The rules for Bourbon production are relatively simple.

Bourbon must be produced in the United States, although not necessarily in Kentucky. The mash must be produced of at least 51% corn. The spirit must be aged in a new charred oak barrel and must enter the barrel at no more than 125 proof (62.5% ABV). During bottling the bourbon must be at least 80 proof. Water is the only additive permitted during distilling. Water reduces ABV.

The aging of any bourbon is at the discretion of the distiller, except for those labeled bottled-in-bond. Bottled-in-Bond whiskey is required to be aged for four years. Any bourbon aged for a minimum of two years may be labeled ‘Straight Bourbon’.

There is no requirement that the spirit be aged in an American Oak barrel. However, many distillers prefer American oak for both its quality and for the flavors it imparts. Interestingly, the law only requires that the container in which the bourbon is aged must be new charred oak. The ‘container’, interestingly, does not need to be a barrel. Tradition favors the ’round’ container.

Charring imparts both color and flavor.

You will find bourbon produced in virtually every state. Hawaiian, the last state to consider bourbon production, has distillers that produce a ‘bourbon-style’ spirit from locally grown corn, and in some instances partner with mainland distillers to distill bourbon from Hawaiian corn. A spirit can only be labeled Kentucky Bourbon if it is produced within Kentucky.

Which brings us to High Wire Distilling of Charleston, SC.

Founded in 2013 by the husband-and-wife team of Scott Blackwell and Ann Marshall, the distillery began in a cramped location off Upper King Street and recently relocated to a much larger space on Huger Street.

Blackwell, trained as baker at the Culinary Institute of America, created ran, and ultimately sold a North Carolina baking business to General Mills. The couple relocated to Charleston, SC with intentions of opening a new business. Scott was interested in craft brewing, but Ann believed that craft distilling filled a gap in the Lowcountry market. Thus, named for their joint love of vaudeville and circus, High Wire Distilling was formed.

High Wire distills many spirits, including a unique Amaro. However, the focus of this post is their Jimmy Red Corn Straight Bourbon.

Sourced from James Island, a South Carolina sea island, much of which is within Charleston city limits, Jimmy Red corn was near extinction as the 21^st century began. However, a revival effort spearheaded by James Beard Award winning chef Sean Brock and Anson Mills, a producer of heirloom grains, was extraordinarily successful. They secured the two remaining cobbs of Jimmy Red, created a partnership with The University of South Carolina to save the grain.

Within a year of establishing High Wire, the owners acquired Jimmy Red seeds, formed a partnership with Clemson University, and by 2017 was harvesting 250,000 pounds of this unique corn.

High Wire’s limited Jimmy Red production is their signature spirit. Nutty and sweet, there is a creamy mouthfeel to the bourbon that originates from the very high oil cap that is then returned to the mash. The bourbon is aged for two years.

It is expensive, around $100 per bottle. High Wire is developing a national following. It is available in the Northeast and in states surrounding South Carolina. Many states where the Jimmy Red is available, like New York, can ship to many others.

It is bourbon that should be included in the collection of those who enjoy the spirit. It is always part of our collection.

If you find yourself in Charleston, be sure to stop by High Wire for a tour. And, enjoy the tasting room/bar. The staff is friendly and the spirits, beyond the Jimmy Red, interesting.

Greg Brewer is enthusiastic. He is enthusiastic about Brew-Clifton, the winery he founded in 1996, and about Santa Barbara, where Brewer-Clifton is located.

Brewer, a California native, began his professional relationship with Santa Barbara as a French instructor at the local branch of the University of California. At least that’s the legend. Truth is that Brewer has been making wine in the region since the early 1990s. After stints as a ‘cellar rat’ and an assistant winemaker, he and Steve Clifton founded their own brand in 1996. Sta. Rita Hills was not formally recognized as an American Viticultural Area (AVA) until 2001, but Clifton and Brewer knew that the coastal influenced terroir would be ideal for both Pinot Noir and Chardonnay

Twenty-five years after the founding of Brewer-Clifton, and after nearly three decades in the wine industry, Greg Brewer was recognized by Wine Enthusiast Magazine as a “Winemaking Star”. He is the first Santa Barbara winemaker to be recognized as a ‘Star’.

In May 2017 Jackson Family Wines acquired Brewer-Clifton. Brewer continues as the winemaker.

The Brewer-Clifton Pinot Noirs are rich and flavorful, but the focus of this post is the Diatom Chardonnay.

Launched in 2005 and named for the fossilized plankton that is synonymous with Santa Barbara, this 100% Chardonnay is aged in stainless steel and seeks to highlight the grape rather than the winemaking process. They ferment at low temperatures and limit malolactic fermentation to focus on what the winery calls “the transparent nature of the Chardonnay”.

The wine is medium bodied and with elements of tropical fruit that extends from the nose through the medium finish. Bright acidity makes this ideal to simply sip or as an accompaniment to soft cheese and sliced appetizer meats.

The 2020 and 2021 versions of the Diatom earned almost universal scores in the mid-90s, the 2022 is also excellent. Priced at the low to mid-$20s, this Chardonnay is distributed nationally.

We first tasted the Brewer-Clifton Diatom Chardonnay 2021 at last year’s Fort Walton Beaches Food and Wine Festival. It was clear from Greg Brewer’s enthusiastic description that he loves this wine. You will as well.