A Day in the Life of Jerimy Fletcher, Heaven Hill Dump Room Manager
As announced in the previous post, our first installment of A Day in the Life features several employees who play an important part in the production, distribution, and marketing of our Bourbon products. We asked each person the same set of questions to illustrate the vast differences, but also similarities between each role.
Next, we’re sharing A Day in the Life of Jerimy Fletcher, Heaven Hill Dump Room Manager.
How long have you been a part of the Heaven Hill family?
I’ve been with Heaven Hill for 21 years.
Since this series is titled “A Day in the Life,” tell us a bit about your day-to-day working for Heaven Hill.
I am responsible for leading my team in the evacuation of Bourbon from the whiskey barrels once the product has aged long enough and is ready to be bottled. Some of my other duties include managing the loading and unloading of all tankers, both foreign and domestic that come through the Bardstown plant. I also monitor tank levels in the tank room where the product is stored prior to being supplied for bottling. Additionally, I am also in charge of the distribution of Heaven Hill’s empty barrels.
Tell me a bit about why your job is so critical to the Heaven Hill Bourbon and American Whiskey-making process.
One of the elements that makes my job unique is that I control what barrels get dumped and when. That is a critical piece of the process because when the barrel is dumped, the aging process of the product inside is officially complete. Time in the barrel gives Bourbon its unique flavor. As it sits in the warehouse through multiple seasons over many years, the wood expands and contracts, and the liquid marries with the wood pulling out a lot of the flavor we see in the tasting notes for each Bourbon. Once it has been dumped, that critical flavor building is complete and we are left with a nearly finished product. Additionally, when our barrels are sold to be used in the aging of other products, a piece of Heaven Hill’s legacy lives on through those new products. That’s a really cool part of my job as well.
What’s your favorite Heaven Hill memory?
Breaking the world record and winning the World Championship barrel rolling competition at the Kentucky Bourbon Festival.
Which Heaven Hill corporate value do you feel your work best represents and why?
Integrity. My success at Heaven Hill has only been because of the people that I have been blessed to work with and those who have worked for me. My teams have always know my expectations, that I am honest, and value consistency.
What is your favorite thing about working for Heaven Hill?
The people
