You don't have to be a bourbon whiskey expert to know that age is good and more age is usually better. But how old is too old?
I have pondered that question for 25 years, ever since I was given a pint of Old Barbee. It was distilled in 1901, when my wife's great-grandfather was president of the company that made it.
This bourbon was aged for 13 years in a charred, white-oak barrel to acquire its color and flavor, just as bourbon is made today. It was bottled at 100 proof in 1914, according to the tax stamp, but it was never opened.
I always wondered: Would this Old Barbee still taste good? Or, after almost a century in a bottle, would it be nasty — or even poisonous?
A couple of weeks ago, I decided to find out.
I took my grown daughters, Mollie and Shannon, to Anderson County to open and taste my Old Barbee with one of Kentucky's bourbon experts: Jimmy Russell. The third-generation distiller has worked at Wild Turkey for 59 years and been the master distiller there since 1966.
Russell explained that bourbon does all of its maturing in the barrel. Once bottled, the process stops. As long as the amber liquid remains clear, he had told me, my Old Barbee should taste as good as the day it was bottled.
The cork stopper and celluloid wrapper had started to disintegrate in recent years, causing nearly half the bottle's contents to evaporate — distillers call it "the angels' share." As Russell readied some snifters, I removed the cork carefully.
I had heard about Old Barbee since the late 1970s, when my wife, Becky, and I began dating. According to her family lore, it was a smooth bourbon with excellent flavor.
My wife's great-grandfather Herman Volkerding was born in 1869 to a German family in Cincinnati. He moved to Louisville and worked for John T. Barbee & Co. By the early 1890s, he was the distillery's president.
The company's offices were on Louisville's Main Street, then known as "Whiskey Row." The distillery was in Woodford County, along Griers Creek near the Kentucky River, within two miles of where Wild Turkey is made.
John T. Barbee & Co. prospered, and Volkerding and his wife, Mary, lived in a West End mansion with their eight children. But he died in 1912 at age 42, and his partners sold the business to the Weller distillery.
When Prohibition came in 1919, the remaining stock of Old Barbee was sold as "medicinal whiskey," which required a doctor's prescription. The Woodford County distillery was abandoned and reclaimed by nature.
I have researched Old Barbee over the years, and that led me to the person who, in 1987, gave me the unopened bottle.
My daughters and I watched as Russell poured small samples into four snifters. He swirled his glass and held it up to the light.
"It's got a great color, that good, bright, which means it should still be a good-tasting product," he said. "When it stays that same color all those years you know it's well-made, been aged well."
Russell took several deep sniffs. "It's got a great nose on it," he said.
Then he took a sip, rolling it around his mouth for several moments as Herman Volkerding's great-great-granddaughters and I held our breath.
"Typical old-fashioned bourbon," Russell finally said with a smile. "It's got the sour mash, it's got the caramel, vanilla, the sweetness. And that age it's got a lot of woody, oaky taste to it.
"The thing I really like about it is the finish. It's got a great finish on it. To me, that's one of the most important things is the finish. What kind of taste does it leave in your mouth?"
With Russell having pronounced Old Barbee good, my daughters and I took sips.
Then, as if drawn by a sixth sense for special bourbon, Eric Gregory, president of the Kentucky Distillers Association, and Rick Robinson, Wild Turkey's distillery director, walked in, and I offered them a taste.
We all agreed that the oldest bourbon any of us had ever had was mighty good stuff.
When Becky's family came to our house for Christmas, I put eight small glasses on an Old Barbee serving tray she had inherited and poured everyone a taste. Then we offered a toast to Herman Volkerding for a job well done.
Tom Eblen: (859) 231-1415. Email: email@example.com. Twitter: @tomeblen. Blog: Tomeblen.bloginky.com.