By: Lauren McCaffery
A rickhouse, also known in its origins as king’s warehouse, has played a pivotal role in the bourbon industry since the late 1700s in Ireland. The term ‘rick’ may derive from the Irish word ‘right,’ meaning king, underscoring their historical significance. Bourbon is aged and transformed in these humble yet critical structures, profoundly influencing its quality and production dynamics.
Bourbon is meticulously aged in traditional open-air rickhouses. These modest seven-story wood-frame buildings, clad in corrugated metal, house countless wooden ricks. Each floor accommodates barrels stacked three high, nurturing the whiskey through its aging journey. The fluctuating temperatures in these rickhouses accelerate the maturation process, enhancing the whiskey’s depth and character. Barrels on lower racks, benefiting from more stable temperatures, foster longer-aged whiskeys renowned for their complexity.
The cost of a rickhouse averages a staggering $7 million. It can house anywhere from 18,000 to 55,000 standard 53-gallon barrels. This equates to a remarkable 27.5 million pounds of whiskey per warehouse, highlighting its monumental impact on bourbon production.
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