our next stop in verse i, kentucky. meet somebody, the assistant master distiller. excited to show you around. reporter: let s check it out. what is happening is to consume the sugar and convert it to alcohol. this is early on fermentation so it is really sweet, got rocking and rolling, triggers to alcohol. reporter: it is like sweet breaded liquid. where are we right now? this is the barrel warehouse, historic warehouse. there are 5000 barrels resting here right now. this is the maturation phase, that is where the magic happens, creating 60% of the flavor and 100% of the color.
the going to consume the sugar and convert it to alcohol. give it a taste. this one is early on fermentation. it s really sweet. the yeast hasn t gotten rocking and rolling to convert sugars to alcohol. like a sweet bread in liquid form. it s good. where are we now. this is our barrel warehouse. historic warehouse. there is about 5,000-barrels resting here right now. this is the maturation phase. this is where a lot of that magic happens. we are using those barrels to create almost 60 to 80% of the flavor and 100 percent of the color. todd: i m told because we have a good relationship right now you are able to drill in for us? yes. i m going to tap into one of our barrels and get you taste something not fully aged. not everybody gets to do this. no. whew. [laughter] cheers. it s wild turkey time come on in here joanne