Remember, this bottle was tasted blind, neat and in a glencairn. The excessive heat means that the aging process will likely speed up slightly.
That air circulation also impacts the barrels inside of the rickhouses too. It is widely accepted that barrels need proper air circulation to age better which is why a lot of palletized warehouses have Big Ass Fans installed on the ceilings. This is done in an upright position so that the warehouse workers have an easier time moving the barrels with equipment. The alternative method would be to store the barrels in structures called ricks or racks. Rackhouses, rickhouses, dunnage houses—there are several names for buildings where spirits are aged. During a recent bourbon tasting, a participant asked about the origin of the term rickhouse.
You can correctly refer to these prominent structures as warehouses. I like the historical use of the term rickhouse being part of bourbon lore. If you have not already visited a rickhouse in Kentucky, be sure to put it on your bucket list.
The diagram here shows just what’s going on in a traditional 9 story rackhouse which holds 20,000 barrels (roughly 1 million gallons of bourbon). Rickhoouse is a warehouse with ricks/racks housing to barrels of whiskey. It allows the barrels to age uniformly without the need for rotation or movement. While many rickhouses are located close to each other, there are some that are in very cold regions. A rickhouse must be in a temperate-to-hot region for the bourbon to age properly. The drier its weather, the more rapidly the whiskey will lose its moisture and become concentrated in flavor.
This creates a wide range of spirits varying in concentration and taste. Today, the number of distilleries exclusively using dunnage houses has dipped. The major reason for this is that dunnage houses are comparatively less efficient in terms of space and storage capacity than the alternative options. Imagine stepping into a realm where history and creativity intertwine, where every brick and beam tells a story of generations past.
It is a practical storage method for single-barrel whiskey, though it has some quantity limitations. My own notes included being torn between whether or not this was a rye whiskey or a bourbon. There was enough spice characteristics that made me question myself over and over. So I decided to take a middle-of-the-road approach and guess that it was a Bourye.
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