Whiskey Chasers: Recent Episodes
All in Good Spirits Network
Nick, Chris, and Steve talk about whiskey! We review whiskey, and also talk about the history of the distilleries and people that make our favorite drink. Join us every week for a glass!
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We sit down with Blake, founder of Smokeye Hill, to talk about building a blue corn driven bourbon brand in Colorado and why their whiskey can reach serious proof without tasting like a stunt. We get into 30 gallon barrels, multi char blending, the reality of sourcing, and the slow rituals that make whiskey culture worth sticking around for.
• Smokeye Hill availability and why growth depends on making more whiskey
• Colorado aging conditions and why dry climate can drive higher barrel proof
• Balancing a 93 proof daily drinker with 130 plus barrel proof releases
• 30 gallon barrels, entry proof, ageing curves and “hazmat” territory
• Char level experiments and why blending beats chasing a single barrel trick
• The blue corn mash bill idea and how it stays bourbon drinker friendly
• The Arizona ranch story behind the name and the Prohibition era still legend
• Why sourced does not mean low effort and why value matters more than dogma
• Cigars, pipes, and why we prioritise conversation over pretentious tasting notes
• Blake’s path from music and marketing to launching a whiskey company
• A rye built from 95 5 distillate plus blue corn blending and why it stands out
• Future releases like an eight year Heritage Reserve and possible finishes
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We pour Metallica’s Blackened whiskey and test whether “born in cask forged by sound” is a real finishing technique or just a loud story. We also light up Black House pipe tobacco, swap notes on what we taste, and argue about what makes a celebrity bottle worth buying twice.
• Dave Pickerell’s background and why his name adds credibility
• How sonic finishing works with subwoofers, bass, and barrel vibration
• What “black brandy barrels” likely means and why the finish dominates
• Our tasting notes and why the whiskey feels sweet but thin to us
• Sourced whiskey transparency and why we want clearer labels
• Black House tobacco origins as a Balkan Sobranie style match
• Latakia, Perique, dark-fired Kentucky, and why the smoke reads “barbecue”
• Why tobacco blends get discontinued and how that mirrors chasing rare whiskey
• Whether celebrity names drive real loyalty or just one-time curiosity
Thank you for listening to the podcast. If you want more great content and other perks, be sure to support the show by clicking the link in the show notes. We can be reached on our website, whiskeychaster'sponet.com, with any ideas for the show. Thanks again.
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Traveler Full Proof takes everything we found “fine but forgettable” about the 90 proof bottle and turns it into a high proof pour with real punch and better structure. We debate what full proof really means, how Chris Stapleton may have shaped the blend, and why this one drinks hotter than its 120 proof suggests.
• full proof vs cask strength and why barrel entry proof matters
• Chris Stapleton’s path from bluegrass to Traveler and the Grammy talk
• the rumor that Stapleton does not drink and why it persists
• blend speculation including Canadian whisky and American single malt theories
• tasting notes: floral edges, unsweet tea character, sweetness cut by proof
• price and value under $40 for a 120 proof release
• Sun Bear pipe tobacco details: Virginias, Orientals, honey, tequila mist, elderflower
• tobacco aging, small batch scarcity, and the challenge of palate memory
• pairing whiskey with pipe tobacco vs cigars and why nuance matters
• concert preferences, live performance energy, and what makes a show memorable
• pipe packing habits, why the bottom of the bowl acts like a filter, and smoking etiquette
If you want more great content and other perks, be sure to support the show by clicking the link in the show notes. We can be reached on our website, whiskeychasterspot.com, with any ideas for the show.
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We put Eric Church’s Jypsi Explorer under a serious tasting lens and end up surprised by how intentional it feels for a sourced celebrity whiskey. Along the way, the pour opens up into root beer, cream soda, wet forest wood notes, an English pipe tobacco pairing, and a debate about what good taste looks like in public spaces too.
• what Jypsi Explorer is and how Outsider Spirits frames the Explorer Series around wood finishes
• Eric Church’s involvement story and why this bottle feels less like a money grab
• French oak and Appalachian oak staves, plus how finishing shows up on the palate
• tasting notes that land on cream soda, root beer, sassafras, and a lingering coating finish
• pairing the whiskey with an aged English pipe blend and why Syrian Latakia matters
• how a specific flavor can trigger a vivid personal memory and why that’s the point
• pricing, other Jypsi releases, and what we want to try next
• our listener request for celebrity endorsed bottles that are actually good
• a hard turn into dog owner responsibility and why picking up poop is non-negotiable
If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
We can be reached on our website, whiskeychaserspa.com, with any ideas for the show.
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We chase a California bottle that drinks like it has a wine-world edge, then use it to talk about blending, value, and where American whiskey might be headed. Lost Monarch Cask Strength turns into a bigger debate about sourcing versus distilling, how brands scale, and why we think some “hype” bottles are a bad deal.
• music festivals and why smaller venues beat stadium shows
• Redwood Empire as a former “no-namer” that is gaining momentum
• Lost Monarch, Pipe Dream, and Emerald Giant as real redwood tree names
• the Lost Monarch tree location and why the coordinates are fun
• Purple Brands, wine roots, and how that influences blending culture
• mash bill and blend breakdown for a rye and bourbon combination
• tasting notes: black licorice opening, sweet dark fruit, red-wine dryness, rye spice in the middle
• why the pour feels fruity and smooth despite high proof
• air-dried staves, California aging claims, and where marketing gets fuzzy
• Savage & Cooke acquisition and what scaling to more barrels means
• bottle math: barrels, bottles per barrel, and why single barrels are limited
• price and availability in Ohio and why $70 feels like a steal
• why we would pick this over overpaid Buffalo Trace, Weller, or Blanton’s
• predictions: wine drinkers moving to whiskey, tequila marketing pressure, and the role of finishes
• concern about going too far with wine-barrel finishing when the base profile is already wine-adjacent
If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
We can be reached on our website, whiskeychasterspumba.com, with any ideas for the show.
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A Fourth of July pour turns into a bigger talk about what it means to live in a 250-year-old country that is still figuring itself out. We taste First West Small Batch, pair it with dark-fired Kentucky tobacco, and connect the flavor to history, technology, and the pace of change.
• first impressions of the dark-fired Kentucky tobacco and the bottle’s creek-found blue-glass vibe
• reflecting on America at 250 years and how “young country” changes perspective
• how the internet changed learning, confidence, and misinformation
• First West Small Batch background, 15 Stars connection, Bardstown bottling and sourcing questions
• red, white, and blue heirloom corn focus and what it does to sweetness and texture
• tasting notes, “rough and ready” character, and why the pipe pairing adds meatiness
• MSRP around $60 and why the value feels surprising given the packaging
• celebrity whiskey endorsements and a Harrison Ford detour
• why this feels like a post-fireworks summer-night bourbon, not a midday heat pour
• asking listeners to settle the “Dick from Richard” nickname mystery
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We crack open a J Rieger Co private stock single barrel bourbon and chase the story behind how it was picked, bottled, and shared. Along the way, we pull on threads from Kansas City whiskey rules to sweet mash fermentation, then land on whether the regular shelf bottle is an easy buy.
• what a private select single barrel program looks like at the distillery
• filling your own bottle on tour and signing the barrel guest book
• the Rieger hospitality center and the adult sized slide
• J Rieger Co origins in 1887 and the mail order whiskey era
• the “Oh So Good” tagline and why labels carry history
• Kansas City whiskey as a category and why sherry addition matters
• gin basics and the difference between London dry and modern American styles
• tasting notes on a six year, ~129 proof bourbon that drinks softer than expected
• mash bill talk and why 30% rye does not always read as spicy
• sweet mash vs sour mash explained with a sourdough starter analogy
• why we want people in Ohio to buy the $40 bottle so the lineup expands
• how the club helps us learn the difference between good whiskey and great whiskey
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We can be reached on our website, whiskey tasterspa.com, with any ideas for the show.
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We pour Elijah Craig’s first Barrel Proof Rye and get stuck on one detail that changes everything: 12 years old, “uncut,” and somehow only 108 proof. We chase the science, argue about hype versus reality, and land on why this bottle feels like an outlier even if it is technically what the label says.
• why Elijah Craig rye has a reputation as a “barely rye” pour
• what makes A925 unusual as a 12-year “barrel proof” rye at 108 proof
• how entry proof, warehouse placement, humidity, and time can proof down a barrel
• tasting notes including thin body, limited rye character, and almost no finish
• Stonehenge tobacco pairing and why it still does not rescue the pour
• whether the release is a money grab or a warehouse space clearing move
• how pricing and “barrel proof” labeling change expectations
• who might actually enjoy this as a bridge rye for bourbon drinkers
• what we think the label should have said to make the bottle make sense
• where we draw the line between business realities and a real lack of passion
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We pour Cedar Ridge Double Barrel Rye Batch 2 and get honest about what we love, what feels thin, and why a short finish can hold a bottle back even when the flavor is good. We also crack an aged bag of pipe tobacco and end up in a surprisingly deep debate about what “finished” should mean in American whiskey.
• the origin of the “Quintessential” name and why smart naming works
• American single malt whiskey trends, pricing, and why big launches cooled off
• opening an older vacuum-sealed tobacco bag and what aging does to moisture and aroma
• Cedar Ridge double barreled rye basics, mash bill talk, and tasting notes on spice and stone fruit
• the difference between double barreled and finished whiskey, and why definitions get messy
• why new American oak dominates bourbon, plus thoughts on maplewood and other woods
• value at $55, whether we would replace the bottle, and why limited craft releases create urgency
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We finally get Steve back behind the mic, then crack open Watershed Rye Batch Three, and it immediately resets our idea of what Ohio rye can be. Between a 143.1 proof gut-punch of flavor and a long-awaited tin of Esoterica Plum Cake, we end up talking about scarcity, lotteries, and why some bottles demand patience.
• Steve’s return after tax season and what we’re pouring
• Watershed Rye Batch Three first impressions and why it tastes “vastly different.”
• The shock of 143.1 proof and how the intensity shows up as flavor
• Comparing Ohio rye to Pennsylvania-style profiles and defining “Ohio rye bite.”
• Watershed’s sale to Marussia, the restaurant closing, and what Greg's leaving could mean
• Lottery releases vs distillery lines and what feels fair to fans
• Esoterica Plum Cake tin note, moisture issues, and why time improves the smoke
• Batch-to-batch comparisons, packaging quirks, and why both bottles feel worth the price
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We sit down with Mike Trott and Harold Underdown from Four Branches Bourbon to unpack how a loss in the field turned into a whiskey built for remembrance and real connection. We also get candid about quality, pricing, veteran mental health, and why their motto “sip to remember” is a line in the sand.
• the origin story behind Four Branches and the friends they honour
• why bourbon is a reflective spirit that triggers memory through the senses
• partnering with Bardstown Bourbon Company while staying hands-on in blending
• the four grain mash bill choice and how wheat changes softness and complexity
• the chem room story with Steve Nally and the sample that disappeared
• why 96 proof matters and the quiet symbolism baked into the bottle
• building a brand in a crowded whiskey market without cutting corners
• limited time offerings like Black Ops and plans for future releases
• giving back through multiple veteran nonprofits and a 4% revenue commitment
• “sip to remember” as a response to drinking to forget and veteran suicide
• Tame The Kraken and the “never quit” message for mental health resilience
take a minute to watch the film. It’s called Tame the Kraken. If you go to fourbranches.com on our site you can navigate and find it
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We crack a Hugh Hamer cherry brandy barrel finished bourbon and end up with a shockingly sweet, creamy, cherry-forward pour that drinks lighter than its proof. The real surprise is how perfectly it pairs with Plum Pudding pipe tobacco and turns the whole night into a “Nirvana smoke” kind of memory.
• Debating how to pronounce Hugh Hamer and why the name matters
• First impressions on nose and palate, from vanilla cream to cherry soda vibes
• Smoking Seattle Pipe Club Plum Pudding and talking Balkan vs English characteristics
• West Fork Whiskey background, Indiana identity and the Old Hammer vs Hugh Hamer lines
• Mash bill talk and why 99% corn amplifies the finishing influence
• Why this feels like a summertime dessert whiskey and how chilling changes it
• The “Nirvana smoke” concept, nostalgia, and why perfect pairings are hard to repeat
• Single barrel store pick scarcity, pricing, and whether we would buy it blind
• Cherry brandy definitions, what barrels might actually be, and the muscadine brandy dream
• White labeling vs sourcing with purpose, plus why transparency drives value
• Bottle hunting vs drinking, and why trying odd or even bad whiskey teaches your palate
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- Interesting things about the distillery:
- First NEW distillery to open in Indiana after 2 years of fighting to change the laws.
- Bear Wallow has a history dating back to the prohibition
- Bootleggers used to hide from the law in Bear Wallow because of how many bears were present at that time, and people did not want to normally take the risk with the bears
- Out of Brown County
- All grains are from local Indiana Farmers
- distill the alcohol a second time in their custom-made (in Louisville, KY) old-fashioned Scottish Gooseneck Copper Pot Still
- Function: Used primarily for batch distillation, especially for malt whiskey.
- Small-Batch Model: Modern, smaller versions (e.g., 3-inch) are used for home distilling, typically with a shotgun condenser for cooling.
- Performance: These stills often produce spirits at lower, flavor-packed proofs, though multiple distillations can raise the proof
- Family-owned and run
- Sons are involved, and her husband is also involved
- Our Bottle:
- Liars Bench Rye (store pick)
- Gays
- Also, from a couple of years ago
- The risk of barrel picks
- 100 proof - 55% rye, 35% corn, 10% malted barley
- Liars Bench Rye (store pick)
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- Interesting things about the distillery:
- This is an MGP product, but not their normal mashbill or mashbills
- Key MGP Mashbills:
- Rye Whiskey: 95% Rye, 5% Malted Barley.
- High Rye Bourbon: 60% Corn, 36% Rye, 4% Malted Barley.
- Low Rye Bourbon: 75% Corn, 21% Rye, 4% Malted Barley.
- Wheated Bourbon: 51% Corn, 45% Wheat, 4% Malted Barley.
- Light Whiskey: 99% Corn, 1% Malted Barley
- This was bottled by a small winery in Elizabeth, Indiana, for a distribution company
- The winery does not even list this bottle on its website
- I believe this is a white-labeling beverage company
- All their liquor is made in Lawrenceburg, IN
- Can’t seem to figure out this brand. They are based in Indiana but also have a large following in New Zealand for this bottle and their copper still brand.
- Our Bottle:
- 51% corn 45% wheat 4% barley
- Aged 3 years
- All Doc Whiskey bottles are single-barrel
- Uncut and unfiltered
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- Interesting things about the distillery:
- Became one of the first 200 Craft distilleries in the US
- Utilizes traditional Cognac and Scottish pot stills alongside pre-industrial American whiskey, cognac, and Scottish methods
- Started with beer, then wine, and then grappa before whiskey
- Double pot still
- Utilize locally sourced grains
- The owner came from a finance background and, after 2008, decided finances were too unpredictable, so he went into distilling
- Proudly boast of being grain-to-glass for their products
- Our Bottle:
- California Smoked Bourbon
- Corn, Rye, and cherrywood-smoked barley
- Barley is smoked in-house by them
- Aged a minimum of 3 years
- 92 proof
- They marry two styles of bourbon together
- High Wheat
- High rye
- California Smoked Bourbon
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- Opened in March, not until August of 2007.
- The Farm Distillery Bill was signed in August, making it easier for people to open farm distilleries and more like a winery.
- Founding member of empire Rye
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Thank you to Bobby DeMars, founder of Blind Barrels, for joining us for an interview!
Be sure to check out Blind Barrels for a great tasting experience, and a chance to try and buy hard-to-find, craft distillery bottles!
https://blindbarrels.com/
https://www.facebook.com/BlindBarrels/
https://www.instagram.com/blindbarrels/
https://x.com/blindbarrels
https://www.youtube.com/channel/UCjfXTjgL0SydfSjuXvxPzwQ
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- Interesting things about the distillery:
- Owners previously owned Whistling Hare Distillery in Colorado
- Now called Turnbuckle Distilling after the sale
- Named after the St. Dunston legend, when he put hot horseshoes
- Owners previously owned Whistling Hare Distillery in Colorado
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- Interesting things about the distillery:
- Features a square still
- Casey was a famous still maker in the land between the lakes area
- He started making square stills, which made them easier to transport and move in a hurry, something that is helpful if you're being chased down.
- He went to prison for bootlegging and stopped moonshining and building a still in 1967
- This distillery was started by his grandson, Arlon Casey Jones (AJ)
- B3 Beverages
- B3 is a newer beverage company, and Casey Jones is their first distillery. They partner with
- Bald Birds Brewing Co. (King of Prussia & Jersey Shore, PA) & Four Birds Distilling (PA)
- Heavy Seas Beer (Baltimore, MD)
- Yards Brewing Company (Philadelphia, PA)
- Two Roads Brewing Company (Stratford, CT)
- They allow companies to continue operating, and just add financial backing
- They do talk about co-manufacturing, so I can see them attempting to either start their own brand and use Casey Jones distillery to make it, or partner with other distilleries and share capacity.
- Casey Jones also has a 3000 barrel rickhouse
- B3 is a newer beverage company, and Casey Jones is their first distillery. They partner with
- Our Bottle:
- Pipe Pairings:
- Casey Jones pipe tobacco
- Named after the railroad engineer Casey Jones. He was killed in a railroad accident, and there are a couple of songs about him, one by the Grateful Dead and another made famous by Johnny Cash.
- The story is that Casey is an accomplished engineer. He was driving a passenger train (engine 382) that was running behind. Time was mostly made up. A freight train had pulled onto a siding, but the air brakes broke and locked it up with the caboose and a couple of cars still on the main line. Sims was the fireman. Casey told him to bail, and he did. If Casey had bailed, it would have hit that train going 75 miles an hour. Since he stayed, he slowed it to 35, and the passengers all lived. The only fatality was him. This was in 1900.
- Engine 382 was rebuilt, but it crashed 4 more times, the final time running into a passenger train and killing 4 people, including the former president and VP of the railroad it was on.)
- Ironically, this Casey Jones did not drink
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- Interesting things about the distillery:
- Johnnie Walker and Sons have been around since roughly 1854.
- Johnnie, known as John, owned a grocery store and became known as the guy who could get you things.
- By things, we mean tea, fine wines, and spirits.
- He found his way into the whiskey world by blending the whiskey that he got in
- Creating something new
- John passed away in 1857, and his son, Alexander, took over when he was old enough
- In 1843, with railroads in place, Alexander established a distribution network that shipped his whiskey worldwide.
- In 1862, sales averaged 100,000 gallons each year.
- “Old Highland Blend” was the first copyrighted blend to hit shelves in 1867
- Johnnie walker Black label
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- Interesting things about the distillery:
- Head Distiller, Adam Hannett
- The name Bruichladdich is an anglicisation of Bruthach a' Chladaich, Scottish Gaelic for Brae (hillside) of the Shore.
- Originally established in 1881, it was closed many times throughout its history, and its current form opened in 2001. It has been owned by Rémy Cointreau since 2012.
- Barley doesn't grow well on Islay, so most is imported from other regions. But Bruichladdich didn't like that, so they worked with a local farmer and have Islay-grown barley, over half is grown in Islay now
- To help it grow, they began rotating crops by adding Rye. Rye has not been grown on Islay, so this was brand new. They have a rye now!
- Our Bottle: Bruichladdich The Classic Laddie
- "Trickle distilled" refers to a slow distillation process, often involving multiple runs (like triple distillation), where heat is carefully controlled for a gentle drip, resulting in a purer, lighter, smoother spirit by separating heavier compounds (congeners) and capturing lighter, more floral flavors, famously used in Irish whiskey and certain Scotch malts.
- On average, our Classic Laddie batches are made from 76 different casks, comprising 4 vintages of spirit, 3 barley types, and 7 cask types.
- Our bottle is 25/050
- A VATTING OF 81 CASKS, 5 VINTAGES, 6 BARLEY TYPES AND 10 CASK TYPES
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- Interesting things about the distillery:
- take their name from the Gaelic for “Black Rock.”
- The main Speyside part of Johnnie Walker
- Helen Cummings and her husband, John, started the distillery in 1824
- The distillery was sited high up on Mannoch Hill, above the River Spey, due to the peat softening the water.
- Helen was the distiller. Since the distillery was on the top of the hill, she could see the authorities coming. She would put flour on herself to say she was baking to cover the smell, offered them tea, and put up a flag to warn other distillers in the area.
- In 1885, they moved the distillery to grow and sold the old distillery to the Grant family; it is now where Glenfiddich began.
- In 1893, sold to Johnnie Walker and Sons, but continued to be run by the Cummings family.
- Joined Distillers Company in 1925, which was bought by Guinness in 1986, and became Diageo in 1997.
- Our Bottle:
- Pipe Pairings: Prince Albert
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Cardhu_distillery
- https://www.malts.com/en-us/cardhu
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Nick, Chris, and Steve sat down with Master Distiller Rob Hudson at Iron Vault Distillery. After an amazing tour, we sat down to try a lot of their lineup, and we were impressed! From their Bottled in Bond and their Frankenwhiskey, to their journey to making Aquavit, and an American Single Malt that even Chris liked!
Head up to Galion, Ohio, for some great local eats, stop in for a tour, and pick up a bottle or two!
Check them out on the socials!
https://0ecf2fa.netsolhost.com/ironvaultsite/
https://www.facebook.com/IronVaultDistillery/
https://www.instagram.com/ironvaultdistilleryllc/
https://www.youtube.com/watch?v=uQhZuKMG1fc
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- Interesting things about the distillery:
- These guys are not well-liked online!
- Lots of questions about their legitimacy, especially when they first started
- Bottling happens at Stitzel Weller, but the products are not from there, and the marketing didn't make that clear
- Our Bottle: Muckety Muck 24
- From Port Dundas Distillery (1810-2010)
- Once the Largest distillery in Scotland in the late 19th century
- Dundashill joined in 1902, and that was the largest pot still distillery in Scotland
- Had 3 Coffey stills, 17 pot stills, the largest chimney in the world for a time (138 meters) by the end
- In 1997 bought by Diageo with United Distillers
- Closed so Diageo could concentrate on Cameronbridge Distillery
- From Port Dundas Distillery (1810-2010)
- Pipe Pairings: Sutliff Eastfarthing
- Cocktails:
- Research Sources
- https://www.orphanbarrel.com/our-whiskeys/muckety-muck-24.html
- https://scotchwhisky.com/whiskypedia/2008/port-dundas/
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Micah joins us again on our scotch series!
- Interesting things about the distillery:
- In 2017, it was bought by Billy Walker and his business partners
- Billy Walker is also their master distiller and has been in the scotch world for over 50 years
- “About 70% of the flavor comes from the wood.”
- Because of this, Billy really likes to finish
- Started with Ballantine's blend in 1972, but has been owning companies since the mid-2010s
- Our Bottle: Wine Series Cuvee Cask Finish
- Wine casks have not experienced a higher proof spirit, which is why it imparts so much flavor
- Pipe Pairings: GL Pease Stonehenge Flake
- Cocktails:
- Research Sources
- https://theglenallachie.com/
https://www.thewhiskyardvark.com/post/billy-walker-a-whisky-revivalist
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- Interesting things about the distillery:
- Go to their website! Really fun way of showing the distillery off
- Has Speyside, Highland, and peated Islay in it
- Said to be a family recipe of the Macleod family
- Our Bottle:
- Pipe Pairings: Peterson Sherlock Holmes
- Cocktails:
- Research Sources
- https://www.ianmacleod.com/company-history
- https://www.isleofskyewhisky.com/
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Welcome Micah!
Discovering the Legacy of William Grant & Sons: A Journey Through Whiskey
Nestled in the heart of Scotland, William Grant & Sons is synonymous with quality and craftsmanship in the whiskey industry. As the third-largest producer of Scotch whisky globally, the company has a rich heritage and a passion for distilling that spans over a century. Let’s delve into what makes William Grant & Sons a standout in the world of spirits and uncover some intriguing stories behind their distillery.
The story of William Grant is deeply intertwined with Scottish heritage. Descended from Clan Grant, known for its involvement in the Jacobite rebellion, William Grant’s lineage adds a layer of intrigue to the distillery’s narrative. One notable ancestor, Alexander Grant, famously escaped the battle of Culloden, embarking on a journey that would eventually lead to the creation of exceptional whiskey.
William Grant & Sons began its journey in 1887 with the distillation of Glenfiddich, which has since become one of the most recognizable single malt Scotch whiskies in the world. Following its success, the distillery expanded its portfolio to include Balvenie, showcasing its commitment to quality craftsmanship and tradition.
Today, the distillery boasts an impressive range of brands, including:
- Fistful of Bourbon: Their only bourbon, crafted with a unique blend of five straight bourbons.
- Hendrick's Gin: An innovative spirit that combines cucumber and rose, redefining classic gin.
- Tellamour DEW: Acquired for €171 million in 2010, adding a distinctive flavor to their collection.
- Famous Grouse and Naked Malt: Popular choices among whiskey enthusiasts.
Among the standout offerings from William Grant & Sons is Monkey Shoulder, a blended malt Scotch whisky that was introduced to the market in 2003. It’s crafted from a mix of three signature single malts, making it a delightful middle ground between single malt and blended Scotch.
- What sets it apart: Unlike blended Scotch, which can include grain whisky, Monkey Shoulder is strictly a blended malt, ensuring a richness and depth of flavor that appeals to many palates.
Perfect Pairings
For those looking to elevate their Monkey Shoulder experience, consider pairing it with Cornell & Diehl's Crosseyed Cricket pipe tobacco. This combination allows for a delightful exploration of flavors, enhancing the whiskey's richness.
Conclusion
William Grant & Sons is not just a distillery; it’s a testament to the artistry, heritage, and spirit of Scotland. From its storied past with Clan Grant to its impressive lineup of whiskies, including the delightful Monkey Shoulder, the distillery invites you to explore and savor its offerings.
- Research Sources
- https://www.monkeyshoulder.com/en-us
- https://en.wikipedia.org/wiki/Monkey_Shoulder
- https://en.wikipedia.org/wiki/William_Grant_%26_Sons
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Happy New Year! For today's episode, we talk about the future of whiskey and what we think will happen in the coming year for our spirit of choice!
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Merry Christmas and Happy Holidays from the Whiskey Chasers! We sat down to discuss our favorite bottles from the Podcast or for the club. If you are celebrating with a bottle or a pipe, feel free to tag us so we can see!
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- Our Bottle: Ensemble
- We picked this because of how smoky and scotch like it was
- The ad for this bottle say its light but with a complex finish
- If this is light, I might really like mezcal!
- What is mezcal
- Made only in Jalisco
- “Mezcal” is like whiskey, where tequila is like “bourbon” All tequila is mezcal but not all mezcal is tequila
- Made using agave hearts (pinya) that are roasted in a pit, which makes it smoky
- It roasts for a few days, then dug up and smashed using a stone wheel moved by horses
- This is fermented into polque
- Usually then distilled in pot stills
- If the bottle says “Destilado en barro” then it is distilled in a clay pot still
- The spirit is distilled to the proof wanted, it is not cut, and usually not aged
- Repisado is aged version +
- Pipe Pairings:Irish cask by Peterson
- Cocktails:
- Research Sources
- Everything you need to know about Mezcal | How to Drink
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Today we talk about Brandy and Cognac while enjoying Magnum Opus from Hearth and Home!
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- Before Gin there was Genever:
- Malt Wine distilled
- Wasn't very good, so they started adding Juniper
- Old Tom came next in the 18th century
- This is our gin. Not using Malt wine, but instead grain spirits
- Then we have a London Dry
- Nuetral grain spirits
- Uses a column still
- Then Vapor infused with an onion top pot still
- In the second bubble on top is a gin bag with your herbs. Vapor from below mixes with this and what comes out is gin, then they cut it
- Rummer is a “Dry martini” was originally saying you want a london dry gin, not the amount of vermouth
- Plymouth gin
- Less citrus, more roots, making it more earthy
- Not column still used, just pot still
- Pink Gin
- Gin mixed with angostura bitters
- Used to cure sea sickness by the royal navy
- What is Gin:
- Flavored vodka (Fight me)
- Our Bottle: Rabbit Hole Bespoke Gin
- London Dry Gin finished in Rabbit Hole Boxergrail rye barrels
- About Rabbit Hole
- We will go into more detail on a future episode
- Founder is from Tehran, came to the US at age 14 in 1979
- Studied Psychology and became an academic and psychoanalyst
- Marries a girl from Louisville, Visits and falls in love with bourbon
- In 2012, rabbit hole is born
- Pipe Pairings: la gloria cubana by stg
- Cocktails:
- Research Sources
- Everything you need to know about Gin | How to Drink
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On today's episode, we all picked a bottle that evoked memories. We are getting personal on this one!
Our smoke for this episode was Father the Flame, by Cornell and Deihl. This was a limited release for the documentary they put out.
The Documentary "Father the Flame" is available to stream on Fubo and can be rented or purchased on YouTube.
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The Whiskey Chasers were joined by the whole Hough Family: Jim, Ellen, Rob, and Kevin, to discuss Liberty Pole Spirits. It is always a joy to go to distilleries and meet the people behind the brand, but this was truly wonderful! The family was so welcoming and gave us a tour of the place, including their rickhouse. After our recording, we were treated to some amazing food from their restaurant.
You will notice this recording may not be as clean as previous ones. We wanted to ensure the whole family could join in, but with only four mics, we had to share, so you may hear a little more noise than usual. However, the content more than makes up for it.
We had the opportunity to try some unreleased goodies, as well as favorites from the family, but some of the best news we heard is that they are coming to Ohio! Their products are expected to be available sometime next year, and we will notify you as soon as they are.
Show some love to Liberty Pole Spirits and follow them for news of future releases!
https://www.libertypolespirits.com/
https://www.instagram.com/libertypolespirits/
https://www.facebook.com/Libertypolespirits/
https://x.com/LibPoleSpirits
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We had the opportunity to sit down with Alex Trask, the Production manager and head blender of Wigle Whiskey. We had an amazing time interviewing Alex and hearing about his process and the state of craft whiskey in Pittsburgh. We discussed Monongahela Rye, American Single Malt, and the process of Finishing and how that imparts flavor. Alex is a real leader in the finishing world and is looking to triple or quadruple finish in the future, and really enjoys playing with those flavors! Listen in to hear our full interview, and please show some love to Wigle by following them on social media. Be sure to keep an eye out for their bottles.
https://www.facebook.com/wiglewhiskey
https://www.instagram.com/wiglewhiskey/
https://wiglewhiskey.com/
Wigle whiskey
Wigle Whiskey is an award-winning spirits company producing small-batch, craft whiskey with unique and distinctive flavor profiles. As a true grain-to-glass producer, Wigle cherishes the art of craft distilling, sourcing grains from local farmers and crafting each bottle by hand with an expert distilling team. This commitment to quality and tradition, rooted in the rich history of whiskey production in Western Pennsylvania, has earned Wigle national recognition, including being named the Most Awarded Craft Distillery by the American Craft Spirits Association and ranking among the top 10 best craft distilleries in America by USA Today.
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- Interesting things about the distillery:
- Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
- Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan.
- It is currently distilled at the Jim Beam distillery in Clermont, KY
- Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800. His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
- In 1810, Henry’s son took over the management of the distillery and made it into a business.
- By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day.
- By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
- Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
- Maybe because Andrew Mellon was a partner in the business and he was the secretary of the treasury under Harding
- Mellon Sold his shares in 1925 due to concerns from prohabisionists
- Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in.
- Our Bottle:
- Pipe Pairings: 80 proof- Cornell and Diehl gentleman caller.
- BIB- eight state burley Cornell and Diel
- 114 - peterson Hyde Park
- 10 year- Irish Flake by peterson
- Monogahela Rye- Cornell and Diehl riverboat gambler
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Old_Overholt
https://whiskyadvocate.com/old-monongahela-rye
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Happy halloween from the Whiskey Chasers! The Raven is a blend of Journeyman whiskeys in an awesome decanter.
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- Interesting things about the distillery:
- Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
- Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan.
- It is currently distilled at the Jim Beam distillery in Clermont, KY
- Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800. His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
- In 1810, Henry’s son took over the management of the distillery and made it into a business.
- By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day.
- By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
- Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
- Maybe because Andrew Mellon was a partner in the business and he was the secretary of the treasury under Harding
- Mellon Sold his shares in 1925 due to concerns from prohabisionists
- Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in.
- Our Bottle:
- Pipe Pairings: 80 proof- Cornell and Diehl gentleman caller.
- BIB- eight state burley Cornell and Diel
- 114 - peterson Hyde Park
- 10 year- Irish Flake by peterson
- Monogahala rye- Cornell and Diehl riverboat gambler
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Old_Overholt
- https://whiskyadvocate.com/old-monongahela-rye
Support the show
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Thanks For Listening! Tell a Friend!
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- Interesting things about the distillery:
- Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
- Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan.
- It is currently distilled at the Jim Beam distillery in Clermont, KY
- Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800. His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
- In 1810, Henry’s son took over the management of the distillery and made it into a business.
- By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day.
- By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
- Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
- Maybe because Andrew Mellon was a partner in the business and he was the secretary of the treasury under Harding
- Mellon Sold his shares in 1925 due to concerns from prohabisionists
- Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in.
- Our Bottle:
- Pipe Pairings: 80 proof- Cornell and Diehl gentleman caller.
- BIB- eight state burley Cornell and Diel
- 114 - peterson Hyde Park
- 10 year- Irish Flake by peterson
- Monogahala rye- Cornell and Diehl riverboat gambler
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Old_Overholt
https://whiskyadvocate.com/old-monongahela-rye
Support the show
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Thanks For Listening! Tell a Friend!
Send us a text
- Interesting things about the distillery:
- Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
- Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan.
- It is currently distilled at the Jim Beam distillery in Clermont, KY
- Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800. His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
- In 1810, Henry’s son took over the management of the distillery and made it into a business.
- By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day.
- By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
- Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
- Maybe because Andrew Mellon was a partner in the business and he was the secretary of the treasury under Harding
- Mellon Sold his shares in 1925 due to concerns from prohabisionists
- Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in.
- Our Bottle:
- Pipe Pairings: 80 proof- Cornell and Diehl gentleman caller.
- BIB- eight state burley Cornell and Diel
- 10 year- Irish Flake by peterson
- Monogahala rye- Cornell and Diehl riverboat gambler
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Old_Overholt
- https://whiskyadvocate.com/old-monongahela-rye
Support the show
Website:www.whiskeychaserspod.com
Facebook:https://www.facebook.com/whiskeychaserspodcast
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Thanks For Listening! Tell a Friend!
Send us a text
- Interesting things about the distillery:
- Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
- Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan.
- It is currently distilled at the Jim Beam distillery in Clermont, KY
- Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800. His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
- In 1810, Henry’s son took over the management of the distillery and made it into a business.
- By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day.
- By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
- Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
- Maybe because Andrew Mellon was a partner in the business and he was the secretary of the treasury under Harding
- Mellon Sold his shares in 1925 due to concerns from prohabisionists
- Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in.
- Our Bottle:
- Pipe Pairings: 80 proof- Cornell and Diehl gentleman caller.
- BIB- eight state burley Cornell and Diel
- 10 year- Irish Flake by peterson
- Monogahala rye- Cornell and Diehl riverboat gambler
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Old_Overholt
https://whiskyadvocate.com/old-monongahela-rye
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- Interesting things about the distillery:
- Tony is a retired pharmacist and had no distilling experience when they started
- In 2016, the owner said they were working on a vodka, but didn't have any interest in whiskey’s
- In 2021, they met Jeremy Quinn, who became master distiller and will be the successor of the business
- Today, it makes about 25,000 bottles a year
- Our Bottle: Daufuskie Low Country Bourbon
- Came out in 2019
- Claims high corn and very low rye content, and is 3 3-grain
- Pipe Pairings: Cornell and Diehl Blockade Runner
- Cocktails:
- Research Sources
- https://www.gotrum.com/editorials/exclusive-interviews/exclusive-interview-with-tony-chase-founder-and-master-distiller-of-daufuskie-island-rum-company/
- Written in 2016
- https://www.alcoholprofessor.com/blog-posts/daufuskie-island-distillery
- Written in 2024
- https://www.gotrum.com/editorials/exclusive-interviews/exclusive-interview-with-tony-chase-founder-and-master-distiller-of-daufuskie-island-rum-company/
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- Interesting things about the distillery:
- Expanded in 2023 and now makes about 2000 bottles a year
- Pot still only
- Uses Bloody Butcher corn
- Low yield, about 25% less
- A “Liberty Pole” was kind of like a banner posted by the Mingo Creek Society to protest the excise tax imposed on whiskey to help pay for the War of Independence
- Whiskey Rebellion
- Hamilton Vs Jefferson
- Hamilton wanted a stronger federal Government and felt the nation should assume the debt from the states from the war
- Jefferson believed the states should act more independently and pay their own debts
- Hamilton was the Treasury Secretary and won the battle
- Excise Whiskey tax of 1791
- Taxed the production of whiskey, not the sale
- Remained the law until Jefferson repealed it in 1802
- The effect in Western PA
- Western PA was mainly a grain economy. Many people were paid in grain, and it was easier to transport whiskey over raw grain
- Whiskey was a way of life, and everyone drank it as it was safer than water, a lot of times
- The battle
- Only one small skirmish
- Washington himself led about 13,000 troops against the few thousand rebels.
- The only time a sitting president ever was on the battlefield leading troops
- Rebels disbanded after seeing the force
- The ending
- Only 2 people were charged with treason, and both were pardoned by Washington
- MANY of the rules of protest we think about today were established here, as well as thoughts on free speech
- Hamilton Vs Jefferson
- Our Bottle: Old Monongahela Full Proof Rye
- 61% Rye | 13% Red Winter Wheat | 13% Rye Malt I 13% Malted Barley
- Sweet Mash
- 108 proof
- Pipe Pairings: Samuel Gawith full Virginia flake
- Cocktails:
- Research Sources
- https://www.youtube.com/watch?v=VqmOcvPwW5M
- https://www.youtube.com/watch?v=ZEVsAz8dWzU
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- Interesting things about the distillery:
- Background in Agriculture
- Drinking is an “Agricultural Act”
- Jimmy Red Corn
- Dwindled to 2 cobs
- Partnered with Clemson to grow 2.5 acres and made 2 batches
- They know grow 1.3 million pounds!
- Now makes about 30 barrels a week
- Last still was only about 8 a week
- Our Bottle: Jimmy Red Straight Bourbon Whiskey
- 100% Jimmy Red Corn
- Sweet Mash
- Pipe Pairings: Cornell and diehl blockade runner
- Cocktails:
- Research Sources
- https://www.youtube.com/watch?v=Zz5zGb7O78E
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- Interesting things about the distillery:
- Ryan is from the military and Holly worked with airlines
- Ryan is also a glassblower
- Names of the bottles are based on glassblowing items
- Didymium is a purple filtering glass that glassblowers wear to protect their eyes, filtering out all the other bottles on the shelf
- The Gaffer collection is their limited release, and a Gaffer is the head glassblower
- The First batch just released includes 20% Amaranth which is similar to wheat
- VERY Small production. You can join the founders club on their website to help them grow and purchase a distillery
- Our Bottle: Didymium Bourbon Batch:
- Batch 1: Release Nov. 2024. Mash bill 80% purple corn, 15% rye, 5% malt. Barrel Char 3
- Batch 2: Release Dec. 2024. Mash bill 80% purple corn, 5% rye, 5% malt. Barrel Char 3
- Batch 3: Release Mar. 2025. Mash bill 75% purple corn, 15% rye, 10% malt. Barrel Char 3
- Batch 4: Release Jun. 2025. Mash bill 75% purple corn, 15% rye, 10% malt. Barrel Char 4
- Pipe Pairings: Dunhill flake
- Cocktails:
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- Based out of Utah
- High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to a whiskey distillery in Kentucky.
- High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage.
- Started with sourced but are now phasing that out with blending their own with the sourced to finish up the sourced
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- Interesting things about the distillery:
- Proximo Started the brand, Spinoff of stranahan which was purchased in 2010
- Named after a mining town in colorado and for the tin cups that people drank from
- Partners with stranahan Distillery
- Is fully marketed as an outdoor brand, to the point where their website is more a gear site than a whiskey site in a lot of ways
- Jess Graber first was a co-founder to stranahans, and branched out ot tincup to go a more bourbon direction
- Was a volunteer firefighter and responded to a barn fire at George Stranahans place.
- He distilled at stranahans
- Our Bottle: the original
- Mashbill is high rye, made with corn, rye, and malted barley
- Blend of bourbon (64% Corn, 32% Rye, 4% Malted Barley) and single malt whiskey (100% Malted Barley)
- We dont know how much single malt, but we know it isnt a lot
- Mashbill is high rye, made with corn, rye, and malted barley
- Pipe Pairings: junkyard dawg by Cornell and diehl
- Cocktails:
- Research Sources
- https://www.breakingbourbon.com/review/tincup-10-year-american-whiskey
- https://www.tincupwhiskey.com/
- https://www.thepracticalstill.com/tincup-whiskey-founder-jess-graber/
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- Interesting things about the distillery:
- The Name came from an Austin Nichols Exec (Who distributed the whiskey made by the ripy’s) who took it on a turkey hunt, and his friends kept asking for that wild turkey bourbon
- Austin Nichols Was a distributor until 1971, when they Bought the Boulevard Distillery and renamed it Wild Turkey
- 1980-pernod Richard Purchased
- May 9, 2000
- A fire destroyed a warehouse holding 17,000 barrels
- The Whiskey flowed out on fire, catching the woods on fire, and flowing into the river.
- The alcohol content in the river caused the water treatment plant to be shut down, boil advisories for the whole area as well as a water shortage
- 66 miles of river was depleted of oxygen in the water killing 228,000 fish
- Paid KY Fish an d Wildlife $256,000 to help with fish repopulation
- 2009 campari purchased
- 2011 distillery rebuilt
- 2013 a bottling facility added (Also bottles SKYY Vodka)
- Before this Wild Turkey was sent to Indiana and later Arkansas to be bottled)
- Our Bottle: Long Branch
- Created by eddie Russel and Matthew McConaughey
- Uses charcoal filtering with the charcoal from Mesquite and oak charcoal
- 75% Corn, 13% Rye, 12% Malted Barley
- Released in 2018
- Press release says 8 year but no age statement on the bottle
- Matthew McConaughey
- Hired as creative Director in 2016
- Highest paid Creative director in history +
- Pipe Pairings: seersucker by Cornell and diehl
- Cocktails:
- Research Sources
- https://www.breakingbourbon.com/review/wild-turkey-longbranch
- https://en.wikipedia.org/wiki/Wild_Turkey_(bourbon)
- https://www.wildturkeybourbon.com
- https://www.longbranchbourbon.com/ +
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- Interesting things about the distillery:
- Distilled in Hilliard, Ohio, in a garage
- Formerly Mill Street Distillery in Utica
- Same owners and master distiller, just bought out some others and moved
- Rickhouse is in Groveport
- Has cask strength single barrels
- Opa’s has one
- Our Bottle: Bourbon
- 100% corn
- Pipe Pairings: Boswell northwoods
- Cocktails:
- Research Sources
- https://www.youtube.com/watch?v=ilzesbv1sJw
- https://www.leatherandoakspirits.com/home +
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- Interesting things about the distillery:
- Started with whiskey, then limoncello, and last vodka.
- Bootstrapped, so didn't have a large bank loan to force them to get out something to start.
- They used “Creative aging” to get whiskey done faster. Natural, not pressurized
- Most likely small barrels
- Has a second location in Put-in-Bay
- Our Bottle: Dark Cherry
- This was their very first bottle
- Pipe Pairings:
- Cocktails:
- Research Sources
- https://www.youtube.com/watch?v=SdbIG8JNsVY&t=405s
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- Interesting things about the distillery:
- Most awarded flavored whiskey brand
- Bottles at full proof
- They don't have a Wikipedia Page!
- Our Bottle: Blackberry +
- Pipe Pairings:
- Cocktails:
- Blackberry Bramble
- 2 oz Bird Dog Blackberry
- 2 Oz Rum Chatta (Rum cream Liquor)
- Blackberries and Cream Whiskey Martini
- 1.5 oz Bird Dog Blackberry
- 1 Oz Ameretto
- .5 oz Vanilla Vodka
- .25 Oz Lemon Juice
- Blackberry Bramble
- Research Sources
- Just the website
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- Interesting things about the distillery:
- The pot still was made in South Bend
- Veteran Owned
- Charlie was infantry for 12 years
- Diagnosed with Guillain-Barré syndrome and medically discharged
- Causes nerve pain in the legs and feet
- Has an MBA from Notre Dame, and that is where he thought to start, since there wasn't any small batch in Indiana
- 80% corn, 10% wheat, and 10% rye is the signature blend
- Our Bottle:
- Breakfast of Degenerates
- Flavored whiskey
- Has maple flavoring added
- Breakfast of Degenerates
- Pipe Pairings:
- Cocktails:
- IWC Maple Smash
- 2 Orange Wedges
- 2 Lemon Wedges
- 4 oz Breakfast Of Degenerates
- 1/2 oz - 1 oz Simple Syrup
- Garnish: Mint Spring
- Breakfast is served
- Ingredients:
- IWC Maple Smash
- 2 oz Breakfast Of Degenerates
- 1 oz Hoosier Sweet Heat
- Orange Juice
- Maple Old Fashioned
- Research Sources
- https://www.inwhiskey.com/cocktails
- https://bizmagazine.nd.edu/issues/2014/fall-2014/charles-florance-inspirational-spirits/ +
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- Interesting things about the distillery:
- Has 4 locations (two in Gatlinburg, Pigeon Forge, Nashville) and a 5th set to open in 2026 with Yee Haw Brewing in Myrtle Beach.
- Sold to APEX Private equity in 2022
- Our Bottle: Salted Watermelon
- Pipe Pairings:
- Cocktails:
- Research Sources
- https://en.wikipedia.org/wiki/Ole_Smoky_Distillery
- https://olesmoky.com/
- https://www.whiskeyuniv.com/b-joe-baker
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- Started in 1953 by Bill Samuals
- Took his families 170 year old recipe and set it on fire
- By accident of course
- Took his families 170 year old recipe and set it on fire
- The original recipe was made with rye
- Not gonna lie kind of upset now that he set it on fire
- Bill decided to have a little experiment since instead of time to come up with mashbill
- He made loaves of bread
- Markers is famous for their distinct bottle shape and that red wax dipping, which was all thanks to Bill’s wife.
- He had everything to do with the flavor and nothing to do with the look
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- The Woodford Distillery, as we know it today, was actually previously owned by Elijah Pepper and was called the Oscar Pepper Distillery.
- The distillery itself has been through 4 sales.
- Brown Forman bought it in 1941, sold it in the late 60’s, and then decided they wanted to re-purchase it in 1993.
- By 1996, it became the Woodford Distillery
- The distillery itself has been through 4 sales.
- As much as I do not love Wooford, it is the best of the three others before it
- Old Crow (The distiller who worked at the pepper distillery)
- James E Pepper
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Steve, Nick, and Chris sit down to talk about bourbon! We have some Elijah Craig, talk about the origins of bourbon, the rules, and the flavors. Enjoy
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Steve is still out, but Blake and CJ are back in his place!
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Steve is still out but Blake and CJ are in to talk about craft underdog bottles!
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Chef Prince joins us, and Steve is back! We talk about pairing food with whiskey and the process.
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The last of the little book series was released (Sort of). Cody Wraps up the series!
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Cody continues is Steve's spot!
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Cody is back and continuing the series!
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The Little Book series continues! but with a new special guest, Cody!
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Another one without Steve! But Herm finishes out his run as our guest host!
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The Third chapter without Steve, but still with Herm!
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Another little book without Steve! Herm continues to hold down the fort while we keep going down the line of this amazing series!
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Little book is one of our favorite limited series from Beam, And Steve couldn't be there for it! So Herm got to enjoy it instead!
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welcome Ryan back to the show!
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Special guest Ryan is back for another one!
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Welcome, Special guest Ryan!
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Welcome, Special Guest Ryan!
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Welcome special guest Ryan!
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- History of distillery
- Jasper Newton Daniels founds Jack daniels in 1866
- Learns how to make whiskey from a preacher who took him in and his slave
- Rev Dan Call and the slave in Nathan “nearest” green
- Distillery founded near Cave spring hollow
- Water from an underground spring with little to no impurities
- Limestone is so important for whiskey making because limestone counters the Iron in water, removing it.
- Jack passes in 1906, after he gets mad he cant open his safe and kicks it. This breaks his toe, which got infected.
- Left to Lem Motlow, his nephew, who continues with his brother Jess Motlow, who becomes Master Distiller
- Prohabition hits and they close up shop
- After prohibition they open back up after supply chains clean up
- Close again in 1944 to help with the war effort
- 1947- Sinatra is introduced to jack daniels by jackie gleason
- 1956- Brown Forman according uired Jack daniels, no changes to production
- 1997- first bottles of single barrel select
- 2014- opens their own cooperage
- 2015- first new mashbill, introducing single barrel rye
- Water from an underground spring with little to no impurities
- Jeff Arnett was Master distiller from 08-20
- Chris Fletcher is master distiller 2020-
- Grandson of past Master distiller Frank Bobo (1966-1989)
- The juice
- Charcoal Mellowed
- Pouring unaged 140 proof whiskey into a charcoal vat, letting gravity take it through
- Takes 3-5 days
- Jack meets all qualifications of Bouron, then adds charcoal Mellowing
- Company: Brown-Forman
- Age: NAS (Aged at least 4 years per TTB regulations)
- Mashbill: 70% Rye, 18% Corn, 12% Malted Barley
- MSRP: $60 (2023)
- Charcoal Mellowed
SINATRA EDITION NOTES
- He took his Jack: 2 fingers with 3 rocks and a splash of water
- Jack in the 50s would have been oakyer and darker with more wood notes
- For this edition, they carved grooves into the barrel, adding more wood area, and let the grooved pieces stay in the barrel so it adds even more wood flavor
Sour Vs Sweet mash
- Very basically, Sour mash, think sour bread. You use mash from the previous set to “start” your next set.
- Sweet Mash has no starter. Every batch is its own batch, with nothing added to adjust the PH (which is the purpose of the starter in sour mash)
- Sweet mash is harder but more controllable because you start fresh every time, but you run the risk of bacteria.
- Sour mash is easier and safer, because it corrects the PH to help drive out bacteria.
- Wilderness Trail is a big sweet mash producer, but most people go with Sour mash
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- History of distillery
- Jasper Newton Daniels founds Jack daniels in 1866
- Learns how to make whiskey from a preacher who took him in and his slave
- Rev Dan Call and the slave in Nathan “nearest” green
- Distillery founded near Cave spring hollow
- Water from an underground spring with little to no impurities
- Limestone is so important for whiskey making because limestone counters the Iron in water, removing it.
- Jack passes in 1906, after he gets mad he cant open his safe and kicks it. This breaks his toe, which got infected.
- Left to Lem Motlow, his nephew, who continues with his brother Jess Motlow, who becomes Master Distiller
- Prohabition hits and they close up shop
- After prohibition they open back up after supply chains clean up
- Close again in 1944 to help with the war effort
- 1947- Sinatra is introduced to jack daniels by jackie gleason
- 1956- Brown Forman according uired Jack daniels, no changes to production
- 1997- first bottles of single barrel select
- 2014- opens their own cooperage
- 2015- first new mashbill, introducing single barrel rye
- Water from an underground spring with little to no impurities
- Jeff Arnett was Master distiller from 08-20
- Chris Fletcher is master distiller 2020-
- Grandson of past Master distiller Frank Bobo (1966-1989)
- The juice
- Charcoal Mellowed
- Pouring unaged 140 proof whiskey into a charcoal vat, letting gravity take it through
- Takes 3-5 days
- Jack meets all qualifications of Bouron, then adds charcoal Mellowing
- Company: Brown-Forman
- Age: NAS (Aged at least 4 years per TTB regulations)
- Mashbill: 70% Rye, 18% Corn, 12% Malted Barley
- MSRP: $60 (2023)
- Charcoal Mellowed
SINATRA EDITION NOTES
- He took his Jack: 2 fingers with 3 rocks and a splash of water
- Jack in the 50s would have been oakyer and darker with more wood notes
- For this edition, they carved grooves into the barrel, adding more wood area, and let the grooved pieces stay in the barrel so it adds even more wood flavor
Sour Vs Sweet mash
- Very basically, Sour mash, think sour bread. You use mash from the previous set to “start” your next set.
- Sweet Mash has no starter. Every batch is its own batch, with nothing added to adjust the PH (which is the purpose of the starter in sour mash)
- Sweet mash is harder but more controllable because you start fresh every time, but you run the risk of bacteria.
- Sour mash is easier and safer, because it corrects the PH to help drive out bacteria.
- Wilderness Trail is a big sweet mash producer, but most people go with Sour mash
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Merry Christmas and Happy Holidays to all of our listeners! We drink a few bourbon creams and talk about our plans and traditions for this time of year!
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- History of distillery
- John E Fitzgerald
- Worked as a treasury agent guarding the bonded warehouses
- With access to great bottles, he would sneak in at night and steal sips of whiskey from the barrels.
- When it came time to bottle, some barrels were lighter than others and some thought them to be good barrels
- These became known as fitzgerald barrels, and later bottled and sold as old fitzgerald bottled in bond
- Truth in story
- It is said that fitz had a private still that he sold only to select people
- In a later biography we learn he never distilled himself, but his work as a treasury agent has been proved
- It is said that fitz had a private still that he sold only to select people
- Heaven hill
- Heaven hill acquired old fitz in 1999
- They released larceny in 2012
- Named after the act that made John Fitzgerald famous
- History of heaven hill Distillery
- 1934-The 5 Shapira Brothers were approached by Joseph L Beam and other investors to start a distillery
- Joseph Beam was the first master distiller, and all master distillers since have been members of the beam family
- 12/13/1935, first barrels began to be filled, Bourbon Falls is the first brand
- 1996, Massive fire destroys the still and 90,000 barrels. At one time the creek that supplied the water was on fire for 2 miles
- Until 1999 brown-forman and jim beam let them use their facilities
- In 1999 heaven hill purchased the Bernheim distillery and could start production again
- 1934-The 5 Shapira Brothers were approached by Joseph L Beam and other investors to start a distillery
- The name heaven hill
- Named after the former owner of the distillery site, William Heavenhill
- Legend is he was born in 1783 under a waterfall during an indian attack
- Named after the former owner of the distillery site, William Heavenhill
- The bottle
- 6 years old
- 68% corn, 20% wheat, 12% malted barley
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We went to Name Brandt Distillery in Middletown, Ohio to interview Peter and Paul Brandt! Check them out Here!
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We are re-releasing our Halloween episode from a few years back; enjoy!
Happy Halloween! On today's episode we have a glass of Rittenhouse rye! We talk about Rittenhouse rye and its namesake while sharing stories of conspiracy, history, and ghosts! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://heavenhilldistillery.com/rittenhouse-rye.php
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- The heat of texas
- The texas heat is to much for a normal whiskey barrel, SO they have special barrels made that are thicker than normal to stand the heat
- In Hye, Texas
- Started in 2006, and became the first bourbon distillery outside of TN or KY
- First bottle came out in 2010
- The founders
- Dan and Nancy (Married) Garrison
https://craftspiritsmag.com/2021/05/25/bourbon-vision-the-origins-of-garrison-brothers-distillery/
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- William Dalton
- Distiller in the area
- This was his mashbill
- Uses a brandy yeast as well as their normal
- Flavor
- Breadyness
- Fruitcake
- Raisen/fig
- Dusty Barn
- Has wheated cream but its savory
- Dark for its age (4.5 years)
- www.flaskap.com
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- Club News
- Looking to start tasting in and around Columbus. What does a tasting event look like to you? Text us!
- Podcast news
- Updates on cincinnati distilling,
- They changed their name in 2020 from sycamore distilling
- Cincinnati makes their own, Sycamore sourced
- We have a few interviews
- Updates on cincinnati distilling,
- Distillery news
- Hayner distilling
- 1866: an american whiskey launches 10/12
- Blend of their Bourbon and Rye
- They also have a barrel experience with an 8.5 year rye!
- You fill a bottle from the barrel, sign the barrel, and take hame the bottle. When the barrel is empty, its raffled to one of the signers
- Jay reger Kansas City
- Added port
- Detroit city
- Birthday bourbon
- Blend of 10 barrels
- Virginia distilling
- Brewery finish
- Goose Island stout
- Hardy wood gingerbread stout finish h
- Hidden barn
- Organic wheat sourced from Michigan
- Don’t know where
- Hayner distilling
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- History of distillery
- Nov. 18, 2022 opens its doors
- In Milford,OH
- Millcroft building has a lot of history
- Built by a founding family
- No connection to the distilleries history
- Distillery doesn't have a history
- Purched in 2018 to become the home of the distillery
- Distillery founded by an IT guy
- https://www.cincinnatidistilling.com/millcroft-history
- https://www.cincinnatidistilling.com/kugler-waldschmidt-history +
- Tasting
- Mellow
- If you take a big sip, creaminess at the end
- Thin
- Salty
- A lot of vanilla
- Butterscotch +
- The juice
- 51% corn, 45% wheat, 4% malted barley
- 2 years old
- When did they change from sycamore to cincinnati distilling?
- 2020
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- Club news
- Prince dinner
- Podcast news
- Cincinnati Distilling company Amber waves
- Wheated bourbon!
- Craft Distillery News
- Copperworks Distilling Co.
- A new 5.5 year american single malt
- $10 per bottle goes to the seattle aquarium
- https://store.copperworksdistilling.com/products/copperworks-american-single-malt-whiskey-single-cask-322-750ml?variant=42230119137395
- Tamworth Distilling
- Graverobber Unholy Rye was seasonal, but becoming year round this year!
- 80 proof, aged 3 years, Maple syrup added
- Maple syrup tapped from trees in a new england graveyard
- $34.99
- https://tamworthdistilling.com/
- Filmland spirits Co.
- Quadraforce release!
- Bland of 4 bourbons with 4 grains from 4 areas, aged 4 years
- From KY, TN, CA, and …. Somewhere else
- So open and honest, why hide the last one?
- https://www.filmlandspirits.com/
- Copperworks Distilling Co.
OHIO CRAFT WHISKEY FESTIVAL!!!
https://www.visitdelohio.com/event/ohio-craft-whiskey-festival/
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Opened in 2006
- Brad and Kate Mead ranch in the area and their family has since 1890
- Son Sam is the one in charge now
- David DeFazio
- When Brad and Kate decided to make bourbon, they turned to “Faz” to figure out how to get it done and he’s been getting it done for Wyoming Whiskey ever since. To keep David’s bio from being too long, we’ll just make a list: lawyer, river guide, late night philosopher, angler, skier, wingman, Yankees fan, and whiskey man.
- Mashbill
- 68% corn, 20% wheat, 12% malted barley
2024 BOTTLING OF OUTRYDER STRAIGHT AMERICAN WHISKEY
This year’s release marks the seventh Outryder iteration for Wyoming Whiskey
KIRBY, Wyo. (June 3, 2024) ––Outryder was first released in 2016, marking Wyoming Whiskey’s first use of rye along with corn and malted barley.
In 2010, co-founder David DeFazio requested Wyoming Whiskey’s distiller at the time, Bourbon Hall of Famer Steve Nally, to develop a rye. Nally expressed reluctance; he didn’t want to make a rye and communicated his distaste for the spirit and its notorious difficulty to work with, as it tends to clog up machinery and complicate the production process. The founders encouraged Nally to reconsider, and he ultimately surrendered to the request. Two different whiskies were laid down in late 2011, nearly 100 barrels of “rye” and 200 barrels of bourbon made with rye. In 2016, after Nally had left Wyoming Whiskey, it was time to bottle. New distiller Sam Mead called DeFazio to explain that the whiskey Nally had produced was only 48% rye, which disqualified it from the rye whiskey category. The team was stunned. DeFazio called Nally and said, “I want you to know that the ‘rye’ you made is spectacular — but why did you use only 48% rye in the mash bill?” Nally responded with an implied smirk, “Because I told you I didn’t want to make a rye.” Thus, Wyoming Whiskey Outryder was born.
Since this first bottling in 2016, the spirit has always contained the original 48% “almost rye” — until this year. The 2024 Outryder Straight American Whiskey features a 51% rye recipe combined with the standard rye bourbon.
According to David DeFazio, “Our 2024 edition of Outryder is the first of its kind. It blends a traditional high-rye bourbon with a true rye whiskey. All of the barrels selected for this release were filled in early 2017 and have matured through the heat of seven summer seasons in our warehouses.” He continues, “As is true for all of our batched products, we selected barrels for their excellence and their ‘Outryder’ flavor profile; they were not selected according to a set metric. This batch has a 2.5 ratio of bourbon to rye barrels and offers notes of cinnamon, chocolate hazelnut and candied walnuts, among other rich flavors. We can’t wait for people to taste the 2024 batch.”
At the time of launch, the 2024 Outryder will be available exclusively in Wyoming. It has an ABV of 50% and is 100 proof. SRP US$84.99.
wyomingwhiskey.com
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Club News
- This month is our prince dinner!
- What are we having? Any guesses
- What is our bottle?
- Podcast news
- Next episode is outryder by wyoming whiskey distillery
- They sent us a sample and we loved it!
- Next episode is outryder by wyoming whiskey distillery
- Craft distillery news
- Watershed just released their fall finishing series with a cask strength 5 year port barrel finish
- Only available at the bottle shop in columbus
- https://www.watersheddistillery.com/fall-finishing-series
- American Metal Whiskey
- Their limited release, 10 year is now available! They do ship from the shop
- American metal is a custom car and motorcycle shop in danbury, CT
- They also have “the disciple” bottle available
- It is “sonically infused” with the engine of a motorcycle.
- https://americanmetalwhiskey.com/collections/all
- Little book
- Little book infinity edition 1
- https://www.breakingbourbon.com/bourbon-whiskey-press-releases/little-book-r-announces-inaugural-series-the-infinite-a-perpetual-tribute-to-three-generations-of-james-b-beam-distilling-co-master-distillers
- Booker the reserves
- Watershed just released their fall finishing series with a cask strength 5 year port barrel finish
https://www.breakingbourbon.com/bourbon-whiskey-press-releases/bookers-bourbon-announces-the-reserves-an-annual-series-of-limited-edition-releases-celebrating-booker-noes-legacy
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- History of distillery- Bruichladdich distillery
- First opened in 1881 by the Harvey brothers, William, John and Robert
- The Harvey Family owned 2 glasgow distilleries already
- State of the art. Other Islay distilleries came from farms, this one is built of stone.
- Used tall narrow necked stills, the opposite of the traditional
- William was the only one to run it after a fight with his brothers, until 1933 after a fire, then william died in 1936
- Then owned by Associated Scottish Distilleries
- 1969 sold to invergordon distillers
- bought by Whyte and Mackay and in 1994 shut down for “Surplus to requirements
- on the shore of Loch Indaal, on the Rinns of Islay, the westernmost part of the island.
- Re-opened their doors in 2001
- Bought by Mark Reynier of Murray McDavid on 19 December 2000.
- Philosophy
- Big on environmental causes
- 2020 became the first scotch and gin distillery in europe to become B Corp certified- meaning they prove a positive impact on the environment
- Uses local barley and believes in staying local for everything
- Big on environmental causes
- First opened in 1881 by the Harvey brothers, William, John and Robert
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Chasing whiskey 8/22/24
- Podcast updates
- Appeared on Power of man where nick and steve get a little personal’
- Appeared in Podcaster nation talking about how we started and some behind the scenes
- Club Updates
- Last week we had our club get together and had Cincinnati Distillery Stout cask finish
- Everyone liked it, but it was on the sweeter side
- Got the last of the bottles for the year.
- Went to nealy family distillery.
- Last week we had our club get together and had Cincinnati Distillery Stout cask finish
- Distillery news
- A central Ohio travel baseball team has a whiskey raffle! https://www.facebook.com/profile.php?id=61562110490328
- I will be hosting tastings with watershed throughout central ohio and will post when I will be at stores and what i'm Sampling
- The Ohio Distillery trail is open! https://www.ohiodistillersguild.org/ohio-distillery-trail to see all the distilleries and how the trail works!
Few distillery has a new Chicago Fire bottle https://www.fewspirits.com/products/
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- History of distillery
- Founded by Donlad and Alexander Johnston in 1815
- As far as I can tell not related to John Johnston who founded lagavulin
- Started as cattle farmers growing barley for the cattle
- Excess barley used to make whisky, which became more profitable than the cattle
- Near the Kilbride stream, their water source which has a peaty flavor
- 1836, donald buys out his brother, but passes away in 1847
- In the 19th century most whiskey was blended, and Laphroaig was used by the mackie family for lagavulin, so much so that they had a hard time keeping up their own production
- 1907, Mackie tries to block up the kilbride to sabotage them after not being able to take so much for his production
- 1908, laphroigs head brewer is taken by lagavulin, who made a replica of Laphroaig to try to make his own for lagavulin, this was Malt mill
- Never really worked
- 1921 the last of the johnston family to take ownership, Ian Hunter, take over
- A bit of a maverick
- 1923 the distillery doubled in size
- Ian also added windows to the malting floor, were he would put fans to bring in the sea air, adding a salty, sea like quality to the malt
- 1935 Bessie Williamson comes to the distillery for the summer to work, she never leaves
- Becomes the protege for Ian
- Ian passes in 1954 and she takes over
- Around this time they start aging in ex-Bourbon barrels
- 1954-67 the distillery is sold off to Seager Evens and Co. to help the distillery expand out
- 1994
- Then Prince Charles gave the distillery his Royal Warrant
- They are the only Scottish Distillery to get this
- Friends of laphroaig was started as well in 1994
- Becoming a member bought you a square foot of land on Islay, and as rent for the property, you were rewarded a dram a year
- 2006, john Campbell takes over as distillery manager
- 2022 Barry MacAffer becomes distillery manager, with the blessing of John Campbell
- Founded by Donlad and Alexander Johnston in 1815
- The bottle
- In 2004, a special release was sent out just to those that were part of Friends of laphroaig, called Cairdeas, a gaelic word meaning friendship
- 2008 this became a yearly bottling
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Podcast news
- Barrel picks are in the works
- Samples
- Fanmail
- Laura Finson says we should check out men in kilts episode one, so I did!
- Cool look at scottish food, mainly seafood
- Awesome look at a malting floor and digging peat.
- Laura Finson says we should check out men in kilts episode one, so I did!
- Craft distillery news
- Election day rye from Journeyman
- Buzzards roost has their first BIB bottle!
- 51% corn, 45% wheat and 4% malted barley
- $71.99 SRP
- https://craftspiritsmag.com/2024/07/23/buzzards-roost-launches-first-bottled-in-bond-bourbon/
- Ironton Distillery has their first BIB ASM
- ASM is breaking into BIB! Westward is also doing this this year
- Available at the distillery and throughout colorado
- https://www.irontondistillery.com/bib-singlemalt
- Bourbon and Beyond fest
- Louisville Sept 19-22
- Heck of a music lineup!
- Zach Bryan, tyler childers, cody jinks, Sierra Ferrel, Amigo the Devil, Vincent Neil Emerson, and so many more
- Also a great lineup of Bourbon speakers
- Fred Minnick, Freddie Noe, Booker Noe, and many more
- https://bourbonandbeyond.com/
- Grove City Bourbon and Spirits Fest
- This Saturday Aug 10th
- $30 for 8 tickets and $10 for 3 more, most tastings are one ticket but they may have some high end stuff they will make a bit more
- Cigar tastings will also be there along with food trucks
- https://www.heartofgrovecity.org/bourbontasting/
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- History of distillery
- Legal distilling started in 1816 by John Johnston
- He kept it and also ran another distillery out of the same building (Ardmore)
- In 1862 Logan Mackie and Co. Buys Lagavulin
- Became a partner with the current owners then, JC Graham
- Graham managed the distillery, Mackie handled marketing to glasgow, london, and the colonies
- 1889 Peter Mackie takes over after Logan dies
- Peter Created white horse blend in 1890
- Co-founded Craigellachie
- Malt Mill
- Peter starts malt mill in 1908
- Started because peter was upset over the agency at laphroig
- Was meant to be similar to laphroig but fell short
- Ended in 1962
- 1924 Peter passes and the owning company name is changed to white horse distillery
- White horse blend was named after an Inn in Edinburgh’s Canongate, also owned by the Mackies
- Owned by them from 1650-1917, with the death of the last male decendent
-
It was the starting point for a direct coach to london
- White horse blend was named after an Inn in Edinburgh’s Canongate, also owned by the Mackies
- 1926, the “white horse screwcap” was added, this boomed popularity
- 1927 became part of DCL (Distillers Company Limited
- 1986 by united distillers
- 1997 by Diageo
- Diageo IS DCL, it morphed and changed a few times
- The bottle
- 2023 special release “The INk of Legends”
- Meant to impart the idea of mesoamerican Tattooing
- Finished in Don Julio Anejo Tequila Casks
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- Peat
- Peat is not just moss
- Its compressed vegetable remains from peat boggs
- All peat for whisky comes from 5 boggs
- There is a difference in flavor from each bogg but that hasnt been played with much yet
- Roughly 1MM of new peat is added each year, but scotch takes les than that, so peat is being added yearly even with how much we use
- When cutting peat, you toss the top where the grass is, then you have 3 cuts down. The top cut is used for whiskey (dampest and least compressed, so makes lots of smoke. The bottom layer is used for heat, almost coal like after drying for a year
- History of distillery
- owner/s
- When it was founded
- Where it was founded
- Fun facts of the location
- Why they chose to start
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
This Scotch is the epitome of Islay, a blend exclusively crafted for VOM FASS by Stewart Laing. Young Laphroaig gives the typical peat punch of the island, whereas mature malts from Caol Ila, Bowmore, and Ardbeg distillery provide smoothness and body. The cherry on top is a little dash of the extremely rare Port Ellen distillery adding a great deal of complexity. Islay Whisky at its best!
This is a blended malt from vom Fass. It's based on about 80% young Laphroaig according to the guy at the store (I have come to take what guys at stores say about whisky with a pinch of salt) and the rest is mature Caol Ila, Ardbeg, Bowmore and a hint of Port Ellen (likely a teaspoon per cask just to make it fancy).
VomFass is german for “From the cask”. They specialize is quality olive oils and spirits
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Intro:
- What are we drinking
- Flavor/tasting notes
- Likes dislikes
- Recommend to buy or leave on the shelf?
- Why are we drinking it?
What is scotch and isn’t it just whiskey?
- Scotland is said to be where Whiskey got started
- Apparently they are better than us and spell it the property without an ‘e’.
- The first written history dates back to1405
- Must be distilled in Scotland and aged in oak barrels for at least 3 years
- They do not need to be new barrels
- Most are ex-bourbon barrels since they have to be oak
- They do not need to be new barrels
- Typically it is distilled twice and to make things more complex there are different types of scotch
Types of Scotch:
- Single
- Came from one distillery. Could be a blend of barrels from that one distillery, but there cannot be anything in that blend from another distillery
- Blended
- A blend of barrels from other distilleries
- Some are “left overs”
- A blend of barrels from other distilleries
- Even within these two types there are other categories
- Single Malt Scotch
- Single Grain Scotch
- Blended
- Blended Malt
- Blended Grain
Ingredients that form the mash bill:
Malted Barley – Is the main ingredient in Scotch and is made by soaking the barley in water.
Wheat or Corn – the other two grains used to make scotch that are not near as prominent, and only used in single grain or blends.
Single Malt and Single Grain – This is confusing as it doesn’t mean one single ingredient but instead a scotch from one distillery (that could be from different barrels from within that distillery) as opposed to blends that are a combination of scotches from different distilleries.
Blended Malt or Blended Grain – A blend of single grains from two or more distilleries.
Blended Scotch – Makes up 90% of all scotch sales, can be a blend of malts and grains from several different distilleries.
Peat - Used as fuel to dry out the grains in some of the distilleries. Scotland is the main place that uses this in their process, but not the only one. This process is also not used in every distillery. It is more prominent in single malt scotches than in blended ones. A smokier scotch will have used peat in their process.
Ending;
Don’t forget to submit your questions you’d like to ask us or topics you’d love to see us cover to whiskeyexchangeclub@gmail.com
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Chasing Whiskey
Whiskey chasers updates
- A new year starts with the club after finishing our Sourcing bottles
- Top 3 bottles
- Micah-4 gate
- Starting our finishing series
Podcast updates
- Updates from last episode
- Texting us
Craft distillery news
- Watershed releases 6 single barrels with OHLQ
- Each bottle labeled with a royal flush
- https://www.watersheddistillery.com/ohlq-exclusive-2024
- Balcones Mirador Eclipse Texas Single Malt Whisky
- ASM made with Wine yeast strains, Red wine and Rose wine
- https://www.balconesdistilling.com/spirits/mirador-eclipse
- Wyoming Distillery
- Independence Rock Wyoming exclusive Bourbon
- Meant to honor the pioneers of the west
- They were kind enough to send us a sample so stay tuned for that!
- https://craftspiritsmag.com/2024/06/25/wyoming-whiskey-introduces-independence-rock/
Welcome to Chasing Whiskey, the Whiskey Chasers update and News episode! And I am your only host today, Steve! We record our episodes in batches and sometimes months before the episode comes out, because of this we don't have a chance to speak to you and get feedback and updates in real time, so I figured we should do these short little episodes and just talk about the things that the club is doing, the podcast, as well as a little news from the craft distillery world that we all know and love!
Thanks for listening and we will talk to you next time, cheers!
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- History of distillery
- Established in 1986, the Very Olde St. Nick (VOSN) brand was started by Marci Palatella to capitalize on the growing demand in Japan for ultra-aged bourbon.
- Marci worked for Jullian Van Winkle III as his agent in the japanese market
- The brand was designed around bringing the best aged and best tasting whiskey to the Japanese market.
- Originally sourcing its barrels from the Old Commonwealth distillery (Van Winkle’s distillery)
- Was then sourced from Willet
- Now produce their own
- Since the brand was started around fantastic whiskey that had some age to it, they hit a rough spot in 2015 when whiskey started to take off in the US
- Marci bought up an old tobacco farm, in Nelson County (Bardstown KY) to build a craft distillery on.
- Preservation distillery
- They currently distill in very small batches
- 1-3 barrels
-
The idea behind such small batches is that they are not looking to rush the process. They want to distill the same aged, delicious whiskey that they have been sourcing. owner/s
-
This bottle story
- This brand has a habit of embellishing and just making things up, so take it with a grain of salt
- They found some barrels in an old warehouse from a shuttered distillery. After tasting them, they purchased the lot of rare perfection and they continued to age there in canada
- The aging happened in a single story warehouse in canada. Because of the cold there is less interaction with the wood
- Theory
- It doesn't say, but this 4 grain doesn't seem to have been made the canada way with aging separately
- The juice
- Aged and bottled in canada
- 4 grain bourbon mash bill
- Not disclosed but most believe it to be high wheat
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- History of distillery
- Alberta Distillers Limited
- Started in 1946 by Frank Mchahon and Max bell
- Ranch hands deserve great whisky at a great price
- Frank Mchahon
- Oilman. First to go into western canada to look for oil and discover it.
- He was also a race horse owner and owned Majestic prince, winner of the Kentucky derby and Preakness in 1969
- He seems to have been the money man
- Max Bell
- Married Franks Brothers wifes sister
- Was a newspaper magnate and oilman
- Inherited his dads paper that was riddled with debt, was able to get it out of debt, buy more papers, and then get into the oil game
- Also owned race horses
- Won the irish derby with Meadow court
- ⅓ owner with Frank Mchahon and… bing crosby (Frank went to college with Bing at Gonzaga
- George Conrad Reifel
- Brought on shortly after
- Brewer and distiller who worked in Japan to start the anglo japanese brewing company
- The Why is not stated, but there is a distillation process that goes into oil as well, so that may have been part of the connection
- Built outside of calgary on 23 acres
- By 1957 had 3 heat controlled warehouses and 100,000 aging barrels on 28 acres
- After alberta Distillers Limited
- 1967 purchased by National distillers and chemical corp
- Expanded to 600,000 barrels on 42 acres
- One of few warehouses in canada that can age both rack and pallet style
- Has 2 rail spurs and can ship out and receive in tankers
- They decided to sell when standard and poors gave a negative outlook for whiskey
- 1986 purchased by american brands
- Renamed to fortune brands in 1997
- Split in 2011 to fortune brands home and security and Beam Inc
- Beam purchased by Suntory
- 1967 purchased by National distillers and chemical corp
- The juice
- 100% prairie rye whiskey (unmalted)
- Ground into a flour at the distillery using a hammer mill
- Distilled using continuous distillation then a pot still
- 3 years old
- Ex-bourbon barrels
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- History of distillery
- Alberta Distillers Limited
- Started in 1946 by Frank Mchahon and Max bell
- Ranch hands deserve great whisky at a great price
- Frank Mchahon
- Oilman. First to go into western canada to look for oil and discover it.
- He was also a race horse owner and owned Majestic prince, winner of the Kentucky derby and Preakness in 1969
- He seems to have been the money man
- Max Bell
- Married Franks Brothers wifes sister
- Was a newspaper magnate and oilman
- Inherited his dads paper that was riddled with debt, was able to get it out of debt, buy more papers, and then get into the oil game
- Also owned race horses
- Won the irish derby with Meadow court
- ⅓ owner with Frank Mchahon and… bing crosby (Frank went to college with Bing at Gonzaga
- George Conrad Reifel
- Brought on shortly after
- Brewer and distiller who worked in Japan to start the anglo japanese brewing company
- The Why is not stated, but there is a distillation process that goes into oil as well, so that may have been part of the connection
- Built outside of calgary on 23 acres
- By 1957 had 3 heat controlled warehouses and 100,000 aging barrels on 28 acres
- After alberta Distillers Limited
- 1967 purchased by National distillers and chemical corp
- Expanded to 600,000 barrels on 42 acres
- One of few warehouses in canada that can age both rack and pallet style
- Has 2 rail spurs and can ship out and receive in tankers
- They decided to sell when standard and poors gave a negative outlook for whiskey
- 1986 purchased by american brands
- Renamed to fortune brands in 1997
- Split in 2011 to fortune brands home and security and Beam Inc
- Beam purchased by Suntory
- 1967 purchased by National distillers and chemical corp
- The juice
- 100% prairie rye whiskey (unmalted)
- Ground into a flour at the distillery using a hammer mill
- Distilled using continuous distillation then a pot still
- We don't know age but at least 5 years
- Aged in 3 different barrels
- Ex-bourbon, Once used Bourbon, and new white oak charred
- This three and then blended for final product
- Ex-bourbon, Once used Bourbon, and new white oak charred
- This bottle
- Originally only produced for canada in 1958
- Cask strength was introduced in 2020 and that was its introduction to the american market.
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- History of Seagrams
- Started by Joseph E Seagram in 1857 with 3 other guys
- In 1883 he was sole owner
- Samual Bronfman and Distillers corporation limited
- Distillers Corp was started by Samuel and his brothers in 1924
- He came to the US to Tour shut down distilleries due to Prohibition and in 1923 he bought Greenbrier distillery for pennies on the dollar. He then dismantled it and moved it to LaSalle, Quebec
- He would ship his whisky to Saint pierre off the coast of newfoundland
- They would then bootleg the booze to the US through rum Rows to new york, New Jersey and other places
- Rum Rows were ships just outside of maritime jurisdiction (Three miles before 1924, 12 miles after)
- Took off around the caribbean first, but after canada start bringing in whiskey it got bigger. The largest rum runner area was outside new jersey
- In 1928, Bronfman acquired seagrams from heir and president edward F Seagram (Joseph had died in 1919)
- Bronfman was never convicted of any crimes during prohabition, but it is well understood that he had many mob connections
- In the 1930’s when they came into the American Market, they were fined $1.5 million to settle delinquent excise taxes. US Govit asked for $60 million
- In 1963 seagrams purchased Texas Pacific coal and Oil for $61 million cash, plus a production loan to granville minerals of $216 million
- Theyu sold this to Sun Oil Co in 1980 for 2.3 billion, nice work
- 1981, cash rich, they want to diversify, so they tried a takeover on conaco, but Dupont was brought in to stop it. Seagrams still gets a 32%share though, and after dupont wins the bid, they become a 24% shareholder
- In 1995 seagrams is the largest shareholder and has 4 seats ont he board of dupont
- 1986 they hire bruce willis to be the spokes person for their golden wine cooler. This takes them from 5th to 1st in distillery size in just 2 years
- In 1995 Edgar Bonfman Jr, wants to get into the media business and needs cash.
- He sells their stakes in dupont (remember, largest shareholder) for $9 million
- He used the money to get controlling interest in MCA, who owned universal pictures and theme parks
- Seagrams sold its juice business they had acquired in 1988 in 1998 to pepsi for $3.1 billion
- In 2000, seagrams sold their entertainment division to Vivendi, and beverages to Pernod Richie and Diagio, coca-cola acquired the seagrams mixers
- In 2006, Pernod Richie closes seagrams distillery in Lawrenceburg indiana, In 2011 MGP purchased the distillery
- In a 2013 interview with The Globe and Mail, Charles Bonfman (uncle of Edgar Jr.) stated about the decisions leading to the demise of Seagram: "It was a disaster, it is a disaster, it will be a disaster. It was a family tragedy."
- The original seagrams distillery became the segrams museum in waterloo, ontario, closed due to lack of funds in 1997.
- Bought out and is now the hea
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Canadian 101 (The right one!). sorry about the messed up file, this one is good!
ITS A LIE!
- Canadian whisky/Canadian rye whisky/Rye Whisky are all the same thing
- There are no rules around rye percentage
John Molson is credited with first bringing distillation to canada in 1799, first distillery was 1832.
Why age separate? Why distill separate?
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Canadian 101
ITS A LIE!
- Canadian whisky/Canadian rye whisky/Rye Whisky are all the same thing
- There are no rules around rye percentage
John Molson is credited with first bringing distillation to canada in 1799, first distillery was 1832.
Why age separate? Why distill separate?
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- History of distillery
- The name
- Four gate is a term for a 4 slat fence, used on horse farms around Kentucky
- Owners
- Bill Straub and Bob D’Antoni Started Four Gate in 2019
- Kelvin Cooperage Version
- 11 year old Straight Rye
- Partners with Kelvin Cooperage
- This part bothered me
- They also partnered with well-regarded whiskey writers and personalities in Louisville to help select the exclusive blend to be finished in the ex-sherry rum casks.
- This part bothered me
- Sources
- https://fourgatewhiskey.com/the-name/
- https://seelbachs.com/collections/four-gate-whiskey-co
- https://modernthirst.com/
- https://www.bourbonbanter.com/four-gate-whiskey-company-launches-small-batch-bourbon-brand/
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- History of distillery
- Opened in 2015 in the upstairs of big wood pizza in Nashville Indiana
- 2107 began construction on current distillery CAMPUS
- 325 acres with a touring and tasting room and restaurant
- 2018 sweet mash distillery officially opens
- The property has a live music stage, hosts festivals, food trucks and a bar, all called “Hard truth on the Rocks”
- Hard Truth Distilling Co. is part of the BWQOHT, Inc. family of brands, which also includes Big Woods Restaurants and Quaff ON! Brewing Co.
- Brewers start
- Tim O’bryan started brewing beer, the family really liked it
- His father in law, Jeff McCabe, and Ed ryan went in as partner and they opened a brew pub
- Big Woods Brewing opens in 2009
- 2012 opens Quaff ON! Brewing corp.. It was an old bowling alley
- Jim Dunbar joins as a fourth partner
- Hard truth starts
- 2015 they start distilling upstairs at big woods
- When it took off at the restaurant they decided we arent going slow like they did for the brewery
- The brewery changed locations and grew slowly. They would max out capacity and then keep moving up. This was slow moving
- For distilling they bought the distillery land and planned to grow into it
- 2017 brought in Bryan Smith as 5th partner, and the master distiller.
- Hard truth campus
- 2018 campus opens. It's a disneyland for adults
- You can take ATV Tours of the campus
- 2020 challenge
- 2020 pushed back the plans, but they leaned into the challenge and released new products and added new locations
- Sour mash vs sweet mash
- Very basically, Sour mash, think sour bread. You use mash from the previous set to “start” your next set.
- Sweet Mash has no starter. Every batch is its own batch, with nothing added to adjust the PH (which is the purpose of the starter in sour mash)
- Sweet mash is harder but more controllable because you start fresh every time, but you run the risk of bacteria.
- Sour mash is easier and safer, because it corrects the PH to help drive out bacteria.
- Sources
- https://hardtruth.com/our-story/
- https://www.abvnetwork.com/whiskey-corner/2019/2/25/whats-the-deal-with-sour-mash-vs-sweet-mash
- https://alchemistcabinet.wordpress.com/2019/02/01/sweet-mash-vs-sour-mash/
- https://www.jconline.com/story/life/2022/03/18/hard-truth-distillery-gin-vodka-rum-whiskey/7047278001/
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- VERY OPEN about their source
- Owned by O.Z Tyler and Latitude beverage
- Produced by O.Z. Tyler
- O.Z Tyler changed its name to Green river Distillery in 2020
- Nowhere on their site do they claim to be anything other than a green river product.
- This was the first rye out of Green River
- Green river was purchased by bardstown distilling in 2022
- History of green river
- founded in 1885 by John W. McCulloch
- It was the first in owensboro
- And the 10th distillery in Kentucky
- Like so many of these brands it passed through many hands and fell and rised in prominence throughout.
- Jacob Call is the master distiller, a 7th generation distiller.
- When they brought back the green river brand they talked with Rob McCulloch, great grandson of John, to make sure they got the story straight
- Its worth mentioning that “the story” is he sold whiskey and was a great marketer, thats it. There are little to no details on the original green river distillery other than a few awards it won and its slogan “Whiskey without regrets”
- Latitude beverage
- Got its start in Wine. Shifting the cost structure to provide high quality wines by skipping out on buying vineyards… so sourcing wine.
- It might be more complicated than that so don't rip them to hard for it
- They own a few other spirits brands
- North Cross Irish Whiskey, Copper and Cask, Zarpado Tequila
- Got its start in Wine. Shifting the cost structure to provide high quality wines by skipping out on buying vineyards… so sourcing wine.
- The juice
- This sour mash Rye whiskey is made from 95% rye and 5% malted barley. It's distilled in copper stills then matured in 53-gallon, charred American oak barrels for between three and four years. Like all of our small batch whiskeys, Wheel Horse Rye is bottled at 101 proof and is non-chill filtered.
- Sources
- https://www.latitudebeverage.com/
- https://kybourbontrail.com/a-legacy-revived-green-river-distilling-co-releases-green-river-bourbon/#:~:text=in%20September%202020.-,Green%20River%20Distilling%20Co.,of%20the%20finest%20in%20Kentucky.
- https://greenriverwhiskey.com/
- https://wheelhorsewhiskey.com/
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- History of distillery
- 1890’s in scotts level, distillery owned by L. winand and bro. Produced pikeville whiskey. Pikeville was the next town over, not sure why they didnt name it scotts level rye.
- He owned it up to prohibition, and there is an elementary school and a tea kwan do facility named after him there. His story ends hrer
- 1936, Andrew W Merle acquires the brand and the recipe
- Andrew was not a distiller, but a business man who now owned a well known brand. But he found a distiller and sarted producing Pikesville Maryland Rye
- He formed “standard distillers Products” (SDP), which was also associated with….. The most corporate nonsense name ever seen….”The Corporation Trust Corporation” (CTC)
- CTC owned Monumental distilling, which was where pikesville was made, in Lansdowne, Maryland.
- Majestic distilling corporation
- In 1942, there was some accident at the distillery, the details and little known, but there was an explosion and smoke stacks fell. pretty much right after this happened, Monumental distilling no longer existed, and it became majestic distilling. Owned by Zellic Cohen.
- It continued to be the distillery so whatever damage happened it was repairable. And there are a few pictures that seem to be relatively minor in damage.
- 1972
- Majestic may be owned by Cohen, but the Merle family still owns pikesville brand.
- 1972 is the last year they distill anything, and the branding changes to Maryland-STYLE Rye
- Preculation is out on where they got the juice. Pikesville is the last maryland distiller at this time, so whatever the juice, its not coming from maryland. Most likely its pennsylvania
- Could be publicker, AKA continental distillers
- The were the original distillers of rittenhouse, so its possible its them and that would be the conection to heaven hill later (spoiler)
- Michters also could have produced it.
- Could be publicker, AKA continental distillers
- 1982
- Andrew Merle Jr. sells pikesville to Heaven hill. Sales were low, and cost was high. It was time to get out.
- Note on monumental
- Monumental is still around today as a brewery. It was located near baltimore and has become a destination brewery to visit.
- 1890’s in scotts level, distillery owned by L. winand and bro. Produced pikeville whiskey. Pikeville was the next town over, not sure why they didnt name it scotts level rye.
- Maryland style rye?
- Maryland style has a lot of corn. Usually 60-70% rye, 20-30% corn, the rest malted barley
- Sources
- http://www.ellenjaye.com/majestic.htm
- https://www.baltimoreorless.com/2011/01/pikesville-maryland-rye/
- https://marylandspirits.org/what-is-maryland-rye/
- https://distiller.com/articles/rye-whiskey-styles
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Rye 101
- Made with at least 51% rye in the mash bill.
- Aged in charred new oak barrels.
- Distilled to a maximum of 160 proof (80% ABV)
- Barreled at a maximum of 125 proof (62.5% ABV)
- Bottled at a minimum of 80 proof (40% ABV) and a maximum of 150 proof (75% ABV)
Rye was the prominent whiskey of the americas at its founding. George washington had 5 stills and could produce 11K Gallons of Rye per year.
Pennsylvania scots irish began distilling rye because of how well it grew in the area, and they wanted a dark spirit like their irish whisky at home. Though it doesnt taste the same, it has the whiskey feel that made it work for them.
In 1810, KY produced 2.2 million gallons, PA proceed almost 7 million gallons. One county in PA in early 1800’s could give a barrel a whiskey to every other person in the US at the time.
Rye is not an easy spirit to make, so when prohibition came there was a sharp decline, since the bootleggers made corn whiskey due to its ease.
The stills were three chamber stills, this is a big reason it was hard for bootleggers, not as mobile and big. Leopold Bros from denver has a three chamber bottled in bond. He also uses an heirloom grain style called Abruzzi. This has a lower starch content, meaning they need to use more rye than modern strains, making it more flavorful.
Empire Rye
- 75% new york grown rye (Any type or combination of types
- Distilled no higher than 160 proof
- Max barreling of 115 proof
- Min 2 years aging in chared new american oak
- 100% produced in a single New York state distillery
- You can have multiple empire ryes blended together to make blended empire rye
Heirloom ryes tend to be lower in starches and harder to grow with lower yields (We have the yields we have today because of breeding tactics to increase yields and flavors
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Subscriber-only episode
- History of distillery-option 1
- Paul Jones Jr starts the brand in 1888, but was producing back into the 1860’s
- Loose story of it was started by a love story and marriage proposal
- End of story
- Paul Jones Jr starts the brand in 1888, but was producing back into the 1860’s
- History of distillery option 2
- Rufus M Rose starts the brand in 1888
- He was a druggist from Connecticut, but moved to Georgia
- Fought in the Civil war as a confederate
- Was a foot soldier, but was quickly switched to a medical unit, and after an injury was honorably discharged, but continued to work for the confederacy creating medicines until the end of the war
- After the war, moved to atlanda and founded R. M. Rose Co. Distillery, also known as the Mountain Spring Distillery.
- Created the four roses brand in 1888, named after him, his brother Origen, and their 2 sons
- Rufus M Rose starts the brand in 1888
- History after the origin
- Bought the Frankfort Distillery company in 1922, allowing them to produce medicinal whiskey through prohibition
- Seagrams bought them in 1943
- Discontinued the brand in the US in the 50’s, but it was sold overseas in japan and europe and was well liked
- They did bring the name back and made cheap blended whiskey under the name
- 2002 purchased by Kirin Brewing co., and renames four roses Distillery
- The juice
- Mash bill
- Mashbill B
- 60% corn, 35% Rye, 5% Barley
- Mashbill E
- 75% Corn, 20% Rye, 5% barley
- Mashbill B
- Yeast Strains
- V-Delicate fruit
- K- Slight spice
- O- Rich fruit
- Q- Floral essence
- F- Herbal Notes
- Every bottle will have a four letter code
- First letter says its made by them
- Second letter is which mashbill is used
- Third letter is the type of whiskey (S for straight whiskey as an example)
- Fourth letter for the Yeast Strain
- Mash bill
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- History of distillery
- Sourcing for a long time
- 2015 broke ground on their own distillery, opened in 2018
- 2021 Lux Row was bought by MGP
- No mixing of MGP and LuxCo product, luxco is still distilled in KY
- MGP bought it for the distribution network.
- This is why we now have George remus available, as well as rossville. MGP Products that now have a distribution network
- The juice
- 4 grain double single barrel
- Combines a single barrel of Rye bourbon and single barrel wheated bourbon
- Is this still a single barrel?
- 4 grain double single barrel
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For the full Blog post on Joseph A Magnus, go Here!
Title: Unveiling the Legacy: Joseph A. Magnus Distillery's Historic Resurgence and Modern Brilliance
Introduction:
Step into the past with us as we unveil the remarkable history of the Joseph A. Magnus Distillery. From its roots in Cincinnati to a contemporary revival, this episode delves into a story of resilience, innovation, and the unwavering commitment to preserving a legacy.
Segment 1: Early Triumphs in Cincinnati
Explore the early years of Joseph A. Magnus, a resilient entrepreneur who, by the age of 26, built a liquor empire in Cincinnati. With a keen marketing sense, Magnus introduced the Murray Hill Club whiskey brand, emphasizing unparalleled flavor, bouquet, mellowness, and purity.
Segment 2: Prohibition Era and Legacy
In 1918, anticipating Prohibition, Joseph A. Magnus ceased whiskey sales. Retiring to Oden, Michigan, he left a lasting impact, donating land to Petoskey that now houses Magnus Park. The legacy endured through challenging times.
Segment 3: Rediscovering a Lost Legacy
Fast forward to 2014, a great-grandson stumbles upon an unopened bottle of Murray Hill Club whiskey. Fueled by a passion to recreate this lost treasure, the family collaborates with industry experts to extract and analyze the whiskey. The journey culminates in the recreation of a 12-year-old bourbon, employing a triple cask finishing process with Oloroso Sherry, Pedro Ximénez, and Cognac casks.
Segment 4: The Resurgence - Washington DC Era
In 2015, Jos. A. Magnus Co. is reborn in Washington DC, not merely resurrecting but enhancing the legacy through modern techniques while respecting tradition. The commitment to quality and innovation led to the 2020 move to Holland, MI, reconnecting with historical roots.
Segment 5: Coppercraft Connection
Contrary to common assumptions, Joseph A. Magnus was not sold. The Windcrest Group, the investment company behind Magnus, acquired Coppercraft Distillery in 2016. Leveraging the facility for Magnus, they stay true to their commitment to legacy and craftsmanship.
Segment 6: Carrying the Torch
Today, Joseph A. Magnus Distillery continues to honor its Gilded Age roots. While Joseph Magnus himself may not have distilled whiskey, the commitment to excellence, creativity, and storytelling endures. The recreated Murray Hill Club whiskey stands as a testament to the intersection of history and innovation.
Conclusion:
This captivating journey through time showcases the enduring spirit of craftsmanship and tradition at the Joseph A. Magnus Distillery. From the marketing brilliance of Joseph Magnus in the Gilded Age to the dedication of his descendants in recreating and enhancing the legacy, every sip is a taste of history and innovation.
Outro:
Thank you for joining us on this historical exploration of the Joseph A. Magnus Distillery. For more captivating tales behind your favorite spirits, connect with us on social media, and stay tuned for future episodes. Until next time, raise your glass to the past, present, and future of distillation! Cheers!
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To see our blog post about the Michters distillery click here!
- History of distillery
- Founded by John Shenk, a swiss Mennonite farmer in Schaefferstown, PA in 1753
- Called the Shenk Distillery
- Mostly a rye product
- Legend is that washington purchased the rye for his men during their winter at Valley Forge
- "the whiskey that warmed the American Revolution."
- Mid 1800’s purchased by Abraham Bomberger
- Now the Bomberger Distillery
- Hard times during prohibition had the shut the doors, but did return after
- Changed hands many times, but in 1950’s, Lou Forman was one owner, and created the Michters brand
- Named by combining the names of his 2 sons, Micheal and Peter
- 1989 is the end of the brand. Owners go bankrupt and abandon the distillery
- 1990’s the name is back!
- Joseph J Magliocco and Dick Newman Buy the trademark to continue the legacy
- Dick Newman
- Purple heart in the Marine Corp
- Ran old Granddad, Old Crow, and Old Taylor for National distillers
- Became CEO of Austin Nichols, distiller of Wild Turkey
- Joseph J Magliocco
- Went to Yale and Harvard Law
- He drank a lot in school
- They opened up shop in KY, and have 3 locations, a farm, the main distillery, and then a public distillery
- Dick Newman
- Joseph J Magliocco and Dick Newman Buy the trademark to continue the legacy
- Founded by John Shenk, a swiss Mennonite farmer in Schaefferstown, PA in 1753
- Barrel process
- Dried 18-48 months before use
- Barrels are toasted first, before any kind of charing
- This draws out the sugars and creates the red line
- After charing, the whiskey will seep through the char to the redline where the flavors are +
- The juice
- Enters the barrel at 103 proof instead of standard 125 proof
- This results in fewer bottles, but they believe better flavor
- The warehouse is heatcycled
- This creates more expand and contract through the same season
- Costly because it creates more angel share
- Chill filtered
- They say instead of carbon filtering which removes flavors
- Process is different for each expression
- Enters the barrel at 103 proof instead of standard 125 proof
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Read more about this bottle and its history, along with Jack Daniels history on our blog, here!
History of distillery
- Jasper Newton Daniels founds Jack daniels in 1866
- Learns how to make whiskey from a preacher who took him in and his slave
- Rev Dan Call and the slave in Nathan “nearest” green
- Distillery founded near Cave spring hollow
- Water from an underground spring with little to no impurities
- Limestone is so important for whiskey making because limestone counters the Iron in water, removing it.
- Jack passes in 1906, after he gets mad he cant open his safe and kicks it. This breaks his toe, which got infected.
- Left to Lem Motlow, his nephew, who continues with his brother Jess Motlow, who becomes Master Distiller
- Prohabition hits and they close up shop
- After prohibition they open back up after supply chains clean up
- Close again in 1944 to help with the war effort
- 1947- Sinatra is introduced to jack daniels by jackie gleason
- 1956- Brown Forman acquired Jack daniels, no changes to production
- 1997- first bottles of single barrel select
- 2014- opens their own cooperage
- 2015- first new mashbill, introducing single barrel rye
- Water from an underground spring with little to no impurities
- Jeff Arnett was Master distiller from 08-20
- Chris Fletcher is master distiller 2020-
- Grandson of past Master distiller Frank Bobo (1966-1989)
- The juice
- Charcoal Mellowed
- Pouring unaged 140 proof whiskey into a charcoal vat, letting gravity take it through
- Takes 3-5 days
- Jack meets all qualifications of Bouron, then adds charcoal Mellowing
- Company: Brown-Forman
- Age: NAS (Aged at least 4 years per TTB regulations)
- Mashbill: 70% Rye, 18% Corn, 12% Malted Barley
- MSRP: $60 (2023)
- Charcoal Mellowed
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Subscriber-only episode
On today's episode we have a glass of Glen Grant 15! We continue our gift series with Glen Grant 15 for our subscription only episode. We talk about Lifesavers, Scotland, and variety . All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com**, check us out! Thanks, and enjoy the show!
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On today's episode we have a glass ofYellowstone 93! We continue our gift series with Yellowstone 93 from Limestone Branch. We talk about John Wick, Yellowstone National Park, and Bartending stories. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s Limestone branch
- (From https://www.breakingbourbon.com/review/yellowstone-select-bourbon) Yellowstone Bourbon was started by J.B. Dant (son of J.W. Dant) who, along with D.H. Taylor and J.T. Williams, founded the Yellowstone Distillery in the late 1880s. Over the years the distillery changed ownership several times, eventually landing in the hands of David Sherman in the 1990s. In 2006, the David Sherman Company rebranded itself to Luxco as a tribute to one of its co-founders, Paul Lux. In 2010, Paul and Steve Beam (descendants of both J.W. Dant and the Beam family) founded Limestone Branch Distillery, and in 2015, they partnered with Luxco to bring the Yellowstone brand back to its ancestral origins.
- When it was founded
- Where it was founded
- Fun facts of the location
- Why they chose to start
- owner/s Limestone branch
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Dalwhinnie 15! We continue our gift series with Delwhinnie 15 from Diagio. We talk about scotch regions, Evaporation, and Mixing scotch. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s-Diagio
- When it was founded
- 1897
- Where it was founded
- Highest elevation in all of scotland
- Coldest due to that
- Why they chose to start
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- Uses Worm Tub Condensor VS more modern Shell and Tube
- Worm Tub tends to have a more meaty or rubbery taste
- This is because the copper sulphates build up and can be tasted in the final product
- The More modern Shell and tube is tubes going straight up, because of this those copper deposits fall out instead of sitting in the coil.
- Worm Tub tends to have a more meaty or rubbery taste
- Highland Whisky
- Aged in bourbon and oloroso sherry casks
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- Uses Worm Tub Condensor VS more modern Shell and Tube
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Old Ezra 7! We continue our gift series with Old Ezra 7 from Lux Row. We talk about Lux Row, Charcoal Filtering, and complicated whiskey buyouts. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- Lux co (Lux Row)
- Used to source from heaven hill, now has their own
- Bought by MGP in 2021
- They want to copy it to help with that transition
- owner/s
- When it was founded
- Where it was founded
- Fun facts of the location
- Why they chose to start
- Lux co (Lux Row)
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- MSRP $40
- Why did it come about
- Mash bill
- 78% Corn, 12% barley, 10% rye
- Charcoal Filtered
- Who made it
- Frank Silverman
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Old Bardstown from Willett Distillery! We talk about Budget bottles, Willett Distilling, and Race horses. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- willett
- When it was founded
- Where it was founded
- Fun facts of the location
- Why they chose to start
- owner/s
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created 2016 (Kind of)
- Named after a handicapped race horse in the 50’s, it was an early brand of willett.
- During the energy crisis of the 70s, Willett stopped producing, but they had enough set back to continue making this into the 80’s.
- In the 80’s the company was rebranded to Kentucky Bourbon Distillers and they began sourcing (Mostly from heaven hill)
- 2012 is when KBD began distilling again and transitioned this bottle to their own distillate in 2016
- Why did it come about
- Mash bill
- Who made it
- When was this expression created 2016 (Kind of)
- The type
- Does it follow the rules of a certain type of whiskey?
Classification: Straight Bourbon
Company: Willett Distillery
Distillery: Willett Distillery
Released: September 2016/Ongoing
Proof: 100
Age: NAS
Mashbill: 72% Corn, 13% Rye, 15% Malted Barley
Color: Rust
MSRP: $22 (2017)
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Subscriber-only episode
On today's episode we have a glass of Baller American single Malt! We continue our series on American Single Malts with St. George Distillery based out of California. We talk about Japanese Whisky, Apricots, and the pop suicide. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s- Jorg Rupf
- Came here as the youngest judge for the ministry of culture from Germany
- When it was founded-1982, less than 20 distilleries in the country at that time
- First product was eau de vie, a colorless fruit brandy
- eau de vie is french for “water of Life”
- 2004 it moved to Alameda Naval Air station, where they have a 65,000 Sq FT Airplane hanger to fill!
- 2007 they released the first legal Absinth since it was banned in 1912
- First product was eau de vie, a colorless fruit brandy
- Where it was founded
- Alamenda, CA
- Why they chose to start
- Jorg distilled in Germany as a hobby, and coming here he couldn't get his eau de vie, so he started making his own.
- owner/s- Jorg Rupf
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- The name comes from the Japanese Highball, a popular drink in Japan which they say this would be good in
- Japanese highball is 2 oz japanese whisky over ice, fill with sparkling water
- The name comes from the Japanese Highball, a popular drink in Japan which they say this would be good in
- Notes on why it looks the way it does
- The juice
- When was this expression created-2016
- Why did it come about
- A california Take on a japanese spin on scotch whisky
- Mash bill
- 100% malted Barely, Mostly 2 row pale malted
- Aged in Used Bourbon and French oak wine casks
- Maple Charcole smoked
- Finished in Omeshu barrels
- Omeshu is a plum liquor and this one was made from california grown Ome fruit
- Ome fruit is what they call a plum but it is closer to an apricot
- Omeshu is a plum liquor and this one was made from california grown Ome fruit
- Who made it
- Lance Winters is distiller
- Joined in 1996 with a jar of homemade whiskey as his resume
- Lance Winters is distiller
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Copper Fox Peachwood American Single Malt! We continue our series on American Single Malts with Copper Fox out of Virginia. We talk about Malting Floors, Williamsburg, and Barley! All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- Rick Wasmund-CEO and Master Distiller
- Noticed as a kid the distinct smells of different wood smokes
- Liked the smoke but not the peat so decided to try apple and cherrywood smoke
- Interned at Bowmore Distillery
- Learned the art of floor malting
- Rick Wasmund-CEO and Master Distiller
- When it was founded
- January 2005
- First Malting floor and kiln since prohabition
- January 2005
- Where it was founded
- Serryviile,VA, second location at Williamsburg VA
- Fun facts of the location
- Why they chose to start
- They malt their own Barely, the only distillery in the US that does that
- They smoke the barely with Applewood and Cherrywood
- owner/s
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- Peachwood smoked and also peachwood chips added to the barrel
- Double pot stilled
- Mash bill
- 100% malted barely
- All Barley from one famer in Virginia, and the grain is 6-row Thoroughbred Developed at virginia Tech FOR Copper fox Distillery.
- Who made it
- The type
- Proposed American Single Malt rules
- 100% malted Barley
- Distilled at one distillery
- Mashed, fermented, distilled, and Aged in US
- Oak Casks 700L or smaller
- No rules on type of Oak, new or used
- Distilled at 160 proof or less
- Bottled at least at 80 proof
- Proposed American Single Malt rules
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On today's episode we have a glass of Westward Stout cask finish! We continue our series on American Single Malts with Westward Distillery based in Oregon. We talk about Stout Finishing, the east vs west American Single malt, and Indiana Jones. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- Christian Krogstad
- When it was founded
- 2004
- Large expansion in 2015
- 2018, distill Ventures invests iin Westward, Owned by diagio
- Where it was founded
- Portland, Oregon and is proud northwestern.
- Why they chose to start
- where we brew like a craft ale, distill like a Single Malt, and age like a Bourbon.
- More emphasis on the brewing, not wanting the wood to take the place of the brew
- owner/s
- Tasting
- The bottle
- The look of the bottle
- Cool shape
- What is written on it
- Notes on why it looks the way it does
- The look of the bottle
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Aged in Deschutes the abyss barrels for one year
- Sierra Nevada Ale yeast
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Courage and Conviction Bourbon Cask Finish! We continue our series on American Single Malts withVirginia Distillery Co. We talk about transparency, the future of American Single Malt, and Barrel Sizes. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- George G Moore, native of Ireland, came to the US in the 1970’s
- When it was founded
- 2011
- Where it was founded
- Lovingston, VA, in the heart of the Blue Ridge Mountains
- Why they chose to start
- “Always have the Courage of your Convictions” Was a saying of Georges, and their main line of single malts
- owner/s
- Tasting
- The bottle
- The flagship has 50% bourbon casks, 25% cuvee, and 25% sherry casks
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Bourbon casks were filled between april 20-29th, 2016 and vatted july 29th 2020, so 4 years 3 months
- Est angels share was 3.6% per year
- 560 cases were made
- Why did it come about
- Mash bill
- Who made it
- When was this expression created
- The type
- Proposed American Single Malt rules
- 100% malted Barley
- Distilled at one distillery
- Mashed, fermented, distilled, and Aged in US
- Oak Casks 700L or smaller
- No rules on type of Oak, new or used
- Distilled at 160 proof or less
- Bottled at least at 80 proof +
- Proposed American Single Malt rules
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On today's episode we have a glass of Clermont Steep! We start our series on American Single Malts with Jim Beams First offering of an American Single malt. We talk about Yeast, honeysuckle, and the American Single malt flavor. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- When it was founded
- Where it was founded
- Fun facts of the location
- Why they chose to start
- The bottle
- The look of the bottle
- What is written on it
- Column Still
- Choice barrels
-
Freddie Noe crafted it
- Notes on why it looks the way it does
- The juice
- When was this expression created- 2023
- Why did it come about
- Mash bill
- 100% Hand Selected Malted Barley (80% Malted Barely, 20% Golden Pilsner malted barely
- Fermented with Heirloom “Jug Yeast” Recipe
- 100% Hand Selected Malted Barley (80% Malted Barely, 20% Golden Pilsner malted barely
- Aged 60 months (5 years)
- 94 proof
- MSRP $60
- Who made it
- Freddie Noe
- The type
- Does it follow the rules of a certain type of whiskey?- American Single malt
- Proposed American Single Malt rules
- 100% malted Barley
- Distilled at one distillery
- Mashed, fermented, distilled, and Aged in US
- Oak Casks 700L or smaller
- No rules on type of Oak, new or used
- Distilled at 160 proof or less
- Bottled at least at 80 proof
- Proposed American Single Malt rules
- Does it follow the rules of a certain type of whiskey?- American Single malt
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And Happy Halloween from the Whiskey Chasers! On today's episode we have a glass of Still 630’s Octoberfest! We talk about IPA’s, Kentucky Hot Brown, and scary (Or spooky) things. All that and more on today's episode of Whiskey Chasers!
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On today's episode we have a glass of Russles 13! We talk about Wild Turkey, whiskey families, and gimmicks. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- When it was founded
- Where it was founded
- Fun facts of the location
- Why they chose to start
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Bookers, Charlies Batch! We talk about the bookers batches, the booker boxes, and the missing bottle. All that and more on today's episode of Whiskey Chasers!
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On today's episode we have a talk with Morgan from Bourbon with HeArt! We talk about the work of the non-profit Bourbon with HeArt, Whiskey Barrels, and Passion in Art and Whiskey All that and more on today's episode of Whiskey Chasers!
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To Learn more about Bourbon with heart, you can follow them on all their socials @bourbonwithheart
Their website is https://bourbonwithheart.org/
Their magazine can be found here: https://bourbonwithheart.org/arts-%26-spirits-magazine
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On today's episode we have a glass of Compass box Peat monster and a bowl of Cornell & Diehl: Da Vinci. We continue our pipe Pairing series with special guest Ryan from the club! We talk about Latakia, Hookah, and Steve’s Pipe Origin Story. All that and more on today's episode of Whiskey Chasers!
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Be sure to show some love for the company that brought you today's bottle!
https://www.compassboxwhisky.com/whiskies/glasgow-blend
- Compass box is not one of a kind when it comes to the world of Scotch. It is a blending company, which is how several distilleries got their start in scotland
- Think Bourbon Brand Companies
- Nulu/Bardstown Bourbon/Smokewagon
- They consider themselves ‘Whiskymakers’
- a word they invented
- A Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. A Whiskymaker is different from a distiller, and more than a blender.
- If they were a bourbon company, I would be bashing them for this! But, again, majority of blended scotch companies started this way
- History of Compass box
- Back in 2000, John Glaser was working for a large UK distiller when he realized that there was so much that hadn’t yet been explored in the world of Scotch whisky.
- So, he started Compass Box, an inventive company based on the long-lost model of the Scotch whisky blending house, but with a forward-looking approach and an unrelenting desire to create deliciousness.
- Originally working from his kitchen, Compass Box has grown over the years and now has two dedicated Blending Rooms in London.
- They have their own stocks of maturing whiskies in Scotland and a team of over 15 hugely enthusiastic whisky-lovers.
- The bottle:
- 100% malted Barely
- Blend of:
- 64.7% Caol Ila (cull Eela)
- 35% Laphroaig
- Less than 1% Highland Malt Blend
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On today's episode we have a glass of Basil Hayden Dark Rye, and a bowl of Prince Albertl We invite Ryan from the club to Continue our Pipe Pairing series. We talk about Port wine, Chris’s Pipe Origin story, and Collecting. All that and more on today's episode of Whiskey Chasers!
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Intro:
- I know I have said it before, but Beam Suntory is one of my favorite companies in the whiskey world and yet again, they did not disappoint with their latest release of Basil Hayden!
Body:
- May of last year, Fred Noe announced that he was naming his son, Freddie Noe as master distiller
- Which makes him the 8th generation master distiller in the beam family
- Freddie is known for his creation of the Little Book series, which is my all time favorite series
- You could understand my excitement when I heard that he was the master behind the latest release.
- Crafted in 1992 by Booker Noe as part of the Small Batch collection, Basil Hayden introduced a more subtle side of bourbon compared to its counterparts.
- Named after the late Master Distiller Basil Hayden Sr.
- The thing that excites me the most about this bottle is who was responsible for it.
- Freddie Noe might be one of the first master distillers, who I would consider to be a master blender first.
- I wonder if they are tight lipped on what red wine was used because there were multiple types?
- Little book is blended by percentages of different whiskies so, with how perfectly blended and well rounded this bottle is, why couldn’t this be blended similarly with different percentages of basil hayden finished in different wine casks?
- I think that naming freddie noe might prove to be a game changer in the whiskey world.
- I think we should expect to see some mind blowing releases from Beam Suntory
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On today's episode we have a glass of Virginia Distilleries VHW Port Cask and a bowl of Cornell and Diehl Kajun Kakel We invite Ryan from the club to start our Pipe Pairing series. We talk about American Single Malt, Perique, and the difference in cigarettes and pipe tobacco. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- George G Moore, native of Ireland, came to the US in the 1970’s
- When it was founded
- 2011
- Where it was founded
- Lovingston, VA, in the heart of the Blue Ridge Mountains
- Why they chose to start
- “Always have the Courage of your Convictions” Was a saying of Georges, and their main line of single malts
- owner/s
- Tasting
- The bottle
- VHW Port Cask Finished
- Blend of Single Malt Scotch and American Single malt, Aged in Port casks
- The juice
- 100% malted Barely
- Finished in port wine Casks for a minimum of 12 months
- The type
- American Single Malt
- American Single Malt commission states:
- Made from 100% malted barley
- Distilled entirely at one distillery
- Mashed, distilled, and matured in the United States
- Matured in oak casks of a capacity not exceeding 700 liters
- Distilled to no more than 160 proof (80% ABV)
- Bottled greater than 80 proof (40% ABV)
- Not regulated as of now though
- American Single Malt
Our Bowl today was Cornell & Diehl
Kajun KakeSupport the show
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On today's episode we have a glass of Jameson Black Barrel, and a bowl of Dunhill Early Morning Pipe. We invite Ryan from the club to start our Pipe Pairing series. We talk about Barrel aging, English blends, and Smoking dry. All that and more on today's episode of Whiskey Chasers!
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Dunhill sold their recipe to Peterson, So that is what you would look for now. But we had an original Dunhill.
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Subscriber-only episode
This is the original Old 55 100% Sweet corn episode that was never released. I hope you enjoy it! We have tried a few other things from them and do not dislike the distillery, just this bottle!
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On today's episode we have a glass of Old 55 100% sweet corn! We continue our series on Duds! CJ and Brendon join Nick and I to talk about some duds we have ended up with. We talk about Single Barrels, Sharpee’s, and the cost of rare . All that and more on today's episode of Whiskey Chasers!
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Intro:
- What are we drinking
- Flavor/tasting notes
- Likes dislikes
- Recommend to buy or leave on the shelf?
- Why are we drinking it?
How did they get their start?
- This is a family run distillery out of Indiana
- It is not an MGP product
- The name they picked was based on the road you would find them on.
What is their mashbill?
- Simple
- 100% sweet corn that they grow themselves on their own farm
What makes this unique?
- There are no other bourbons out there that are made of 100% sweet corn
- Other blends are corn but not sweet corn
- Let alone home grown by the distillery
What is worth the price?
Ending;
Don’t forget to submit your questions you’d like to ask us or topics you’d love to see us cover to whiskeyexchangeclub@gmail.com
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On today's episode we have a glass of Howler Head Whiskey! We continue our series on Duds! CJ and Brendon join Nick and I to talk about some duds we have ended up with. We talk about UFC, flavored whiskey, and Cocktail creation. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s
- Steve Lipp
- Whiskey investor, owns Alexander Murray & Co.
- Independent bottler of scotch Whisky
- Whiskey investor, owns Alexander Murray & Co.
- Jason Wooler
- Wooler brands works with a lot of scotch and other whisky brands
- Campiri group
- Bought 15% for $15 mil in aug 2022
- Option for full purchase in 2025 based on undisclosed performance goals
- Steve Lipp
- When it was founded
- Launched in 2021
- Green river Distilling produces it
- Why they chose to start
- No origin story
- owner/s
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- 2 years old
- #4 alligator char
- Natural banana flavor blended in
- Mash bill
- Who made it
- The type
- Major sponsor of UFC.
- Campari is helping spread it probably due to the the success of UFC
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On today's episode we have a glass of Yellow Stone General store whiskey! We continue our series on Duds! CJ and Brendon join Nick and I to talk about some duds we have ended up with. We talk about how this has nothing to do with Yellowstone Distillery, Yellowstone Park,and how stories about getting a bottle can help make it less of a dud. All that and more on today's episode of Whiskey Chasers!
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On today's episode we have a glass of Mercantile Bourbon! We start our series on Duds! CJ and Brendon join Nick and I to talk about some duds we have ended up with. We talk about NO INFORMATION, The right words on bottles, and Weird Bourbon age Rules. All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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Some of you may have noticed that about once a month we release a special subscriber only episode. Since August has 5 thursdays we decided to release the June unique finishes Series Subscriber only episode free to everyone! These episodes wrap up a series where we get into deeper whiskey topics and discus some more inside baseball topics. If you are a true whiskey lover, consider subscribing! For only $3 a month you get an extra episode every month just for you!
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Our Website is www.whiskeychaserspod.com**, check us out! Thanks, and enjoy this special, subscriber only episode!
https://www.buzzsprout.com/2006656/subscribe**
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Subscriber-only episode
On today's Subscriber only episode we have a Blind tasting of the last 4 bottles in our age series; Hardins creek 2 year, Holladay soft red wheat 6 year, McKenna 10 year, and IW Harper 15 year! We recorded this before doing the series to have a better blind taste test, but turns out we are not great at running a blind! Chef prince joins us to talk more about pairing food and whiskey! All that and more on today's episode of Whiskey Chasers!
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Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.
Check out Prince's website and socials below!
https://www.boardroomcateringco.com
https://www.instagram.com/boardroomcateringco/
https://www.instagram.com/chefprinceb/
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On today's episode we have a glass of IW Harper 15 Year! We continue our series talking about whether age is the end all be all on the flavor of whiskey. We talk about the Burnheim Brothers, sourcing from your competition, and the power of nostalgia on your whiskey journey. All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
- History of distillery
- Issac Wolfe (I.W.) Bernheim immigrated from germany in 1848
- Came to work in Ney York, but the company he wanted to work for went out of business
- Got a job as a peddler of household items, going door to door throughout pennsylvania. He did this UNTIL HIS HORSE DIED
- Moved to Paducah, KY to be a bookkeeper for a liquor wholesaler
- While there he made enough to move his brother to the US
- Bernheim Bros distilling began in 1870
- They moved to Louisville in 1888 and bought Pleasure Ridge Park Distillery and Bernheim Distillery was born
- IN 1896, the bonded warehouse burned down. They had insurance BUT the Unpaid Whiskey Tax was to much.
- They were tied in court until 1897, the court decided they did not owe the tax as the whiskey was destroyed
- They were allowed to continue producing through prohibition, but sold to Schenley Industries in1937. This was sold to Guiness in 1987, Which own Diagio
- The return of the name
- 1992, Bernheim Distilleries was opened again by united, owned by Guiness
- The Bernheim brand was sold in Asia and europe, but was a top name in Japan
- In 1999, Heaven Hill purchased Bernheim Distillery
- In 1996 the Bernheim distillery was destroyed in a Fire, so they bought the site
- Bernheim Original wheat was introduced in 2005 by heaven hill, Named after IW Bernheim and his brother for their contributions to whiskey
- But….. IW Harper?
- IW Harper was reintroduced by Diageo in 2015, Using spirits from the Bernheim Distillery, Aged at Stitzel-Weller, and Bottled by George Dickle
- Issac Wolfe (I.W.) Bernheim immigrated from germany in 1848
- Tasting
- The bottle
- Beautiful crystallized look with a square topper
- The juice
- March 2015 this was released
- Proof: 86
- Age: 15 Years
- Mashbill: 86% Corn, 6% Rye, 8% Malted Barley
- MSRP: $75 (2016)
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On today's episode we have a glass of Henry McKenna 10 year! We continue our series talking about whether age is the end all be all on the flavor of whiskey. We talk about Henry McKenna, the Mckenna Bill of 1892, and Value bottles. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- Henry McKenna immigrated from Ireland in 1838 and owned a flour mill in Fairfield KY
- Needing something to do with the Waste from the mill, in 1855 Started a distillery making less than a barrel a day
- 1865, hired Patrick Sweeny, another Irish immigrant to be his distiller, raised production to more than a barrel a day
- 1881 Opened “the Old blue house” on market street in Louisville as a sales office
- By 1883, they built a new distillery in Fairfield KY, to support their 3 Barrell day capacity
- McKenna Facts
- Refused to sell anything under 5 years old
- 1892 the “McKenna Bill” was put before congress to establish a 5 year bonding act
- 1897 was when the bottled in Bond act passed
- Was a stickler for Sanitation, adding a washing and scrubbing step to the normal Lime Whitewash
- 1893, Henry McKenna Passed away
- Sons Daniel and James took over the business, as manager of distilling and as marketing and distribution respectively
- To this day, they only produce 9 barrels a day at the direction of the family, and only produce for 9 months out of the year.
- Henry believed that summer was bad for fermentation so production stops in the summer
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
Distillery: Heaven Hill
Proof: 100
Age: 10 Years
Mashbill: 78% Corn, 12% Malted Barley, and 10% Rye
MSRP: $30 (2017)
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On today's episode we have a glass of Holladay Soft Red Wheat Bottled in Bond! We Continue our series talking about whether age is the end all be all on the flavor of whiskey with this 6 year our of Ben Holladay distillery in Missouri. We talk about the Pony Express, Wheat in a mashbill, and do you buy a known name or a no name? All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- Ben Holladay was born in KY, but moved west to Gain Fame and Fortune.
- He was a transportation Tycoon, Named “the stagecoach king” for laying out a stagecoach route throughout the west. This was purchased by Wells Fargo.
- He owned Steamships, Streatcars, and Railways, as well as silver mines and saloons. and was also the owner of the Pony Express
- Late 1800’s he was the nation's Largest employer
- 1856 Blue Springs Distillery is started
- The site was bought by Ben Holladay in 1849 and he noticed the limestone springs on the property
- Being from KY, he knew the benefits of limestone water to distillation
- There is a Cave on site that the whiskey was aged in and is still part of the tour there.
- 1894
- The site was bought by Ben Holladay in 1849 and he noticed the limestone springs on the property
- Weston, MO
- Weston was established in 1837, was was a stop by Lewis and Clark in their 1804 expedition
- It was the second largest port on the missouri river
- Speculation is that if there had not been a flood in 1881 that shifted the river, it would have taken the place of Kansas City in size today
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Hardins Creek 2 year! We begin a new series talking about whether age is the end all be all on the flavor of whiskey. We talk about Colonel Beam, Freddie Noe , and is this 2 year bottle worth the price? All that and more on today's episode of Whiskey Chasers!
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- The juice
- Released in July 2022
- Inspired by day 121
- Beam released spirits on day 121 after prohibition ended, using the idea of lowering the distillation proof to impart a fuller flavor at the young age
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
Classification: Straight Bourbon
Company: Beam Suntory
Distillery: Fred B. Noe Distillery
Release Date: July 2022
Proof: 108
Age: 2 Years
Mashbill: Undisclosed
MSRP: $80 (2022)
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On today's episode we have a glass of Barrel Seagrass! We Continue our unique finishing series with Special Guest Blake from the club! We talk about Apricot Brandy, the Ocean Foundation, and does finishing save a bad whiskey? All that and more on today's episode of Whiskey Chasers!
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The Ocean Foundation: https://oceanfdn.org/
- Barrel Craft Spirits
- Founded by Joe Beatrice
- Started as an early tech entrepreneur Helping businesses get online
- Was a home brewer
- After trying a whiskey straight from the barrel for the first time desided to get into the whiskey world
- Does only Cast strength releases
- Very proud and open about sourcing
- Founded in 2013
- Founded in Louisville, KY
- The heart of whiskey in the US. Since they planned on sourcing from the start seemed wise to be in the middle of it
- I cant not mention that their newest C Suite Employee is Chris Riesbeck as Cheif Commercial Officer
- Coming from Westward in Seatle and played a big part in helping them become a main name in American Single Malt and also the youngest american to hold the “Keeper of the Quaich” in scotland
- An organization that recognizes people that have Shown outstanding commitment the Scotch Whisky
- Possibly an american single malt from them?
- They have American Vatted Malt, A Blend of malted whiskeys
- A “Vatted Malt” is a term meaning it is a blend of only single malts by scotch producers
- Coming from Westward in Seatle and played a big part in helping them become a main name in American Single Malt and also the youngest american to hold the “Keeper of the Quaich” in scotland
- Founded by Joe Beatrice
- Tasting
- The bottle- Barrel Seagrass
- Partnered with the Ocean Foundation and part of the money goes to helping restore seagrass in the Ocean
- Seagrass helps shrink waves to make storm and huricane damage less, as well as holding water to lower the risk of flooding.
- Ocean Foundation also is using it as a “Blue Carbon” tool. Saying that it is a way of helping to lower climate change by planting it to offset emmissions.
- A mix of american and canadian but reading it sounds like they are making it the canadiann way of aging each ingredient and finishing them separately before blending them
- The look of the bottle
- Basic but different
- Rounded bottle
- Labels are pastel but bland
- What is written on it
- Notes on why it looks the way it does
- Partnered with the Ocean Foundation and part of the money goes to helping restore seagrass in the Ocean
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On today's episode we have a glass of Bardstown Origin Series Rye! We Continue our unique finishing series with Special Guest Blake from the club! We talk about transparency, the stories behind whiskey, and the science of whiskey. All that and more on today's episode of Whiskey Chasers!
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- History of distillery
- owner/s-Started by Peter Loftin
- Telecomunications expert who worked in the field during the 80’s through the Bell Monopoly Breakup
- Died in 2019 in his home in miami
- $19 million mansion
- Not a lot about the Why for him, very much a business decision
- Part of the “Napa-vacation” of Kentucky, concentrating on the experience
- Steve Nally- Master Distiller
- Started with Makers Mark and was there master Distiller in the 80’s.
- Started Wyoming Whiskey in 2009
- Became the first employee on Bardstown
- When it was founded-2016
- Bardstown,KY
- Used a mixed approach to start by sourcing, as well as having an on site restaurant
- Also Did Contract Distilling
- Renting out their distillery to other brands
- This seems to be their main focus
- Also Did Contract Distilling
- 2019 Came out with Fusion Series mixing their own juice with sourced
- Origin Series is their first fully their own series
- This Rye, a Bottled in Bond, and a bourbon
- owner/s-Started by Peter Loftin
- Tasting
- The bottle- Origin Series Rye
- Second finish is in Custom Barrels
- The staves Alternate between American Oak and Cherrywood
- Finished for 6 Months
- The look of the bottle
- Thin Square
- Green Label for the Rye
- What is written on it
- Part of the Origin Series
- Notes on why it looks the way it does
- Second finish is in Custom Barrels
- The juice
- 6 years old
- Mash bill
- 95% rye, 5% Malted Barley
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of J Riddle by two James Distillery! We begin our unique finishing series with Special Guest Blake from the club, And i’m back! We talk about Who J Riddle is, Detroit, and peated bourbon. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
- History of distillery
- David Landrum
- Into wine and was an art history major
- Founded in 2013, they are the first distillery to start up in Detroit since Prohibition
- Picked because of the comeback of detroit
- Why they chose to start
- David Landrum
- Tasting
- The bottle
- Named after James Riddle Hoffa, Jimmy Hoffa
- Mob boss and president of the teamsters union
- Disappeared and his case was never solved, but is likely a Mob hit to prevent him from taking over the teamsters union again
- Awesome podcast on Mob activity in Youngstown Ohio Goes into the case some
- Crooked City: Youngstown Ohio
- The look of the bottle
- Hoffa’s symbol was a horseshoe, and he was last seen eating at Machus Red Fox
- Both on the label
- What is written on it
- Notes on why it looks the way it does
- Named after James Riddle Hoffa, Jimmy Hoffa
- The juice
- Newest Bottle
- Experimental that made it as a standard offering
- Mash bill
- 79% Michigan corn, 21% Scottish Barely
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have part two of our interview with StilL 630 in St. Louis!! We sat down with owner and distiller Dave to talk about his journey into the spirits world. We also talk about Missouri Bourbon and American Single Malts.All that and more on today's episode of Whiskey Chasers!
StilL 630 is having their StilL 630 day on June 24th so if you are in the area be sure to get over to St. Louis and check them out! Details in the show notes
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for StilL 630!
StilL 630 day: https://www.still630.com/pages/still-630-day
Website: https://www.still630.com/
Facebook: https://www.facebook.com/StilL630/
Instagram: https://www.instagram.com/still630/
Twitter: https://twitter.com/STilL630
About David:
My name is David Weglarz. I am the owner/operator of the St. Louis, Missouri distillery StilL 630. I believe that life should be filled with passion and intensity. That it is absolutely vital to live life to it’s fullest. That’s not only how I’ve lived my life, but it’s also how I run StilL 630. Legends never die. Countless are the merely wealthy forgotten dead.
I’ve always wanted my life to be spectacular, to be something worth talking about and remembering long after I’m gone. I want StilL 630 to be different, not just some assembly line churning out product. We are different because we are passionate. We are different because we are bold and committed. To put it simply, we are different because we are the best. Our whiskey, bourbon, rum, and gin are flavorful, well-balanced, and extremely high quality. We work and play by our own rules because life is too short to do things any other way. In the end we will succeed where others have failed because mine is an Indomitable Spirit. I truly believe this and I truly believe I am living the American dream.
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Subscriber-only episode
On today's Subscriber only episode we have a glass of Caribou Crossing! We continue our Canadian series with Special Guest Blake from the club, And i’m back! We talk about the look of the bottle, How there can be a Canadian single barrel, and does Canadian Whisky need a top shelf? All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
- History of distillery
- Owned by sazerac
- Drew Mayville was the master blender with seagrams, only the 4th one
- When they closed their doors he joined buffalo trace as a master blender in 2004
- Created batch 28 of the last drop
- He put away 40 or so whiskeys from Buffalo trace while he has been there, and is releasing this very limited 1458 bottle release
- Distilled and matured in alberta, then barrels are selected by mayville
- Fun facts of the location
- Most of sazeracs canadian whisky goes to fireball
- Of the 200K+ barrels of canadian, only a few are selected for this
- Released twice a year in the spring and fall
- Tasting
- The bottle
- Comes in a pounch
- Moose topper
- Rounded square shape
- What is written on it
- Name is a canadian play on buffalo trace
- The juice
- The first single barrel canadian whiskey
- Aged a minimum of 3 year
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On today's episode we have part one of our interview with StilL 630 in St. Louis!! We sat down with owner and distiller Dave to talk about his journey into the spirits world. We also discuss why he chose a Rye as his first aged spirit and the education that a bottle can provide to you on your journey through spirits.All that and more on today's episode of Whiskey Chasers!
StilL 630 is having their StilL 630 day on June 24th so if you are in the area be sure to get over to St. Louis and check them out! Details in the show notes
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for StilL 630!
StilL 630 day: https://www.still630.com/pages/still-630-day
Website: https://www.still630.com/
Facebook: https://www.facebook.com/StilL630/
Instagram: https://www.instagram.com/still630/
Twitter: https://twitter.com/STilL630
About David:
My name is David Weglarz. I am the owner/operator of the St. Louis, Missouri distillery StilL 630. I believe that life should be filled with passion and intensity. That it is absolutely vital to live life to it’s fullest. That’s not only how I’ve lived my life, but it’s also how I run StilL 630. Legends never die. Countless are the merely wealthy forgotten dead.
I’ve always wanted my life to be spectacular, to be something worth talking about and remembering long after I’m gone. I want StilL 630 to be different, not just some assembly line churning out product. We are different because we are passionate. We are different because we are bold and committed. To put it simply, we are different because we are the best. Our whiskey, bourbon, rum, and gin are flavorful, well-balanced, and extremely high quality. We work and play by our own rules because life is too short to do things any other way. In the end we will succeed where others have failed because mine is an Indomitable Spirit. I truly believe this and I truly believe I am living the American dream.
Support the showWebsite:www.whiskeychaserspod.com
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On today's episode we have a glass of Crown Royal Winter wheat! We continue our canadain series with Special Guest Blake from the club with a bottle from Crown Royals Noble Collection! We talk about the size of Crown Royal Distilery, Winter wheat, and the finish of whiskey. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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- History of distillery
- created by Seagram and owned by Diageo since 2000
- When it was founded
- CREATED IN 1939
- Where it was founded
- Gimli, Manitoba
- Nestled on the edge of Lake Winnipeg
- the town of Gimli hugs the western shoreline of one of the world’s largest freshwater lakes,
- with sandy beaches, an active harbor and the largest Icelandic population outside of Iceland.
- property stretches over 360 scenic acres with 51 warehouses (which house more barrels of whisky than there are people in Manitoba) and one stillhouse (which serves as a landmark from the lake so fishermen can return safely to harbor).
- The distillery employs roughly 76 people who distill, mature, blend and run Crown Royal’s 24 hours a day, 7 days a week operation
- Why they chose to start
- AS A GIFT FOR THE KING AND QUEEN OF ENGLAND
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- The Crown Royal Noble Collection was introduced in 2016 and showcases Crown Royal whiskey in unique blends or finishes.
- This blend was released in fall of 2021
- Why did it come about
- This sixth expression of the Noble Collection, Winter Wheat is a limited-edition variant with a unique mash bill
- Mash bill
- 51% hearty winter wheat, 39% corn, and 10% malted barley.
- Careful aging in charred American white oak barrels highlights the delightfully buttery quality of winter wheat and complexity of flavors.
- When was this expression created
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On today's episode we have a glass of crown Royal Hand Select! We Continue our Canadian series with Special Guest Blake from the club! We talk about how crown attempts to be the drink for everyone, how Crown Missed out on a 007 Crown Collaboration, and how this bottle may not be a store pick! All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
- History of distillery
- created by Seagram and owned by Diageo since 2000
- When it was founded
- CREATED IN 1939
- Why they chose to start
- AS A GIFT FOR THE KING AND QUEEN OF ENGLAND
- But Crown Royal was available only in Canada until the 1960s
- They are loosely related to Vikings
- It’s rabbi approved but not kosher
- Purple bags and draw string symbolize the Jewish keter malchut crown and tallit, or prayer shawl bag, respectively.
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- How to get your hands on one:
- You have to be a retailer and buy the whole barrel
- Mash bill
- Keep in mind that many Canadian whiskies are commonly referred to as "rye", but the actual mashbill for this whisky is a high-rye mashbill of 64% corn, 31.5% rye and 4.5% malted barley, which is then aged in new oak barrels.
- Who made it
- Use column stills to produce their whiskey
- How to get your hands on one:
- The type
- From 1865-2010, Canadian Whisky was the best-selling Whisky in the US. Bourbon is now #1, but Canadian Whisky became popular when the civil war started due to many distilleries being abandoned and the troops needed it for anesthetic. Now, Canada does something very different than any other country when it comes to their whiskey.
- Canadian whiskey is produced by blending the ingredients after each one is distilled separately, adding a hint of caramel color and only after that is done, do they age it in wooden barrels. Everyone else distills all of the ingredients together, ages them in barrels and then blends the final product. In order for whiskey to be a true canadian whiskey, it must follow this distillation process, must age for 3 years in small wooden barrels, be made in Canada and be at least 80 proof.
- Typically distilled and aged separate and then blended
- Master blenders vs Master distillers
- Who is Canadian Whiskey for?
- This is one of the few high proof, Canadian whiskies we have had, should they do more and is there that big of a difference between this and normal offerings that you would like to see more of these done?
- Not many, good, brands represented on the shelves. Why do you think that is?
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On today's episode we have a glass of Rich and Rare Reserve! We continue our Canadian series with Special Guest Blake from the club! We talk about Reserve for Canadians, pricing, and millennials! All that and more on today's episode of Whiskey Chasers!
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https://www.sazerac.com/our-brands/sazerac-brands/rich-rare-reserve.html
- History of distillery
- Sazerac owns this brand now. It is not talked about when it was purchased, but seeing how Sazerac has bought out most of the brands they own, I am assuming this was a purchase.
- Sazerac is very tightly lipped on this bottle. I cannot find out when it was founded
- Where it was founded
- This is a Canadian whisky, distilled and aged in Canada, but then shipped to the US to be bottled.
- Fun Fact, cannot find anything on this brand’s history or story or what distillery it is being made. All I can find is that it is being distilled and aged in Canada, and then shipped to the US for Sazaerac to blend and bottle.
- Tasting
- The bottle
- The look of the bottle
- What is written on it
- Notes on why it looks the way it does
- The juice
- When was this expression created
- Why did it come about
- Mash bill
- Who made it
- The type
- Does it follow the rules of a certain type of whiskey?
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On today's episode we have a glass of Black velvet 8 year! We start our canadain series with Special Guest Blake from the club! We talk about the black death, What is mixed with canadian whiskey’s, And how little these guys know about music! Fat Bottom girls is by Queen, not who they said!! All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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- History of distillery
- Schenley Industries
- Only Whiskey available to submarine officers at the battle of midway in WW2
- Black Velvet Deluxe Was not liked and nicknamed "Schenley's Black Death".
- Bought by Grand Metropolitan, which merged with Guiness to form Diageo in 1997.
- 1999 sold to canadaigua
- 2019 the brand and matured barrels were sold to heaven hill for $266 million
- This is heaven hills only canadian brand
- Second Largest canadian brand after crown Royal
- Schenley Industries
- Tasting
- The bottle
- Iconic black label
It was named “black label until the 1940s when Master Distiller Jack Napier renamed it black velvet because he thought it had a velvety smoothness
- What is written on it
- The juice
- Black Velvet Reserve is created by blending both unaged and aged corn and rye before maturing the result for 8 years. A step up from the incredibly popular regular Black Velvet Canadian whisky (which is around 3 years old)
- Unique in its method of blending BEFORE aging
- The type
- Canadian
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Subscriber-only episode
On today's Subscriber only episode we have a glass of Lagavulin Cask Strength! Continuing our scotch series with special guest Ryan from the club. We talk about the price of scotch, premium tobacco, and this scotch series. All that and more on
today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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- We had a member of the club go to scotland for a work related trip and while he was over there, we had his ask a few questions that we were dying to know about scotch and here are the responses
- So why Peat?
- It is easier to grow than trees since the majority of scotland is close to the sea and there are strong winds there
- Loose soil + high winds = tree roots can’t grow deep before they are blown away
- Peat also grows at a crazy fast rate
- So why Peat?
- At one point in my life I thought that Lagavulin 16 was the best of the best and nothing could or would compare. Then I had the distillers cut from them and thought this is the best and it could never get better. Then I got my hands on this bottle and I am not sure I can find any better. This might be their best bottling yet.
- I have this rule about scotch:
- 8 years is too young
- 10-12 is okay but still young
- 16 and above is the sweet spot
- This bottle continues to prove me wrong in my thinking.
- This one is 12 years
- Meaning that the youngest barrel that goes into this blend is 12 years old
- And somehow it is able to pull out all the right flavors with no young aftertaste.
- virgin oak and their smokiest reserves, peaty casks
- This one is 12 years
- What really annoys me about distillers or brands is when you cannot find any history about them.
- All they appear to want is to sell their product
- I want the product, but I want the history and to know how you do what you do.
- Lagavulin (Diageo) does just that, little history but pages of their offerings.
- Price tag:
- $163 is considered a fair price
- We have talked about scotch costing more, why do we think that is? Just because of age?
- Ardbeg is cheap, is it because it’s cheap scotch?
- Blended versus single malt
- Which is better?
- Which provides more flavor?
- Which is cheaper?
- Does the price tag matter in blended?
- If they are pipe smokers or cigar smokers, what do they drink?
- Blended for bulk tobacco?
- Single malt for tin tobacco?
- Would blend determine the bottle or region?
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On today's episode we have a glass of Kilchoman 100% Islay 11th edition! Continuing our scotch series with special guest Ryan from the club. We talk about Farm to glass islay style, smokiness, and slowing down life. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
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https://www.kilchomandistillery.com/
- Every year for the whiskey club we do a bottle gift exchange around Christmas, and Chris got this one!
- Pronounced Kill Ho Man
- Founded in 2005, Kilchoman was the first new distillery to be built on Islay in over 124 years.
- Anthony Wills, Kilchoman Founder, set out to resurrect the grass roots tradition of farm distilling.
- Their 100% Islay range represents the revival of those traditions, standing alone as Islay’s only Single Farm Single Malt Scotch Whisky.
- Kilchoman is a family run business established by Anthony and Kathy Wills.
- As the business expanded, the husband and wife team were joined by their three sons; James, George and Peter.
- The Wills family remain the driving force behind Kilchoman with Anthony as Managing Director and Master Distiller, Kathy running the Visitor Centre and their three sons managing the distillery’s sales and marketing activities.
- Our 100% Islay philosophy stems from Anthony and Kathy’s desire to resurrect the grass roots tradition of farm distilling.
- From the very beginning, the 100% Islay range was their main reason for being. It represents the revival of single malt whisky being cultivated from barley to bottle in a single location.
- Their distillery is one where the responsibility for quality and consistency is not outsourced but completed on-site with skill, care and attention to detail.
- The craggy hill ground to their south is grazed by their flock of blackface sheep.
- To the west, their herd of Aberdeen Angus cattle feed on a combination of machair grasses and draff; barley husks discarded during the whisky-making process.
- Their most fertile ground, 400 acres of rich soil surrounding the distillery, is reserved for their annual barley crop. Sown each spring, once Islay’s 50,000 migratory geese have departed, the barley ripens over the summer months before being harvested in early autumn.
- Their Process
- The bottle (100% ISLAY 12TH EDITION)
- The 100% Islay 12th Edition was matured in 29 bourbon barrels and 6 oloroso sherry butts for a minimum of 8 years.
- Boast a PPM of only 20
- Only 12,500 bottles were produced
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On today's episode we have a glass of Laphroig Lore! Continuing our scotch series with special guest Ryan from the club, an Avid scotch fan! We talk about Lagavulin vs. Laphroig, the peating and malting process, and BBQ. All that and more on today's episode of Whiskey Chasers!
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https://www.laphroaig.com/en/lore
- Last time we had Laphroaig on the podcast we talked about their colored past involving the war between two families/distilleries. More specifically we talked about the war over the water that is used and here is why
- The water supply that they pull from is already, naturally peated.
- Kilbride Reservoir
- They hand cut their own peat
- 3 months for it to dry out, weather permitting
- “Grassy roots and fungi” and “mainland peat is pull from the forest not by the sea” is what makes Islay peat different than mainland
- Malt their own Barley
- Steeping the malt (Soaked for 2 days)
- Still use a malting floor (Holds 7 tonnes=to 7.7 tons)
- Windows stay open to help maintain the right temperature (about 60 degrees)
- They also have to turn the barley once a day
- Peating their Barley
- The peat it before it dries
- 17 hour process
- They use a cold smoke method (kind of like smoking cheese)
- This bottle:
- Created using techniques that have been passed down for generations, this single malt Scotch is made from some of the most precious whiskies in our Atlantic storehouse. Our master distillers select spirits from five different cask types, including ex-Bourbon barrels, 19th Century-style quarter casks and large Oloroso sherry butts.
- Aged anywhere from seven years to 21 years, each spirit brings its own element — and lore — to the blend.The result is the richest expression of our unforgettable peated whisky. Sparkling gold, this rich and smoky Scotch tastes of fall days by the ocean with hints of ash and bitter chocolate. A long, sweet finish and spicy chili tingle make this dram utterly unparalleled. Serve neat, or over ice.
- Complex blend of small-batch Scotch whisky, matured in five casks
- Rich, smoky taste with hints of dark chocolate and ocean air
- Crafted based on traditions passed down through generations
- Aged from 7 to 21 years for the richest possible Laphroaig flavor
- 2019 International Wine and Spirit Competition Silver
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On today's episode we have a glass of Lediag 10 year. Continuing our Scotch series with special guest Ryan from the club, we drink Lediag 10 year from the mole region of scotland. We talk about seaweed, the Gin craze, and peatless scotch. All that and more on today's episode of Whiskey Chasers!
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https://www.compassboxwhisky.com/whiskies/glasgow-blend
- I have never heard of this brand before. Tipsy recommended it after one of this usual suspects asked him to bring in a case (which is only 6 bottles) and the guy bought 4 that day.
- History:
- The dream for this distillery started in 1797, when John Sinclair, a local Kelp merchant, decided to apply for a lease of 57 acres of land known as Ledaig.
- And yes he was a seaweed merchant
- He had these great plans to build housing and a distillery
- He was rejected for that and was approved for a brewery instead
- He ignored that and a year later he built the distillery known as ledaig
- 1930’s come around, as did the great depression, prohibition and the halting of operations at this distillery for over 41 years
- 1990’s brought life to the distillery, as it was bought out and reopened by Burn Stewart Distillers
- 2000’s brought yet another buyout and ownership, but this time it also brought a team that wanted to bring it back to life for the public.
- Purchased in 2013 by Distell, the renovated and reopened the Tobermory Distillery in 2019
- The dream for this distillery started in 1797, when John Sinclair, a local Kelp merchant, decided to apply for a lease of 57 acres of land known as Ledaig.
- They are the only distillery on this island, which the island only has 2,667 people and is only 338 square miles
- Takes about 2 hours to drive around the whole island
- And it is the 4th largest island in Scotland
- Meet the team:
- They only have 4 people showing for the “meet the team” section on their website.
- Master Distiller
- Distillery Manager
- Master Blender
- Visitor Center Manager
- They only have 4 people showing for the “meet the team” section on their website.
- Their Whiskey:
- Tobermory Whiskey
- Unpeated Whiskey?
- Ledaig Whiskey
- True peated Scotch
- Tobermory Whiskey
- This bottle:
- As with all our single malts, this peated Ledaig is non-chill filtered and natural color.
- Bottled at 46.3% and produced using peated (30-40 ppm) concerto barley.
- Might be the first distillery that has stated what brand of grain they use
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On today's episode we have a glass of Compass box Glassglow. This is the start of our Scotch series with special guest Ryan from the club! We talk about blending, Marrying Casks, and heavy peated scotches. All that and more on today's episode of Whiskey Chasers!
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https://www.compassboxwhisky.com/whiskies/glasgow-blend
- Compass box is not one of a kind when it comes to the world of Scotch. It is a blending company, which is how several distilleries got their start in scotland.
- They consider themselves ‘Whiskymakers’
- a word they invented
- A Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. A Whiskymaker is different from a distiller, and more than a blender.
- If they were a bourbon company, I would be bashing them for this! But, again, majority of blended scotch companies started this way
- Back in 2000, John Glaser was working for a large UK distiller when he realized that there was so much that hadn’t yet been explored in the world of Scotch whisky.
- So, he started Compass Box, an inventive company based on the long-lost model of the Scotch whisky blending house, but with a forward-looking approach and an unrelenting desire to create deliciousness.
- Originally working from his kitchen, Compass Box has grown over the years and now has two dedicated Blending Rooms in London.
- They have their own stocks of maturing whiskies in Scotland and a team of over 15 hugely enthusiastic whisky-lovers.
- The bottle:
- In his 1930s book ‘Whisky’, Aeneas MacDonald teaches us that Glaswegians historically preferred fuller bodied and more flavor-packed whiskies than people in other parts of the world. So what better name for a whisky such as this?
- Glaswegians are also famed for their sense of humor, which is why the city’s Wellington statue – traditionally dressed down with a traffic cone – is featured on the front label.
- Glasgow Blend boasts a high single malt content. Inclusion of malt whisky matured in Oloroso Sherry-seasoned butts, and an Islay single malt of a powerfully peaty nature, has made this a blended Scotch whisky like no other.
- Full, rich and smoky on the palate, with notes of sticky toffee pudding, Sherry wine character and impressions of a coal fire, Glasgow Blend shines in combination with rich cheeses and cured meats.
- Even further down the rabbit hole:
- Married blends are very common. They take the blended whiskey, then put it back in the barrels they came from, age some more and then are blended together for bottling
- This is a single marry cask
- It was put back in it’s original barrel aged and then bottled
- Lowland Grain Whiskey Barrel
- It was put back in it’s original barrel aged and then bottled
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Subscriber-only episode
On today's episode we have a glass of Dragons Milk Origins from New Holland Distillery!. Our series of Craft Distillers Wraps up with New Holland Distillery in Holland Michigan. We talk, for a long time, about how to pronounce words, and to clear it up. It is Root Beer, Route (Root), and reeses pieces. We also talk about beer and Beowulf! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.still630.com/products/rallypoint-maple-sunset-rare-release-whiskey-375ml?variant=19981064077441
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Intro:
- I can’t drink beer anymore without my body hating me the next day; however, when I could drink beer I loved New Hollands Dragon’s Milk Stout
- Stout finished in ex bourbon barrels.
- They have also done a dragon's milk bourbon and rye, mainly because of the name. But the bourbon and rye are not finished in the dragon’s milk barrels, until now.
Body:
- New Holland is a Brewing company first. They started that in 1997 and it wasn’t until 2005 that it started to catch onto the distilling world with its Gin and Vodka.
- They then saw a benefit to whiskey, especially whiskey finished in beer barrels
- First to be released was Beer Barrel Bourbon
- Which was believed to be bourbon finished in dragon’s milk stout, but might have turned out to be one of their ales
- Second was the Beer Barrel Rye
- Which was believed to be rye finished in dragon’s milk stout, but might have turned out to be one of their IPA’s
- The third was their Dragon’s Milk Origins
- Which is this bottle
- First to be released was Beer Barrel Bourbon
- My thoughts:
- The origin’s line up, which there are two of them now, are made with whiskey they have distilled themselves.
- Reality:
- They are very tight lipped on this all
- Except for this, Origin is distilled on their prohibition-era pot still with extended periods of reflux.
- They claim this is small batch
- 100 barrels or less
- There is only one company I have seen that does smaller batches
- 30 barrels
- The bottle speaks for itself!
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On today's episode we have a glass of Maple Sunset Rally Point Rye!. Our series of Craft Distillers continues with Still 630 out of St. Louis Missouri. We talk about excellent marketing, St Louis, and the other end of pricing. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.still630.com/products/rallypoint-maple-sunset-rare-release-whiskey-375ml?variant=19981064077441
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- Dear friends of mine gave this bottle to me for christmas, well to the podcast really.
- Opened in St. Louis by David Weglarz in 2012 with the belief that life should be filled with passion and intensity.
- He wants Still 630 to be different, not just some assembly line churning out products.
- We are different because we are passionate, bold, and committed.
- The 630 stands for 630' tall, which is both the height and the width of the St. Louis Arch.
- To them, the arch is a symbol of the unconquerable spirit of the pioneers that built it.
- They use as many of the best organic, local ingredients as possible.
- They believe in pushing conventional boundaries.
- They are constantly experimenting with unique distillation processes.
- Rather than use the most common distillation process, they use the old-world method of double distillation to capture more flavors.
- RallyPoint Maple Sunset begins as their flagship Rye Whiskey and then carefully finished with notes of bourbon and beautiful maple syrup.
- Mashbill: 90% rye 10% malted barely
- Other people may add flavoring to achieve the desired result. But that’s not their style. This unique spirit was born the hard way, with time leading to full maturation. The story of this spirit is as much about the barrel itself as the RallyPoint Rye Whiskey that went into it.
- This whiskey started life being distilled twice, then aging in a charred American Oak barrel from right here in Missouri. At this point, it was well on its way to becoming another standout Single Barrel of our RallyPoint Rye Whiskey. They intentionally select a barrel that has special traits and ideal flavors to compliment the finishing barrel.
- This special barrel they use to add delicious flavors and nuance to their RallyPoint changes from batch to batch. However, they use one of their own old bourbon barrels that was used a second time to age actual maple syrup. When it is emptied after this second fill, they fill it with a hand-picked barrel of mature RallyPoint. Time alone dictates the length of maturation in the finishing barrel.
- No age statement on the rye or on the finishing.
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On today's episode we have a glass of Detroit City Homegrown Rye!. We continue our Craft distillery Series with Detroit City Distillery out of Michigan. We talk about Cheese curds, the motor city, and how price can change an opinion real quick!. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://www.detroitcitydistillery.com/homegrown-rye
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Intro:
- I got the chance to try a glass of this at a bar in Michigan and was blown away by the flavor.
- It reminded me of something, but I could not put my finger on it and I still struggle putting my finger on what bottle this reminds me of
Body:
- Detroit fueled prohibition and an entrepreneurial spirit that didn't follow the rules.
- eight childhood friends started a small distillery a century later
- Detroit City Distillery creates small batch spirits using the finest local ingredients sourced directly from farms near their distillery
- The result is a drink of distinction made for the revolutionaries rewriting the history of a great American city.
- This bottle:
- Made this the old fashioned way - on a small copper pot still in the back of an old slaughterhouse in Detroit’s Eastern Market.
- From grain to glass, this whiskey celebrates the legacy of the farmers that make their spirits possible.
- They use organic Rye from Washtenaw County, MI
- MASH BILL
- 97% rye with 3% specialty malted barley
- They do not say what the specialty malted barley is or what makes it special
- They make 4 whiskies, 3 gins, and a Pączki Day Vodka that they release in February
- Steve notes
- Chris
- Very little smell
- Very short finish
- Cody
- One noted
- But not boring
- Low Rye taste
- Chris
- Everyone agrees the price is way to high at $50
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On today's episode we have Old George Single Barrel From Grand Traverse. Our series of Craft Distillers has begun! We start with Grand Traverse out of Michigan. We talk about Lab Grown Meat, Ryes and Irish Whiskey, and Whiskey Prices. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://www.grandtraversedistillery.com/our-spirits#Whiskeys
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- We found this awesome liquor store in Kalamazoo Michigan
- Stadium Liquor (Richy’s)
- Floor to ceiling of whiskey behind the counter
- I did not get to meet the owner, Richy, but his sister called him so that he and I could talk about whiskey
- Shout out to him and a big thank you
- He highly recommended this bottle
- Also Found out Grand Traverse is not Traverse City
- Kent Rabish grew up on a small family farm in Pinconning, Michigan.
- One day Kent came across a still hidden in the back of the barn.
- Grandpa George had been putting the excess grain to good use.
- The memory of Grandpa’s still comes calling.
- Grand Traverse Distillery opened in 2005.
- Northern Michigan’s first craft distillery.
- To this day, they are committed to doing things right.
- use only local grains, from farms just a few miles down the road.
- distill, age, and bottle every spirit that carries the Grand Traverse name.
- This is a true family operation
- Kent opens
- His son Landis is now the master distiller
- Steven oversees logistics and production
- This bottle the Old George Single Barrel Rye:
- This is our Rye Whiskey pulled from a single barrel right at cask strength after being aged for four to five years. The high proof brings out the sweeter toasted oak notes balanced with the earthy flavor from the Rye, along with a punch on the back of the palate from the cask strength.
- They make a lot of different products ranging from
- Chipotle Vodka
- Our Wheat Vodka infused with chipotle peppers to create a smoky and spicy flavor. This vodka is perfect for Bloody Mary lovers who like a little heat.
- Isles O’Rye
- Locally grown rye and peated malted barley from Scotland join forces to merge American rye spice with the richness of traditional peated single malt whiskey.
- Chipotle Vodka
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On today's episode we have part two of our interview with Jeptha Creed! The first post prohibition distillery in Shelby county KY! We talk with the owner and Master Distiller, Joyce, and her daughter, Master Marketer, Autumn, about the Name Jeptha Creed, Bottled in Bond, and what else we can expect from the best no namer out there! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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Website: https://jepthacreed.com
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Part 2:
- Jeptha Creed Name
- Named for Jeptha in Judges in the Bible
- Named by Squire and Daniel Boone in the area
- Creed is a promise to quality and the area
- Red white and blue
- A great melding
- The different corns play really well together
- Bottled in Bond
- Mashbill
- 75% bloody butcher
- 20% malte rye
- 5% malted Barley
- Husband wanted Wheat, I wanted Rye
- Mashbill
- The best no namer around
- They are on the brink
- Lesser known but working into other markets
- Hopefully in Ohio 2024
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On today's episode we have part one of our interview with Jeptha Creed! The first post prohibition distillery in Shelby county KY! We talk with the owner and Master Distiller, Joyce, and her daughter, Master Marketer, Autumn, about their journey to Distilling, the power of corn varieties, and chemical engineering! Oh, and Cody went along cause I'm still working! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for Jeptha Creed!
Website: https://jepthacreed.com
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Part 1
- Bloody butcher 4 grain
- The malt was an accident
- A true ground to glass experience
- The idea of using bloody butcher corn came from gardening tomatoes
- Engineering meets distilling
- Head distiller is a chemical engineer by trade
- Fell in love with the idea of ground to glass
- Husband is a dairy farmer so they have the land
- They can experiment with different corns since they grow it
- The power of varieties
- Different corn changes flavor, just like different grapes change the flavor of wine
- Opened on veterans day
- Honoring our veterans is a family core value
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Subscriber-only episode
On today's subscriber only episode we have Catcher’s Rye Vermouth Finish. Finalizing our series on finishes, we have a bottle from Two James Distillery in Michigan. We talk about vermouth, Catcher in the Rye, Which by the way, I have not read, and the motor city. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://twojames.com/our-spirits/
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Intro:
- We just talked about how much influence Dave Pickerell had on distilleries and ironically, two james is a distillery that he had a hand in helping.
Body:
- Founded in 2013, they are the first distillery to start up in Detroit since Prohibition (and they might be the best thing out of detroit since then)
- This specific bottle is their rye
- 100% michigan rye
- Water from the great lakes
- Even more it is finished in vermouth barrels, which is not a part of their normal offering
- Store pick from Michigan
- They distill a lot of unique and young bottles
- one that might be the most unique is their Johnny smoking gun whiskey
- East meets west is how they describe it
- This is a whiskey crafted specifically to compliment the “umami” of the rich pork and fish broths of Japanese cuisine. Possessing intriguing smoke character from a two-stage maceration with a proprietary blend of Asian tea, this blend of 70% 7-year corn and 30% young rye will surely not disappoint. Enjoy and prosper!
- Their bourbon is a very high rye bourbon at 36% rye
- one that might be the most unique is their Johnny smoking gun whiskey
- They do a white dog for their rye whiskey
Steve notes
- Catcher in the Rye is the name of the owners favorite book by JD Salinger
- Rush-Tom Sawyer https://youtu.be/-PmmMG-6mwo
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On today's episode we have a Basil Hayden Red wine Cask Finish. Continuing our series in finishes, we have a beam Suntory bottle created by its newest master Distiller, Freddie Noe! We talk about master distilling VS Master Blending, Different finishing styles, and the Jim Beam Legacy. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://www.basilhaydenbourbon.com/red-wine-cask-finish
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- May of last year, Fred Noe announced that he was naming his son, Freddie Noe as master distiller
- Which makes him the 8th generation master distiller in the beam family
- Freddie is known for his creation of the Little Book series, which is my all time favorite series
- You could understand my excitement when I heard that he was the master behind the latest release.
- Crafted in 1992 by Booker Noe as part of the Small Batch collection, Basil Hayden introduced a more subtle side of bourbon compared to its counterparts
- Named after the late Master Distiller Basil Hayden Sr
- To craft this special expression, eighth generation master distiller Freddie Noe blends the signature Basil Hayden Kentucky Straight Bourbon Whiskey with bourbon partially aged in Californian red wine casks
- Tight lipped on what kind of red wine was used.
- The thing that excites me the most about this bottle is who was responsible for it.
- Freddie Noe might be one of the first master distillers, who I would consider to be a master blender first
- I wonder if they are tight lipped on what red wine was used because there were multiple types?
- Little book is blended by percentages of different whiskies so, with how perfectly blended and well rounded this bottle is, why couldn’t this be blended similarly with different percentages of basil hayden finished in different wine casks?
- I think that naming freddie noe might prove to be a game changer in the whiskey world.
- Basil Hayden Sr. Was master Distiller in 1796
- His Grandson, Raymond Basil Hayden, Started “Old Grand Dad” in his honor
- California red Wine is a blend of red wines made in california. Usually merlot, and Cab being the prominent profiles
- Higher would be fine, but not longing for it
- You can taste the rye
- Higher proof may be worse
- More wine forward
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On today's episode we have a glass of Burning Chair by Savage and Cooke! Continuing our finishing series, this is a bourbon finished in cabernet wine barrels. We talk about wine makers as blenders, collaboration in the bourbon world, and….water. All that and more on today's episode of Whiskey Chasers!
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https://www.savageandcooke.com/spirits/burning-chair-bourbon/
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- This is not the first time we have had a bottle on the podcast from Savage and Cooke
- We had their bad sweater on about a year ago.
- Sad news is that they have changed their bottle for their products
- Just clear glass, but same shape
- The matte black was better in my mind.
- The Burning chair was the first, anticipated, release from David Phinney for his whiskey company.
- David Phinney is a winemaker, a highly acclaimed winemaker at that.
- Creator of Orin Swift Cellars
- Best known for his creation: The Prisoner
- Now, while David is a great winemaker, he is not so much a distiller of whiskey.
- He sources from Indiana, Kentucky, and Tennessee
- Blends them, with the youngest going in at 4 years old
- Finishes them in used barrels from his Napa Valley Cabernet projects
- Mashbill:
- Technically it is a high rye mashbill
- 75% corn 21% rye and 4% Malted Barley
- Barrel picks
- They do some interesting private picks
- They allow people to pick the wine barrels they are finished in and what percentage from those barrels are used in the blend for the final product
- They also allow them to pick the proof
Editor Steve notes
- Price:$40
- Chris
- Its bulliet as far as the bourbon goes
- The finishing makes it amazing
- The cab lingers
- Team splinter group
- Good with red meat meals
- Cody
- The flavor lingers longer than angels envy
- Not as long as woodinville
- Its good
- Team splinter group
- It does drink a little hotter
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On today's episode we have a glass of Woodinville port finish! We continue our Finishing series with another port finish, this one out of Washington state and finished with ruby port.We talk about the experiences we remember around bottles, how climate affects the finishing process, and distilling maple syrup! All that and more on today's episode of Whiskey Chasers!
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https://www.woodinvillewhiskeyco.com/products/woodinville-straight-bourbon-whiskey-port-finished/
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- Apparently the year to start a distillery was in 2010! A large majority of craft and some big named distilleries got their start in that year, woodinville was one of them.
- Two buddies decided they wanted to create the greatest whiskey, but had not a clue in the world how to do so.
- With the help and services of a consulting company called Oak View Spirits, they were able to learn and build a brand
- Dave Pickerell (was the master distiller at makers mark)
- The Sons of Liberty in RI; The George Washington Mount Vernon Distillery, Belmont Distillery, Copper Fox, and Ragged Mountain distillery in VA; High Wire in SC, Asheville Distillery, and Troy and Sons in NC; Saint Augustine in FL; Louisiana Spirits Bayou Rum in LA; Short Mountain, Ole Smoky, Popcorn Sutton, Corsair, Nelson’s Green Brier, and Tenn South in TN; Rocktown in AR; Old Pogue in KY; Watershed in OH; Two James in MI; Chicago Distillery, FEW, Whiskey Acers, and Blaum Brothers in IL; Driftless Glen in WI; Panthers Distillery, and Far North Distillery in MN and Woodinville in WA are just a few that he worked with before his passing in 2018
- All of their grain that they use is from a local farmer’s family farm
- 3 generational family farms
- This bottle was released in 2020 and was only supposed to be limited to the state of Washington.
- It is said to be a 5 year old high rye bourbon finished in used Ruby port wine barrels for another 6 months.
- 90 proof
- Mashbill:
- Corn 72%
- Rye 22%
- Malted Barley 6%
- $70
- Chris complaint to angels envy is its to friendly
- This one has barrel spice
- Rye like
- Merlot wine like
- Cody thoughts
- Very friendly
- But you still know your drinking a bourbon
- Finishes dry
- Nick
- Red wine like
- Red wine drinkers will love it
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On today's episode we have a glass of Angels Envy! Angels envy started the wine finish craze, so we are starting our wine finished series on it! We talk about math puns, port wine finishing, and the journey from wine drinker, to whiskey drinker. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.angelsenvy.com/us/en/
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Intro:
- You ever wonder how some of these distilleries come up with their name or the names of their bottles?
- Angel’s Envy sounds odd to most and catchy to others, but there is a reason behind the name
- After the distiller tasted his finished product, after it was finished in the port wine barrels. He stated that if the Angel’s share is what evaporates, then the Angel’s Envy is what is left in the barrel.
- Angel’s Envy sounds odd to most and catchy to others, but there is a reason behind the name
Body:
- Founded in 2010 by father and son, Lincoln and Wes Henderson.
- Lincoln was a master distiller at brown-forman for about 40 years.
- He was the driving force behind Gentleman Jack
- Instrumental in brands such as woodford reserve and the creation of Jack Daniels Single Barrel.
- His dad retired, to live a nice quiet life, and his son convinced him to come out of retirement and collaborate on a long-time idea that Lincoln had never had the chance to explore previously.
- The idea: using port barrels and secondary finishing techniques
- Angel’s Envy is recognised for being one of the first to use secondary finishing in bourbon, a method traditionally reserved for Scotch, to add greater depth and complexity to the whiskey.
- Ironically, we are far behind the times and not the first to do this.
- Angel’s Envy did not have a distillery until 2013, when it broke ground on the distillery. The distillery was not finished until 2016 and it was fully functioning at that time.
- As of now, they are distilling their own bourbon, but the rye is being sourced from MGP as it is very messy to make (This is what they say during their tour)
Steve Notes
- There were supply issues early on
- The name is the angels being envious of whats left
- Finished for 3 years
- Nick thinks its to sweet
- Very friendly and sweet
- Chris says heavy oak
- Apricot
- Cody
- Basil hayden wine cast is first
- This is second for a journey from wine to whiskey
- Utility bourbon
- Its a shelfer and friendly enough to be a daily drinker
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Subscriber-only episode
On today's episode we have a glass of Sazerac Rye! Welcome to the first episode of our patreon feed! Thank you for supporting us! We talk about the origins of the sazerac Cocktail, buffalo trace, and rate all of our budget ryes! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.buffalotracedistillery.com/our-brands/sazerac/sazerac-rye.html
Body:
- Got their start in 1850
- Was designed to go with the sazerac cocktail. It replaced the brandy with rye and uses Peychaud Bitters
- This became the first branded cocktail with a specific rye that it used.
Our rankings!
Chris
- Old Overholt 114
- Wild Turkey 101 rye
- Sazerac Rye
- High West Double rye
- Pendleton
Nick
- Old Overholt 114
- Wild Turkey 101
- High West Double Rye
- Pendleton
- Sazerac
Steve
- Old Overholt 114
- High West Double Rye
- Sazerac
- Pendleton
- Wild Turkey 101 Rye
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On today's episode we have a glass of Wild Turkey 101 Rye! Wild turkey is a known brand that doesn't stray from what it's known for! We talk about Mathew Mcanahey, the spicy Wild Turkey Flavor, and wrap up our budget rye series. All that and more on today's episode of Whiskey Chasers! To hear the conclusion of our series and a bonus episode, be sure to join our patreon! Details are in the show notes!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.wildturkeybourbon.com/en-us/products/wild-turkey-101-rye/
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Support the showWebsite:www.whiskeychaserspod.com
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On today's episode we have a glass of High West Double Rye! High West is well known for sourcing great stuff, but they are coming out with their own now! We talk about The switch from sourcing to Distilling, Utah, alternative baking spices, and Dude ranches! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://highwest.com/products/double-rye
Body:
- Based out of Utah
- High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to a whiskey distillery in Kentucky.
- High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage.
- Started with sourced but are now phasing that out with blending their own with the sourced to finish up the sourced
- 5 different all year offerings
- Bourbon
- Double rye
- Campfire
- Single malt
- Rendezvous rye
- 2 specialty
- Bourye
- Midwinter’s dram
- Limited editions
- Yippie ki yay
- Prisoners share
Ending;
- Mooch or buy?
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On today's episode we have a glass of Pendelton Rye 12 year! Continuing our series on budget Ryes, we head to canada! We talk about Cowboys in Canada, Western Marketing, and sweet rye! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://pendletonwhisky.com/whiskies/pendleton-1910/#
Intro:
- Ever see a bottle with a bucking horse on it? That would be Pendelton.
- A whiskey hailing from Canada, but then proofed down and bottled in Oregon
- Strange concept
Body:
- Created in 2003
- Their history is tied to the Pendleton round-up, which is one of the oldest and most prestigious rodeos in the west.
- But their whiskey is Canadian and just cut with “glacierfied” spring water from the west.
- They source their whiskey from Alberta, where it is made and aged
- Slightly confused on why they would look to source from Canada
- The 1910 date on the bottles are not for when the company was founded, but rather, when the rodeo was started.
Ending;
- Mooch or buy?
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On today's episode we have a glass of Old Overholt 114 Rye! This is the start of our series on Budget Rye’s, and for bang for buck, this is one of the best! We talk about the craft Beverage scene, How companies got around prohibition laws, And bottle labels. All that and more on today's episode of Whiskey Chasers!
25:30- flavor
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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Intro:
- Old Overholt is one of those bottles that people look at and wonder if it is actually good.
- All 3 of their bottles are under $40 and range from $24-$35 for the bottle.
- The labeling looks old and outdated, but it has history behind it.
Body:
- Said to be America's oldest continually maintained brand of whiskey, it was founded in West Overton, Pennsylvania, in 1810.
- Old Overholt is a rye whiskey distilled by A. Overholt & Co., currently a subsidiary of Beam Suntory, which is a subsidiary of Suntory Holdings of Osaka, Japan.
- It is currently distilled at the Jim Beam distillery in Clermont, KY
- Henry Oberholzer (Anglicized to “Overholt”), a German Mennonite farmer, moved to West Overton, Pennsylvania, on the banks of Jacobs Creek in Western Pennsylvania in 1800. His family came from the area of Germany which specialized in distilling “korn”, or rye whiskey, and Henry took up the tradition.
- In 1810, Henry’s son took over the management of the distillery and made it into a business.
- By the 1820s, the distillery was putting out 12 to 15 gallons of rye whiskey per day.
- By 1859, Overholt incorporated his business as “A. Overholt & Co.” He operated out of a new distillery building that was six stories high, 100 feet long, and which could produce 860 gallons per day.
- Old Overholt was one of six distilleries allowed to continue issuing bottled-in-bond, government stamped, pints with a dosage cup atop the cap and doctor’s prescription attached to the back.
- Beam bought out the old overholt in 1986, when they made the purchase of Dekuyper Peachtree Schnapps. This was during a time when brown liquor was frowned upon and clear liquors were in.
Ending;
- Mooch or buy?
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**On today's episode we ring in the new year! Each of us drinking a glass we picked ourselves! We talk about the glasses we picked and why, new years resolutions, and the coming year for the podcast! All that and more on today's episode of Whiskey Chasers!
Thank you all for an amazing year!**
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Nick has Wathens Single Barrel
Steve Has Cear Ridge Quintesential
Nick Has Hudson Baby Bourbon
Patreon is up and running!
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On today's episode we have a glass of Laphroaig Select This is our first bottle of Laphroaig on the podcast, and it's chris’s favorite scotch brand! This was all of our first time on this bottle, and we were impressed, definitely a different type of laphroaig! We talk about Scotch feuds, types of scotch drinkers, and how much smoke is to much in scotch?All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.laphroaig.com/en/select
Story:
- Started in 1815 after there was a surplus in Barley from the crop grown for the cattle
- Donald offered his brother Alexander £350 for his share of Laphroaig. Alexander agreed, and later emigrated to Australia where he lived to a ripe old age, dying in 1881.
- Unfortunately, Donald only lived until 1847. It is believed that he died after falling into a vat of partially-made whisky.
- Donald’s only heir was his son, Dugald. At just 11 years old, he was too young to take over, so the distillery was looked after by his uncle, John Johnston, and a local farmer, Peter McIntyre.
- War raged between Mackie and Co, the blenders for Laphroaig, and the owners of Laphroaig from 1857-1921
- Laphroaig firing Mackie and Co because they thought they were too big
- Several court cases
- Mackie and Co blocking the water supply for Laphroaig
- Mackie attempts to learn how to make Laphroaig to recreate it and sabotage it.
- Steals their head distiller
- Mackie figures out he sucks at making Laphroaig and tries to buy out the distiller, then the land, then the supply (but realizes it will cost too much to do any of that)
- By 1994 the distillery had the approval and love of Prince Charles.
- He visited the distillery and stamped his seal of approval
- Prince Charles revisited his beloved Laphroaig in 2008 as a part of his 60th birthday celebration
- Now owned by Beam Suntory
This Bottle (the Select)
- Our master distiller carefully draws whisky matured the historic way in Oloroso sherry butts, Pedro Ximinez seasoned hogsheads, and first-fill bourbon quarter casks to create this distinctive blend. The heart is drawn from a final maturation in new, American oak — a rarity in Scotch whisky production — which adds bold flavor.
- The final addition is our quintessential single malt scotch, Laphroaig 10, which is aged for a decade. With flavors of smoky peat, spicy oak and a surprising sweetness, Laphroaig Select is a fantastic introduction to peated whisky.
- A hand selected blend of single malt casks create a unique character
- Mix of American and European oak sherry and bourbon casks
- Heart of spirit drawn from American oak casks, rarely used in scotch
- Complex, deep whisky with notes of oak, peat and sweetness
- The final addition is our quintessential single malt scotch, Laphroaig 10, which is aged for a decade. With flavors of smoky peat, spicy oak and a surprising sweetness, Laphroaig Select is a fantastic introduction to peated whisky.
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On today's episode we have a glass of Very Olde St. Nick Harvest Rye and celebrate Christmas! We talk about Sourcing and how to do it honestly, different types of rye, and our families Christmas traditions! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! We hope you and yours has an amazing holiday season! Thanks and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://whiskeyconsensus.com/very-olde-st-nick-harvest-rye-whiskey-review/
Story:
- Established in 1986, the Very Olde St. Nick (VOSN) brand was started by Marci Palatella to capitalize on the growing demand in Japan for ultra-aged bourbon.
- Marci worked for Jullian Van Winkle III as his agent in the japanese market
- The brand was designed around bringing the best aged and best tasting whiskey to the Japanese market.
- Originally sourcing its barrels from the Old Commonwealth distillery (Van Winkle’s distillery)
- Was then sourced from Willet
- Now produce their own
- Since the brand was started around fantastic whiskey that had some age to it, they hit a rough spot in 2015 when whiskey started to take off in the US
- Marci bought up an old tobacco farm, in Nelson County (Bardstown KY) to build a craft distillery on.
- Preservation distillery
-
They currently distill in very small batches
- 1-3 barrels
- The idea behind such small batches is that they are not looking to rush the process. They want to distill the same aged, delicious whiskey that they have been sourcing.
-
It was very hard to find information on this company and bottle
- Some people love it, others find it to be a scam and jump on the bandwagon of beating this company down
- I went a little too deep and started reading comments on the blogs I found and let me tell you, those people should never be allowed near a bottle of whiskey
- They will find the one thing they don’t like and blow it into this conspiracy
- One person stated that she, the owner, was involved in the college admissions scandal back in 2018.
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On today's episode we have a glass of Highland Park 12. This is our first Highland Scotch on the show, a step up in boldness from the spetsides we have had, and it was a delight! We talk about tradition, peat, and the timber history of early america, I know! You never know what your going to get! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.highlandparkwhisky.com/en-us/our-whisky
History:
- Proud of their viking land history
- Been distilling since 1798
- For over 220 years, they have smoked their barley over 4,000-year old peat, hand cut from hobbister moor
- Just 7 miles from their distillery
- No other distillery in the world uses peat like theirs
- They turn their malt by hand
- They use sherry casks that hold sherry for 2 years and then are sent to them to use.
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On today's episode we have a glass of Paul John Bold! This peated whisky from India is something else! If you find it, get it! We talk about the name whisk( e)y and if that is the right word to use, Indian Gods and culture, Tradition Indian whisky, All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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* bottle website**
- John distilleries Opened in 1992
- It rebranded and started aiming for quality in 1995
- it is the second largest Indian Single Malt Distillery, behind amrut
- The distillery is located in Goa on the west coast of india
- The high heat allows for very fast maturing, but also forces the distillery to keep their bottles young’
- In 5 years the casts could loose up to half of their liquid
- The temp stays between 74-89 degree F throughout the year
- This bottle was bottled in 2017, so 5 at this point
- It is now owned by sazerac
The first thing to understand is that whisky sold within India and Indian whisky sold abroad are two very different categories. Within the country, the majority of the products labelled as whisky (they use the Scottish spelling) are actually blends consisting of neutral grain spirit, fermented molasses, and only a small percentage of malt whisky.
The reason these so-called whiskies don’t make it to the EU or the US too often is because they cannot be labelled as “whisky”; both the EU and US do not permit whisky to be distilled from anything but a grain/cereal mash and the EU does not permit neutral grain spirit (distilled over 95%). The ones that do make it over are instead known as “spirit drinks”, with closer similarities to rum. The molasses spirit is the most-consumed type of “whisky” in India.
However, true whisky is consumed in India. During the nineteenth century, Scotch whisky was imported into the country. Today the country is the world’s fifth largest Scotch whisky market. Acting as a quality catalyst, the concept of single malt Indian whisky was born in the decades that followed.
Six-row barley is less suited for whisky-making, due to the lower percentage of carbohydrates and therefore, lower sugar extraction.
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On today's episode we have a glass of Christmas Bourbon from Cleveland whiskey! We may not be fans of regular Cleveland whiskey, but give credit where credit is due, their Christmas Bourbon is great stuff! Go get a bottle for your holiday season! We talk about Cleveland's unique distilling process, christmas spices, and when to drink. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://clevelandwhiskey.com/christmas-bourbon/
Story:
- Got their start in 2009
- Considers themselves to be a whiskey tech company because of their process
- They are a whiskey not a bourbon company because of their propriety aging process
- It is a unique one
- They let the whiskey sit in the barrel for at least 6 months (according to them)
- Some of their bottles say at least a minute
- They then transfer the whiskey to a steel barrel where they push air in and pull air out to pressurize the barrel causing the whiskey to interact with the wood piece they put in the steel bin
- They let the whiskey sit in the barrel for at least 6 months (according to them)
- It is a unique one
- They are very proud of this process, but Chris and I have had the bad end of it.
Bottle:
- Their Christmas whiskey is a very popular staple of theirs.
- Comes out once a year around thanksgiving/Christmas season
- Bottle states it is bourbon, but they do not disclose what they start with or how they make the bourbon
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On today's episode we have a glass of TX Straight Bourbon Whiskey from Firestone and Robertson Distilling! This Bourbon is made using Pecan yeast, so we thought it would make a great bottle for thanksgiving! We talk the pronunciation of pecan, Pie crust, and the amish! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://www.frdistilling.com/tx-bourbon/
We have had a few texas whiskies on this podcast, but I can almost guarantee that none of them have tasted like this one from Firestone & Robertson.
Bottle:
- Texas yellow dent corn, Texas soft red winter wheat, 6-row distillers malt, and their own proprietary strain of yeast that was captured from a Texas pecan nut — which they call the “Brazos.”
- Mashbill not disclosed
- Six-row barley is less suited for whisky-making, due to the lower percentage of carbohydrates and therefore, lower sugar extraction.
- Age not disclosed but has to be 4 years to be straight bourbon
- 90 proof
- Now for the toppers
- Every bottle is topped with leather that is hand cut and put on
- When they first started they would take leather from used boots, but now they have partners in the boot and saddle making industry that they buy their leftovers from and use that.
Smell:
- Smell wise this is unlike any other bourbon. That pecan yeast comes through and smells like thanksgiving in a glass
- My family makes pies for all family gatherings and for thanksgiving you better believe there is a homemade pecan pie that is to die for.
- My mom has started to make chocolate pecan pie and bourbon pecan pie
- My family makes pies for all family gatherings and for thanksgiving you better believe there is a homemade pecan pie that is to die for.
History:
- In 2012 Leonard Firestone and Troy Robertson founded the Firestone & Robertson Distilling Co., the first craft bourbon and whiskey distillery in North Texas.
- Imagine two days bonding over having to be at the playground, sitting at a bench, while their kids play.
- They then set out to find a suitable building for their distillery, and finally found the perfect location – a reclaimed prohibition-era warehouse just south of downtown Fort Worth. They completely renovated the interior, using materials they found in the building.
- Their head distiller dropped out of a doctorate program to become their head distiller.
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On today's episode we have a glass of Glenlivet 12 while talking to chef Prince! Scotch is a hard thing to pin down for a food pairing, but prince comes in again with some amazing pairings! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.theglenlivet.com/en-us/whisky/12-year-old-single-malt-scotch/
Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.
Check out Prince's website and socials below!
https://www.boardroomcateringco.com
https://www.instagram.com/boardroomcateringco/
https://www.instagram.com/chefprinceb/
- This is the third episode that we have had the pleasure of having Chef Prince Board on the podcast!
- And the first time we have ventured outside of America when it comes to the whiskey!
Body:
- 1824
- George decided to start up this distillery in the region of Glenlivet only 2 years after it becomes legal
- This pisses off the “moonshiners” of that area at the time
- Threats of him burning with his distillery were very common at that point
- Carries two flintlock pistols around at all times for his personal protection
- By the late 30’s they are selling 200 gallons a week.
- Today they still keep the same tradition when it comes to the whiskey, but they are now starting to expound upon different ways to finish the whiskey
Prince:
- Now, I am guessing you have not had someone threaten to burn you with your recipes, but I am sure that, even in the chef world, that recipes are sacred.
- Do you keep your recipes under lock and key?
- 200 gallons of whiskey a week sounds like a lot, but I am guessing that you have had nights or weeks at any restaurant that you have pumped that many dishes?
- Do you find yourself tweaking old recipes or creating new ones more?
- Now, scotch is a whole new beast when it comes to pairing food, so do you find yourself going through the same process too decide what you would make food wise?
Ending;
- Mooch or buy?
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On today's episode we have a glass of Brenne French Single Malt! A light, floral single malt from the cognac region of france. We talk single malts, cognac, and the french! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.brennewhisky.com/
I am a part of a secret santa whiskey exchange and one of the couples in the group told me about this awesome French single malt whiskey that they found and fell in love with. I went looking
-Brenne was founded and started by former ballerina turned whiskey entrepreneur, Allison Parc
-Created with the help of a third generation cognac maker on his family farm in cognac France
-There are over 40 distilleries in France that produce French whiskey. Not all are single malt some a blends
-The first French whisky was produced at Warenghem distillery in 1987, who then introduced the first single malt French whisky in 1998
-According to a study in 2016, the French are the largest consumers of single malt whisky in the world, especially Scotch
Rules for French Whiskey
-The country as a whole follows the same rules as Scotch/Irish whiskey, but two regions of the country don't have to adhere to the those rules because they already had rules:
-Brittany
• Mashed, fermented, distilled, and aged in oak for a min. of 3 years in Brittany.
• Bottled at 40% ABV or greater.
• Distilled once, twice, or continuously in a pot, column, or hybrid still.
• May use malted barley, corn, wheat, rye, spelt, triticale, oat, or buckwheat (which is also used to make the region’s famous crêpes, called galettes).
• Caramel coloring is permitted.
-Alsace
• Mashed, fermented, distilled, and aged in oak for a min. of 3 years in Alsace.
• Bottled at 40% ABV or greater.
• Double-distilled in a pot still (hybrid pot-columns with no more than three plates are allowed).
• Made from 100% malted barley.
• May be moved to a non-oak cask after 3 years of maturation.
• Age statements permitted for whisky 6 years of age or more.
• No coloring is permitted.
-Two types of heirloom barley grown on the estate are the starting point for Brenne. After malting, a proprietary strain of yeast that has been in the distiller's family for generations is added for fermentation, creating a beautiful floral mash.
-It is then twice distilled in an Alembic Still, an early version of a pot still and works the same way. Often considered the first still, invented in Egypt.
-The liquid is then rested in signature barrels, new French Limousin oak and Cognac casks, before being proofed with water from the Charente river for bottling. The result is Brenne, the first single malt to be aged only in these 2 barrels.
-This bottle, the 10 year old, is only produced and bottled once a year.
-300 cases annually selected from 4 barrels
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On today's episode we have a glass of Redbreast 12! This is a go to for many that like Irish whiskey. We cover the power of the pot still and the joys of irish. All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.redbreastwhiskey.com/en/the-range/redbreast-12-year-old-whiskey/
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Happy halloween! On today's episode we have a glass of Rittenhouse rye! We talk about rittenhouse rye and its namesake, while sharing stories of conspiracy, history, and ghosts! All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://heavenhilldistillery.com/rittenhouse-rye.php
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On today's episode we have a glass of Balvenie 12 year, the sweet toast of American oak! A Speyside single malt That is finished in a toasted barrel. We talk scotch ages, Speysides, and who is this bottle made for? All that and more on today's episode of Whiskey Chasers!
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://us.thebalvenie.com/our-whisky-collection/stories-whiskies/the-sweet-toast-of-american-oak/
This is not our first speyside. In fact the majority of Scotch Bottles we have done reign from Speyside.
-Funny thing is that it is not Nick’s favorite flavor when it comes to Scotches
-It’s very friendly and light, but most speyside bottles lack boldness. They tend not to stand out in a crowd of speyside whiskeys
I want to say that this bottle will make a move towards the front of the speyside whiskey list for us because it is finished in toasted american oak barrels, but we will have to wait and see.
The Bottle:
- Single Malt Whiskey
- This is a blend of several barrels from the Balvenie Distillery and the youngest that was blended in this was 12 years old
- Too young for Nick
- 86 proof which is very typical for scotch
- Part of the Stories Series
- Each bottle has a story behind the bottle
- The feel that you get to know the distillery even more
- These bottles are also a way for them to experiment
- First aged in ex bourbon barrels
- They bring in virgin american oak barrels from Kentucky and toast them there
- They then finish the whiskey in the toasted barrels
- Price: $90
Tasting notes:
- Smells very young
- Fruity
- Not the same flavor as toasted bourbon
History:
- Ironically same owner as Glenfiddich
- Opened in 1892 (Gelnfidich opened 1887)
- Production starts 1893
- Son takes over in 1923
- Still use the traditional malting floor
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On today's episode we have a glass of Crown Royal Reserve. This bottle came out of a visit with the Queen to Canada to show that England still cared for its Red Headed Step Child. The episode was recorded before Queen Elizabeth Passed away so there isn’t any reference to that, but rest in peace. Crown has certainly stepped up their game and i'm glad we have gone back to talk more about them! All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.crownroyal.com/canadian-whisky/crown-royal-reserve/
Intro:
-We have now had two Crown Royal bottles on this podcast, but we haven’t talked about the history of the company before.
History:
In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to visit Canada, arriving by boat and traveling the vast North American distance by train.
-this was to show that britain cared about their canadian dominion before WW2 to hel them not get bombed
-Upon hearing the historic news, a Canadian spirits entrepreneur set out to craft a whisky suited for the Royal Couple. He meticulously tried more than 600 blends before outfitting the final product in a cut-glass decanter and regal purple bag with gold stitching. The whisky he presented to the King and Queen was an exquisitely smooth blend of roughly fifty whiskies which became known, fittingly, as Crown Royal.
Their process:
-Five different recipes (mash bills) and twelve distillation columns produce the individual whiskies that comprise our blends, which are then aged for varying periods of time in either new or re-use charred oak barrels. Once the whiskies have been aged to our blenders’ satisfaction, they are meticulously blended to create the signature rich
Bottle:
-Our Master Blender hand selects less than 1% of our exceptionally aged whiskies, creating a blend that is aged longer than most for the perfect balance of flavor and depth. This whiskey is our Blender’s gift to Crown Royal enthusiasts: a creamy, rich, reserve-grade blend, with a velvety long lasting finish.
-This was first released in 1992 as "Special Reserve", but has recently been dropped to just "Reserve".
On today's episode we have a glass of Willet Pot still! Its a bottle loved my some, but also well hated online. Does it deserve the hate? We sure don't think so! We discuss the history of the willet brand, sourcing, and online reviews. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.kentuckybourbonwhiskey.com/the-whiskeys/willett-pot-still-reserve/
History:
-In 1684 Edward Willet travels to London to become an apprentice and learn how to work with pewter
-Metal alloy that contains copper, along with other metals
-Then in 1862 they made their way to America and lived near what is now Washington DC.
-Jump ahead to 1940 and the Willet family is living in Kentucky and are dipping their toes into the whiskey world.
-They team up with Thomas Moore, and with a man by the last name of Franke. Thus creating the Moore, Willet & Franke distillery
-Thomas S Moore was a big name back in the day and Sazerac started to bring it back about 2 years ago
-1936 Willet decides to break ground on their own distillery.
-Just three years after prohibition (ballsy move)
- early 1980’s. Times are hard for the whiskey industry, and the willet distillery shuts down
-they attempted to switch from whiskey to producing ethanol to help with the energy crisis. However, when gas prices lowered this tanked then and they shut down operation.
-1984- Martha Willet and her husband Even Kulsveen, purchase and reopen the distillery, though they do not distill at this point.
-Here is the crazy thing, the bottle we are having today, the pot still was not the first, second or third bottle that willet put out.
-Based on the history I could find, this was the last bottle to come out of willet, but it is one of the more sought after ones.
-Bottling History:
-1940’s - Old Bardstown Bourbon
-1960’s - Johnny Drum (which was made for only one specific wholesaler)
-1990’s - Rowan’s creek/Noah’s Mill/Pure Kentucky/Kentucky vintage
-2008 - Reserve series released (Family Estate bourbon and rye, along with this bottle)
Bottle:
-Come to find out, when the bottle was released in 2008, it was sourced. People are not sure where from and it is impossible to find out, but it is believed to have come from Kentucky.
-It was also said to be about 8 years old when they first released, which I believe is younger now.
-In 2012, after their renovation, they started producing their own stuff again
-2016 was the first release of bottles with their own bourbon in it.
-The mashbill is undisclosed
- I have looked all over for this and can only find the assumed mashbill
On today's episode we have a glass of Still austin Cask Strength Bourbon Whiskey! We talk about a common topic for us, CORN! As well as the Elevage process, and FFA and the cattle business. All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://stillaustin.com
History:
-Founded in 2015 by three Austin families, Still Austin Whiskey Co. is a true grain-to-glass distillery, located in the heart of Austin, Texas.
-All spirits are handcrafted using grains grown by Texas farmers.
-Still Austin places a high value on sustainability, with a focus on cutting carbon emissions through local sourcing, increasing the biodiversity of the region through heritage grains, returning spent grains to local ranchers to feed their animals, and operating a distillery that is designed for energy efficiency and water conservation.
-Still Austin Whiskey Co. performs a very unique process during the aging of its bourbon. Referred to as “Élevage”, a small amount of water is added during each month of aging to gradually proof down the bourbon and accentuate its interaction with the wood.
Bottle:
-In 2021 they decided to release their cask strength bourbon. This bottling does not use the same unique process to proof it down.
-Mashbill: 70% Non-GMO White Corn, 25% Elbon Rye and 5% Wildfire Malted Barley
-It would seem that most distilleries in Texas have started to us White corn instead of yellow dent corn.
-Specialty and white corn are typically grown for specific purposes. White corn contains higher levels of starch, which make it perfect to be used in corn chips, tortillas, and other popular food products.
-Texas is a large producer of dent corn and white corn.
-They have two permanent bottling offerings
-Cask Strength and the “Musician”
-They have over 11 different special releases that they have done.
Journeyman Distillery Part 2
today's episode is the second and final part of our interview with Journeyman Distillery. We talk about their expansion into Valparaiso as well as try a few more bottles, including one that has never been released, until now! If you are planning a trip to Journeyman, check out their calendar page at journeyman.com. There you can find events as well as event spaces and tours of the distillery.
Be sure to Like us on Facebook and follow us on Instagram, as well as rate and review the show wherever you are listening, Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.journeyman.com
For a list of upcoming events or to visit the distillery:
https://www.journeyman.com/calendar
Journeyman Distillery Part 1
On today's episode is part one in a two week series on Journeyman distillery! We had their last feather Rye on the show a while back, and we liked it so much we decided we had to get to the distillery, so that’s what we did! Join us as we talk to brand ambassador Grant and Production manager Tom as we drink a line up of their bottles and talk journeyman!
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Be sure to show some love for the company that brought you today's bottle!
https://www.journeyman.com
For a list of upcoming events or to visit the distillery:
https://www.journeyman.com/calendar
On today's episode we have a glass of Hotel Tangle Reserve number 3. Hotel Tango is the first disabled veteran owned whiskey company. Number 3 is sourced out of Fairbanks, Ohio from some old barrels. Since this is released right before the 21st anniversary we talk about our experience on 9/11, and what it meant to us. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, and Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
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https://shop.hoteltangodistillery.com/products/reserve-bourbon-003
Smell
- Chocolate smell (dark or milk depending on who you ask)
Flavor
- Drinks above its weight
- Complex flavor
- Maltiness
- Dry dustiness
- Some rye spiciness
- Cocoa
- Dark cherry
History:
-Travis saw what happened on 9/11 and after being profoundly affected by the attacks decided to enlist on 4/14/02.
-He serves three tours in operation Iraqi freedom and is given an honorable discharge after being hit by several IEDS during his tours.
-For this alone, most people would say you did well, you deserve to take a break, but Travis had other plans.
-Travis decides to attend and graduate Law School, where he meets his wife Hilary.
-He graduates and decides why don’t I put all of the rigorous, meticulous, training that I had from the military to good use and decides to start making whiskey.
-Apparently the whiskey is so good that his friends encourage him to start a company, and in true military fashion, he decides to name is based off the NATO phonetic alphabet and calls it Hotel Tango
-Hotel - for Hilary
-Tango - for Travis
-Hotel Tang starts in 2014
Bottle:
-This is the Reserve Bourbon (Batch 003)
-Middle west distillery is where they currently make their bourbon, but they decided to do a reserve bottle a couple of years ago and it did so well that they are on their 3rd batch.
-For the “Reserve” they purchase barrels from other distilleries and either blend them themselves.
-Batch 002 was from George Dickel
-Batch 003 is from Flat Rock Spirits Distillery in Fairborn OH
-Stillwrights
-According to Hotel Tango, the bourbon in this bottle and in their batch 3 is no longer being produced.
-They bought the last remaining barrels(of this juice) for this batch and they believe it is their best one yet
-Mashbill: 75% corn 15% wheat 10% barley
-Aged 6 years.
On today's episode we have a glass of Oak and Eden Spire select, a Store Pick from Handy Spot Liqour in Ashley, Indiana. A revolutionary new way of finishing whiskey with a stave in the bottle! We talk french oak, Finishings, and sourcing. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.facebook.com/profile.php?id=100069965346493
https://oakandeden.com
-Oak & Eden was born out of an ideal for innovation in 2017 by Joe Giildenzopf (CEO), his brother Jamie Giildenzopf (Co-Founder) and Brad Neathery in Texas.
-They believe authority is released when a creator creates, and we believe everyone carries the spirit of creation in them.
-Oak & Eden Whiskey created and pioneered a precious technique that would become the lifeblood of Oak & Eden
- in-bottle finishing™.
-They follow the traditional distillation process and aging to the letter.
-They age 3 years in american oak barrels
-They then break the tradition in the finishing (or double barrel) process.
-Instead of finishing a whole barrel in a second one, they take a Spire and put it in the bottles
-A spire is a spiral cut piece of oak that is made from the same species and goes through the same treatment as the barrel oak goes through.
-They started this method with the belief that it will allow each bottle to change in flavor and has the potential to change the flavor of the bottle over the years
-If you look at the back of every bottle it gets religious, but it becomes less standoff-ish as the founders talk about it.
-They are Christians. That being said, this is not a Christian whiskey. They are not attempting to convert anyone with this whiskey. They do however, because of their faith and their understanding of Scripture, see the world through that lens, including the production of whiskey. As they see it, when He turned His attention to making mankind, he did not speak us into existence, he instead used his hands. Taking the elements of the earth and forming a being… breath(ed) into us, which is translated in Hebrew (as) ‘inspire.’ … We call the whiskey Oak & Eden, in-bottle finished, inspired whiskey. And because that great creation story began with God in the garden, we named our product Oak & Eden. Oak is emblematic of wood in the bottle. Eden is the perfection of God’s creation.
-The founders were pressed once, during an interview, on how much religious undertones there was in their company and their response was “This is merely our perspective on the world”
-The company plans on making their own juice as soon as possible and replacing what is in the bottle, currently, with their own stuff; however, until that time they are pulling from MGP.
-This Specific Bottle of Oak and Eden is a store pick from Handy Spot Liquor
-It is a wheated bourbon that has a port wine soaked french oak spire in it and is bottled at 116 proof.
-FUN FACT: This is the only bottle that I know of that has the potential to change flavors over time, and depending on climate
-The wood spire inside allows the juice to interact with it as it wood in the barrel
On today's episode we have a glass of Fire and Cane from Glenfiddich. A speyside with a highland feel. This is the fourth of Glenfiddich’;s experimental series, and it combines sweet and smoky in a delectable way! All that and more on today's episode of Whiskey Chasers!
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https://www.glenfiddich.com/en-gb/fire-and-cane/
Notes
A mix of smokey and sweet.
Speyside
43% (86 Proof)
Brief History:
- William Grant was the creator of the Glenfiddich brand, but he had some help in creating this.
- He had a 20 year old dream off creating the best dram of whiskey in the valley
- In 1886 William, along with his 7 sons and 3 daughters, built the Glenfiddich distillery by hand and it only took 1 year to complete the construction
- They named the distillery Glenfiddich, which is Valley of the Deer.
- Christmas of 1887 they had the first drop of whiskey made
- Williams great grandson hired coppersmiths through the distillery so that they could be there all the time in case any of the stills needed worked on or new ones needed to be built
- 2 years after that, he built a cooperage to be onsite to build their own barrels. It is one of the few distilleries that has a cooperage on site.
- The shape of the bottle was said to be created to resemble the trinity of water, air and malted barely
Experimental series
- India Pale Ale
- Finished in pale ale casks
- Project 20 (XX)
- A blend of 20 spirits
- Winter storm
- Finished in ice wine barrels for 6 months
- Icewine is VERY sweet, almost a syrup
- Now Fire and cane
- Bourbon aged glenfiddich
- Peated whisky from speyside peat, which is from the hills vs the coast
- Mix those together and finished in Latin Dark Rum casks for 3 months
- No age statement (rumored to be 12-15 years old)
- Orchard experiment (UK only)
- Somerset Pomona Spirit casks
- Blend of apple juice and cider brandyn liquor
Malt master Brian Kinsman
- He worked to start the belvenie line
- Helped launch monkey shoulder
- Scientist by trade but says blending is more art than science
- Says the key to good blending is in the nose.
- My thought is Taste can be changed based on what you had that day, but nose is easier to clear to get an accurate read.
About peat
- Peat is basically moss. It is harvested and dried.
- Its very dense and burns for a long time
- Some areas of scotland still use peat as a heating source for homes
- When the peat is burned to dry out the barely, phenols are released in the smoke, and the barley takes in thome phenols, which give scotch that peaty flavor.
- PPM (Phenol Parts per Million is a way of measuring this.
- Fire and cane is a 5 PPM, which makes it high for a speyside, but overall low
On today's episode we have a glass of Balcones American single malt! American single malt is still in its infancy, and this one is a popular one, but not one for us. We talk about american single malt, cinnamon, and Steve takes on a challenge! All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://balconesdistilling.com/spirit/texas-single-malt-whisky/
Intro:
- We talked about this American Single Malt Whiskey Commission before and made the claim that we didn’t know if they were legit
- They were established in 2016
- There are nine distilleries that make up the founding members of this commission
- Balcones is one of them along with Westland, Few and Westward
- Balcomes is named after the Balcones Fault, a fault line that runs through a lot of texes.
- Fun Fact on Waco
- The Masonic grand Lodge of Texas was built in Waco in 1904, and it was fully paid with $1 from every Mason in the state.
Body:
- I am not sure if it was mentioned last time we talked about this distillery, but there was quite a fall out between the founder and the distillery
- Tate was distilling using his own stills he designed and build on his own, but apparently Balancones was not happy with this and they parted way in 2014
- 6 years after Tate started the company
- Tate was distilling using his own stills he designed and build on his own, but apparently Balancones was not happy with this and they parted way in 2014
- What was once created as a limited release, is now a part of their permanent line up.
- Balcones “1” Texas Single Malt Whiskey
- First released 7/2011
- It does abide by the rules for american single malt
- 100% malt Grain
- Distilled in copper pot stills
- Aged in new american oak
- Non-chill filtered
- One odd thing that we might have touched on before, but am not sure
- One of the rules that distilleries, abiding by the ASMWC, will have to follow is that they will clearly state the city and state of both the distillation and of bottling
- Meaning distilleries could possibly source their juice for this
- Even though they are one of the founders, this bottle is still incredibly different than any of the other american single malt bottles out there
- We talked about who the audience would be for a bottle like this in previous episodes, but I am starting to wonder if we, as america's, are starting to want to be like everyone else or like scotch
- Unique to the point where the rules, alone, do not dictate the flavor
On today's episode we have a glass of Sagamore Spirits Cask Strength Rye! Sagamore spirit’s is bringing back the Maryland Style of Rye. We talk about Maryland style, what is cask Strength, and the pros and cons of starting out sourcing and the ways to do it. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://sagamorespirit.com/about-us/ (That video mentioned in the podcast is also at this link)
Intro:
- 112 proof
- $55 OHLQ price
- A blend of 2 ryes
- A high rye and a low rye
- It is a maryland style rye
- 1933 maryland was home to ⅓ of american rye whiskeys
- They stopped producing it to make ethanol for the war effort
- Then corn subsidies all but wiped out the rye production
- Sagamore is sourced now by MGP but plans are to be fully Maryland made (possibly by 2021)
- When you source from MGP you can:
- Take what they have and put it in your name
- Work with them to create something
- Bland some of their mashes
- They chose to blend a high rye and a low rye to make something distinctly maryland
- When you source from MGP you can:
- Whiskey Dic
- Cinimmon and clove nose
- Tastes lower proof
- Sweeter
- Still has your rye
Video by sagamore: https://www.youtube.com/watch?v=B5NVuk5gnqA
On today's episode we have a glass of Old Money from Six & Twenty. A light wheated whiskey from South Carolina. It’s a little light for us, so we also got out the bernheim Original to compare with it. Greg joined us once again from the club, and antics ensued. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
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Be sure to show some love for the company that brought you today's bottle!
https://www.sixandtwentydistillery.com/spirits
https://heavenhilldistillery.com/bernheim-straight-wheat-whiskey.php
- This bottle Six&Twenty is from Piedmont South Carolina
- Which, by the way, South Carolina only has 35 distilleries and out of those 35 only about 17 (2 closed due to covid) make a whiskey of some kind. The majoring of the distillers in South Carolina do moonshine or rum.
- When I think South Carolina, I think beach and sand and it makes sense that the majority of the distilleries do rum.
- Six&Twenty is a veteran owned distillery that was founded in 2011 by David Raad and Farmer Redmon. He wanted to create a company that embodied the uniqueness of Upstate South Carolina.
- Six & Twenty Distillery is named after a 1700’s legend of a Choctaw Indian maiden named Issaqueena, who fell for Englishman Alan Francis. Eventually, Issaqueena was captured by the Cherokee and overheard a plan by the tribe to overtake Francis’ trading post. Legend has it that, in an effort to warn Francis, Issaqueena escaped on horseback. Along her ride, she would name landmarks to help identify them. One of those landmarks was the Six & Twenty Creek, located near the present day distillery, and was named because it was located about twenty six miles from the Cherokee village.
- This bottle, Old Money Wheat Whiskey, is a mash bill of Soft Red Winter Wheat and Barley.
- 80 proof and it is indicated to be at least 3 years.
- Name “Old Money” came from how rich the flavor was and how much it reminded the owner and his wife of the old money that upstate south carolina was built on
- The Upstate is made up of Greenville, Spartanburg, and and Anderson and from what I can understand, it really sounds like people in The Upstate are snooty tooty and think they are better than everyone else in South Carolina
- Then again, this old money is really good so I can understand their argument
- Other Products:
- 5 Grain Bourbon
- Oat Whiskey
- Heirloom Rye whiskey
- Carolina Roja (Their old money finished in Sherry Barrels
- Other wheat whiskey
- Check out "Wheat Whiskeys to Add to Your Collections" on Distiller! https://blog.distiller.com/wheat-whiskeys
On today's episode we have a glass of Slaughterhouse from The Splinter Group, and we invite Chef Prince back to talk about what he would pair with it! We talk about pairing foods and whiskeys, chocolate, and honeycomb. All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
http://thesplintergroupspirits.com
Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.
Check out Prince's website and socials below!
https://www.boardroomcateringco.com
https://www.instagram.com/boardroomcateringco/
https://www.instagram.com/chefprinceb/
On today's episode we have a glass of Craigellachie 13! A speyside that makes up a large part of the dewars blend that holds its own by itself.this is our first Speyside and makes a mellow drink, but a bit more body than a normal speyside. All that and more on today's episode of Whiskey Chasers!
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Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!
Be sure to show some love for the company that brought you today's bottle!
https://www.craigellachie.com
Craigellachie 13 year
Spirit: Scotch
Price: $55
Region: speyside
Region:
- Water is sourced from the river spey
- Milder and fruity
- 50% of scotch is made in this small region
Craigellachie:
- Now owned by bacardi and operated by dewar and sons
- The name is a town and means “rocky hill” it's named after a cliff overlooking the river spey
- It opened in 1891 by a group of blenders and merchants, led by Alexander Edward
- It passed through a lot of hands
- Peter Mackie in 1916
- His uncle and he worked at Lagavulin (islay) and later founded white horse distilling which is today used in lagavulan
- Distillkery company limited in 1927,
- SMD in 1930
- Had a reconstruction in 1964 when they doubled there stills
- 1998 bought by dewar and sons
- Peter Mackie in 1916
- Few bottles are released from the distillery, it is mostly a place to get product to blend.
- It is a large part of the dewars blend
- In 2014 they released this bottle, the 13 year as well as a 17, 19, and 23 year, as partr of the dewars “last great malts of scotland”
On today's episode we have a glass of Detrick 4 barrel 4 grain straight rye from the Belle of Dayton Distillery. When Belle of Dayton Distillery heard of the old brand Detricks, they decided to bring it back. A brand well known for their gin and vodka, This is Belle of Dayton's first go at a whiskey, and they went with a Rye! A very impressive and gutsy move, that paid off! All that and more on today's episode of Whiskey Chasers!
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https://www.belleofdayton.com
Bottle
Belle of Dayton Detrick Straight Rye Four barrel 4 Grain
52% (104 Proof)
At least 2 years old
$69.95 OHLQ price
Taste
- Drinks hotter due to the rye spice
- Mild sweetness from the corn
- Mild honey sweetness
- Butterscotch, Quality, Like a werthers
- Toasted Marshmallow (more toasted than marshmallow)
- Cold Black tea
- Smooths out into a velvety finish
Final Thoughts
At 104 proof, this has some fire to it, and the rye makes it even hotter. By no means is this a negative. A spicy rye with a hint of sweetness, it starts strong but softens as it goes, ending in a velvety finish. The sweetness is mild, and we compare it to a black tea with a little honey.
**For this being Belle of Dayton's first whiskey, I can say without a doubt that I am excited for more. To come out of the gate with a Rye instead of a bourbon is a risky move, but it sets them apart, and since they succeeded in the bottle, puts them in front of the pack.
Notes:**
- Personally, local craft distilleries always have a spot on my shelf and in my collection
- Which means I get really excited when I find a new distillery that is making their own whiskey.
- Belle of Dayton Distillery has been around since 2013
- Three brothers decided that it was a good idea to go into the distilling business when everyone else was going into the brewery business
- They took classes in Kentucky and Chicago before renovating a building that is located in the historic Oregon District of Dayton.
- Got their start just making vodka and gin and they took their time producing their whiskey
- They make a vodka called Hell’s Vodka that combines the hottest peppers
- Prior to prohibition, Detrick Distilling Co. operated a distillery in Tippecanoe and sold its copper-distilled rye whiskey in Dayton.
- These brothers decided they wanted to attempt to bring back a part of history to the city of dayton.
- This bottle, has a blend of 4 different rye barrels (53 gallon)
- A 6 year old barrel (barreled 5/14/15)
- Almost 5 year old barrel (barreled 4/29/16)
- Almost a year old barrel (8/24/17)
- Almost a year old barrel (4/20/18)
- That means these guys have been sitting on barrels of whiskey for 6 years
- Their first attempt at a whiskey and they win double gold at the World of Spirits Competition
- The bottles out right now are from their first blend from 2021 and The next bottle they plan to put out will be older than this one!
On today's episode we have a glass of Powers Three Swallow. A company that innovated many of the things we love today. They can be thanked for many of our displays and marketing, not to mention the airplane bottle! All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Thank you for listening and enjoy the show after today's sponsor.
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https://www.powerswhiskey.com/en-us/product/three-shallow
The bottle
Powers Three Swallow Irish Whiskey
43.2% ABV (86.4 Proof)
$39.99 OHLQ price
No Age statement
Nose
- Tepid rainwater
- Lite in scent
- Salt water toffee
Taste
- Scotch like
- Spice
- Drinks like its a higher proof
- Honey
- Hay/Straw
- Dried wood
Final Thoughts
If you are looking for a standard Irish whiskey, this is not the bottle for you. If you want something that will challenge your pallet and your understanding of Irish, this is for you. It is almost scotch like in its taste. This is for those in the Irish countryside, not for the city folks.
**The old thought on Irish Whiskey is that it is one noted, and if you have one you have had them all. That is no longer the case. Don’t sleep on Irish Whiskey. It is growing and changing, and this bottle is an example of that.
Notes:**
- Created by James Power, who was an innkeeper that did a little distilling on the side until the popularity of his whiskey grew to be so much that it grew to be more than a side hustle.
- distillery was established and built at John’s Lane in 1791.
- By 1893, Powers came to Chicago for the world’s fair to show off their delicious whiskey, but they didn’t want to just bring Irish Whiskey to America, they had to really show off.
- They decided to build a huge tower out of their bottles that no one could possibly miss
- Back to Powers:
- They were the distillery to work for.
- They would have beach days, family days, and tons of time off for family and friends
- They had their own soccer club
- Powers is also known for the creation of Airplane bottles.
- Dubbed “the baby power”
- It was designed for people to sample without having to buy a full bottle
- Powers was also the first distillery to bottle their own whiskey in house
- It was said to have been done so that they could keep an eye on their whiskey from start to finish
- Powers was also the first company that had a rooftop garden
- Many farmers came to the distillery to work and it is believed that because of this they asked to use the rooftop as a garden
- As of March 2020 Powers went through a massive facelift
- All of their iconic bottles have been changed to a sleeker more timeless look
- The diamond P that is now on the bottles is not new
- It was trademarked back in 1877 by the company, but never utilized until now
On today's episode we have a glass of Crown Royal Peach! Crown is well known for their flavored whiskey, but how do they flavor their whiskeys? And are they even whiskeys? All that and more on today's episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Our Website is www.whiskeychaserspod.com, check us out!
Also, Be sure to show some love for the company that brought you todays bottle! Crown Royal!
Nose
- Has the distinct crown smell
- Aspartame
- Peach rings
- Peach schnapps
Taste
- Very sweet
- Tea like sweetness
- Real peach flavor
- Not artificial
- The peach is not overpowering compared to the other crown flavors
Finish
- The peach and the alcohol mix, leaving an unpleasant mix.
- The crown comes out ahead in the battle for flavor
Final thoughts
Crown Royal peach follows the tradition of a sweet canadian whiskey. The most surprising thing though is the flavoring process. Because there isnt any artificial flavors, you get the sweetness of a real peach. The peach juice used is very prominent on the nose, but it falls short in the flavor. It is definitely there, but unfortunately even lowering their proof to 70 wasn't enough.
The peach is strong enough that this would make for an amazing mixer. Putting this with tea or lemonade would make a perfect summertime drink, that would be fitting along any lake or ocean.
Intro:
- Crown Royal Peach came in 3rd for the best flavored whiskey that Crown produces.
- It was beat out by Vanilla (#2) and Apple (#1
- Canadian whiskey has gotten a bad rep for adding juice or artificial flavors to their finished product.
- It got started when they were allowed to mix American whiskey in with the barrels when they would bring barrels into the US
- However they did this to get a tax break
- would make more sense as to why Canadian Club started out as an American whiskey and then moved up (that and given prohibition)
- It got started when they were allowed to mix American whiskey in with the barrels when they would bring barrels into the US
- Crown Royal’s flavored whiskey line up has always been super strong when it comes to the flavoring
- this may not be the case, but might be partial truth.
- According to the Canadian whiskey playbook, if a whiskey contains additional flavoring spirit, that spirit must age for at least two years in wood.
- Seldomly exercised rule though
- According to the Canadian whiskey playbook, if a whiskey contains additional flavoring spirit, that spirit must age for at least two years in wood.
- all ingredients going into Canadian whiskey are distilled, barrelled, and aged separately.
- This is why most believe Canadian whiskey is not only the most friendly whiskey, but also why it is so sweet.
- What we have not talked about is the 9.09% rule that Canadian whiskey has.
- Master blenders are allowed to add up to 9.09% of flavoring spirit or flavoring to their blend. This started out as a way to allow for Canadian whiskey to get some tax breaks when shipping into America, but has turned into an art that most master blenders use
On todays episode we have a glass of Elijah craig Barrel pick from Bristol Republic in Columbus. At 128.3 proof, it drinks SO Smooth for its proof. If you are in Columbus, come over to Bristol for this bottle! We also talk widow Jane, and a few other samples we got from Elijah craig. All that and more on todays episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Thank you for listening and enjoy the show after todays sponsor.
Our Website is www.whiskeychaserspod.com, check us out!
Also, Be sure to show some love for the company that brought you todays bottle!
https://www.bristolrepublic.com
https://elijahcraig.com/?gclid=Cj0KCQjwkruVBhCHARIsACVIiOyKtuG-Xp0TGDEE13lmRS8J6H2DQsLAo7H4isN9HmojwLmy6xXJOQAaAh-0EALw_wcB
Some of the best bottles can be found at an inexpensive price and seem cheap, but they come with loads of history and experience. This bottle is no different. Elijah Craig was a preacher, teacher and entrepreneur who built the first paper and wool mills in Georgetown KY and the father of bourbon. He was also the first distiller who decided to age his bourbon in new charred oak barrels. No one really knows if this was on purpose or on accident, but what we do know is that it set the standard for the barrels that bourbon was aged in.
Bottle:
- Elijah Craig Private Barrel Picked by Bristol Republic
- Age: 11 years old
- Proof: 128.3
- This sample was graciously provided to us by Bristol Republic for review on the podcast.
Nose:
- Does not smell its proof
- Mild
- Authentic Corn Elijah Craig Smell
Palate:
- Does not drink its proof
- Light in color, light in flavor
- Crisp
- Red apple, Like a red Delicious
- Fruity sweet (not candy)
- The flavor grows. The flavor layers on top of itself
- Not a lot of caramel
- Strong Vanilla Bean
Finish:
- High proof doesn’t taste it but it drys your mouth and gives you a numbing sensation
- Not very oily.
- The drying effect of the high proof burns the flavor into your taste buds, allowing you to taste the vanilla and apple for a long time
- The tail end has the lightest hint of nutmeg and other baking spices
Final Thoughts:
- Bristol did not disappoint in this private pick. Not only is this the oldest barrel pick that we have seen out of Elijah Craig, but it is also the best barrel pick we have had. Now this is not a bottle you can buy retail, but it is one you can go and enjoy a glass of! Bristol Republic is located in Columbus Ohio and is one of the best Bourbon, BBQ, Country Bars in Columbus. You can find yourself enjoying a glass of this bottle for around $20 Thursday-Sunday and might we add that the palate compliments the BBQ they serve as well!
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On todays episode we have a glass of Lagavulin Guinness Offerman Edition! Lagavulin Is nick Offerman’s Daily drinker, and Guinness is much loved by his father. So for fathers day, Nick had them combined by finishing an 11 year old Lagavulin in Guinness barrels for 4 months. The result is your classic Lagavulin boldness, with an added layer of chocolate that is hard to beat! Happy fathers day to all the dads out there, and we hope you have a day with few chores, and many memories! All that and more on todays episode of Whiskey Chasers!
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- Lagavulin Guinness Edition
- 11 years
- 46%/92 proof
- Finished in barrels used by Guinness for 4 months
Lagavulin has been around since1816 and their 16 year old has been a staple of their portfolio since 1989. Nick Offerman has been a fan of the company for almost as long as their 16 year bottle has been around! So, it should be no surprise that he collaborated with them for a second time to release this special bottle. To make things even more special, Nick decided to have this 11 year old lagavulin bottle finished in one of his dad’s favorite beers. As the story is told, after a long day of work Nick would find him and his dad enjoying a glass of their favorite drinks. For Nick, it was a dram of Lagavulin and for his dad, it was a pint of Guinness. Nick, having such admiration and respect for his dad, decided to finish this bottle in Guinness barrels and then have it released around Father’s Day in 2021. This limited edition has a suggested price of $79.99; however, if you can find it now you are looking at paying over $100 for the bottle.
Nose:
- It’s classic Lagavulin with campfire smoke, brine, and citrus notes, along with a fresh new layer of vanilla and chocolate.
Palate:
- The aromas translate onto the palate with salted caramel, campfire, sea spray, and fruit. The dark chocolate and vanilla notes are joined by a touch of chili pepper.
Finish:
- The finish lingers with smoky peat and baking chocolate.
Final Thoughts:
- If you ever wondered if some of the most smoky, peaty scotch could blend well with a rich, dark stout, then you’d be thrilled to know that it is possible! Nick Offerman and his father should be proud of this bottle! It is one that we struggled to not finish and one Chris did not go light on the pours for.
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On todays episode we have a glass of Stranahans Blue Peak American Single Malt. If you are looking for a bold, complex American single malt, this is the one for you. Like the Blue peaks while ski’ing, it's not for the beginner, but if you can roll with the punches, it rewards you greatly. All that and more on todays episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Thank you for listening and enjoy the show after todays sponsor.
Our Website is www.whiskeychaserspod.com, check us out!
Also, Be sure to show some love for the company that brought you todays bottle!
https://www.stranahans.com/whiskey/blue-peak/
imagine showing up to put a barn that is on fire out and by the end of that event, you become good friends with the owner of that barn and start a distillery with them.
- That is exactly how this company got their start
- Jess Graber and George Stranahan went into business together, in 2004, over the shared love of fine whiskey
- Together they developed a recipe for a distinctively smooth and flavorful American single malt whiskey
- The mash bill is simple
- 100% malted barley and then cut with rocky mountain water
- This distillery is very interesting
- Their bottles are hand-bottled by a rotating crew of volunteers and, at least, used to contain a handwritten date of when the whiskey was distilled.
- It also contained a comment by the person who was bottling it
- There are now 14 team members on staff there
- Their bottles are hand-bottled by a rotating crew of volunteers and, at least, used to contain a handwritten date of when the whiskey was distilled.
- They have 6 bottling that they offer and they also do a single barrel program
- What intrigues me the most about this distillery is that, even though American single malt is still struggling to be a thing, they have a lot in their lineup
- Stranahan’s original
- Claiming to be the #1 American single malt whiskey
- So small batch that they cannot guarantee that any two batches are the same
- Blue Peak
- Uses the Solera process to age this bottle
- The blending and marriage of old barrels with young barrels
- it is a way of getting younger product out on the market quicker without it tasting young
- Mountain Angel (10 year)
- Colorado is higher altitude and colder, meaning more evaporation of alcohol
- More goes to the angel’s share
- it is comparable to a Scotch that is twice it’s age
- Snowflake
- What was once created as a special thank you for the volunteers has now turned into a once a year release that can only be purchased at the gift shop
- Past bottling have been finished in multiple barrels from multiple spirits, including mezcal
- Diamond Peak
- Aged for 4 years in American oak and then aged for 3 more years in used Bushmills barrels
- Sherry Cask
- Take their 4 year old whiskey and let it sit in 500-liter oloroso sherry barrels for an undisclosed amount of time
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On todays episode we have a glass of Pinhook High Proof Bourbon. A truly pretty bottle of truly great juice. We learn a lot about horses, mainly that we don’t know a lot, but we sure know how to measure them now! All that and more on todays episode of Whiskey Chasers!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
Thank you for listening and enjoy the show after todays sponsor.
For more information, our website is www.whiskeychaserspod.com
Also, Be sure to show some love for the company that brought you todays bottle!
https://www.pinhookbourbon.com/products/bourbon-heist-high-proof
- Pinhook might have the classiest bottles out there. They are tall, with a pastel color and white label, with a horse on it. The tops are sealed with the same pastel color that is on the label. There is no real rhyme or reason behind the colors, as each bottle has a different one.
- This caught both the eyes of Chris and I when we first saw the bottle, but when you turned it around it said “distilled in Indiana” our least favorite words to find on a bottle that is $50+ a bottle.
- The company got its start in 2010 with its name and 20 barrels of bourbon from MGP
- By 2014 bottles started to make their way onto shelves and into the hands of people
- Since 2017, Pinhook has been distilling their own proprietary mashbills at Castle and Key.
- Pinhook is not owned by Castle and Key, they simply use their stills to distill and their rackhouse to age
- The names of each bottle is based off of a race horse
- They even go to the extent of putting how big the horse is in hand sizes.
- They also give a brief story about the horse on their website.
- They also release a new blend each year.
- Their 2021 normal proof bottle has beat out EHT Taylor as far as taste, price and availability
- aged “more than 3 years”. It is made from a mash bill of 75% corn, 15% rye and 10% malted barley, and is bottled at cask strength.
- High proof is the same as cask strength, but Full proof is different.
Strength of the whiskey
- In the United States, whiskey must enter the barrel at no higher than 125 proof. In Scotland, it can be higher than that, with some distilleries reportedly barreling whisky up to 70% alcohol (140 U.S. proof). That means all bourbon distilleries, and most Scotch distilleries, add some water to their new whiskey before it’s barreled.
- Length of Maturation Time
- Barrels are porous, which means a little bit of their contents evaporate every year. The “angel’s share,” can amount to up to 5% volume annually, depending on the weather (more on that in the next section). Depending on the ratio of alcohol and water that evaporates from the barrels each year, the proof of a whiskey can go up or down over time.
- The conditions in which a barrel is stored is an essential factor in determining the eventual final proof of its contents. Temperature and humidity are both critical factors. In a cool, temperate environment, more alcohol than water evaporates, and the proof drops over time. In a warm, dry environment, water can actually evaporate faster than alcohol, driving the proof of the whiskey up over time.
- this can be seen by comparing cask strength Scotch with cask strength bourbon. Cask strength Scotch, which matures for a longer time and is stored in damp conditions, is almost always lower proof than cask strength bourbon, which matures in warmer, drier conditions.
--- Th
On todays episode we have a glass of Pikes Creek 10 year while chatting with Chris From the Whiskey Noobs Podcast! Whiskey Noobs is a podcast for whiskey lovers of all experience levels. Whiskey knowledge, tips, and tricks for beginners. Reviews, stories, and entertaining conversation for ALL whiskey lovers. Learn to Drink, Drink to Learn. Lets learn about Pikes creek and the Whiskey noobs today on the whiskey chasers podcast!
Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.
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You can find the Whiskey Noobs Podcast and social media at the following link: https://linktr.ee/WhiskeyNoobs
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- Made by Corby distilling in ontario.
- Henry corby opened a bakery in 1832 and in 1855 is bought a gristmill, he began distilling his extra grains and in 1859, opened corby distilling
- There master blender, Dr Don Livermore, has his PhD in Wood sciences
- Because of this lots of attention is paid to the barrel selection process, and he understands what is left in the barrel for aging.
- It was originally aged in port barrels, but due to sourcing issues switched to rum in 2016
- Pikes creek started in 2012, and came to the US in 2013
Whiskey noobs:
- How long have you been going?
- What made you start?
- Are you a noob or is that your audience?
Tasting notes:
Ending;
- Where can people find whiskey noobs?
- Mooch or buy?
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On todays episode we have a glass of Weller While interviewing Chef Prince Board of Boardroom Catering! Prince is the chef for the whiskey chasers club and today we are sitting down with him to talk about pairing food with whiskey. All that and more on todays episode of Whiskey Chasers!
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About Prince:
Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.
www.boardroomcateringco.com
www.instagram.com/boardroomcateringco
www.instagram.com/chefprinceb
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On todays episode we have a glass of Woodford Reserve Chocolate Malted Rye, a part of their masters collection. Its like drinking a dark chocolate bar. Woodford is a very popular brand, but their past lives are more infamous than famous. All that and more on todays episode of Whiskey Chasers!
If you enjoy the show, be sure to tell your friends about us! it really helps us out.
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Also, Be sure to show some love for the company that brought you todays bottle!
https://www.woodfordreserve.com/whiskey/masters-collection/
Intro:
- Woodford has never been a favorite bottle or distillery of mine. I can be very picky and judgey when it comes to my bottles and distilleries. However, they came out with a bottle that I was more than happy to have in my collection and mainly because I read the label and found it misleading.
- Chocolate Malted Rye
Body:
- The Woodford Distillery, as we know it today, was actually previously owned by Elijah Pepper and was called the Oscar Pepper Distillery.
- The distillery itself has been through 4 sales.
- Brown Forman bought it in 1941, sold it in the late 60’s and then decided they wanted to re-purchase it in 1993.
- By 1996 it became the Woodford Distillery
- The distillery itself has been through 4 sales.
- As much as I do not love Woodford, it is the better of the three others before it
- Old Crow (The distiller who worked at the pepper distillery)
- James E Pepper
- They have several products, but this master’s collection is only released twice a year and each release is said to be different due to it being an experimental series
- The fall release focuses on variation, while the spring release focuses on proof.
- They have released 17 master collection series so far.
- This bottle is the fall of 2019 and the bottles no longer look this cool or unique
- Mashbill: 70% Corn, 15% Chocolate Malted Rye, 15% Distillers Malt
- The rye is what is so special and makes this bottle more unique.
- According to Chris Morris their master distiller, “the rye malt was roasted to a level that its natural sugars caramelized into a dark chocolate note.”
- The rye is what is so special and makes this bottle more unique.
- Bottled at 90.4 proof and priced at $130 MSRP
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On todays episode we have a glass of Bristol Republic’s Knob Creek Single Barrel Select! If you are looking for barrel picks to try, Bristol Republic is the place to go! This Knob Creek Single Barrel Select threw us for a loop in the best way! If you are in the Columbus area, be sure to stop and have a glass, it will be well worth it!
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https://www.knobcreek.com
https://www.bristolrepublic.com
- I thought for the longest time that Knob Creek was named after some family member or some weird relative of the Noe family or the Beam family seeing how the majority of their bottles are that way.
- This one is named after a legit creek that supposedly ran behind Abraham Lincoln's house.
- Knob Creek 9 year was first released in 1992 by Booker Noe (6th generation distiller)
- Created with the aim to recapture pre prohibition style bourbon, with more time spent in the barrel and higher proof.
- The one we have today is Knob Creek Single Barrel Select that Bristol Republic picked out and were kind enough to give us a sample of.
- Each barrel select that Knob creek does remains unblended and a true single barrel for the place that bought it.
- There are some places that will allow you to pick barrels and blend them, we had one that did that (or was rumored to) the Alpha by Cornerstone
- In true Noe fashion, they do ensure that every barrel and every drop is held to the very rigorous standards of Booker Noe. (The public got a taste of those standards a couple of years ago when Bookers only released three bottling’s due to the fourth one not meeting the standards that Booker Noe would have held to)
- The whiskey is said to go in around 125 proof and they bottle it at 120 for all barrel selects
- All of the barrels for knob creek are at a level 4 char
- They believe this allows for the most flavor to be pulled
- All of the barrels are stored and aged in Clermont
- Apparently it has the best climate for the best results.
- All of the bottles are a minimum of 9 years old before they will bottle it
- There are several ways for stores to participate in the Knob Creek Single Barrel Experience: they can come to Kentucky for the grand tour, they can sample remotely via a custom sampling kit, or they can leave it up to the distiller. They work with each account to make sure they get their own barrel, exactly how they like it.
Tasting notes:
- Just because I know the owner and have worked with him in picking barrels before, I knew this was going to be on the sweeter side for a Knob creek.
- Others that have tried it and compared it to another, different, store pick I have, say it does have sweeter notes to it but a high proof finish
Ending;
- Since we cannot buy a bottle of this, the question is not mooch or buy, but rather would you recommend going to Bristol for several glasses of this? And would you recommend people visiting Bristol Republic to have a glass or two of any of their barrel picks?
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On todays episode we have a glass of Johnnie Walker Blue Label! We went for the high end this week and had the best of the best in blended scotch. It comes with a big price tag, but its a deal when you think about what all is in it. All that and more on todays episode of Whiskey Chasers!
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If you are interested in starting or joining a whiskey chasers club, shoot us an email! whiskeychaserclub@gmail.com!
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https://www.johnniewalker.com/en-us/our-whisky/core-range/johnnie-walker-blue-label/
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Spotify: https://open.spotify.com/show/5leNrmoiZtISX6qSGwtqNZ?si=69de4e968a8540bd
Price: $275
- Johnnie Walker and Sons have been around since roughly 1854.
- Johnnie, known as John, owned a grocery store and became known as the guy that could get you things.
- By things we mean tea, fine wines, and spirits.
- He found his way into the whiskey world by blending the whiskey that he got in
- Creating something new
- John passed away in 1857 and his son, Alexander, took over when he was old enough
- In 1843, with railroads in place, Alexander was able to create a distribution network which shipped his whiskey worldwide.
- In 1862, sales averaged 100,000 gallons each year.
- “Old Highland Blend” was the first copyrighted blend to hit shelves in 1867
- Johnnie walker Black label
- Johnnie Walker Blue was released in 1992 and hit the shelves at $150 a bottle.
- It was the most expensive whiskey on the market and Diageo believed it would sell well in bars as bottle service for companies wooing potential clients
- This bottle comes from hand selecting rare scotch whiskies and blending them. Only 1 in 10,000 casks make the cut.
- Diageo operates about 28 distilleries across Scotland, many producing whisky casks utilized for Johnnie Walker products. These include single malts like Clynelish, Talisker, Caol Ila, Lagavulin, Oban, Glendullan, Dufftown, Glen Ord, Glenkinchie, Craagganmore, Mortlach, Royal Lochnagar, Glen Elgin, Dalwhinnie, Glenkinchi, Inchgower and Cardhu. The large single grain distilleries in Diageo’s portfolio include the massive Cameronbridge Distillery north of Edinburgh, the home of Haig Club Single Grain Scotch Whisky.
- Since this is a blended bottle and the best of the best, it is rumored that barrels that are as old as 60 years are used in Johnnie Walker Blue and barrels as young as 28 years.
- This bottle gives a whole new perspective on what blended scotch is and the quality alone that goes into it.
- All of the distilleries that Johnnie Walker pulls from are all incredibly different in palate alone
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On todays episode we have a glass of Makers Mark Private Select from Handy Spot in Ashley, IN! This is our second barrel pick from handy spot and we are once again impressed! Though this bottle can’t be reproduced due to the stave selection process being different, we’ll help you find the right stave selection for you!
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https://www.makersmark.com/makers-mark-private-selection
Handy Spot Ashley Facebook page: https://www.facebook.com/profile.php?id=100069965346493
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Started in 1953 by Bill Samuals
Took his families 170 year old recipe and set it on fire
By accident of course
The original recipe was made with rye
Not gonna lie kind of upset now that he set it on fire
Bill decided to have a little experiment since instead of time to come up with mashbill
He made loaves of bread
Markers is famous for their distinct bottle shape and that red wax dipping, which was all thanks to Bill’s wife.
He had everything to do with the flavor and nothing to do with the look
Barrel picks vs Maker’s Private Selects
Barrel picks tend to be single barrels that people pick out
Private selects is something Makers created to be original
Thought creating your own flavor was better than picking a barrel that you could never recreate.
How it works
They start with a barrel of Makers cask strength
Aged about 6 years
People then get to select 10 finishing staves to put in the barrel that sits for an additional 9 weeks
The go through a makers 101 first to get an idea of what the staves add flavor wise
P2 or Backed American Pure
Virgin American oak and French oak are the woods of choice for Private Selection finishing staves. P2, or Baked American Pure, is made from American oak and is the first stave sampled in the program. It adds notes of brown sugar, vanilla, caramel and spice.
Seared French Cuvee
Next in the tasting order is Cu, also known as Seared French Cuvée. Cu is made from French oak that's ridge-cut and seared with infrared heat. It gives off toasty notes of oak and caramel.
Makers 46
The next finishing stave is the one used to finish Maker's Mark 46. It's made from seared French oak and delivers dried fruit, vanilla and spice. A barrel fitted with 10 of these staves would give you a cask-strength version of Maker's Mark 46.
Bottled at cask Strength
Ranges from 107-114
That is incredibly low for cask strength
2nd barrel pick highly recommended handy spot store pick Ashley
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On todays episode we have a glass of Buffalo Traces Kosher Rye Recipe! The process to become kosher is long and complex, but has a big pay off for those of the jewish faith. With Passover starting this week, we wanted to delve into the Kosher process.
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- Buffalo Trace is a very popular and very well known brand.
- They started releasing three bottles under the “Kosher” label in 2020
- There are more bottles of whiskey that are Kosher than what you realize.
- However, buffalo trace claims that this is the first authentic Kosher Whiskey
- Sazerac who owns buffalo trace is run by a jewish chairman, which is what caused the spark of trying to create a kosher whiskey.
- William Goldring is the chairman
- In 2012 William sold new American oak “kosher” barrels to a non-jewish executive employee.
- Which was the start to the kosher line up
- What makes a barrel kosher?
- Is there a cooperage that is kosher certified?
- They were then filled with buffalo trace whiskey and set aside.
- Now in order to remain kosher these barrels have to be overseen and touch by people who were non jewish
- It could not be touch by a jew in order to remain kosher
- These barrels were then aged for at least 7 years, some rumor 8 years, and then the barrels were ready to be bottled
- The bottling lines had to be cleaned prior to having the kosher juice running through them.
- All of this had to be overseen and approved by cRc (Chicago Rabbinical Council)
- Now in true Sazerac fashion, they believe that their product is Superior to all other kosher whiskey
- Quoted saying
- “We realize having a truly certified Kosher whiskey is important to not only the Jewish community, but also a broader audience, and we are pleased that we have the ability to offer it each year to reach this audience”
- But it took them 10 years to even start this process.
- Other companies have been doing it for years
- Quoted saying
- Now what does it take to be kosher?
- Just like food, the rules of Kashrut (also known as kashrus or kashruth), has to be followed
- A set of dietary laws from the Hebrew bible dictating which foods Jewish People can eat and how those foods may be prepared.
- All of the ingredients and equipment used has to be certified Kosher and has to be cleaned if it contained anything that was not kosher.
- Just like food, the rules of Kashrut (also known as kashrus or kashruth), has to be followed
- Here are the other companies that have had Kosher for years
- Journeyman distillery = 13 years
- Glenrothes Scotch = 10 years
- Glenmorangie =9 years
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https://www.buffalotracedistillery.com/our-brands/kosher-whiskey/rye-recipe.html
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On todays episode we have a glass of Kaiyo Signature Japanese Mizunara Oak Whisky. A Japanese Whisky, aged in Mizunara Oak, and sent on a voyage to ocean age for at least 3 months. Japanese whisky is a lot like scotch, but very much its own thing. And as it becomes more popular, hopefully we will get a lot more options here in the states!
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Notes:
Kaiyo Whisky
- Blend from different Japanese distilleries
- Aged in mizunara Oak
- This oak is very knotty and the barrels have a leakage problem, but you get really interesting flavor and aroma
- It leaves Osaka Japan on a 3 month voyage then returns
- This actually makes it technically not a Japanese Whisky because it leaves Japan.
What is Japanese whisky?
- Must be mashed, fermented, distilled, matured, and bottled in Japan
- Malted or un-malted cereal grains only
- 3 years in wooden casks no larger than 700 L
- Min 40 ABV
- Odd things
- The wood type is not specified
- Plain Caramel coloring can be added without disclosure
- If a whiskey does not meet this standard, but was around before April 1 2021, it can continue as is and still call itself Japanese whiskey until March 31, 2024
videos/resources
https://www.youtube.com/watch?v=vHMvbT2a6r4
https://www.youtube.com/watch?v=RykRQpHqirs
- What makes mizunara oak distinct from European oak and White oak? For one, it enjoys a unique sweet and spicy flavor profile which can be attributed to the oak lactones ratio and high level of vanilla. Aromas evoked from the mizunara oak are kara, a type of oriental incense, sandalwood, and coconut.
- Research studies have shown that mizunara matured whisky contain more lactones (parts per million) than whiskies matured in either European oak or White oak. An even more riveting discovery was the prevalence of “trans-oak” lactones in Mizunara whisky. This was a remarkable find as it was thought that “cis-oak” lactones can possess a smell up to ten times stronger than “trans-oak” lactones.
- With it being ocean-aged:
- The movement ensures there’s always contact with the wood
- Along the way they experience high temperatures which accelerates the aging process
- There are also frequent air pressure changes that force the mizunara wood to contract and expand
- Aroma
- Smells of continental breakfast, apple juice,
- Flavor notes
- Very scotch like, speyside
- Red Apple
- Light smoke
- Not strong, easy drinking
- Watered down (in a good way)
Also, Be sure to show some love for the company that brought you todays bottle!
https://kaiyowhisky.com/the-collection
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On todays episode we have a glass of Rough Rider, Wilderness hunter. A Straight Bourbon Whisky from Long Island Spirits. This whiskey Embodies the relationship of the high falutin New York high society type (the childhood of teddy Roosevelt) with the hard life of the unknown western wilderness (Teddies Adult life). It is decadence, with a bite. This is another barrel select from handy spot Liquor in Ashley, Indiana. They haven’t steered us wrong yet, so be sure to check them out in our show notes.
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Also, Be sure to show some love for the company that brought you todays bottle!
https://www.lispirits.com/spirits/
Handy Spot Liquor: https://www.facebook.com/Handy-spot-Ashley-Indiana-110990354557216
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On todays episode, we have a glass of Midnight Cask, a bottle from Ohio’s own High Bank Distillery. We also grab a glass of port wine so we can get a true feel for this blend. If you are a wine drinker, you are gonna Love this bottle, if you love whiskey…. Well, that’s Up to you I suppose.
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Also, Be sure to show some love for the company that brought you todays bottle!
https://www.highbankdistillery.com/midnight-cask
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On todays episode, in Honor of St. Patricks Day, we have a glass of Writers Tears Double Oak, a truly great Irish Whiskey, dedicated to the great writers of Ireland, who spent many a night in a pub, and cried tears of whiskey onto the pages of their melancholy stories.
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Also, Be sure to show some love for the company that brought you todays bottle!
https://www.walshwhiskey.com/our-whiskeys/our-whiskeys-writers-tears/
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On todays episode we try whipsaw Rye, sourced and finished by the splinter group, a wine maker from California. THIS is what finishing is all about. A new ferrite for all three of us. Our only complaint was availability. But great news on that front! Since we recorded this, Whipsaw is now available in Ohio! Get out there and grab a bottle before people know what they have!
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http://thesplintergroupspirits.com/whipsaw
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On todays episode we have a glass of Jim Beam Devils Cut. When liquid evaporates from the barrels, that is called the angels share. While the Liquid that seeps into the barrel and stays there, is called the devils cut. Jim Beam came up with this idea and found a way of stealing the Devils Cut from him and giving it back to us!
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https://www.jimbeam.com/en/bourbons/jim-beam-devils-cut/
Here is the video mentioned in the show, thanks to Bourbonblog:
https://youtu.be/6PN7DC1aeEk
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And on todays episode are drinking feathered Rye from Journeyman's distillery in Michigan! A Great rye from a great distillery with a storied history! From their distillery in an old buggy whip and corset factory owned by a prohibitionist, to their fight for their distillery name, there is no shortage of fight in this group! Thank you for listening and enjoy the show after todays sponsor.
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We are hosting an Irish Whiskey Tasting! Come see us on March 12th at buckeye Lake Winery. For details and to purchase tickets go to https://buckeyelakewinery.com/events2/
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Also, Be sure to show some love for the company that brought you todays bottle!
Journeyman Distillery: https://journeyman.com/spirits
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On todays episode we have a glass of Baby Blue Corn From Balcones. Why blue corn? What makes blue corn so special? And why does types of corn we can or can’t eat keep coming up on this podcast?! All that and more on todays episode of Whiskey Chasers!
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https://balconesdistilling.com/spirit/baby-blue/
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On todays episode we have a glass of Oban Distillers edition. How is it that a Name that is well known in the Scotch world, can have only 7 employees? And why is the distillery less than a football field from water, but they ship in their water? All that and more, on todays episode of Whiskey Chasers!
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https://www.obanwhisky.com/whiskies/distillers-edition
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On todays episode we have a glass of Sexton, an Irish Whiskey aged in Sherry casks. A squat, black, English gothic look, complete with a Coiste Badhar on the back. A sweet intro to Irish that is sure to impress!
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The Sexton: https://www.thesexton.com
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On todays episode we have a glass of Canadian Club 12 year! There isn’t a big cost difference between the original 1858 and the 12 year, so why would anyone still buy the 1858? We grab an extra glass on this one to talk about the role of nostalgia on the palette.
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Canadian Club: :https://www.canadianclub.com/us/
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On todays episode we Have a glass of 82nd airborne by Boundary Oak Distillery! The bottle that proves Patriotic marketing can be done without being gimmicky by being honest, and having a great Bourbon to back it up!
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Also, Be sure to show some love for the company that brought you todays bottle!
Boundary oak Distillery: https://boundaryoak.distilleryspirits.com/default.aspx
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On todays episode we Have a glass of the unknown! Cornerstone Alpha! A blend brought to us by none other than a distributor! Should distributors be taking a part in blending and barrel picking? Will there be a batch number two? All that and more on todays episode of whiskey chasers!
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Cornerstone distributing: https://cwsindiana.com
Starlight distillery: https://www.huberwinery.com/starlight-distillery/
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On todays episode we drink a holiday whiskey, Bad Sweater by Savage and Cooke! Have you ever wanted to taste the holidays, this is your chance!
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Savage and cooke website: https://www.savageandcooke.com/spirits/bad-sweater/
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On todays episode we finish up our series on watershed with an interview! Greg Lehman is the owner and founder of Watershed Distillery, which opened its doors in 2010. We talk about the past, present, and future of watershed, and what it all means for those that love them. Thank you Greg for letting us chat with you and learn more about what you will be bringing us. Stay tuned you won’t want to miss this!
If you enjoy listening, please take just a moment to rate and review the podcast wherever you are listening, it really helps us get the word out.
Our Email is whiskeychaserclub@gmail.com, send us any feedback or ideas you may have for future episodes!
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Watershed Distillery: https://www.watersheddistillery.com
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And on todays episode we continue with our journey through watershed distillery with their most unique bottle yet, their Nocino finished 4 year old bourbon! The walnut flavor was a big hit and perfect for winter!If you enjoy listening, please take just a moment to rate and review the podcast wherever you are listening, it really helps us get the word out.Thank you for listening, and after this real quick note from our sponsor, enjoy the show!Our Email is whiskeychaserclub@gmail.com, send us any feedback or ideas you may have for future episodes!Be sure to Like us on Facebook and follow us on instagram!Facebook: https://www.facebook.com/whiskeychaserspodcastInstagram: https://www.instagram.com/whiskeychaserspodcast/Also, Be sure to show some love for the company that brought you todays bottle!Watershed Distillery: https://www.watersheddistillery.com--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast: https://anchor.fm/whiskey-exchange/support
On todays episode we continue with our journey through watershed distillery with the bottled in bond! We talk about the bottle, as well as the process of having a bottle in bond, and is the idea outdated? All that and more on todays episode of the Whiskey Chasers! If you enjoy the show it would really help if you rated and reviewed the show, it really helps others find us. Enjoy the show!
Be sure to Like us on Facebook and follow us on instagram!
Facebook: https://www.facebook.com/whiskeychaserspodcast
Instagram: https://www.instagram.com/whiskeychaserspodcast/
Also, Be sure to show some love for the company that brought you todays bottle!
Watershed Distillery: https://www.watersheddistillery.com
--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast: https://anchor.fm/whiskey-exchange/support
on todays episode we continue with our journey through watershed distillery with there barrel strength bourbon, finished in their apple brandy barrels. With a 6 year age statement, its their oldest bottle so far, and we can taste it! We hope you enjoy listening as much as we enjoyed drinking it! Thank you for listening and enjoy the show!
Be sure to Like us on Facebook and follow us on instagram!
Facebook: https://www.facebook.com/whiskeychaserspodcast
Instagram: https://www.instagram.com/whiskeychaserspodcast/
Also, Be sure to show some love for the company that brought you todays bottle!
Watershed Distillery: https://www.watersheddistillery.com
--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast: https://anchor.fm/whiskey-exchange/support
And todays episode is the first in our series on watershed distillery, right here in Columbus Ohio. We take a look at their standard offering, a four year old blended bourbon finished in Apple brandy Barrels, and boy did it not disappoint!
Be sure to Like us on Facebook and follow us on instagram!
Facebook: https://www.facebook.com/whiskeychaserspodcast
Instagram: https://www.instagram.com/whiskeychaserspodcast/
Also, Be sure to show some love for the company that brought you todays bottle!
Watershed Distillery: https://www.watersheddistillery.com
--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast: https://anchor.fm/whiskey-exchange/support
And on today episode we talk about horse soldier! A great whiskey from a new distillery, or should I say soon to be new? Either way, it was founded by a group of guys who served in Afghanistan together, and bonded over a love of whiskey! This episode is coming out on thanksgiving day so I want to say that All of us at Whiskey chasers, are thankful for you, our listeners! Thank you so much for listening! Enjoy the show!
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on todays episode we are joined by a special guest! Cody is a member of our whiskey group and he came to talk about one of his favorites, Basil Hayden Toast. We talk about toasted barrels and the different char levels, and what they bring out in a drink, stay tuned!
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This episode we talk scotch!
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Irish whiskey has a long, storied history. we get into what makes Irish whiskey Irish, what flavors are prominent, and how Irish whiskey matches up with Irish culture.
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In todays episode, we discuss American Single Malt while drinking Cedar Ridge’s the Quintessential American Single Malt, made in Iowa.
Check out Cedar ridge: https://crwine.com
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Episode 4 is on rye! We try Cardinal Rye, made in Indiana, and discuss the world of Rye Whiskey!
Check out Cardinal Spirits: https://www.cardinalspirits.com
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If you feel you would like to support us so that we can continue to improve this podcast, we won't say no!
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--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast: https://anchor.fm/whiskey-exchange/support
in todays episode, we sit down to have a glass of Jefferson Reserve to discuss sourced whiskeys. Are they bad? are they good? are they ugly? we talk about what we believe is there place in the whiskey world and what they can do to be great! (Or not)
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In todays episode, We drink Crown Royal XO as we discuss Canadian Whiskey! what makes it Canadian as well as the history and notes. Come Along!
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In the first episode of the whiskey exchange, Nick, Chris and Steve talk about Bourbon. how it came to be, what makes it different than other whiskeys, and recommendations on bourbons to try for the new bourbon drinker!
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