The warehouse may be the most interesting aspect of what separates Old 55 from others. That's because it is in a renovated 1942 school. The top floor is storage for empty barrels. Yeah, I know, big deal. The actual aging is done completely underground in the basement, where there is high humidity and temperatures range from only 50 to 66 degrees all year long. 98% of the barrels wind up being over-proofed - meaning at least 50% alcohol by volume.
Old 55 took sweet corn, the same corn you'd eat right off the cob, then ground and distilled it for their 100% Sweet Corn Bourbon. This is a unique whiskey that defies the industry standard, and Jason's goal to discover his spotted unicorn. Old 55 uses only the heart cuts with no heads or tails. After distillation, it is proofed between 112° and 115°, then placed into new, charred 30-gallon oak barrels. It is then bottled at 80°, carries no age statement, and retails for about $117.00.
- Bottle = Buy it
- Bar = Try it
- Bust = Leave it