Ross Cornelissen

“Science, Rye, and Bananas”

Ross Cornelissen is the Master Distiller at Sazerac’s Barton 1792 Distillery. A West Lafayette, Indiana native, Ross graduated from Purdue University in 2014 with a degree in Biological & Food Process Engineering. Before joining the team at 1792, Ross had the opportunity to work at MGP as well as a biotech start-up in Colorado, doing mycelial fermentation for food ingredients. Both of his previous roles have led him to where he is now, giving him the tools to continue making top-quality spirits. Bourbon lovers know him as a distiller who doesn’t just speak of tradition, he builds it on science, yeast, and a high rye mash bill, all while respecting Kentucky’s long history of whiskey.

After college, Ross’s role at MGP had him working at one of the largest spirit production companies in the world. There, he gained experience with a wide variety of mash bills, fermentation styles, and distillation techniques. That kind of technical breadth matters: it’s what lets you recognize, for example, how small changes in fermentation or yeast strain shift the flavor profile in a big way. These early professional years helped him develop both precision and flexibility. 

Since being at Barton 1792, Ross has leaned into what makes each bourbon distinctive. One of Barton’s more prominent characteristics is a high rye mash bill, rye being the grain that brings spice, pepper, and structure. But Ross doesn’t stop there—a proprietary yeast strain he uses helps impart banana-like esters, which become part of the character people associate with some of the 1792 bourbons. Yeast is the element most overlooked by casual whiskey drinkers, but it can impart flavors that are just as signature as grain choices or barrel char, characteristics that perfectionists like Cornelissen pay strict attention to.

Cornelissen also emphasizes the importance of barrel aging, location of barrels in the rickhouses, warehouse conditions, proof levels, and knowing when finished bourbon is ready. He has spoken at length about how top-tier warehouse positions (hot spots, cold spots, differing airflow and temperature) can lead to proof levels in barrel aging that reach up to 130-140 proof. These environmental factors, combined with science-informed fermentation, allow for consistency and nuance in what many routine consumers think of as “just bourbon.”

Another expression that gets special attention under his tenure is 1792 Sweet Wheat, the only wheated bourbon expression from the distillery. It has created a cult following. Wheat as a secondary grain (instead of rye) changes the mouthfeel and sweetness and generally “softens” the spice. Ross has overseen its production and the care in barrel selection and blending to maintain its identity across batches.