Page 142 - South Mississippi Living - March, 2016

LIVING HISTORY
southern hospitality
n
l
i
K
e
h
t
n
i
e
i
v
T
h
OWNERS John and Matt Crittenden
e
p
a
s
t
i
s
a
l
Something new is coming to South Missis-“sip”-pi. The only bourbon distillery located in the entire Southeast region will
be opening midsummer by a father and son partnership. John and Matt Crittenden are putting together
the first legal bourbon production and distribution business in South Mississippi.
John Crittenden, a well known physician in Bay St. Louis, has been practicing internal medicine for more than 30 years. Matt Crittenden has a law practice in Gulfport. What better partnership to start a business than the caliber of these two accomplished men? For years they’ve been studying the science behind making a quality bourbon. After many hurdles and hoops, they’re now able to create a business that has been a family dream.
They started their bourbon business by buying a building in the Kiln on Highway 43. A tower bourbon still
was purchased
six months
ago and is scheduled
to arrive in April. The water is supplied from a 450-foot well that will be the basis of this newly founded bourbon. More buildings and add-ons to the existing structures will have to be erected to house a tower still that stands more than 35 feet tall.
Bourbon is defined as a straight American whiskey distilled from a mash having at least 51 percent corn, in addition to malt and rye. A familiar wheat based bourbon is Makers Mark and a popular rye bourbon is Four Roses. The Crittendens’ bourbon is going to start with grinding the grains into a fine flour. This flour is then poured into a 1000-gallon mash cooker with a corn mix and cooked. Next, rye or wheat will be added to bring down the temperature. Lastly, barley will be added to create the enzymes needed
to convert the starches and corn into sugars. The yeast then can turn those sugars directly into alcohol.
The next step is putting the spirits into large oak barrels that are charred. This process takes at least four years to produce the caramel color and familiar taste of a fine bourbon. It’s
a shame the barrels can be used only once. Barrels are then sold to make Scotch. The process is a little more complicated than this but, these are the basic steps for making a good bourbon.
Matt has ideas for different methods of making a smoother tasting bourbon. “We will use a Louisiana wild rice
to produce one of our signature bourbons,” he said. “We’re looking for a specific presentation for our brand. Being the first bourbon manufacturer in this region is a huge responsibility for the representation of not only our product, but the reputation of a first Southern-made bourbon.”
The Crittendens’ distillery’s location
142 SOUTH MISSISSIPPI Living • March 2016
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
Proof Positive
story and photos by Mark Spain