Inside Barton's 1792 distillery with Ross Cornelissen Master Distiller fitting in and Making amazing Bourbon

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Ross Cornelissen, Master Distiller at 1792 Barton, shares the
inside story of one of Kentucky's most historic and authentic
whiskey production facilities and reveals how his scientific
background shapes their distinct bourbon expressions.

• Starting as a food science student who wanted to make cereal,
Ross found his calling in fermentation and distillation
• MGP provided invaluable technical experience working with
countless mash bills, fermentation styles, and distillation
techniques
• 1792's distinctive flavor profile comes from high-rye mash
bills and a proprietary yeast strain producing pronounced banana
notes
• Sweet Wheat has developed a cult following as the distillery's
only wheated bourbon expression
• Barrel aging locations dramatically affect flavor development
with top-tier warehouse positions reaching 130-140 proof
• The historical 1940s distillery focuses purely on production
rather than visitor experiences
• Master distilling involves technical expertise, leadership, and
constant problem-solving rather than just tasting whiskey
• The Bardstown distilling community features a welcoming,
down-to-earth culture despite deep historical roots
• Sazerac's long-term approach allows barrels to age until
genuinely ready instead of rushing product to market
• Small batch bourbon creation requires careful barrel selection
and blending to maintain consistent flavor profiles



Ross Cornelissen, Master Distiller at 1792 Barton, takes us deep
into the heart of authentic Kentucky whiskey production in this
fascinating conversation about science, tradition, and the
relentless pursuit of quality.

Far from the polished visitor experiences of many distilleries,
Barton 1792 represents bourbon-making in its most authentic
industrial form. The facility, dating back to 1879, features
original equipment from the 1940s alongside modern production
methods—all focused on creating exceptional spirits rather than
entertaining tourists. As Cornelissen explains, "It's not about
show. It's all about making bourbon."

Cornelissen's unexpected journey to master distiller began with
dreams of cereal production before a pivotal microbiology course
revealed the fascinating world of fermentation. His technical
education at MGP provided invaluable experience with countless
variations in mash bills and distillation techniques. Now at
Barton, he merges scientific precision with deep respect for
Kentucky's distilling heritage.

The conversation demystifies several bourbon-making secrets, from
1792's distinctive high-rye mash bill and banana-forward yeast
strain to the dramatic effects of barrel positioning within
rickhouses. Particularly fascinating is Cornelison's detailed
explanation of small batch blending—a process requiring
meticulous barrel selection to maintain consistent flavor
profiles despite natural variations in aging. The coveted Sweet
Wheat expression earns special attention, with Cornelissen
confirming their willingness to reduce release sizes rather than
compromise on quality.

Beyond production techniques, Cornelissen offers refreshing
honesty about what a master distiller's job actually entails. Far
from the romanticized image of simply tasting whiskey all day,
his role demands technical expertise, leadership skills, and
constant problem-solving across every aspect of operations.

Discover the science, history, and passion behind one of Ken


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