Seelbach’s
In 2013, Blake Riber started “Bourbonr,” a whiskey blog for demystifying bourbon in a world where a great deal of information is gatekept. Naturally, one of the benefits of writing about bourbon is discovering numerous craft distilleries who do not get the attention they should.
Twelve years later, Blake came across an opportunity for “bureaucratic perfection” in the form of a license that would allow him to shine a light on these distillers. Seelbach’s was born with the goal of changing the idea that small whiskey producers were creating inferior products simply because they weren’t well known. Getting more of these exquisite, small batch (and often experimental) whiskeys in the hands of those who would appreciate it is more crucial than ever now, as eight major distilleries control 99% of the market.
The benefits of working with small batch distillers are plenty, including the ability to experiment with different grains, adjust fermentation techniques, and utilize unique barrels. The flavor difference between a large column still and a small pot still is remarkable — it's the difference between manufacturing and craftsmanship.
At Seelbach’s, they look for producers who are growing their own grain or grains sourced from local farms, especially those working with heirloom varieties. Additionally, heritage distilling methods are key—from open flame pot stills to lower distillation proofs off column stills. Time is one of the most important factors in the process. Each spirit spends years in barrel, released only when it’s ready. Lastly, Seelbach’s blenders explore new, unique, and ambitious methods for blending.
Seelbach’s is named for the signature Bourbon & Champagne cocktail of the Seelbach Hotel in Louisville. The story goes that in 1995, the bar director found the recipe on an old menu and revived it. The cocktail was a hit but there was one problem: there was never an old menu. Despite the bar director’s confession of fabrication, the story and the cocktail had already become talk of the town. We’re hoping a love of good, independent bourbon will spread as easily.
