Training Example: Heaven Hill Distillery – Review the Data, Give Your Score & Compare to the Real AI Evaluation

[H2] Our Awards & Accolades
For over 90 years, we’ve devoted ourselves to the craft of fine American Whiskey. We’re proud of the spirits we’ve crafted, and grateful the critics agree.
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View our most recent awards

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[H1] Grain to Glass

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[H2] FAMILY, QUALITY, CRAFT
Since 1935, Heaven Hill Distillery has focused on the importance of both family and creating quality Whiskeys. We believe that quality Whiskeys come from quality ingredients. And quality ingredients come from long-standing, trusted partnerships that were built on handshakes, not contracts.

Heaven Hill Grain to Glass® highlights this commitment to family and quality by partnering with two family-owned businesses, and taking quality and transparency one step further - starting with the seed.

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[H2] Crafting Grain to Glass

While many hands were involved in developing Heaven Hill Grain to Glass, it wouldn’t have been possible without a few instrumental people. Hear straight from these key players as they meet up to taste the finished product for the first time.

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[H2]
“QUALITY WHISKEY
STARTS WITH THE SEED”
Sonny Beck

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The story of Heaven Hill Grain to Glass begins with the seed. Each year, our master distiller works closely with the team at Beck’s Hybrids to identify the ideal non-GMO corn seed varietal that will grow best in Central Kentucky: one that will ultimately yield the best corn for Whiskey-making. Beck’s 6225 was our selection for the second edition of Heaven Hill Grain to Glass.

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The story of Heaven Hill Grain to Glass begins with the seed. Each year, our master distiller works closely with the team at Beck’s Hybrids to identify the ideal non-GMO corn seed varietal that will grow best in Central Kentucky: one that will ultimately yield the best corn for Whiskey-making. Beck’s 6225 was our selection for the second edition of Heaven Hill Grain to Glass.

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[H2] Family Farms First™

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Family farms are the lifeblood of America—making up 97% of all U.S. farms. Without these independent growers tending the soil and growing the seed, family-owned distilleries like ours would not have what we need to bring you quality Whiskey.
That’s why we’re proud to support family-owned farms through our Family Farms First initiative. A portion of every sale of Heaven Hill Grain to Glass—up to $100,000 annually—is donated to Farm Rescue: an organization dedicated to providing farm and ranch families with aid in times of crisis. Together, we can ensure that American farm families don’t just survive, but thrive. Learn more about Farm Rescue’s mission on their website.

VISIT FARM RESCUE

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[H2] Three Families, One Line of Whiskey
Family-owned businesses are built differently—in the way we prioritize people, quality and our traditions. For Heaven Hill Grain to Glass, we partnered with two like-minded companies, Beck’s Hybrids and Peterson Farms, which share our commitment to quality and a passion that’s been passed down for generations.

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[H2] max shapira

HEAVEN HILL DISTILLERY
Heaven Hill Distillery has been owned and operated by the Shapira family since 1935.
In 2017, third generation president, Max Shapira, had the idea to take craft Whiskey
one step further, starting with the seed: one that would grow best in and around
our home in Central Kentucky.

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[H2] SONNY BECK

BECK’S HYBRIDS
In order to find the right corn seed, we turned to the expertise of Beck’s Hybrids, a family-owned company established in 1937 and based out of Atlanta, Indiana. We started by meticulously selecting corn plants that had the attributes we wanted for Heaven Hill Grain to Glass: higher starch content, better yield and, most importantly, the ability to thrive in the soil of Central Kentucky. Those plants were then crossed to create a corn seed hybrid that would give us the highest quality Whiskey.

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[H2] BERNARD PETERSON

PETERSON FARMS
Peterson Farms in Loretto, Kentucky, has thirteen generations of history as a family-owned business. They’re well-known in the Whiskey industry for producing high-quality grains and pioneering sustainable farming practices to keep the soil healthy. We knew they were the perfect partner to bring our corn seed varietal to life—right in our backyard.

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[H2] SEED, SOIL & SPIRIT

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The Seed
Each annual edition of Heaven Hill Grain to Glass features a unique corn seed varietal. These corn seed hybrids are specifically bred to thrive in the soil and climate of Central Kentucky. They also yield corn that will produce exceptional Whiskey. It can take years, or even decades, to create these hybrids. While selected for desirable qualities such as resilience and overall grain quality, they can also result in new flavor profiles in your glass.
In 2018, our Master Distiller and the team at Beck’s Hybrids selected Beck’s 6225 for the second edition of Heaven Hill Grain to Glass. That corn seed varietal is proudly shown on the label for an added level of transparency.

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The Soil
We know that using locally-grown crops and maintaining healthy soil are crucial to our success. Our corn is grown on two fields in Nelson County, Kentucky, and near our home in Bardstown; in fact, one is located just across the street from our rickhouses. Crop rotation and no-till farming practices are also essential to our commitment—and help guarantee these fields produce high-quality crops each year.
Beginning in 2018, the wheat in Heaven Hill Grain to Glass Kentucky Straight Wheated Bourbon Whiskey was also grown by Peterson Farms in Central Kentucky: further demonstrating the quality and transparency of this line of Whiskeys.

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The Spirit
After the grain is harvested and distilled, it ages for at least six years in our rickhouses. It is then non-chill filtered, and for the second edition releases, bottled at barrel proof: highlighting the unique characteristics and flavors of the grain. The result is a truly premium product with a limited number of bottles produced each year.
For our 2025 releases, the barrel entry proof for Heaven Hill Grain to Glass Whiskeys was 107. Historically, this was Heaven Hill Distillery’s traditional barrel entry proof, and it was important to us that we honor it in this new line of contemporary Whiskeys.
Heaven Hill Grain to Glass is the result of many teams working together. From the farmers who plant and harvest the fields, to those who roll the barrels into each rickhouse, countless people are involved in bringing these expressions to life. Their spirit and passion shine through in every last drop.

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[H2] INTRODUCING THE SPECIALTY BARREL SERIES

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The Heaven Hill Grain to Glass Specialty Barrel Series showcases the distillery’s dedication to family, quality, and craft. The Specialty Barrel Series matures for at least six years in a unique barrel type chosen annually by the Master Distiller and Independent Stave Company. These hand-selected barrels, differing in oak species, origin, and aging styles, highlight the influence of wood on whiskey.

The first release in the Heaven Hill Grain to Glass Specialty Barrel Series features Chinquapin oak, a unique American white oak that adds rich character and depth. Fully aged—not just finished—in these barrels, the bourbon absorbs elevated levels of vanillin, delivering notes of butterscotch, crème brûlée, and toasted nuts like hazelnuts and almonds. The result is a bold, complex whiskey with a smooth mouthfeel and a lingering finish of chocolate and coffee.

[H2] Tales from the Hill: Grain to Glass Podcast Series

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[H2] Tales from the Hill: Grain to Glass Podcast Series

[H3] The Seed of An Idea
The first episode in this three part series explores the importance of quality ingredients to quality Whiskey, illustrating how Heaven Hill Grain to Glass takes our dedication to excellent Whiskey a step further and reveals a new level of transparency behind the process.
Listen Now

[H3] It Starts with the Seed
For each annual release of Heaven Hill Grain to Glass, we hand-select a unique corn seed varietal. In the second episode of the series, we’re focusing on our partnership with Beck’s Hybrids and how we work together to select the best seed to craft these ultra-premium Whiskeys.
Listen Now

[H3] Passionate Farmers, Exceptional Whiskey
Thanks to the hard work of farmers, we’re able to use high-quality grains in our Whiskeys. In our third and final episode in the series, we talk with Peterson Farms about what it takes to grow Whiskey grains and the importance of using locally-grown crops.
Listen Now

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[H2]
“The Kentucky landscape
is a key ingredient in making our Whiskey exceptional”
Conor O’Driscoll

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[H2] CURRENT RELEASES
Traditional
SPECIALTY

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[H2] KENTUCKY STRAIGHT BOURBON WHISKEY 2nd EDITION

EXPLORE

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[H2] KENTUCKY STRAIGHT Wheated BOURBON WHISKEY 2nd EDITION

EXPLORE

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[H2] KENTUCKY STRAIGHT Rye WHISKEY 2nd EDITION

EXPLORE

2025
2024

Type
Distillation Year
Release date
Bottling Proof
Barrel Entry Proof
Corn Seed Varietal
Rickhouse Site
Rickhouse
Floor

kentucky straightBOURBON WHISKEY2ND EDITION
2018
May 2025
105
107
Beck’s 6225
Cox’s Creek
W5, W6
3, 4, 5
kentucky straightWHEATED BOURBON WHISKEY2ND EDITION
2018
Jul 2025
106.6
107
Beck’s 6225
Cox’s Creek
W5, W6
3, 4, 5
kentucky straightRYE WHISKEY2ND EDITION
2018
Sep 2025
105.2
107
Beck’s 6225
Cox’s Creek
W5, W6
3, 4, 5

Type
Distillation Year
Release date
Bottling Proof
Barrel Entry Proof
Corn Seed Varietal
Rickhouse Site
Rickhouse
Floor

kentucky straightBOURBON WHISKEY1ST EDITION
2017
June 2024
107
125
Beck’s 6158
Cox’s Creek
W3
3, 4, 5
kentucky straightWheated BOURBON WHISKEY1ST EDITION
2017
June 2024
121
125
Beck’s 6158
Cox’s Creek
W3
3, 4, 5
kentucky straightRye WHISKEY1ST EDITION
2017
June 2024
123.2
125
Beck’s 6158
Cox’s Creek
W3
3, 4, 5

kentucky straight BOURBON WHISKEY

Distillation Year
2018
Release Date
Sep 2025
Bottling Proof
105.2
Barrel Entry Proof
107
Corn Seed Varietal
Beck’s 6255
Rickhouse Site
W5, W6
Rickhouse
Cox’s Creek
Floor
3, 4, 5

kentucky straight Wheated BOURBON WHISKEY

Distillation Year
2018
Release date
Jul 2025
Bottling Proof
106.6
Barrel Entry Proof
107
Corn Seed Varietal
Beck’s 6255
Rickhouse Site
W5, W6
Rickhouse
Cox’s Creek
Floor
3, 4, 5

kentucky straight Rye WHISKEY

Distillation Year
2018
Release date
Jul 2025
Bottling Proof
105.2
Barrel Entry Proof
107
Corn Seed Varietal
Beck’s 6255
Rickhouse Site
W5, W6
Rickhouse
Cox’s Creek
Floor
3, 4, 5

kentucky straight BOURBON WHISKEY

Distillation Year
2017
Release Date
June 2024
Bottling Proof
107
Barrel Entry Proof
125
Corn Seed Varietal
Beck’s 6158
Rickhouse Site
W3
Rickhouse
Cox’s Creek
Floor
3, 4, 5

kentucky straight Wheated BOURBON WHISKEY

Distillation Year
2017
Release Date
June 2024
Bottling Proof
121
Barrel Entry Proof
125
Corn Seed Varietal
Beck’s 6158
Rickhouse Site
W3
Rickhouse
Cox’s Creek
Floor
3, 4, 5

kentucky straight Rye WHISKEY

Distillation Year
2017
Release Date
June 2024
Bottling Proof
123.2
Barrel Entry Proof
125
Corn Seed Varietal
Beck’s 6158
Rickhouse Site
W3
Rickhouse
Cox’s Creek
Floor
3, 4, 5

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[H2] KENTUCKY STRAIGHT BOURBON WHISKEY 1st EDITION

EXPLORE

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[H2] KENTUCKY STRAIGHT Wheated BOURBON WHISKEY 1st EDITION

EXPLORE

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[H2] KENTUCKY STRAIGHT Rye WHISKEY 1st EDITION

EXPLORE

2025

Type
Distillation Year
Release date
Bottling Proof
Barrel Entry Proof
Corn Seed Varietal
Rickhouse Site
Rickhouse
Floor

kentucky straightBOURBON WHISKEY1ST EDITION
2018
OCT 2025
105
107
Beck’s 6225
Cox’s Creek
W5
3 & 5
kentucky straightWHEATED BOURBON WHISKEY1ST EDITION
2018
OCT 2025
105
107
Beck’s 6225
Cox’s Creek
W5
3 & 5
kentucky straightRYE WHISKEY1ST EDITION
2018
OCT 2025
107
107
Beck’s 6225
Cox’s Creek
W5
3 & 5

kentucky straight BOURBON WHISKEY

Distillation Year
2018
Release Date
Oct 2025
Bottling Proof
105
Barrel Entry Proof
107
Corn Seed Varietal
Beck’s 6255
Rickhouse Site
W5
Rickhouse
Cox’s Creek
Floor
3, & 5

kentucky straight Wheated BOURBON WHISKEY

Distillation Year
2018
Release Date
Oct 2025
Bottling Proof
105
Barrel Entry Proof
107
Corn Seed Varietal
Beck’s 6255
Rickhouse Site
W5
Rickhouse
Cox’s Creek
Floor
3, & 5

kentucky straight Rye WHISKEY

Distillation Year
2018
Release Date
Oct 2025
Bottling Proof
107
Barrel Entry Proof
107
Corn Seed Varietal
Beck’s 6255
Rickhouse Site
W5
Rickhouse
Cox’s Creek
Floor
3, & 5

[H1] Take a 3D Tour of Our Distillery

Just west of downtown Louisville sits Heaven Hill’s Bernheim Distillery,
the largest independent, family-owned, single-site Bourbon Distillery in the world.
The craft of making exquisite American Whiskey begins here—one of the
only heritage distilleries to produce every style and type of American Whiskey, with six signature mashbills.

Unparalleled Quality
Expert knowledge is combined with grain, water, and yeast to create our American Whiskeys.

A 24/7 Distillery
Bernheim produces around 73,000 gallons of “new make” Whiskey per day. That equates to around 1,500 53-gallon barrels.

[H2] “You can’t make good Whiskey from bad grain.” — Conor O’Driscoll, Heaven Hill's Master Distiller

A Close Relationship With Our Grain Farmers
All of our corn is grown within a 50 mile radius of our distillery.

20-22 truckloads of grain are unloaded into the center of our distillery each day.

8 Grain Silos
The grain is stored in one of our 8 storage containers: 4 for corn, 2 for malted barley, and 2 for either rye or wheat.

The Mill Room
Three hammer mills grind each grain to a coarse meal, similar in texture to cornmeal.

Each of our 3 cookers, or mash tubs, mashes up to 12 batches per day. First, we add Kentucky limestone water, an essential element in creating quality Bourbon and other American Whiskeys.

MASHING verb
1. the process of cooking the grain to break down complex carbohydrates into simple sugars the yeast can digest

The Sour Mash Process
Next, we add the backset—the liquid leftover from the bottom of the still after distillation. This helps create the ideal environment for the yeast and provides consistency of flavor from batch to batch.

Making Bourbon
We add 21,000 lbs of milled corn, and bring the mixture to a boil. It’s cooled slightly to 180° F, before we add the rye or wheat, cook it some more, and then cool the mash to 150° F before we add the malted barley.

The Mash Cooler
Once the mash has finished cooking, it’s cooled to the proper temperature that will let the yeast thrive by running it through a heat exchanger that chills the mash until it reaches a temperature of about 80° F.

The mash is tested for quality, then combined with our proprietary yeast and added to one of our 17 fermenters. The mixture is now quite sweet, filled with the bold cereal flavors of corn, malt, rye, or wheat.

Our Signature Flavor
Our proprietary yeast strain dates back to the end of prohibition, when it was brought to our distillery via the Jim Beam family. The yeast gives our Whiskeys their distinct character.

Fermentation
We fill 4 fermenters a day, and each batch takes four to six days to complete its cycle at a temperature of 78°- 83° F.

During fermentation, the yeast feeds on the sugars from the grains, producing alcohol, carbon dioxide, and a wide array of additional compounds that become the building blocks of the Whiskey's rich flavor.

The result is known as "distiller's beer." It is rich with flavors from the grain and contains about 10% alcohol, as well as fruit and floral flavors developed by the yeast during fermentation.

Bernheim Distillery has three copper column stills. Each is 6 ft in diameter and 70 ft tall. Column stills are efficient to operate and produce high quality, consistent spirits.

DISTILLATION noun
1. the action of purifying a liquid by a process of heating and cooling
2. the extraction of the essential meaning or most important aspects of something

The distiller’s beer is pumped to each still at approximately 115 gallons per minute, entering about one third of the way down from the top. The beer flows down through perforated metal trays as steam is added at the bottom of the still.

The steam bubbles up through the beer as it works its way down, capturing the alcohol and the flavor components developed during fermentation. The proof increases as the alcohol rises up through the still.

Alcohol vapors coming off the top of the still travel down into a thumper.

The Thumper
The thumper, whose name comes from the sounds made when vapors from the still bubble through the cooler liquid in the thumper, increases the overall alcohol content of the distillate.

The vapors pass into a condenser, which cools them into a 140 proof liquid. The spirit coming off each still goes into a "spirit safe" or “try box” where we monitor the flavor and quality.

Ready for Barrel Aging
The crystal clear new make spirit is sent to the cistern room, to be loaded onto a truck headed to Bardstown, KY.

There, we lower the proof to 125 by adding more limestone water, place it into 53-gallon charred oak barrels, and roll it into one of our rickhouses where it will age to perfection.

Now that you’ve toured our Bernheim Distillery, you can explore the process even further. Dive deeper into grain sourcing, fermentation, and distillation on Our Whiskey page with our "Making America's Whiskey" video.

Explore Our Whiskey

[H1] From Bark to Bottle

[H2] This story starts in the Mediterranean Basin with family-owned businesses that aren’t too different from Heaven Hill Distillery.
Read More
They’ve thrived for generations, thanks to hardworking men and women who take pride in their skills. Like ours, their work requires careful management and consideration of natural resources, as well as a dedication to doing things the right way, even if it means taking more time. They produce something all American Whiskey fans have held, though many don’t realize how it was made or what makes it so special—a cork bottle stopper.
Cork and whiskey are really not so different, you see. There are a few key ingredients that go into both a bottle of American Whiskey and the cork stopper you’ll find atop it. Terroir. Craftsmanship. Time.

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[H2] Cork is a 100% natural material that's both environmentally and economically sustainable.

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[H2] Cork has a one-of-a-kind structure that makes it uniquely suited to sealing in spirits.

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[H2] A single tree can produce enough cork to make roughly 4,000 bottle stoppers
per harvest.

[H2] Cork Oak
The outer bark of the cork oak tree (Quercus Suber L.), not the trunk, is harvested by hand. This process is highly specialized and doesn’t harm the tree. Cork oak trees thrive in sandy arid soil, with the largest forests being found primarily in Portugal, Spain and Morocco.

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[H2] Harvest
It takes 25 years before a cork oak tree can be harvested for the first time. After that, the bark can be stripped every nine years. However, it takes about 43 years before the cork is high-enough quality for a bottle stopper. These trees live 200 - 250 years on average.

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[H2] Sustainability
Cork oak forests sustain a rich biodiversity and play a key role in water retention, soil conservation and reduction of carbon emissions. For every ton of cork produced, on average about 73 tons of carbon dioxide are captured. From a social and economic sustainability standpoint, the forests have supported generations of farmers. In fact, growing and harvesting cork is the most well-paid agricultural work in the world, due to the expertise and care required.

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[H2] Sustainable

[H2] Recyclable

[H2] Biodegradable

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[H2] The Grading Rundown

[H2] Because cork is an organic product, there is a natural variation in its quality.
Read More
There is also variation in how a cork plank, commonly known as raw material, is graded. Many suppliers have developed their own proprietary systems based on visuals. Lower grade cork has large pores—or holes called lenticels—throughout as well as cracks, wormholes, hardwood, belly spots and greenwood. This cork cannot be used to make whiskey stoppers but may be used for other applications such as flooring or insulation.
The smaller and fewer the lenticels, the higher the grade. Raw materials with a smooth texture, very few flaws and a dense appearance are typically used for bottling wine or spirits, as it creates a better seal and a smooth aesthetic.

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[H2] Extra
An extra grade plank is considered to have a top quality visual appearance, but even the best corks have tiny imperfections. This plank has excellent surfaces with no major visual flaws and few small ones.

[H2] Superior
A superior grade plank has a good visual appearance. There are no major visual flaws and any surface visual flaws are of no depth or substance.

[H2] First
With one or more major visual flaws that are cosmetic in nature, a first grade plank has an average visual appearance.

[H2] Second
While still functional even with a few major flaws, a second grade plank is not as aesthetically appealing.

[H2] Third
Due to more significant imperfections, a third grade plank is not used for spirits. Typically, anything below this grade will be colmated (when the pores are filled with cork powder) or recycled.

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[H2] The process cork goes through is one that requires care and skill at each step.

And just like the process of making our American Whiskeys, it’s a mix of historic traditions, done by hand using knowledge that’s been passed down for generations, and new tools and technologies that ensure the final products are made to the highest standards.

1
Harvesting
Boiling
Punching
Inspecting
Washing
Body Sanding
Sorting
Chamfering
Drying & Washing
Grading & Metal Detection
Waxing & Silicone
Grading Approval & Assembly

[H2] 1Harvesting
The harvest begins in May and runs through August. For this labor intensive process, harvesters use an axe and cut a ring around the trunk or branches. Stripped bark planks are carefully stacked and left to stabilize.

[H2] 2Boiling
The cork bark is delivered from the forest to the boiling and punching operation. Here it is cut down to size and boiled. After boiling, the bark is flattened to form a plank that can be palletized. The planks are left to stabilize before punching.

[H2] 3Punching
Boiled and stabilized planks are cut into strips. Cork shanks are then punched from the strips.

[H2] 4Inspecting
Samples are taken from each delivery and evaluated. Shanks are then approved or rejected based on these results. After incoming lots are approved, shanks are placed in storage.

[H2] 5Washing
Shanks are washed, sterilized and dried in preparation for sanding.

[H2] 6Body Sanding
Next, shanks are sanded down to the final diameter. The ends of the shanks are then sanded to the final length.

[H2] 7Sorting
After the shanks are sanded to the proper diameter and length, they are sorted using photoelectric imaging. Here, the sides and ends are inspected for quality.

[H2] 8Chamfering
The best end of the cork shank is selected for chamfering. The edges are sanded down and beveled, creating a smoother rounded edge.

[H2] 9Drying & Washing
All shanks are washed to remove dust and other loose material. They are then sent to a drying room to reduce their moisture content.

[H2] 10Grading & Metal Detection
After the shanks are stabilized to the correct moisture level, they are run through a metal detector to remove any ferrous or nonferrous metals. Then, the second sorting process takes place.

[H2] 11Waxing & Silicone
Liquid wax and food grade silicone are sprayed on the shanks. These coatings allow for better application and removal.

[H2] 12Grading Approval & Assembly
Finally, tops are added to the cork and the shanks are finished.

1
1Harvesting
2Boiling
3Punching
4Inspecting
5Washing
6Body Sanding
7Sorting
8Chamfering
9Drying & Washing
10Grading & Metal Detection
11Waxing & Silicone
12Grading Approval & Assembly
Scroll to see more

[H2] 1Harvesting
The harvest begins in May and runs through August. For this labor intensive process, harvesters use an axe and cut a ring around the trunk or branches. Stripped bark planks are carefully stacked and left to stabilize.

[H2] 2Boiling
The cork bark is delivered from the forest to the boiling and punching operation. Here it is cut down to size and boiled. After boiling, the bark is flattened to form a plank that can be palletized. The planks are left to stabilize before punching.

[H2] 3Punching
Boiled and stabilized planks are cut into strips. Cork shanks are then punched from the strips.

[H2] 4Inspecting
Samples are taken from each delivery and evaluated. Shanks are then approved or rejected based on these results. After incoming lots are approved, shanks are placed in storage.

[H2] 5Washing
Shanks are washed, sterilized and dried in preparation for sanding.

[H2] 6Body Sanding
Next, shanks are sanded down to the final diameter. The ends of the shanks are then sanded to the final length.

[H2] 7Sorting
After the shanks are sanded to the proper diameter and length, they are sorted using photoelectric imaging. Here, the sides and ends are inspected for quality.

[H2] 8Chamfering
The best end of the cork shank is selected for chamfering. The edges are sanded down and beveled, creating a smoother rounded edge.

[H2] 9Drying & Washing
All shanks are washed to remove dust and other loose material. They are then sent to a drying room to reduce their moisture content.

[H2] 10Grading & Metal Detection
After the shanks are stabilized to the correct moisture level, they are run through a metal detector to remove any ferrous or nonferrous metals. Then, the second sorting process takes place.

[H2] 11Waxing & Silicone
Liquid wax and food grade silicone are sprayed on the shanks. These coatings allow for better application and removal.

[H2] 12Grading Approval & Assembly
Finally, tops are added to the cork and the shanks are finished.

[H2] Meet Our Partners
We know how important high-quality stoppers are to high-quality American Whiskeys. That’s why we’ve partnered with two companies who share our values and entrepreneurial spirit.

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Founded in 1870 by the Amorim family, Amorim Cork has been at the forefront of the cork industry for over 150 years. With a strong commitment to sustainability and innovation, Amorim is known for its high-quality cork products produced using state-of-the-art technology and rigorous quality control standards.

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Founded in 1987, J.C. Ribeiro strives to meet the needs and challenges of the spirits industry. This family-owned company is devoted to the design, development and manufacture of high-quality cork stoppers with all kinds of materials for its tops.

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[H2] Our Stopper Showcase

[H2] Our whiskeys feature a variety of bar top stoppers.
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This style is popular with spirits because it’s easy to reuse. That's important when the contents of a bottle typically won’t be consumed in one sitting. While the natural cork portion does its job keeping whiskey in your bottle and air out, the most recognizable part is the top. These can be made from a variety of materials and are highly customizable to suit each distinct brand.

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[H2] Cork
Pikesville Rye features a unique all cork stopper with the name branded on sides.

[H2] Wood
Elijah Craig’s signature wood stopper perfectly aligns with the bottle’s lip for a sleek appearance.

[H2] Plastic
This low profile plastic top lends a streamlined look to a bottle of Bernheim Original Wheat Whiskey.

[H2] Glass
The design of Old Fitzgerald’s glass-topped stopper is inspired by the brand’s original 1950s diamond decanter.

[H2] Metal
Finishing off the top of this collector’s bottle, Elijah Craig 18-Year-Old Single Barrel Bourbon features a top with a metal inlay.

[H2] Cork
Pikesville Rye features a unique all cork stopper with the name branded on sides.

[H2] Wood
Elijah Craig’s signature wood stopper perfectly aligns with the bottle’s lip for a sleek appearance.

[H2] Plastic
This low profile plastic top lends a streamlined look to a bottle of Bernheim Original Wheat Whiskey.

[H2] Glass
The design of Old Fitzgerald’s glass-topped stopper is inspired by the brand’s original 1950s diamond decanter.

[H2] Metal
Finishing off the top of this collector’s bottle, Elijah Craig 18-Year-Old Single Barrel Bourbon features a top with a metal inlay.

[H2] Cork
Pikesville Rye features a unique all cork stopper with the name branded on sides.

[H2] Wood
Elijah Craig’s signature wood stopper perfectly aligns with the bottle’s lip for a sleek appearance.

[H2] Plastic
This low profile plastic top lends a streamlined look to a bottle of Bernheim Original Wheat Whiskey.

[H2] Glass
The design of Old Fitzgerald’s glass-topped stopper is inspired by the brand’s original 1950s diamond decanter.

[H2] Metal
Finishing off the top of this collector’s bottle, Elijah Craig 18-Year-Old Single Barrel Bourbon features a top with a metal inlay.

[H2] Want even more cork conversation?

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[H2] Want even more cork conversation?

On the Tales from the Hill podcast, we sit down with a group of experts to discuss all things cork, including how some of your favorite bottle stoppers came to be.
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