Zachary Wildrick, Production Lead at St Augustine Distillery showing the process of how to make the perfect recipe of American made Bourbon. Zachary has worked in the beverage industry for years now and loves the versatility his job has as well as combining his love for Whisky also. Zachary can be contacted through the distillery at www.staugustinedistillery.com, where he is more than happy to explain more about his personal love of Whisky and the industry that he works in.

In this first photo, Zachary is starting off the process by mixing certain chemicals and liquids together to undergo the initial stage of Bourbon making.

Zachary checking that the temperature is hot enough too start the initial process of making the Bourbon.

Here, Zachary is showing a clear liquid that is essential in the first batch of Whisky that comes out. If this liquid is not 100% perfect, the process must stop.

Zachary unloading a brand new installment of corn in order to be able to make the famous taste of the type of Bourbon that they will serve.

Here, Zachary explains how all of the machinery does each individual, yet important job in maturing the liquid. Each machine is very expensive and it is imperative that they are kept in pristine condition.

Zachary explaining how the yeast and corn boil to ferment. This process varies in time but is one of the final steps before everything pulls together.

This is one of may boilers that are held at the distillery. Each one is maintained at a very high heat and contains many substances that help the whisky mold.

As the process slows down, Zachary shows the end product before going into the barrels. The Bourbon is now drinkable, however is warmer, stronger and is colorless.

Zachary here explaining how they are aware of how old each barrel is. The dating system on the barrel is universal, meaning every distillery in the world has the exact same method when marking their product.

The final photo here is Zachary pouring a 2019 barrel of fine Bourbon. Since it has been sitting in the barrel for so long, it has matured color and a more smoky flavor, ready to be served to the public.