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 21st 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.