Delicious With
Your Bourbon
Beautiful On
Your Bar

Bourbon and Branch, please

After riding to the hounds, a gracious southern host always put out
a pitcher of cold limestone filtered spring water right next a bottle
of his favorite bourbon. The purist went so far as to dip a pitcher
in the stream that branched off the Kentucky aquifer -
- thus the expression, “bourbon and branch.”

Old Limestone is bottled at the source 130-feet below ground in Wilmore,
Kentucky. It is 100% pure limestone filtered spring water,
the same water master distiillers use to make Kentucky bourbons.
One splash and you'll taste the difference as it releases all of the flavor
and aroma nuances of your favorite bourbon.

Our Story

In 2014, Barry and I decided to go back to our bourbon roots.
We started bottling Old Limestone Mixing Water because somewhere along
the way, that water got lost to modern times. At first we made it for ourselves
and a few friends, but word spread and, in less than a year, we were shipping it
to bourbon lovers nationwide.

Try it yourself. Pour a bourbon neat, then take a sip. Delicious, of course.
Now add a splash of Old Limestone and swirl it around. Take another sip.
We promise you – what you taste will take you back to what you love;
a classic bourbon and branch, just as Nature intended it to be.

This was the best bourbon and branch I ever had. Distinguished Spirits

Really enjoyed my Old Grandad 114 last night. The deep rich color is amazing. Splashing it with Old Limestone was just the trick to open up the full deep flavor. Bourbonhunter

Bourbon is king in this state, and any host or hostess should have this on hand for holiday festivities. Louisville Magazine

Limestone filtered water makes all the difference in bourbon.
Nothing else comes close.

Old Limestone mixing water, used as a splash or in ice cubes for bourbon, is the first bottled water to be sourced from an ancient limestone aquifer that runs underneath the Kentucky bluegrass region, the same aquifer that has drawn bourbon distillers for centuries. As water passes over limestone, iron is filtered out producing a sweet-tasting mineral water. In addition to improved taste, the removal of iron prevents bourbon mash from turning black making it a sought after resource for distillers. Alcademics

As seen in:

  • The Washington Post
  • Refined Guy
  • Sharp
  • uncrate
  • Urbandaddy
  • The Whiskey Reviewer
  • Nashville Scene
  • Tales of coctail
  • Food and Wine