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Brand creation

Lagom LLC’s experienced professionals will help guide your investment group’s efforts to produce the best results for your syndicate.

create your bourbon story

Every whiskey tells a story. From the recipe, to the flavor to the image on the label. We give investors the opportunity to write their own bourbon story.

What type of story does your Bourbon Brand tell?

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Historical
Famous Public Figure
Humorous
Recipe or Process

A Legendary Singer Songwriter’s Bourbon

A Bourbon with the flavor as creative and spirited as the man himself. When we complete negotiations with his estate we’ll fill you in on this brand concept.

FAMOUS PUBLIC FIGURE

A Unique Process Bourbon

Sometimes what makes a great whiskey is how it got here. Boxcar is a bourbon born on the rails, uniquely aged while enroute in freightcars traversing North America.

RECIPE OR PROCESS

A Humorous Story Bourbon

Distilled spirits are about good times. Humorous Bourbon brands move product, while taking themselves less seriously. While this brand name may count as a miss, it is an example of the lack of limits there is to create a distinctive brand.

HUMOROUS

Brand Merchandising Revenue

Investor groups can start generating revenue through merchandising, once their whiskey brand is created.

HUMOROUS

A Historical Figure Bourbon

Investors may consider doing as distillers have been doing since bourbon was invented and build a brand around the legend of a colorful or integral historic figure. Many successful whiskeys would agree.

HISTORICAL

Start Your Brand Today

Whichever direction you choose to take your whiskey, it all starts with the first step. Order you stock option certificate today.

FAMOUS PUBLIC FIGURE

What is Bourbon?

Kentucky bourbon is a type of American whiskey that has specific requirements regarding grains, distillation, and aging. Here are the basics about the grains and the manufacturing process of Kentucky bourbon:

Grains:

Corn: The primary grain used in bourbon, contributing sweetness and richness. Bourbon must be made from a mash bill that contains at least 51% corn.

Barley: Provides enzymes needed for the fermentation process. Bourbon typically contains a smaller percentage of barley compared to other grains.

Rye or Wheat: Used as secondary grains in the mash bill, adding flavor characteristics. The choice between rye or wheat can influence the taste profile.

BAsics about bourbon

How does Rye or Wheat content effect Bourbon?

The rye or wheat content in the mash bill of bourbon can significantly influence its flavor profile. The mash bill is the combination of grains used in the production of bourbon, and the choices of rye or wheat can bring distinct characteristics to the final spirit. Here’s how the rye or wheat content affects the flavor profile:
Rye Content:
Spiciness:
Rye contributes a spicy and peppery flavor to bourbon. Bourbons with a higher percentage of rye in the mash bill tend to have a more pronounced spiciness.
Complexity:
Rye adds complexity to the flavor profile, introducing herbal and sometimes fruity notes. It can enhance the overall depth and character of the bourbon.
Dryness:
Bourbons with a higher rye content may exhibit a drier mouthfeel. Rye tends to impart a dry and crisp quality to the whiskey.
Boldness:
Rye-forward bourbons are often bold and assertive, with a robust flavor profile that stands out. The spiciness can be particularly prominent in the finish.
Floral and Fruity Notes:
Rye can bring floral and fruity notes, such as citrus or apple, adding a layer of brightness to the bourbon’s flavor.
Wheat Content:
Smoothness:
Wheat is known for imparting a smooth and mellow character to bourbon. Bourbons with higher wheat content tend to be softer on the palate.
Sweetness:
Wheat contributes a sweetness that is often described as gentle and round. This sweetness can manifest as notes of caramel, honey, or even a slight vanilla.
Creaminess:
Bourbons with a significant wheat presence may have a creamy and velvety texture. The mouthfeel tends to be smoother and less aggressive.
Subtle Spice:
While wheat doesn’t add the same level of spiciness as rye, it can introduce a subtle spice that complements the overall flavor profile without overpowering.
Nutty Notes:
Wheat can bring nutty characteristics to the bourbon, with notes of almond or pecan. This adds another layer of complexity and depth.
Balancing Act:
Mash Bill Composition:
The ratio of corn, rye, and wheat in the mash bill determines the overall balance of flavors. Bourbons with a higher corn content are often sweeter, while those with more rye or wheat can showcase spiciness or smoothness, respectively.
Personal Preferences:
Individual preferences play a crucial role in appreciating the impact of rye or wheat content. Some bourbon enthusiasts may favor the boldness and complexity of a rye-heavy bourbon, while others may prefer the smooth and sweet profile of a wheated bourbon.
In summary, the rye or wheat content in bourbon’s mash bill plays a pivotal role in shaping its flavor profile. Rye brings spiciness, boldness, and complexity, while wheat contributes smoothness, sweetness, and a softer mouthfeel. The balance of these grains, along with the influence of other factors like aging and barrel selection, creates the diverse range of bourbon flavors available to enthusiasts.

More Basics of Bourbon Manufacturing

Manufacturing Process:

Mashing: Grains are ground and mixed with water to create a mash. The enzymes in barley convert the starches into sugars during this process.

Fermentation: Yeast is added to the mash, initiating fermentation. This process converts sugars into alcohol, producing a liquid known as “wash” with low alcohol content.

Distillation: The wash is distilled in copper stills to increase alcohol content. The distilled liquid, known as “white dog” or “new make spirit,” is clear and potent.

Barreling: The new make spirit is transferred to new charred oak barrels for aging. Bourbon must be aged for a minimum of two years to be labeled as straight bourbon.

Aging: Bourbon gains its color, flavor, and complexity during the aging process in the charred oak barrels. It absorbs flavors from the wood and undergoes chemical changes.

Maturation: Bourbon matures over time, and its flavor profile evolves. Some bourbons are aged for several years to achieve a desired taste.

Bottling: After maturation, the bourbon is filtered, and it may be diluted with water to achieve the desired bottling strength. It can’t be bottled at less than 80 proof (40% alcohol by volume).

Key Regulations:

Location: To be labeled as Kentucky bourbon, the whiskey must be distilled in Kentucky.

Barrel Char: Bourbon must be aged in new charred oak barrels.

Proof: Must be distilled to no more than 160 proof, entered into the barrel at no more than 125 proof, and bottled at 80 proof or more.

No Additives: Bourbon must not contain any additives other than water.

Labeling: The label must specify that it is straight bourbon, and it must include the age of the youngest whiskey in the bottle.

These regulations ensure the distinct characteristics and quality of Kentucky bourbon.

How did Bourbon get it’s start in Kentucky?

The origin of the term “bourbon” for whiskey in Kentucky has multiple theories, and while the exact origin is not definitively established, several historical narratives provide insights into how the name came to be associated with Kentucky whiskey. Here are some prevalent theories:
Bourbon County Theory:
One commonly accepted theory attributes the name “bourbon” to Bourbon County, Kentucky. In the late 18th century, Bourbon County was a prominent and populous area in the region. Distillers in this county gained a reputation for producing high-quality whiskey, often shipped down the Ohio and Mississippi Rivers to New Orleans. It is believed that the whiskey became known as “Bourbon whiskey” due to its association with the county.
New Orleans Trade Route Theory:
Another theory suggests that Bourbon County whiskey gained popularity due to the trade route that took it down the Ohio and Mississippi Rivers to New Orleans. The whiskey was shipped in barrels stamped with the county’s name, and over time, people began referring to it as “Bourbon whiskey.”
French Bourbon Royal Family Theory:
Some theories connect the name to the French Bourbon royal family. It is said that early American settlers, who had sympathies toward the French during the American Revolution, named the whiskey as a tribute to the French monarchy.
Old Bourbon Tale:
Anecdotal stories also contribute to the lore of the name. One such tale involves a Baptist minister in Bourbon County, Elijah Craig, who is said to have stored his whiskey in barrels that were charred on the inside. The charring process was believed to impart a distinct flavor to the whiskey, and locals began referring to it as “Old Bourbon” in honor of the county.
While these theories provide historical context, the term “bourbon” wasn’t formally recognized until the 19th century. In 1964, the U.S. Congress declared bourbon “America’s Native Spirit” and recognized specific criteria for a whiskey to be labeled as bourbon. These criteria include being made in the United States, having a mash bill that is at least 51% corn, and aging in new charred oak barrels. Today, bourbon production is not limited to Bourbon County, and it has become synonymous with high-quality American whiskey, particularly associated with Kentucky.

What makes Bourbon different from other types of Whiskey?

Various types of whiskey, including Kentucky bourbon, Scotch whisky, Irish whiskey, rye whiskey, and moonshine, exhibit distinctions based on ingredients, distillation processes, aging requirements, and geographic origin. Here’s how they differ:

Ingredients:

Kentucky Bourbon: Primarily made from a mash bill containing at least 51% corn, alongside barley and either rye or wheat.

Scotch Whisky: Predominantly made from malted barley. Single malt Scotch whisky is crafted entirely from malted barley.

Irish Whiskey: Typically a blend of malted and unmalted barley, and may also include other grains.

Rye Whiskey: Must have a mash bill that comprises at least 51% rye, with the remaining percentage typically including corn and barley.

Moonshine: Often associated with unaged, homemade spirits made from various grains, and may include corn, barley, or other grains.

Geographic Origin:

Kentucky Bourbon: Must be produced in Kentucky, United States.

Scotch Whisky: Must be produced in Scotland.

Irish Whiskey: Must be produced in Ireland.

Rye Whiskey: Can be produced in various regions, including the United States and Canada.

Moonshine: Historically associated with homemade production, but now available commercially with variations produced globally.

Distillation:

Kentucky Bourbon: Distilled to no more than 160 proof, entered into the barrel at no more than 125 proof.

Scotch Whisky: Distilled to a maximum of 160 proof, but often distilled at a higher proof than bourbon.

Irish Whiskey: Generally triple distilled for a smoother spirit.

Rye Whiskey: Distilled to no more than 160 proof and must have a distinctive rye flavor.

Moonshine: Typically unaged and may undergo a simpler distillation process.

Barreling:

Kentucky Bourbon: Must be aged in new charred oak barrels.

Scotch Whisky: Often aged in used barrels, like those previously containing bourbon or sherry.

Irish Whiskey: Aged in various barrels, including used bourbon barrels.

Rye Whiskey: Aged in new charred oak barrels, similar to bourbon.

Moonshine: May be aged or unaged, and often stored in a variety of containers.

Aging:

Kentucky Bourbon: Must be aged for a minimum of two years to be labeled as straight bourbon.

Scotch Whisky: Aging periods vary, with some Scotch whiskies aged for extended periods.

Irish Whiskey: Must be aged for at least three years.

Rye Whiskey: Must be aged for a minimum of two years.

Moonshine: May or may not undergo an aging process.

Flavor Profiles:

Kentucky Bourbon: Known for sweet, full-bodied flavors with notes of caramel, vanilla, and sometimes spice.

Scotch Whisky: Offers a diverse range of flavors, including peaty, smoky, fruity, malty, and maritime characteristics.

Irish Whiskey: Generally smoother and lighter, with notes of honey, fruit, and floral elements.

Rye Whiskey: Exhibits a spicier and sometimes fruitier flavor profile.

Moonshine: Varies widely, often characterized by a raw and unrefined taste.

Regulations:

Kentucky Bourbon: Governed by specific regulations, including the mash bill requirements, aging conditions, and location of production.

Scotch Whisky: Regulated by the Scotch Whisky Regulations, which dictate production processes and geographic restrictions.

Irish Whiskey: Subject to regulations defining production methods and geographical origin.

Rye Whiskey: Must adhere to regulations, including the mash bill composition and aging conditions.

Moonshine: Regulations vary, and it may be produced legally or illicitly, depending on the region.

What makes a Bourbon a Premium, High-Priced Bourbon?

The highest-priced Kentucky bourbons often derive their value from a combination of factors that contribute to their rarity, quality, and overall appeal. Here are some key factors that make the highest-priced Kentucky bourbons valuable:

Age:

Older bourbons tend to command higher prices. Extended aging in barrels allows the spirit to interact with the wood, gaining complexity, depth, and a smoother finish.

Limited Production:

Bourbons with limited production runs or those from rare, allocated releases become highly sought after. Limited availability increases demand, driving up the price.

Exclusive Releases:

Special editions, single barrel releases, and other exclusive offerings are often priced higher due to their uniqueness. These releases may showcase exceptional cask selections or distinct flavor profiles.

Packaging and Presentation:

High-end bourbons often come in luxurious packaging, including unique bottles, decorative labels, and ornate boxes. The presentation can add to the perceived value and appeal to collectors.

Brand Reputation:

Established and prestigious bourbon brands with a history of producing exceptional spirits may command higher prices. Reputation and brand recognition contribute to the perceived value of the bourbon.

Award-Winning Quality:

Bourbons that have received accolades, awards, or high ratings from expert tasters and competitions are likely to be priced higher. Recognition for exceptional quality can significantly impact the value.

Unique Flavor Profiles:

Bourbon with distinctive and rare flavor profiles, often influenced by specific mash bills, yeast strains, and barrel characteristics, can command higher prices.

Craftsmanship:

Handcrafted or small-batch bourbons, where careful attention is given to each step of the production process, are often priced higher due to the craftsmanship involved.

Collector’s Appeal:

Limited editions, commemorative releases, or bourbons associated with significant events may appeal to collectors, driving up demand and prices in the secondary market.

Secondary Market Dynamics: Some high-priced bourbons gain value in the secondary market due to their scarcity and demand among collectors and enthusiasts. Limited availability can lead to resale prices significantly higher than the original retail price.

Historical Significance:

Bourbons with a historical connection, such as being distilled in a significant year or having a storied past, may have added value for collectors and connoisseurs.

Barrel Proof or Single Barrel:

Bourbons that are bottled at cask strength (barrel proof) or as single barrel releases, without dilution or blending, may be priced higher due to their concentrated flavors and individuality.

In summary, the highest-priced Kentucky bourbons are valuable due to a combination of factors, including age, rarity, exclusivity, presentation, brand reputation, quality, unique flavor profiles, craftsmanship, collector’s appeal, and secondary market dynamics. The interplay of these elements contributes to the perceived value and desirability of these premium spirits.