William Heavehill, the distillery's namesake, is buried behind the bourbon plant.

Tubes pump processed bourbon into new glass bottles to be labeled, packaged and exported.

John Nichols kicks back next to single barrel containers for the Heaven Hill's special bourbon Evan Williams. Because of evaporation, bourbon with different ages weighs different amounts, so the barrels must be weighed to see how many bottles are needed.

965, that's what Brian Boone writes on the wrist of his gloves to keep his seperate from the rest. 965 is his motorcrossing bikes number, one of his pasttimes.

Distillery workers roll wooden barrels into the dump room, where bourbon is "dumped" to be bottled and the barrels are readied for shipment. They then travel to Canada and Scotland where they are used to enhance the flavors of scotch and whisky.

Chatter, newspapers and old cigarette butts fill the plant's single smoke room, where workers slip away for a few moments of rest. (ck edited)

Eddie Hood sits...and sits. All day long, he stares at a conveyor belt waiting to pull off a torn or crooked bourbon label before bottles are dispersed worldwide. "Staring at these bottles makes you sleepy," Hood said. "You gotta get up and move."