The mineral rich water used to make whiskey (especially bourbon) is just as important as the grain and wood. Impurities in the water will throw a monkey wrench into the flavor profile but the perfect balance will produce pristine whiskey. That being said, all whiskey aficionados know that bourbon should be spiked with water to "open up" the whiskey allowing it to oxidize and prepare the whiskey for your palate. Therefore, it only makes sense not to use tap water to spike your whiskey because it does not have the same minerals and PH balance as the limestone filtered water from Kentucky. Old Limestone Mixing Water wants to capitalize on this by offering the same water used to create the whiskey for the purpose of spiking the whiskey (read below).
For Kentuckians, bourbon isn’t simply a beverage, it’s a way of life. With 95 percent of the world’s bourbon made in the Bluegrass, the bourbon industry is deeply ingrained in Kentucky’s economy and culture.
But why not capitalize on enhancing a great product?
That idea occurred to Doug Keeney, the founder of Old Limestone mixing water. After discovering the undesirable taste of bourbon with a splash of tap water, Keeney set out to find an alternative, and the idea of Old Limestone mixing water was born.
Keeney partnered with Highbridge Springs’ Linda Slagel to create the mixing water — limestone-filtered spring water with hints of calcium and magnesium, but no iron — for bourbon lovers who enjoy the sweet, velvety flavor not found in tap water.
As of January, Keeney and later-added co-managing partner Barry Gluck have shipped more than 10,000 bottles of Old Limestone, with sales in every state.
So what’s the key to Keeney and Old Limestone’s success?
“The key to it all is our water,” he said. “It’s our aquifer.”