Episodes
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Well I made it to round 2 will I get any farther, you will have to listen to find out.
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Hinterhausdistilling.com
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Here we are, from 32 down to 16! Round 2 starts now! The competition heats up as we cut it down to 8! Tune in and cheer @the_whiskeyshaman and Average Whiskey Drinker on. Who's moving on the round 3?
Whiskey is made everywhere these days. And while the styles and flavor characteristics of each region are overlapping more and more, itâs still fun to compare whiskey from around the world. Itâs even more fun to host an Around the World whiskey tasting, especially if itâs a blind tasting. Hereâs how to do it.
Blind tastings are one of my favorite ways to do whiskey tastings because they remove all the stigma and reputation of a label or region, leaving only the whiskey to tell the story. Itâs easy to get caught up in a brand or type, thinking one is better than the other for whatever reason, but blind tastings remove everything but your senses. And itâs always a surprise learning what you truly like!
There are two ways to do an Around the World whiskey blind tasting. One is to go off of the typical characteristics of each region and pick whiskeys that reflect those assumptions. The other is to throw those assumptions on their head and pick whiskeys that challenge the usual characteristics.
If your goal is for guests to guess each region correctly, staying along typical whiskey characteristics is easier. But if you want to challenge your guests and expand what they think each region represents, picking unusual whiskeys is the way to go. Hereâs how to host an Around the World whiskey blind tasting the easy way and the hard way.
Note: Whiskied Wanderlust uses the American spelling of âwhiskeyâ unless specifically referring to Scotch, Canadian, Japanese, or those spelled âwhisky,â so both spellings are used throughout this article.
First off, some logistics for whiskey tasting. Youâll need 5-7 bottles of whiskey (see suggestions below). Any more kills your palate and makes deciphering nuisances difficult. Get a whiskey glass (preferably Glencairns glasses) for each person, or if you can, enough for each whiskey to have its own. That allows guests to compare and contrast, going back to previous pours.
Donât forget water for cleansing palates, water droppers (these work great) for tasting, plus pens and paper for notes. If you want to go all out, create tasting maps and notecards. And it never hurts to have snacks like cheese or nuts to help balance the alcohol.
Want to host and participate in the blind tasting? Hereâs how to trick yourself into not knowing which whiskey is which. Get identical tumblers or carafes for each whiskey to pour out of. Using tape, mark the bottom of the bottles with a number, then mark the tumbler or carafe with the same number. Pour the amount of whiskey youâll need for the tasting in each tumbler and have your guests pick the order to pour. Just make sure you keep the tumblers in tasting order so you can decipher which whiskey was which at the end.
The setup for the whiskey blind tasting.How to Host an Around the World Whiskey Blind TastingWhiskeys ready to be poured into tasting glasses.How to Do A Whiskey Blind Tasting
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Welcome Back if y'all remember I had to redo this podcast. I hope it is worth the redo for y'all. I thought it was a great conversation. I love a distillery that gives back to the community.
Make sure you check out our sponsors
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Hinterhausdistilling.com
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Rio Brazos Distillery
The first distillery in Brazos County, the Rio Brazos Distillery was founded in 2013 by the Barkman family. We make whiskey from small batches of sweet corn, red winter wheat and two-row malted barley â all grown in Texas by Texan farmers â and distilled in a pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final 13-hour long spirit run. We donate our spent grains to a local company that grows insects for poultry farming.
Sealed with Pride. Stamped with Your Ring.
Commemorate the Achievement.
Seal and stamp a bottle with your class ringâs imprint.
This December during regular tasting room hours.
College Station Texas Corn Whiskey
College Station is distilled from a sweet bourbon mash of sweet corn, wheat and malted barley. Its time in both new and used charred oak barrels results in flavors of candied fruits, apricot, nutmeg and toasted coconut. A long finish ends with notes of fresh-cut grass.
45% alcohol by volume | Single Barrel | Hearts Cut
Texas Bourbon
We mill and cook a sweet mash from Texas-grown corn, wheat and malted barley in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new, charred American white oak barrels, is bourbon.
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Have you ever sat down with a glass and nosed and tasted it, and found a ton of notes you didn't know you could get in whiskey. Rye whiskey has done that for me, the spice and sweet, the tart and the fruit. Lets take a trip on the rye side. But first our sponsors are having some great holiday deals go check them out.
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Rye whiskey is a type of American whiskey made with at least 51% rye grain:
Ingredients: Rye whiskey is made from a mash bill that includes rye, corn, malted barley, and other grains. The mash bill can range from 51â100% rye.
Taste: Rye whiskey has a spicier, drier taste than bourbon because rye is spicier than corn. It often has a black pepper or clove-like taste.
Distillation: Rye whiskey is distilled to no more than 160 U.S. proof (80% abv).
Aging: Rye whiskey is aged in charred, new oak barrels.
Rye whiskey can refer to two different, but related, types of whiskey:
American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain
Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process.
American rye whiskey
Rye grain must make up at least 51% of the mash bill of a rye whiskey in the United States.
In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.)[citation needed] It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".[1]
Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania, New York and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.[2] By 1808, Allegheny County, Pennsylvania farmers were selling half a barrel for each man, woman and child in the country.[3] By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela, Pennsylvania, was the largest producer of rye whiskey, with a capacity of 30,000 barrels a year.[4][5] In 1886, rye whiskey was produced in 17 states.[6]
Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.[7]
In the early 21st century, an expanding number of rye whiskey brands are produced by Campari Group (Wild Turkey Rye), Diageo (George Dickel Rye and Bulleit Rye), Heaven Hill (Pikesville Rye and Rittenhouse Rye), Suntory Global Spirits (Old Overholt and Jim Beam Rye), The Sazerac Company (Col. E. H. Taylor, Sazerac Rye, and Thomas H. Handy), and various smaller companies. A particularly large producer is MGP of Indiana (formerly known as Lawrenceburg Distillers Indiana), which is a distiller for many brands that are marketed by others (including some of the large companies previously listed).[8][9]
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Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors.
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Different to a distiller, more than a blender, we are Scotch Whiskymakers.
WE ARE WHISKYMAKERS
Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers.
âWhiskymakerâ is a word we invented â you wonât find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover.
Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day.
Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the worldâs great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create.
Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is âNectarosityâ.TASTING NOTES
Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun.
When our forest king emerges from the trees, take note of his crown of oak.
Itâs a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says âwhatâs mine is yours â enjoy...â
So, will you do him the honour?Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white.
INGREDIENTS
2 oz of Glasgow Blend
Ÿ oz of Fresh lemon juice
Ÿ oz of Simple syrup
Garnish with an orange slice and a Maraschino cherry
METHOD
Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.
Strain into a cocktail glass.
To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).
Serve, and enjoy.Discover the whisky inspired by a pĂątissier's test-kitchen...Or, meet our regal sage with a crown of oak...
Scotch Whisky Sour -
It's that time of year again. The holidays can be a great time for a whiskey person. But they can also suck. Getting a bad gift is not what we are going for. So sit back and relax I have Done all the leg work for you, and I will try to have links to help out.
First and foremost you can check out our sponsors they offer great products for any whiskey lover
If you are looking for a barrel to do home blends or double oak a product, click link.
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Hinterhausdistilling.com has some great whiskey that you can purchase, and don't forget there Warming Hut a holiday spirit. It's a great pour for a limited time.
Patreon.com/the_whiskeyshaman. Did you know you can gift a subscription. I release content on there all the time. Check it out.
Hereâs How It Works
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Pick A Subscription
Subscribe for yourself or send a gift to your fellow whiskey lover to the most exclusive top-shelf whiskey club.
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Set The Delivery Location
Curated samples are shipped right to your door every quarter.
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Every quarter fall in love with a new whiskey distillery and order member-discounted full bottles to add to your whiskey cabinet.
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Our History
"Looking back at the beginning of the Society, itâs not difficult to see us as part of the wider movement. Our confidence and gleeful iconoclasm, our willingness to take on an establishment as huge as the Scotch whisky industry, were made possible by the way things were already moving in wider spheres." - Pip Hills, Society Founder
SMWSA.com
The Glencairn Glass Range
The Glencairn Glass, the worldâs favourite whisky glass, and the winner of the Queenâs Award for Innovation, now sells over 5 million glasses year around the globe. And with the success we have identified the need for a range of glassware to enhance the drinking experience of a growing range of spirits.
Whiskyglass.com
Flaviar is a band of spirits enthusiasts, inspired by culture, rich history and the art of distillation. We forage the World of Spirits for the finest, rarest and most unique expressions out there and pack it all into a 21st century Members Club. You are what you drink, diversity and quality matter and all that should most certainly be enjoyed with style and in good company.
CLUB ETHOS
Times have changed since the dark era of 1920's Prohibition, when the sale and consumption of alcoholic beverages was outlawed. There are now over 15,000 different spirits on the market and each year hundreds of craft distilleries open their doors.
While not outlawed, 99% of these drinks are just as unreachable as they were 90 years ago. Most bars and liquor stores carry only 10 to 50 bottles on average, with Jack and Johnnie always in the forefront of the show.
We believe everyone deserves a place in the spotlight. We fight for equal opportunity for producers to reach individuals like you. We, ladies and gents, lead the speakeasy movement of the modern day.
Flaviar.com
Mavericks since 1983
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Here we go again, and this time we are going hard. Get that lol. Bryan and I had a great chat about all the cool stuff they are doing. We talked Sweet mash, food, and the like. It was a great conversation really hope you enjoy. And now a word from our sponsors.
Hinterhausdistilling.com
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Hard Truth Distilling Co.
Hard Truth Distilling Co. began distilling in 2015 in the small upper rooms of Big Woods Pizza Co. in downtown Nashville, Indiana.
The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on a rolling, wooded, 325-acre property about a mile away from Hard Truthâs original home.
That property became the gorgeous Hard Truth campus, with the Hard Truth Tours & Tastings Center being the first building to open its doors to guests at the very end of 2017.The following summer, the Restaurant at Hard Truth opened to hungry guests.
And, in the fall of 2018, Hard Truth Distilling Co. made the move to its brand new, state-of-the-art, sweet mash distillery, where itâs been producing Hard Truth spirits ever since.
Over the past few years, our teams have continued to develop the property that surrounds the Hard Truth distillery with new tours and activities, festivals, and a major expansion at Hard Truth on the Rocks â a terraced, outdoor area with a stage for live music, food truck, and bar that operate seasonally.
The Hard Truth distilling team continues to work diligently, crafting a range of premium spirits, including popular crowd-pleasers like Maple Bourbon Cream and Hard Truth Toasted Coconut Rum and, of course, remarkable sweet mash whiskeys â the first of which, Hard Truth Sweet Mash Rye Whiskey, was released in November 2021.
Hard Truth Distilling Co. is part of the BWQOHT, Inc. family of brands, which also includes Big Woods Restaurants and Quaff ON! Brewing Co.
Sweet Mash Bourbon
Sweet Mash Bourbon marks a new chapter for Hard Truth.
When we built our still in 2018, Bourbon was the first whiskey we barreled. Itâs the one weâve been waiting for the longest, and now, itâs here â Bourbon, authentically made from grain-to-glass by Hard Truth in Brown County, Indiana.
Nothing, from start to finish, was left to chance. From high-quality Indiana grains, our continuous column still custom-made by Vendome Copper & Brass Works, and barrels specifically produced for each unique mash bill â every step of our bourbon-making process was pioneered by Master Distiller Bryan Smith to bring you a whiskey unlike any other.
Why sweet mash?
Every batch of Hard Truth Sweet Mash Whiskey begins with entirely fresh ingredients, known as the sweet mash process. Where sour mash reuses a portion of each previous batch, it also mutes some of the flavor. By using sweet mash, weâre able to highlight the complexity and pleasant flavors from our grains and reach the peak flavor in our new, charred American oak barrels.
French Oak Harvest Rye
French Oak Harvest Rye is the third release in a limited, four-part, collectible series from Hard Truth Distilling Co. and Mellencamp Whiskey Company.
The unique mash bill was first featured in the original Harvest Rye (fall 2023) and is composed of 100% Indiana-grown rye and corn.
This expression, rested in new, charred French Oak barrels, offers additional dimension to that first release. The French Oak shifts the flavor dynamic, leaning into and highlighting fruit-forward notes within the whiskey.
Spirit Specs
Finished in French Oak
Mashbill of 72% Rye and 28% Corn
Bottled at 104 proof (52% ABV)
Small batch (36 barrels)
AppearanceAuburn
AromaToasted marshmallow, vanilla, rye spice, candied apricot
TasteRich brûléed sugar flows into apricot marmalade, cracked black pepper, and vanilla
FinishCitrus peel and clove fade to deep oak, cherry, and a warming black pepper finish
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Alright here is a sneak peak of the pattern only episode for you free feed guys and gals. If you wanna learn more go to Patreon.com/the_whiskeyshaman
And thank you to our sponsors
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So you got a barrel of whiskey where do you put it, in the attic, basement, garden. Rickhouses are the best bet, lets get into it but first our sponsors
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Barrel rickhouses are warehouses where barrels of aging whiskey are stored on wooden racks, or ricks, that are stacked vertically. The design of a rickhouse allows air to circulate around the barrels, so they don't need to be moved or rotated.
Rickhouses are important to the bourbon industry, and have been since the late 1700s in Ireland. The term "rick" may come from the Irish word for "king".
Here are some things to know about rickhouses:
Temperature
The temperature inside a rickhouse can vary significantly, with the top floors being hotter and drier, and the lower floors being cooler and more moist. These temperature fluctuations can accelerate the maturation process, which can enhance the whiskey's flavor.
Location
The location of the barrel in the building can affect the maturation process. For example, brick warehouses can create steadier climates than open-air rickhouses, which can allow for slower aging.
Cost
A rickhouse can cost around $7 million and house between 18,000 and 55,000 barrels.
Barrel storage
There are other types of barrel storage, including palletized warehouses and dunnage warehouses. Palletized warehouses are more modern and cost-effective, but rickhouses can be more innovative and efficient for storing barrels.
Great Insights:
A Closer Look at Our
Kentucky RickhousesHOW SIMPLE STRUCTURES PRODUCE COMPLEX FLAVORS
2019
High-quality charred oak barrels are essential to developing Elijah Craig's signature flavor. But where and how those barrels are stored are an essential part of the story. Discover the Greatness Within our open-air rickhouses.
Aging our Bourbon in Level 3 charred oak barrels is the first step to developing Elijah Craigâs signature flavor; but equally important is where those barrels are stored. For centuries, American distillers have aged whiskey in warehouses with styles ranging from converted barns to ornate, custom-built brick buildings. Today, we age our Bourbon in what are known as traditional open-air rickhouses.
These modest wood-frame structures, usually seven stories tall, have corrugated metal sides and roofs. Each floor is filled with wooden ricks, in which barrels are stacked three-high and stored throughout the aging process. The design allows the air to circulate around the barrels, which means they never need to be moved or rotated during their time in the rickhouse. According to Donald Blincoe, whose firm, Buzick Construction, Co., has been building rickhouses since 1937, very little about these buildings has changed over the past century for one main reason: the design works.
Apart from being simple to build, these storage spaces serve unheralded roles in the development of Elijah Craig. With only a thin sheet of metal separating them from Kentuckyâs climate, our barrels experience drastic swings in temperatureâwhich ultimately improves the flavor of the Bourbon they hold. Our rickhouses are not climate-controlled or insulated in any way; nature alone dictates how hot or cold the temperatures are inside. Temperatures can swing from below 0° F in winter to more than 100° F in just nine months.
Barrels stored on the highest floors endure the summerâs worst heat, which leads to more water evaporation and results in Bourbon with higher proofs. On the lowest floors, where temperatures are much cooler, the reverse happens: barrels often lose more alcohol than water, and proofs drop. The moderate temperatures of the middle floors form a sweet spot where maturation is most balanced.
Elijahcraig.com
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I know what your thinking, and yes I am burning through them. Today we have Nate from Hinterhaus Distilling, we talked all thinks from Tesla to Terroir. I really hope you enjoy it. And please check out there website. Hinterhausdistilling.com
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OUR STORY
HIN·TER·HAUS
rear building, house at the back
Hinterhaus is named in honor of the hinterland at our doorstep - the vast Sierra Nevada wilderness that has long beckoned explorers and adventurers to this breathtaking mountain range. Our spirits are born beneath the long shadows and rustling needles of tall trees using fresh mountain water that flows just beyond our doors before bottling at our 4000 ft perch. We are proudly family operated, and we collaborate with our neighbors to source local ingredients and casks. Every spirit we produce reflects the pristine region we call home. Enjoy a taste of the Sierra with us, and we raise a dram to those who carve their own path.EXPLORE OUR SPIRITS
At Hinterhaus Distilling we create our spirits using thoughtfully sourced, high quality ingredients. This results in a provenance and sense of place that you can nose and taste.
AMERICAN SINGLE MALT
WHISKEY - DISCOVERY
Distilled using thoughtfully sourced, high quality barley. Aged to perfection at our Sierra Nevada mountain home.
TRAPPER'S OATH
EXTRA AGED RYE WHISKEY
Extra aged rye whiskey finished in ex-bourbon ex-stout beer barrels.
CALAVERAS CASK FINISH
BOURBON
Interesting bourbon finished in an ever changing variety of local wine casks. Each batch stands on its own merit.
NORTH GROVE VODKA
Award-winning vodka made from Northern California wine.
CALAVERAS CASK STRENGTH
SINGLE BARREL RESERVE
BOURBON
Single barrel local wine barrel finished bourbon. Full proof, full flavor.
SOUTH GROVE GIN
Sierra Nevada Gin distilled from wine and vapor infused using botanicals native to the Sierra.
Ratings Best Buy
Hinterhaus Calaveras Cask Finish Bourbon
California, US
Rating
94
Price
$39
Brand
Hinterhaus
Category
American Whiskey/Bourbon
Alcohol
46%
Bottle Size
750 ml
Issue Date
7/1/2022
Print Shelf Talker
Buy Now
When you buy something through our link, we may earn a small commission from our affiliate partners. Wine Enthusiast maintains complete editorial independence and all wines are blind tasted. Read more about our policy.
The concept: a blend of bourbons finished in four California wine barrels, intended to replicate a popular wine blend. The result: allspice, cola and sarsaparilla aromas, leading into a bracing palate with burnt almond and oak. It finishes with a big, drying exhale of cinnamon and burnt orange peel. â Kara Newman
What Is Blind Tasting?
All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide contextâvintage, variety or appellationâbut never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.
View Video
About The Scores
*Products deemed unacceptable (receving a rating below 80 points) are not reviewed.
98-100
Classic
The Pinnacle of quality94-97
Superb
A great achievement90-93
Excellent
Highly recommended87-89
Very Good
Often good value; well recommended83-86
Good
Suitable for everyday consumption, often good value80-82
Acceptable
Can be employed -
Guys this was a great chat, Cole is a awesome dude. And the whiskey topnotch. We went deep into there WHY and what the brand is all about. Hope you enjoy, Have you checked out our sponsors
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HKYoungbourbon.com
Elevating the art of toasted barrel whiskeyToasted barrel blend
What is the "toasted barrel blend?"
As a brand, we have committed ourselves to exploring toasted barrel finishes. We want to find how toasted barrels can influence, alter, and emphasize the aromas and flavors of whiskey. In teaming up with the brilliant people of Independent Stave Company (ISC) we found three types of toasted barrels (for now) that perfectly accomplish our goals:
Heavy Toast American Oak Barrels: Caramelized oak, toasted nuts, hints of dark chocolate, and coffee
Custom Spice Toast, Char #1 American Oak Barrels: Baking spice, subtle char, smoky note, coconut-like character
Medium Toast, Char #1 Hybrid Oak (American/French) Barrels: Vanilla, caramelized sugar, nutty aromas, fresh oak notes
Additionally, each of these barrels was seasoned for extended periods of 18 to 24 months, allowing ample time for oak extraction and oxidative maturation to occur, contributing to textural richness.
Like any good blend, we start with a base. To create the base of our Toasted Barrel Blend (dramatic pause for the âeureka momentâ), we develop a custom blend of our bourbons that were finished in these three different toasted oak barrels. Itâs quite amazing to discover the different profiles you can create by using whiskey of the same mashbill but finished in three different toasted oak barrels. Once weâve developed our base blend, we integrate other Kentucky straight bourbon whiskies to layer additional flavors into the blend, creating a final product that is sure to turn you into a believer.What makes H.K Young Bourbon Co. THE toasted barrel finish bourbon company?
We've committed our brand to exploring how toasted barrels change whiskey's profile. By meticulously selecting and blending whiskeys finished in our unique toasted barrels, each crafted to enhance specific notes, we create distinctive batches that showcase the extraordinary flavors and aromas toasted barrels provide.
Join us in a toast to the extraordinary!Batch #2: âPanaceaâ
In Greek mythology, Panacea is the goddess of cure. By modern definition, panacea means âa solution or remedy for all difficulties.â Now, it is the name for the second batch of our H.K. Young Toasted Barrel Blend. Batch #2 distinguishes itself from Batch #1 with its nearly medicinal-like, oily viscosity, reminiscent of the early apothecaries blending ingredients to ward off ailments, and the days when whiskey was considered a medicinal remedy. âPanaceaâ embodies the rich outcomes achievable when blending select whiskies finished in our toasted oak barrels. While Batch #1 focused on higher tannins for a drier mouthfeel, Batch #2 dramatically increases viscosity, aiming to provide an experience that is not only delicious but also evocative of a time when a sip of whiskey was a trusted remedy for both body and soul.
On the nose, âPanaceaâ opens to delightful aromas of maraschino cherries, candied pecans, and vanilla, with hints of cigar smoke in the background. The palate is layered and viscous, offering notes of artisan chocolate-covered cherries, raw honeycomb, and babelutte toffee. As the flavors transition into the finish, notes of sweet oak, peanut brittle, and tobacco harmonize to create a memorable and incomparable pour -
Are you scared yet, well you will be. This is the spooky episode of TWSP and we found some new stories and legends. So sit back and relax, on second thought turn the lights on and grab a bottle. And enjoy after you visit our sponsors.
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Allow me to regale you instead with the story of the Glenrothes distillery in Scotland. The story actually starts many miles to the south of the town of Rothes, where the distillery is situated, and some years before its construction, by the Firth of Tay at Dundee.
An ambitious construction project to build a rail bridge over a nearly 3 mile-long stretch of the fifth began in 1871. Due to challenges and necessary redesigns, there were significant delays, and the construction was only completed in early 1878, after which the first engine successfully crossed the bridge. Queen Victoria herself used the bridge in June of 1879.
In the same year in which the bridge was completed, the construction of Glenrothes began, and it was not very long until it was ready for production. On the evening of Sunday, 28 December 1879, the first distillation run occurred. On that very same evening, one of the greatest structural disasters in all of the British Isles occurred when a violent storm blew at the precise angles and strength to cause a collapse, just as a train carrying roughly 70 passengers was passing over it. There were no survivors.
Just as the first spirit flowing out of the stills at Glenrothes was being collected, so too did the spirits of those ill-fated travellers depart from this world. Though initially prosperous, the future of Glenrothes would be very turbulent indeed. A fire which raged throughout the distillery 18 years later caused major damage and losses, threatening closure, but they managed to scrape through. Just six years later, in 1903, there was a massive explosion that caused serious damage. In 1922, the second great fire to ravage the distillery burnt down warehouse number 1 and destroyed over 200 000 gallons of maturing whisky. That was not the end of Glenrothes' trial by fire, though, as another significant one occurred in 1962 and prompted the owners to rebuild the damaged structure and also expand the distillery to increase production.
The distillery, by the way, is situated right next to a graveyard. One can't help but think of the staff who worked late shifts throughout the years and caught a glimpse of the tombstones illuminated by the cold glow of a winter moon and reminisced about that tragic day, which some thought to be the cause of all the distillery's woes.
But like an undying spectre, the spirit of Glenrothes has always endured, and they have made and continue to make some good Speyside whisky, though they are quite often overlooked or maybe just regarded as best forgotten, lest some unfortunate series of events be summoned. Better to just let some things lie undisturbed.
Haunted Distilleries: Spirits of a Different Kind
October 31, 2023 ââââââ Julia Higgins
Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghostsâmore than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that theyâre almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, weâve rounded up a handful of distilleries around the world where spiritsâthe liquid and the otherworldly kindâare both part of the story.
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This is the blind challenge I did with Nora from Lost Lantern. It was a awesome time, check it out.
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Whiskey blinds are a way to taste whiskey without knowing what it is, which helps remove biases and develop your palate. Blind tasting can help you learn to taste the whiskey more objectively, and to rely on your senses to identify its characteristics.
Here are some tips for setting up a blind whiskey tasting:
Arrange bottles randomly: Cover the bottles with numbered sleeves or bags to hide their identities.
Prepare tasting glasses: Provide a tasting glass for each participant.
Have water and palate cleansers: Provide water and palate cleansers for participants.
Bring a notepad and pen: Have a notepad and pen available for taking notes.
You can also buy blind tasting kits, which can include whiskies, instructions, and tasting sheets. Some examples include:
Whiskies of the World: A package that includes four different whiskies, instructions, a tasting sheet, and hints to help you guess which whiskey is which
Blind Barrels: A subscription service that provides four 50 ml samples of American whiskey each quarter, along with a tasting led by a spirits guide
Great Whiskey Challenge: A premium blind taste testing kit that you can use with family and friends
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Man oh man i'm so excited to bring this episode to y'all. Today we have Jason with Still Austin Whiskey. We had a great conversation about the brand and the spirit. Lets get into it. Have you checked out our sponsors yet.
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It all started in 2012. Cleveland Seals was looking for a post-retirement project to occupy his time and had the wild idea to start a whiskey distillery. Cleveland shared his dream with his son, Chris, and asked for his help.
Chris âa longtime economist and risk managerâ knew all too well how difficult it would be to bring his Dad's dream to life. Looking at the risks, Chris thought that the chances of success were pretty low, but he liked the idea of spending time with his dad, so he suggested to Cleveland that they do a âfeasibility study.â The supposed âstudyâ would ostensibly determine the chances of success in starting an Austin-based whiskey distillery, but secretly, Chrisâs real plan was just to spend time with his dad, get him settled into retirement, and after having a lot of fun, decide not to actually do it.
Over the course of the next year, that is exactly what Cleveland and Chris did. The two traveled together, visited whiskey distilleries, and had a lot of fun drinking whiskey together. Prior to this âstudyâ the father-son duo rarely talked with one another, but they soon found themselves talking every day. And not just talking about business. After a few whiskeys they were talking about everything -- even their feelings! As Chris says, âit was the best thing that ever happened to me and my dad.â
Then, as fate should have it, in 2013 state laws in Texas changed. The changes made it easier to open a craft Bourbon distillery in Texas, and also made it likely that a Texas Whiskey category would emerge. Having devoted a year to studying the market, the two realized they just might be at the right place at the right time. They assembled a team of local farmers, whiskey experts, local artists, and crazy co-conspirators â and together with the support of their whole community, Still Austin Whiskey Co was born.
The distillery broke ground in 2014 and began distilling in 2017 (yes, it took three years to build this special distillery). In 2020, Still Austin's first straight bourbon whiskey was released. Over the past decade, Cleveland and Chris discovered the power of believing in a special future - especially for someone you love. Cleveland's dream came to life as an authentic Texas whiskey, made from grain to glass in Austin, Texas. Together we make whiskey for everyone: the musicians, the visionaries, the lovers, the scientists, the oddballs, the artists, and the everyday dreamers.
Everybody knows that really great whiskey HAS to come from Kentucky, right?
And everybody knows bourbon HAS to come from Bourbon County, right? Right?
Everybody is wrong.
The truth is great whiskey can come from anywhere, and great bourbon can come from anywhere in the United States (as long as you follow the rules).
Dozens of fantastic whiskeys have popped up over the last few years from all over the world, even from places as far away from the U.S. as Australia. As whiskey making has grown more popular, people from all over the world have learned how to make great
whiskey, and Texas is leading the way.
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Here we go again, this was an awesome talk with Ryan. He is a wealth of knowledge for his brand and I can't wait for y'all to see it.
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A RICH HISTORY
The patriotic men of the 10th brought diversity, courage, and hope to the Rocky Mountains when they arrived in the 1940s to train just a few miles south of what is now Vail.
They were part of the greatest generation of men, wanting to make each day count and each day better than the last. The mentality they had was strong after being shaped from the rigors of mountain warfare, their egos humble.
Camp Hale, the legendary home of the 10th Mountain Division, was constructed in 1942, located 22 miles west of Vail between Leadville and Minturn in the Pando Valley. The initial population of Camp Hale included 15,000 soldiers, 3,000 administrative, medical, and other non-skiing staff, 5,000 mules, and 200 dogs.
In January of 1945, the 10th deployed to Italyâs Apennines Mountains, where they would battle the German army for the next two and a half months. On May 2, 1945, Germany surrendered to the Allies in Florence, Italy, ending the 10thâs Italian Campaign.
After World War 2, many of the 10th Mountain Division warriors came home to the USA and continued skiing. The 10th Mountain Division veterans started many of the US ski areas we now love. At least 62 ski resorts have been founded and managed by former 10th Mountain Division veterans.
The tradition of excellence established by the original 10th Mountain Division continues with todayâs 10th Mountain Division Light Infantry (LI). Now based at Ft. Drum in Watertown, New York, the 10th Mountain Division LI has the distinction of being the most deployed military unit when a humanitarian, natural disaster, or conflict arises in the world.
the mountain lifestyle
The 10th Mountain Whiskey and Spirit Company is an extension of the mountain lifestyle, bringing together the old with the new. Generation after generation, men and women alike, all share this same passion, enjoying it for a day, a weekend, a lifetime, or somewhere in between. No matter how long itâs embraced the combination of friends, mountains, memories, and spirits, brings people together like no other.
To encourage these relationships, to embrace the mountain lifestyle, and to honor the 10th Mountain soldiers who inspired our way of life, we created a tribute spirit company in Vail Colorado. Not only is it a tribute to the 10th Mountain soldier, but it is also a tribute to those that enjoy the mountain lifestyle, living it fully, every day.
Hero to Hero Bourbon
Hero to Hero focuses on connecting qualified military personnel with first responder careers.
This bottle's purchase helps defray the costs of requisite training and associated living and travel expenses, eliminating undue financial stress from this transitional period.
AGED: 2 years
PROOF: 116
ABV: 58
APPEARANCE: Rich Copper and Bronze
NOSE: Brown Sugar, Caramel, a Hint of Strawberry
PALATE: Less sweet than the nose would have you believe. Toffee, Vanilla and Oak. Buttery mouthfeel
FINISH: Slightly hot, but all the palateâs flavors come bouncing back at the end
10th Mountain Rye Whiskey is an award-winning spirit that is sure to please. Distilled with the finest rye grain, this 750mL whiskey has a smooth, balanced taste and a pleasing aroma, making it an amazing drinking experience.
MASH BILL 69% Rye with Corn and Malted Barley
APPEARANCE golden amber
NOSE aromas of oak, dark fruit and light caramel with a hint of cinnamon
PALATE spicy, full-bodied, touch of toffee
FINISH dry finish with lingering spice and oak notes
AGED new charred oak barrel -
Alright this was such a fun talk. Today we chatted with Nick founder of Found North Whisky. These guys are doing some amazing things I can't wait for yall to see it.
Make sure you sign up for there mailing list there last Batch sold out in 90 seconds.
But first a word from our sponsors.
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FOUND NORTH
Each batch of Found North whisky is a careful selection of casks blended to bring out the best and most distinctive qualities of the chosen whiskies. Every release is unique, but each also builds on previous batches and fits into the unfolding saga of Found North. All our whiskies are non-chill filtered with no coloring or additives. Batch 001 and Batch 002 were released in April 2021 and both received Double Gold at the San Francisco World Spirits Competition. Batch 003 was awarded Double Gold and Batch 004 won "Best Canadian Whisky" and was awarded Double Gold at the John Barleycorn Awards Spring 2022.
Found North Hell Diver
First FlightDescription
Hell Diver First Flight is the newest addition to our High Altitude Collection. Unlike our Batches where we blend fully matured whiskies, our High Altitude Collection is defined by the process of blend, finish, reblend. Adhering to this creation philosophy, Hell Diver started as a blend of 15, 22 and 23 year old corn with 18 and 19 year old rye, which we recasked into Pedro XimĂ©nez Sherry, Cognac, and New American oak casks. Over the following year, we meticulously tracked these casksâ progression, pulling and vatting them as they reached their peak maturation. To achieve the correct balance, we only used two-thirds of these casks in the final blend.
We designed the original blend with Pedro Ximénez Sherry casks in mind. Sherry casks are heavy-handed and prone to overwhelm meek-spirited whisky. A domineering cask requires an imperious spirit. As such, we created a deep, rich and viscous original blend with prominent orchard fruit preserves, earthy rye spice and pronounced rose blossom water top notes. We believed this foundation would handle the sweet and dry resonance of PX Sherry casks.Flavor Notes
A swirling aura of fig preserves, chocolate pound cake and straight cacao waft from the glass as the first pour flows from the bottle. The nose evolves into caramel, shortbread wafer and candied apricot with coffee ice cream and chocolate covered raspberries.
â
Hell Diver lands like a power chord, strumming cinnamon, dark chocolate and wood spice on the front palate. This whisky is a maelstrom of layered flavor and texture. Like the wind and the tide, the oily-sweet viscosity on the tongue merges with the crackling nutmeg spice on the roof of the palate, meeting in the middle to create a tempest of tannin, graham cracker, vanilla and allspice, all tinged a deep shade of ruby red fruit. If your palate had eyes it would see claret.
The flavors coalesce, the sea calms and the finish leaves you with reverberating notes of candied dates and cloves.Why We Made This Whisky
For us, Found North is an ongoing journey, an unfolding story. When we made Peregrine, we had a vision for an elegant, elevated whisky; a bird, a blend and a style that could wear the crown of the High Altitude Collection. The resulting whisky embodied the high-soaring Peregrine Falcon that reaches for the heavens.
As we contemplated the next chapter in the collection, we wanted to create Peregrineâs counterpart. Though the loon is a great flier, traveling upwards of 500 miles in a single day, it is known for its aquatic prowess and its eerie nighttime call that haunts the foggy northern lakes of North America. Nicknamed the Hell Diver, the Common Loon is an uncommonly heavy bird allowing it to propel itself below the waterâs surface.And if you read this far Batch 10 release is right now so get it while you can.
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This is a impromptu live I did with Dylan over at Whiskey House Pub House.
https://open.spotify.com/show/7zR1lKeyjR7WCOTO9hkxW3?si=0e14c04fa1214fc0
And Psychman Joined as well.
Such a good time with whiskey family.
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And psych man is MIA
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Bourbon heritage month is upon us and a big milestone happened. Jimmy Russell just passed 70 years at Wild Turkey, this is such a epic event they are releasing a special bottle for the event. But first a word from our sponsors.
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JIMMY RUSSELLâS
70th ANNIVERSARY
8-YEAR-OLD RELEASECommemorative bourbon release honoring Master Distiller Jimmy Russellâs 70th Anniversary with Wild Turkey making him the longest-tenured spirits Master Distiller in the world.
WILD TURKEY JIMMY RUSSELLâS 70TH ANNIVERSARY
To honor Jimmyâs incredible impact on the bourbon world, Wild Turkey is proud to present the limited-edition Wild Turkey Jimmy Russellâs 70th Anniversary 8-Year-Old Bourbon.
This collector-worthy release is an 8-Year-Old, 101-proof bourbon, with an additional blend of 8- to 9-year-old whiskeys, hand-selected from a few of Jimmyâs favorite Rickhouses. Best enjoyed neat or over ice, this bourbon is a true tribute to Jimmyâs legacy
From his earliest days at the distillery sweeping the floors at age 18 to rising through the ranks to become Master Distiller, Jimmy has remained committed to crafting bourbon one way, the right way, even when it wasnât popular. In the 1970âs and 80âs when the bourbon industry was close to collapse, Jimmy stayed the course.
1855
Wholesale grocer Austin Nichols begins selling wine and spirits. The business would later go on to own and sell Wild Turkey.
1869
The Ripy brothers open their family distillery on Wild Turkey Hill in Lawrenceburg, Kentucky.
1893
The Ripy Brothersâ bourbon represents Kentucky at the Worldâs Fair in Chicago, Illinois.
1940
Wild Turkey Bourbon gets its name after a distillery executive shares his bourbon with friends on an annual hunting trip â of course, they were after wild turkey.
THE RUSSELL EFFECT
1954
Master Distiller Jimmy Russell joins Wild Turkey. He learns his craft from becomes the third in a line of master distillers for the brand which includes second master distiller, Bill Hughes, and Ernest W. Ripy, son of the original distiller.
1976
Wild Turkey introduces the worldâs first bourbon liqueur, introducing a broader audience and attracting even more drinkers to the bourbon world. The liqueur would eventually lead to the creation of American Honey.
1981
Eddie Russell, son of Jimmy Russell, joins Wild Turkey as a relief operator and begins to work his way up the distillery ladder.
1991
Wild Turkey introduces our premium Rare Breed bourbon, one of the first barrel proof bourbons to hit the market.
1995
Wild Turkey follows it up with the launch of Kentucky Spirit, a single-barrel 101-proof bourbon, one of the only single barrel American whiskey offerings of the time.
THE NEW VISION
2000
Master Distiller Jimmy Russell is inducted into the Kentucky Bourbon Hall of Fame.
2004
Jimmy Russell celebrates his 50th year at the Wild Turkey distillery.
2010
Eddie Russell is inducted into the Kentucky Bourbon Hall of Fame by his father, Jimmy Russell.
2015
Eddie Russell is officially given the title of Master Distiller, then making Jimmy and Eddie the only active father and son duo of bourbon Master Distillers in the world.
2016
Famed actor and bourbon enthusiast Matthew McConaughey joins Wild Turkey as Creative Director.
2018
Wild Turkey introduces Longbranch, a small-batch bourbon refined with Texas Mesquite and American Oak charcoals, and the first co-creation from Master Distiller Eddie Russell and Creative Director Matthew McConaughey.
2020
Wild Turkey introduces Rare Breed Rye, our premium quality, masterfully crafted barrel proof rye.
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Alright guys I got a great story for y'all. Today we chatted with Josh with Ranger Creek Distilling. They are based in San Antonio Texas, they are also a brewery. We dipped into a couple samples, and talked of process and backstory.
Lets get into it, but first a word from our sponsors
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SAn antonio's Brewstillery
Ranger Creek is a combined brewery/distillery proudly located in San Antonio, TX. Established in 2010, we make beer and whiskey in our âbrewstilleryâ, and we make it by hand one batch at a time with lots of love and attention.
handcrafted texas Whiskey
Award-winning Texas bourbon, single malt and rye whiskey. Grain-to-glass spirits made in small batches using Texas ingredients.
RANGER CREEK .36 TEXAS STRAIGHT BOURBON
.36 Texas Straight Bourbon is our flagship whiskey, handcrafted in small batches, aged in traditional large oak casks and matured under the Texas sun. Itâs an award-winning sipping bourbon thatâs also cocktail friendly.
Originally crafted by our Co-Founder and Head Distiller emeritus, TJ Miller, each batch follows our grain-to-glass philosophy. Texas corn is milled, mashed, fermented, and our whiskey is distilled and aged at our San Antonio distillery, That same traditional process is carried on today by our current head distiller, Josh Gardner, and assistant distiller Tim Crofton.
RANGER CREEK .36 TEXAS Cask Strength
This is Texas Bourbon in all its grandeur. Directly out of the barrel. Uncut. Unfiltered.
Our .36 Texas Cask Strength Bourbon is a rare release, using only a few barrels hand-selected by our head distiller. Handcrafted at our San Antonio distillery, aged and matured in the Texas heat, this whiskey is a unique and bold expression with Texas terroir.
The finish is smooth. The flavor is bold. The craftsmanship is uncompromising.
RANGER CREEK .44 TEXAS RYE
Ranger Creek .44 Texas Rye Whiskey is made from 100% malted rye and matured in our used .36 Texas Straight Bourbon barrels. The process highlights the complexity of the rye grain, resulting in a spirit-forward whiskey. It pours a rich gold with a nose of cinnamon, mint and toffee. At 94 proof, the taste is strong but mellow with notes of clove and spice. The taste ultimately gives way to a clean, warming finish with lingering notes of fresh bread.
True and authentic to our brand, .44 Texas Rye is a premium whiskey made from grain to glass in our hometown of San Antonio, Texas. Enjoy it neat or on the rocks. It also works great in a classic Old Fashioned or Manhattan cocktail.
RANGER CREEK RUM
This original rum was inspired by the positive response to our limited small-batch release. Made with the finest molasses and twice distilled in copper pots, this rum offers a smooth yet complex flavor profile. Our approach to crafting spirits is forged in authenticity and the desire to create products Texans are proud to call their own. Cheers!
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Bonus Episode this is the live stream I did September 7th it was a lot of fun. Note all giveaways are already done.
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2023 Birthday Bourbon
In 1870, George Garvin Brown was the first to seal his whisky, Old Forester, in a glass bottle. To commemorate his birthday, the First Bottled BourbonTM annually releases a limited edition, vintage-dated expression: Birthday Bourbon. The September 2nd release markets the 23rd limited edition expression. Hand selected by Master Distiller- Emeritus Chris Morris and Master Taster Melissa Rift, this small batch bourbon offers a unique character and flavor profile that will never be replicated.
The 2023 Birthday Bourbon is presented at 96 proof. After showing exceptionally unique character during a tasting panel, the 12-year old barrels were chosen specifically for Birthday Bourbon. The full allotment of product represents barrels that come from the same day of production.
Aroma
Bright candied citrus and floral overtones give way to rich turbinado sugar and roasted coffee beans as slight cedar and charred oak round out the nose.
Taste
Subtle citrus with heavy notes of dark honey, molasses and charred oak.
Finish
A dry toasty oaked caramel with lingering bittersweet tannins.
Respect to theaging process.
PLEASE SIP RESPONSIBLY
Old Forester Straight Bourbon Whisky, 43-63.5% Alc. by Vol., Old Forester Mint Julep Cocktail, 30% Alc./Vol. Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. âAMERICAâS FIRST BOTTLED BOURBONâ is a trademark. ©2024 Brown-Forman Distillers. All rights reserved. All other trademarks and trade names are properties of their respective owners.
Please do not share or forward this content to anyone under the legal drinking age.
To find out more about responsible consumption, visit Responsibility.org and OurThinkingAboutDrinking.com
A birthday is the anniversary of the birth of a person, or figuratively of an institution. Birthdays of people are celebrated in numerous cultures, often with birthday gifts, birthday cards, a birthday party, or a rite of passage.
Many religions celebrate the birth of their founders or religious figures with special holidays (e.g. Christmas, Mawlid, Buddha's Birthday, Krishna Janmashtami and Gurpurb).
There is a distinction between birthday and birthdate (also known as date of birth): the former, except for February 29, occurs each year (e.g. January 15), while the latter is the complete date when a person was born (e.g. January 15, 2001).
Legal conventions
In most legal systems, one becomes a legal adult on a particular birthday when they reach the age of majority (usually between 12 and 21), and reaching age-specific milestones confers particular rights and responsibilities. At certain ages, one may become eligible to leave full-time education, become subject to military conscription or to enlist in the military, to consent to sexual intercourse, to marry with parental consent, to marry without parental consent, to vote, to run for elected office, to legally purchase (or consume) alcohol and tobacco products, to purchase lottery tickets, or to obtain a driver's licence. The age of majority is the age when minors cease to legally be considered children and assume control over their persons, actions, and decisions, thereby terminating the legal control and legal responsibilities of their parents or guardians over and for them. Most countries set the age of majority at 18, though it varies by jurisdiction.
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We are back again for round 3. This time we dive into some bourbon stories and lore. We get into Pappygate and a lot of stuff, hope you enjoy.
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Whether weâre choosing thousands of barrels to make a batch of our most popular bourbon or picking just a few for a limited release, it takes a lot of veteran employees and a bit of technology to find exactly what we want. Currently, we have over 1.2 million barrels of whiskey aging in 54 rickhouses at six sites throughout Central Kentucky. If youâre thinking thatâs a lot of whiskey to monitor, youâre right. But by using computers to track those barrelsâ locations, our experienced crews can quickly target the exact ricks where the best whiskeys lie waiting. Technology helps, of course, but when it comes to taste, humans make the decisions at Heaven Hill.
âWhen we do a bottling run for Evan Williams black label, weâre typically going to dump a few thousand barrels,â says Heaven Hill Distillery Master Distiller Denny Potter. Using proprietary barrel inventory control software (known to us as âBICâ), Denny starts the search for 5- to 6-year-old barrels of our bourbon rye mashbill. And while he could select that number of barrels from within any of our 20,000-plus barrel rickhouses, he never pulls the entire lot from just one.
âWe spread what we choose out across multiple warehouses, because you get so much variation in flavor from different warehouses and even warehouse sites,â he says. âFor Evan Williams black, we like to take a cross-section of those barrels from three to four sites because weâre mingling the whiskey in those barrels to create a consistent flavor profile. âIf we pulled all of the barrels out of our Deatsville location at one time, and pulled just from a Bardstown warehouse the next, every batch of that whiskey would taste different.â
BIC is also used to identify each barrelâs specific location in every rickhouse. If located on the highest floors, where Kentucky summers heat the air to 115 degrees, water evaporates from the whiskey and boosts its alcohol content well above its initial 125 proof at barreling. By contrast, barrels resting on lower levels can see proof decrease. There, in the damp coolness of the rickhouse, water stays behind while some of the alcohol evaporates. Barrels in the middle levels, as you might expect, yield a balance of water, alcohol and flavors from the wood.
Recently, Denny let a small group of guests taste these weather-influenced changes for themselves by sampling barrels from multiple rickhouses and locations. One bourbon came from the first floor, another from a middle floor, and another six stories up near the ceiling.
âThe one from the sixth floor was 150 proof, while the whiskey from the bottom floor was 99-a 51 proof difference!â Denny says. âThat 99 proof was a 16-year-old wheated bourbon, and Iâm telling you, it was one of the best whiskies Iâve ever had. The 150 proof was really good, but really hot.â
Barrels chosen for our small batch whiskeys are more tightly scrutinized-first by experienced individuals looking through BIC, then by our onsite crews. An Elijah Craig or Larceny hunt will cull out 200 barrels or less to be dumped and mingled. For Henry McKenna 10-Year-Old Bottled-In-Bond, about 30 barrels are identified and segregated as single barrels, without batching, from rickhouse to bottle. With batches ranging from two to 200 barrels, the need to have their actual flavor sampled by tasting panels increases.
âItâs tougher to blend less whiskey to achieve the final flavor you want when the dump is that small,â Denny says. âSay itâs part of our Parkerâs Heritage Collection, a 24-year Bottled-in-Bond, the number of barrels we choose for that is a really small amount, and every barrel is sampled.â
Heavenhilldistillery.com
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