The first batch was distilled in 2005 but was not released until 2017. The Lone Whisker project was a long time in the making. In the bushes nearby was an abandoned old dog with a collar tag that read “Whisker.” They ended up adopting the dog-and a name for their Bourbon label. While driving back, they came upon a pick-up truck that had flipped over on the side of the road.
Before they left, they signed a deal with a distillery. While there, they fell in love with the area and decided they wanted to create their own Bourbon label. Lone Whisker was the outcome of a weekend trip Kent and John took on Kentucky’s Bourbon Trail. Along with their interests in making and drinking high-caliber wines, they share a love for gourmet food and great Bourbon. The two became close friends over a couple decades as esteemed Napa Valley wine producers, John best known for his labels Amuse Bouche and Au Sommet, created in partnership with Heidi Barrett, and Kent, as head winemaker for Kenefick Ranch and for his and John’s joint label, Coup De Foudre. Their label, Lone Whisker, was founded long before Bourbon became a trend. John Schwartz & Kent Jarman are considered trailblazers in the “adventurous vintners” movement of Bourbon making. JOHN SCHWARTZ & KENT JARMAN – LONE WHISKER The region carries a cachet of prestige, similar to what Napa Valley has become for wine habitués and Cabernet Sauvignon, so it’s not surprising to learn it’s developed a particularly strong following among premium wine collectors and vintners. Over the past 5-7 years, Kentucky’s Bourbon Trail has grown exponentially, resurging to become a world-class attraction and premier hunting ground for Bourbon enthusiasts. While some distillers are branching out across the U.S., 95% of Bourbon comes out of Kentucky. Among other things, to be classified as Bourbon, it must be made of a grain mixture that is 51% corn, distilled to no more than 160 (U.S.) proof, aged in new, charred, oak barrels and produced in the United States. But Bourbon’s authenticity remains the same. Some of Bourbon’s newfound allure is attributable to the panache inherent with the boutique producers, each touting a unique mash, process, or flavor style.
Since its introduction in 1789, it’s had a sullied reputation, often associated with raucous men drinking cheap hooch from a shiner. Bourbon’s credibility as a quality spirit did not happen overnight. Over the past decade, Bourbon has evolved into a savvy market of boutique, handcrafted labels, some fetching more than $3,000 a bottle. With the rise of the cocktail culture and the craft distillation movement, the growing market of sophisticated drinkers has rekindled a passion for high-quality spirits, especially Bourbon. Napa Valley Vintners Hit the Bourbon Trail
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