There is a lot of alliteration involving the letter “B” flying around White Valley Distilling in Export: things like “boutique bourbon” and “bloody butcher.”
One is the special bourbon order that owners Jim Battaglia and Will Ramaley are making in partnership with Ventana Windows in nearby Penn Township. The other is the unique variety of corn, the deep-red variety known as “Bloody Butcher” dent corn, that will be used to create the bourbon.
“It’s not that common because of the availability, but it is supposedly a good corn for making bourbon,” Battaglia said. “We’re lucky that we have a farmer in Imler, at Dancing Star Farms, who grows a lot of these varieties specifically for brewers and distillers.”
The specialty bourbon was developed in collaboration with Ventana’s Chris Pauly.
“He stopped down and we went over what he wanted in terms of the grain we would go with, and he loved the look of the Bloody Butcher corn,” Battaglia said. “We’re going to do 200 bottles that will include Ventana’s logo, and they’ll be able to give them to clients during the holiday season later this year.”
Pauly also helped select the barrels, a smaller 10-gallon size that has been used once. Because of conventional bourbon-making rules, that means Battaglia technically can’t put “bourbon” on the label.
“Traditionally, you can’t call it bourbon unless it’s aging in a new barrel,” he said. “I like used barrels because it adds extra flavor. It’s almost like a blended whiskey without having to do the blending.”
The smaller barrels mean a shorter aging time, allowing White Valley to bottle the collaboration bourbon around November 2021.
Battaglia said this type of collaboration is something he’d like to continue.
“Retail right in the pandemic is really hit and miss,” he said. “Getting into this corporate commission type of thing is something I really like. It’s guaranteed, and it’s a chance to do these unique spirits.”
For more on White Valley’s regular line of spirits — Export Shine and Cakeater Rum, see WVDistilling.com.
