Established in 1860, early Times' proprietary formula and unique aging process create a smooth, flavorful, easy-to-drink whisky. Because it is so mellow, it is easy to drink both straight and mixed. The first Kentucky whisky hit the scene back in the late 1700s when an unknown farmer stored his new whisky in a charred barrel. It's the char that gives Kentucky whisky its smooth-drinking taste and distinctive red color. Like most bottle whiskies, early Times Whisky came into being later, 1860 to be exact, at a place called early Times Station, Kentucky. Kentucky water is perfect for making whisky. It's naturally filtered through limestone springs which make it rich in minerals that add flavor and help with fermentation. Kentucky soil also plays its part, yielding plentiful crops of corn, barley and rye. It wasn't until 1920 that early Times really started to prosper. That was the year Congress passed the Volstead Act, and Prohibition began. early Times, however, was designated a medicinal whisky, making it exempt from the law. The Brown-Forman Company acquired early Times in 1923, and over the next 30 years made early Times the best-selling whisky in the country. Today its smoothness is savored in over 40 countries around the world. In 1987, the early Times Mint Julep was named the official drink of the Kentucky Derby. Nearly 90,000 early Times Mint Juleps are enjoyed at Churchill Downs race track every Derby Week. To learn more visit our Derby section. Whisky industry icon Lincoln Henderson retired from his position of early Times Master Distiller in 2004, handing the reins over to the well-deserving Chris Morris. That same year, Glenn Glaser succeeded Leo Reidinger as Distillery Manager. The transition proved to be as smooth as our whisky. Here's proof: In 2005, early Times became the best-selling Kentucky whisky in Japan.