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Inside Barton 1792 With Master Distiller Ross Cornelissen at Kentucky Bourbon Festival
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We’re live at the Kentucky Bourbon Festival with Ross Cornelissen, Master Distiller at Barton 1792, talking about how a working distillery builds better flavor without losing consistency. We dig into rye, barrels, yeast, and what “quality” really means when you’re making whiskey for a huge audience.
• Ross’s background and why Bardstown feels like home
• From cereal engineering at Purdue to fermentation work at MGP
• What the Barton 1792 interview process is really like
• Learning maturation fast by working in the barrel warehouses
• Leading for safety, consistency, and daily…
The skinny
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