Just for fun I decided to record a couple bourbon sounds to use for text message sounds on my phone. I thought I would share them with you guys. One is a cork popping, and the other is a cork popping with a pouring sound. Enjoy!
So it has been essentially two years since we started Bottom of the Barrel Bourbon Podcast and Blog, and let us tell you, it has been quite the experience. We had no idea how much fun it would be, how much we would learn, how many amazing folks we would meet, and how many great special opportunities we would have in the bourbon and–more broadly–the whiskey world.
We were recently contacted by Old Hickory Whiskey, and they graciously provided us with two of their products for review: Old Hickory blended bourbon whiskey (black label) and Old Hickory straight bourbon whiskey (white label).
Old Hickory is owned by the R.S. Lipman Company which produces several adult beverages including a few vodkas, a couple different beers, a Bloody Mary mix, and even a tequila! Their recent venture into the whiskey world includes the two products above. Marketed under “Old Hickory” as an homage to Andrew Jackson, they are firmly placing the product in the long and storied whiskey history of Tennessee, where Jackson had a plantation home, the Hermitage. Now on to the good stuff…
All distilling and aging happens at MGP in Indiana. The barrels are selected by master distiller Pam Soule who works at and for MGP. All bottling takes place in Silverton, OH at the Meier’s facility which is also one of the nations’ oldest wineries.
Mashbills for both are very high rye and corn, with exact amounts proprietary.
Old Hickory Great American Bourbon (Straight Bourbon Whiskey)
Distillery: Midwest Grains, Lawrenceburg, IN. Bottled in Silverton, OH.
Parent Company: R.S. Lipman Company, Nashville, TN
Age: 4 to 8 year stocks.
Color: Golden honey
Nose: Light nose overall, pleasant, sweet grain, toasted wood
Palate: Broad, smooth, medium bodied flavor intensity. Leather, black tea, and tobacco notes with a slight astringency.
Overall: Nothing objectionable, but nothing memorable. An easy drinker that would benefit from a little more character.
Barrel Rating System: 2 barrels (Darren and Chris)
Rarity: Albino squirrel
Old Hickory Great American Whiskey (Blended Bourbon Whiskey)
Distillery: Midwest Grains, Lawrenceburg, IN. Bottled in Silverton, OH.
Parent Company: R.S. Lipman Company, Nashville, TN
Age: At least 4 years.
Color: Almost identical to the White Label. In the bottle, the Black Label appears slightly more amber.
Nose: Corn and dandelion. After a sit, a sweet butter cream candy (not butterscotch) becomes quite noticeable.
Palate: Bright taste with a brief caramel taste. After a sit, chocolate becomes more apparent. Very little astringency compared to the White Label. Be sure to Kentucky Chew this one as it’s a delight on your gums! A little mellowing and the butter cream from the nose makes an appearance.
Overall: More character than the white label with a very pleasant palate and finish. Reminds us of a little brother to Michter’s American Whiskey.
Barrel Rating: 2 barrels (Darren), 2.5 barrels (Chris)
Rarity: Albino squirrel
Normally, we’d stop here in a review as we believe anything more than a few lines is just nonsense when tasting whiskey/bourbon, and we usually wouldn’t talk about mixing in a review at all–but there’s something special to mention here. Whatever you do, buy some Black Label at least, and make a bourbon and Coke with it. It’s the best bourbon and Coke we’ve ever tasted. Put them together, and something magical happens. Deep vanilla notes fly out of nowhere creating essentially an adult Vanilla Coke that frankly has become the standard by which I judge bourbon and Cokes now.
Overall, Old Hickory is doing things right. Most new bourbons and whiskeys hitting the market today start at $45 and go up with very little difference in product quality and taste. Old Hickory gets a hat tip for pricing these bottles reasonably. Definitely try the Black Label…and don’t forget the 2 liter of Coke on your way out of the store.
Currently (as of this update 1/21/16), Old Hickory is available in TN, NY, NJ, MA, CT, RI, AZ, AR, OK, and WV. TX and NV will be added sometime this year. It’d be nice, as always, if they were sold in KY and SC soon, too!
DISCLAIMER: We were graciously provided bottles by Old Hickory for review.
Like Old Rip Van Winkle himself, we have awoken from our slumber and are back with a new Around the Barrel podcast! This time around we go through some of the things that have happened while we were away: Darren talks about the Great American Whiskey Fair and becoming a Maker’s Mark Ambassador, we taste some non-bourbon whiskies, and we have a discussion about Wild Turkey. Note, we did have a few technical issues with the audio since we’re both in new places, so we apologize in advance. Double note: Elijah Craig Barrel Proof is 12 years…stated incorrect age in cast. Whoops!
***Listen here: Around The Barrel #5***
Of particular note, Albert Schmid’s new book about the Manhattan cocktail has come out. You can check it out by clicking the picture! Listen to our interview with Albert covering this book and his career here.
We’re also going to be the bourbon experts at a fun bourbon tasting, music, and food event with the Cincinnati Cyclones hockey team on February 5th, 2016! The bourbon list is still in the works, but is sounding like it’s going to be a great deal for $35. Definitely check it out, and let us know if you’re coming!
Here are our brief thoughts about what we tasted in this Around the Barrel cast. Listen to the cast for our complete tasting thoughts:
- Green Spot Single Pot Still Irish Whiskey
- While definitely a fuller profile than the average Irish whiskey, we both agree that we want a bolder profile in our whiskey. The unmalted barley in the mash bill adds a nice “standing in a pasture” character to the nose and palate. Their multi-barrel aging combination does give some welcome non-traditional barrel notes. If you like Irish whiskies or lighter Scotches, this should be right up your alley.
- BOTB Barrel Rating:
- Chris: 2 Barrels
Darren: 1.5-2 Barrels
- Bernheim Straight Wheat Whiskey, 7 Year, Liquor Barn Single Barrel Pick
- This is a great example of a wheat whiskey that highlights the character of the grain. Unfortunately, that character is very sweet and somewhat one-dimensional.
Rarity: Albino Squirrel (single barrels are harder to find)
- BOTB Barrel Rating:
- Chris: 2.5 Barrels
Darren: 2 Barrels
- Michter’s American Whiskey (2015)
- This is probably worth buying a bottle just for the ridiculous (read ridiculously good) nose. Despite the total lack of information about what this whiskey is, how it’s made, or where it came from, it is a delicious and surprising pour. Butterscotch abounds!
Rarity: Albino Squirrel
- BOTB Barrel Rating:
- Chris: 3.5
Crusaders, sincere apologies for the delay on getting this one out, but we had a great deal of technical difficulty in post production. If you notice anything abnormal in the cast itself, that’s probably why. And by abnormal, I don’t just mean our usual abnormal selves! In this Around the Barrel, we talk through our article about the “science” behind several of the accelerated aging techniques as well as do a tasting of the Small Batch Collection from Jim Beam. For those of you playing at home, that’s Knob Creek, Basil Hayden’s, Booker’s, and Baker’s. Also, be sure to check out our entries, as well as all the others, in the If I Had a Benjamin series over at Modern Thirst!
Cheers, and enjoy!
Around the Barrel #4: Listen Here
Ratings (listen to the cast for our full tasting notes!):
Basil Hayden’s: 7-8 years old, 80 proof. Rarity: Albino Squirrel.
Chris: 2.5 Barrels
Knob Creek: 9 years old, 100 proof. Rarity: Squirrel
Chris: 2 Barrels
Darren: 2.5 Barrels
Baker’s: 7 years old, 107 proof. Rarity: Albino Squirrel
Chris: 2.5 Barrels
Darren: 2+ Barrels
Booker’s: 6-8 years old, 124-131 proof. Rarity: Albino Squirrel
Chris: 3 Barrels
Darren: 3 Barrels
A friend and fellow bourbon media colleague, Bill of Modern Thirst, started a group project of sorts with us and several other bourbon media folk. The premise is easy to envision: What would you buy if you had a Benjamin, a $100 bill, to spend on bourbon at the store? Rules: Disregard sales tax, only bourbon, rye whiskey, or American spirits (no beer or other spirits), no rare bottles (reasonably available), and that’s about it. Read Chris’ response here.
First off, when people learn I have a bourbon podcast and blog, they’ll usually ask the polite, “Oh, really, that’s interesting, what’s your favorite bourbon?” A loaded question if there ever was one. I came up with my own standard answer, “It depends on what I’m doing and my mood.” A little dry and not very fun of an answer, but it’s the correct and 100% true answer for myself.
So this question at hand is open ended. It wasn’t “What would you get 1) to bring to a nice dinner party to share, or 2) to a rowdy party, or 3) to give to an old friend…,” so I’ve had to come up with a general answer. I’m going to do my best to choose a number of bottles good for a variety of situations. My portfolio will be diversified so to speak. Essentially, this would be my list to give to intrepid bourbon/whiskey neophytes who want to drop $100 on a good spread, or for myself to have a decent spread on hand at home for any given occasion or mood. I have also limited myself to things readily and easily available year-round at most large liquor stores. So let me get down to it and tell you my choices and why I chose what I did.
I’ll start with the most expensive choice.
Knob Creek Single Barrel, 120 proof, $40, 750 mL
This is a solid sipping bourbon with a great flavor profile and a little kick with the higher proof. It goes great neat or with a large ice cube mellowing slowly. Knob Creek single barrel 120 proof will help you relax after a hard day, or celebrate with a solid readily available higher shelf bourbon. Simple as that. It’s still a great value at around $40, something that is becoming more and more rare nowadays.
My next two choices are mainly for mixing. Everyone loves a good cocktail, and, especially with the craft cocktail boom, many people are just starting to experience how great a well-made cocktail can be, and these two choices are great for just that purpose.
Bulleit Rye Whiskey, 90 proof, $25, 750 mL
Bulleit Rye is an American rye whiskey, also readily available, that is excellent for mixing. Rye whiskeys in general tend to make better cocktails than bourbons, though not always. The spiciness of the rye whiskey compliments the various other ingredients common to cocktails: lemons, oranges, sweet vermouth, etc. If you haven’t made a Manhattan with a rye whiskey, you’re missing out, and a bottle of Bulleit Rye will get you started. Are there better ryes on the market? Sure, but they are also more expensive. So for this exercise, I’m going with Bulleit Rye.
Old Granddad 114, 114 proof, usually less than $25 or so, 750 mL
Old Granddad 114 (OGD114) is a high proof bourbon that is a great cocktail base. It’s high rye mashbill makes that no big surprise. The higher proof also helps it pack a bit more bite that I’ve found makes a delightful Bourbon Negroni (non-rye whiskey Boulevardier, if you like). I’m scared this one is going to go out of production, but hopefully not.
My final choice is a good bottom shelf bourbon for when the night is no longer young, and you’ve already had a few better and more expensive pours (read, you’re a sheet or two to the wind).
Kentucky Tavern, 80 proof, less than $10, 750 mL (also available in 1.75 L for around $17)
This is a bottom shelf bourbon we’ve touted before many times on our blog and podcasts. I can drink this on the rocks easy, and don’t mind mixing it with anything, especially Coke, as it’s so inexpensive. I would have chosen a 750 mL of Kentucky Tavern Bottled in Bond, 100 proof (usually around $11-13), but it went out of production in 2011, the distillery stocks were gone in 2013, and anything on the shelves today is the very last of the distributors’ stock. If you find any, definitely buy it, because it is gone for good now.
So there are my picks for If I Had a Benjamin. It’s very easy to blow through $100 on bourbon or whiskey in general. These four picks are a good swath that would keep me going a while for my basic bourbon needs limited to $100 or less. Let us know what your picks would be, and, as always, Cheers!
Recently the guys at Modern Thirst proposed a nearly impossible question to a slew of bourbon writers, “If you had $100 to spend on American whiskey, what would you buy right now at your local store?” This sounds like an easy question, but the more I thought about it, the harder it became. Am I sipping it or making cocktails? Is it just for me, or am I taking it to enjoy with friends? What’s the temperature outside? Did I have a good or a bad day at work? What’s new that I haven’t tried? Are there any store pick single barrels available? What can I even get today? Which direction is the wind blowing?
These questions notwithstanding, it seems like what you can actually find changes daily depending on the bourbon trade winds. For example, Elmer T. Lee would easily be on my list, but you can’t find it anymore. The quality of Eagle Rare has gone down so much that it got the boot. Weller 12 has become nearly as hard to find as the notorious Van Winkle line. Our beloved Kentucky Tavern BIB is discontinued and Ancient Ancient Age 10 year is on hiatus for an indeterminate amount of time. It’s almost as if we’re cursed to see every reasonably priced bourbon we fall in love with fade into obscurity. With all this in mind, I decided to cheat a little and come up with two scenarios. First, what do I keep consistently stocked at my house and replace as needed, and second, what would I bring to a party where I don’t know the tastes of the people coming. Both are based on what I know I can get nearby right now, or at least with relative ease. There would be some overlap between the two lists, but for the sake of keeping it interesting I’m going to only allow each bourbon to appear once. We’ll link to everyone’s responses once they come out and you can read Darren’s response here.
What’s always in my bar?
As you might imagine, this changes constantly and has taken over way more space than it probably should. But there are a few things that I always have around. Our readers know that we at BOTB like good values and Swiss Army Knives of bourbon that can be excellent sippers as well as make a delicious cocktail. Here’s what I’ve always got on hand:
Knob Creek Single Barrel ($35-40) – This is just a great all around bourbon at a damn fine 120 proof that allows it to be sipped neat, put on ice, or put in a Manhattan and it still shines through. I prefer the store select bottles, so go for that if you can find it.
1792 Ridgemont Reserve ($25) – One of our favorites. Easy drinking, always pleasant, good in a cocktail, and a damn good value for a blend of 8-10 year old bourbons. If you can find a store select single barrel, again, go for that. I have a stash of some single barrel from Kroger of all places, which is delicious.
Ancient Ancient Age 10 Star ($12-15) – This is my go-to everyday mixer. A 6ish year old blend of the higher rye mashbill from Buffalo Trace, this always hits the spot. And yea, I know you can’t get this one in the state of Kentucky, but if you know anyone outside of the state I’m sure you can figure it out.
Weller Antique 107 ($22-25, it seems to change daily) – Weller Antique is always in my top 5 bourbons. Great price, great flavor, solid proof. That’s really all it takes to make me happy. This tastes like apple pie to me and makes any day better. And yea, yea, I know this is becoming hard to find now. But if you keep your eyes open, it’s reasonably easy to find. And you know what, I love it, so there.
What do I bring to a party?
Four Roses Single Barrel ($35) – For some reason a lot of people still don’t know about Four Roses. They need to, and that’s why I like to bring this for people to try. On second thought, maybe I should stop doing this. You can pry my Four Roses Single Barrel from my cold, dead hands!
Very Old Barton BIB ($12-15) – Bottled-in-Bond bourbons are delicious, interesting, and filled with history. It’s hard to find a BIB expression that isn’t at least pretty good. Our favorite, Kentucky Tavern BIB, is sadly no longer available, but this one comes from the same distillery and basically tied KT in our Bonded Mash Madness competition.
Old Grand Dad 114 ($22) – This high proof expression of Old Grand Dad seems to fly blissfully under the radar. The high rye content and high proof make it stand out in almost any cocktail. I don’t know why it’s still so cheap, and I don’t know how long it will continue to be available, but for the time being it is a helluva bourbon for a damn good price.
A Straight Rye Whiskey (depends, but readily available with the balance) – Some of my favorites are Bulleit Rye, Rittenhouse Rye BIB, Smooth Ambler Rye, and Sazerac Rye. I know not picking one is a cop-out, but I tend to float between ryes. I don’t have a single favorite in this <$35 price range. My overall favorite is easily the single barrel Smooth Ambler, but that is closer to $50-60. Ryes are much older than bourbons in heritage, and always spark a good conversation. They’re also somewhat polarizing, but that’s half the fun honestly.
So do you Bourbon Crusaders agree? Disagree? Want to rage quixotic against not being able to find some of these in your area? Let us know in the comments! We want to hear what your lists would be and can’t wait to see what some of the other writers chose. Cheers!
The internet has been all a-twitter lately about various forms of expedited aging in whiskey and bourbon. A majority of the discussion has been about whether or not these accelerated products can still meet the legal definitions of Kentucky Bourbon, Straight Bourbon, or even just plain Bourbon (for more on that aspect, check out Fred Minnick’s blog here and here). As that discussion continues, we thought we would give you guys the lowdown on what we know (and don’t know) about some of these processes and how they might work. We’ll be looking at TerrePURE by Terressentia, Cleveland Bourbon, Defiant Whiskey, and the “chemical reactor” from Lost Spirits.
Warning, science ahead…and pseudoscience, for that matter, as some of this, though proprietary industry methods, seems a bit shrouded in too much vaguery (read suspect).
Abbreviations: GC = Gas chromatography, LC = Liquid chromatography, and MS = Mass spectrometry.
TerrePURE by Terressentia
Let’s begin with TerrePURE by Terressentia. This process has a significant buzz in the industry and is essentially a way, they claim, to improve a distillate. Ty Tyler began his research in this area in 1999 and has been gaining ground in the awards circuits for his treated products. As of this writing, the company itself is primarily a sourcing and treatment facility for private labels, but has also recently acquired the Charles Medley Distillery in Kentucky and has expressed interest in producing a Kentucky Straight Bourbon Whiskey (more on this later). The main claim made is that the TerrePURE process reduces “unwanted, harsh-tasting congeners” for a “smoother” spirit. They achieve this by utilizing “ultrasonic energy” and “applied oxygenation” following distillation. Congeners such as methanol, isobutanol, amyl alcohols, propanol, methanol and “free radicals” are said to be removed. They have run their product through both GC/MS and LC/MS and, if their graphs here are real, then the process apparently does just that. Whether this distillate is smoother or tastes better is in the tongue of beholder. The interesting thing about these compounds they desire to remove is that, traditionally, they are removed (to variable degrees) by the distiller as part of his selection of the heart of the distillation which involves discarding the heads and tails of the distillate (some distillers re-distill the heads and tails as well).
A second claim they make is that as a result of using the TerrePURE process, their products will come with less severe hangovers and they cite research (three papers)* which they claim basically says “the less of these bad congeners, the less severe the hangover.” It’s certainly plausible, at least. Terressentia is up front that this is hypothetical, but there is some research which supports the theory, as they cite.
Terressentia also claims that the TerrePURE process “converts harsh-tasting acids to smooth tasting esters.” A 2010 paper from the College of Charleston chemistry department showed their process resulted in the esterification of fatty acids, specifically hexadecanoic and octadecanoic acids, into ethyl esters. If you remember our podcast on the chemistry of bourbon, you’ll know that esters do produce some of the more interesting flavors in bourbon, such as coconut, banana, apple, cinnamon, etc.. These are usually produced from reactions between the barrel and the distillate over time naturally during aging in a warehouse. Some esters have bad flavors as well, such as airplane glue and cleaning products, so the ending result is really a chemistry crap-shoot to some degree. A 2008 study in the Journal of Agriculture and Food Chemistry** does indeed list hexanoic and octanoic methyl esters as present in high concentrations in whiskey, but they do not list at all hexadecanoic and octadecanoic acids or their esters. The slightly more recent 2014 article*** in Food Chemistry by Collins, Zweigenbaum, and Eberle does list oxo-octadecanoic acid as a constituent, but does not call any special attention to it for concentration. Hexadecanoic and octadecanoic acids are much longer chains than hexanoic and decanoic acids, so one would presume these would only come about after much longer aging periods anyway, but that is just our guess.
Regardless, go watch a video with the inventor here, and as a bonus you get to see their machine, which looks surprisingly like a Chik-fil-a lemonade dispenser with a giant red “start” button on it.
*(1) Verster, J. (2008). The Alcohol Hangover-A Puzzling Phenomenon. Alcohol & Alcoholism, 43(2),124–126.
(2) Swift, R. & Davidson, D. (1998). Alcohol Hangover: Mechanisms and Mediators. Alcohol Health & Research World, 54-60.
(3) Rohsenow, D., Howland, J., Arnedt, T., Almeida, A., Greece, J., Minsky, S., Kempler, S., & Sales, S. (2010). Alcoholism: Clinical and Experimental Research, 34(3), 509–518.
**Poisson and Schieberle. Characterisation of the most odor active… J. Agri. Food Chem. 2008. 56, 5813-19.
***Collins, Zweigenbaum, and Eberle. Profiling of nonvolatiles in whiskeys… Food Chemistry. 2014. 163, 186-96.
Next up is Cleveland Bourbon Whiskey. From what we could gather, the process is as follows: The whiskey distillate is aged normally in a new charred oak barrel for around 6 months, such that it meets the minimum legal requirements to be called bourbon. At this point, the barrel is chopped up and placed into a proprietary pressure tank along with the now ~6-month-aged bourbon. This tank is then cycled over high and low pressures to force the whiskey in and out of the barrel fragments. There is an additional aspect of “oxygenation,” for which we couldn’t find any details. The company claims that this cycling creates a product that tastes significantly older than its real age of just over 6 months. As for how it tastes, we have not tried it yet, so we can’t say. Our fellow Bourbon media friend Ginny Tonic has, and you can check out her review here.
Defiant is a distillery in North Carolina, family owned and operated, which makes vodka and whisk(e)y. They are open about their process to more rapidly “age” their whiskey. They have a large tank into which they dip a great number of spiral cut wooden “staves” (see the picture below). They leave the distillate in the tank for 6 weeks, and what comes out after that time is a whiskey with a nice familiar color, and a taste that I personally guessed at about 4-5 years of age (see our Podcast #6 for my initial complete review, and also check out the Great American Whiskey Fair in Columbia, SC). According to their sales representative that I spoke with while tasting, the average guess is between 4-6 years. Their process is pretty straightforward as explained above, but additional information is that only glass, copper, and stainless steel touches their whiskey (the tank is stainless), and their still is actually from Germany, not Vendome.
The final, and most complicated, process we’re going to cover is the “portable skid-mounted chemical reactor” which is “charged with oak blocks” by Lost Spirits. They claim that in 6 days they can create a spirit (rum in this case) with a chemical signature “closely approximating” the signature of a 20 year old product. The process was developed by Bryan Davis, and the company states that they are set to have their reactors widely available by 2016. Here is how the process works:
Phase 1 – Esterification of short chain fatty acids, creating fruity character esters
Phase 2 – Breaking down of charred oak, extracting wood derived aldehydes and medium chained fatty acids (from our chemistry cast, remember these theoretically include things like yummy lactones and vanillin, as well as tannins)
Phase 3 – Esterification of medium chain fatty acids and phenols/phenolic acids from the wood
So how does any of this equate to creating a spirit with a 20 year old signature? According to the “White Paper” provided on the Lost Spirits website, they utilized GC/MS to find each different chemical in the product and how much of it there is. Without getting too technical, these can be really finicky, and they depend on a good database with reliable mass measurements for the compounds of interest. They then compared the 33 year old rum to a new rum distillate to see how certain compounds and their levels changed. This was used as a set of standards with which to compare their Colonial Rum made with their proprietary chemical reactor.
Are you all scienced out? Well, go get a bourbon, this is going to get worse.
Here is where we get slightly confused about their analytical process. Lost Spirit assumes that the build-up of acetyl (specifically 1,1-diethoxyethane) is directly proportional to age, as they place their test rum at 15-20 years based on the ratio of acetyl as compared to the new make and 33 year old rum. Upon further investigation of the information available on their website, the compounds they used to show ‘age’ were not ones we were familiar with from our past research into what chemicals are in your whiskey. From the paper by Poisson and Schieberle, the ones Lost Spirits studied were not those known as the most characteristic of an American bourbon whiskey. Yes, this is bourbon and not rum, but Lost Spirits states that they were using whiskey databases for their barrel aging analysis because rum studies were not available. To be specific, Poisson and Schieberle cited the following compounds as the most characteristic (highest concentration and highest detectability threshold) for Kentucky Straight Bourbon Whiskey:
(E)-beta-Damascenone (cooked apple, fruity), gamma-nonalactone (coconut), gamma-decalactone (peach), (3S,4S)-cis-whiskey-lactone (coconut), eugenol (clove, spice), vanillin (vanilla).
So what did Lost Spirits test for? The following:
Isoamyl Acetate (Aroma: Sweet banana, fruity, with a ripe estry)
Human detection threshold: 2ppb
Ethyl Octanoate (Aroma: Waxy, sweet, pineapple, fruity, with creamy dairy)
Human detection threshold: 15ppb
Ethyl Butyrate (Aroma: Fruity, Juicy Fruit, pineapple, cognac)
Human detection threshold: 1ppb
Isovaleraldehyde (Aroma: Chocolate, peach, fatty)
Human detection threshold: 1ppb
Ethyl propanoate (Aroma: Sweet fruity rum, Juicy Fruit, grape, pineapple)
Human detection threshold: 10ppb
Ethyl Hexanoate (Aroma: Sweet fruity pineapple, waxy green banana)
Human detection threshold: 1ppb
These are all compounds known to be in Bourbon Whiskey, but they aren’t some of the ones that are best known to contribute aged character to Bourbon Whiskey. Here is a graph from one of Lost Spirit’s early studies showing the increase in concentration of some of these compounds when comparing the unaged and 33 year old rum:
We want to give them the benefit of the doubt, but this is the source they give in their paper for the above compounds: http://www.leffingwell.com/esters.htm. Please, do take a moment and visit that website. You’ll be greeted by a copyright 1999 webpage that plays “Surfin’ USA” through your speakers. So could these compounds be representative of aging? Possibly–but also possibly not. As we know, every barrel and every piece of wood is different, so we would expect compounds to vary widely among them. The provided evidence is based on a single sample, and that’s just not good enough for us. We’d love for one of these processes to work, but so far, the science just hasn’t convinced us. We hope to get the chance to taste some of these products in the near future and put them to the human test, but, until then, all we have is the data. We have contacted Lost Spirits regarding why they chose these particular compounds, and will provide an update if they get back to us.
So what now? Why go through two years of general chemistry and organic chemistry on our blog? The Bourbon Question, that’s why.
As stated at the get go, the big buzz around all of these new “fast aging” methods is making people ask, “Will it be bourbon? Will it be Kentucky Straight Bourbon Whiskey?” Good questions with, what we think, are mostly straightforward answers. Federal Law defines what is and isn’t bourbon, and Kentucky law states what has to happen to put “Kentucky” on the label as well. See our PODCAST #1 and 27 CFR 5.22 and KRS 244.370 for all the juicy legal details and history.
Again, the reactions that occur naturally during the aging process inside a barrel make most of the contribution to flavor and aroma, and 100% of the color of an aged product. To oversimplify a little bit, over time, many compounds undergo reactions, aided by oxygen, adding to their size, or chain length, and, for the most part, resulting in tastier compounds. Aging is, of course, different for every barrel and every rickhouse condition, so when a whiskey hits its ‘sweet spot’ can vary drastically.
With regard to TerrePURE, one asks, “but wait, this process seems to be performed on raw distillate, how does this give me any simulated barrel age?” It’s a very good question with again a very mysterious answer. They state that they are “infusing charred oak staves” during the processing for whiskeys. What that means is anyone’s guess, and we couldn’t find any further information about it. Presumably this means that barrel fragments or such are placed in their system and jiggled about by ultrasonic waves (think jewelry cleaner machines at the mall) and infused with oxygen to simulate aging. So would this itself be bourbon? We say no, as it hasn’t been aged in new charred oak barrels. Fragments of wood do not a barrel make. Additionally, at what point does removing these compounds in a distillate take it too far away from the character of the grains specified in the definition of whiskey itself? That’s a very important question with probably a not very straightforward answer. Now, to be fair, in one of the articles above at Fred Minnick’s blog, the Terressentia CEO, Earl Hewlette, states when they do begin making bourbon, they will comply with all laws regarding aging (i.e., at least one full year in Kentucky to have “Kentucky” on the label, and a at least two years for it to be labeled “Straight”). Thank you, Fred, for being on the ball with this, and thank you, Terressentia, for being open and responsive!
Defiant is calling it plain “whisky,” so they are off the hook. Is it whiskey, yes. Is it decent, yes. OK, fine.
Cleveland Bourbon apparently had their heart set on calling it bourbon from the start. They appear to be following the laws and are openly stating as such. Is it bourbon? It appears so. Is it good? Again, we haven’t tried it, but let us know what you think.
As far as the Lost Spirits process goes, without knowing what they are adding, and possibly subtracting, to make their ‘chemical reactor’ function, it is impossible to say how this would affect calling their products “bourbon.” At this point, it is unclear, but on possibility is that the law is possibly behind the technology and would allow for it to be called as such.
So that is our best answer so far to the Bourbon Question. However, there is another level to this. A slightly nefarious level. What will the labelling be like? The article above from Fred Minnick covered this, and we agree with Fred, perhaps not to ascot-donning levels, but agreement nonetheless. At the Bourbon Classic Master’s General Session, he asked the panel about labeling and honesty and up-frontness in that regard. We were treated to what became a somewhat tense and heated exchange as views differed greatly on the panel. We at BOTB would like to come out publicly as being very much in favor of honest and up-front labelling. Aged 6 weeks? Then put “Aged 6 Weeks” on the bottle and explain briefly the non-barrel aging process used to do so on the back label for instance. In short, don’t be deceptive or obfuscate.
Cleveland Bourbon appears to be upfront which we applaud them for.
Defiant is likewise upfront and open about their entire process, so that’s always excellent.
Lost Spirits appears to be experimenting with whiskey and bourbon, as they are primarily in the white spirits business currently, so time will tell.
TerrePURE hasn’t released a bourbon yet, but state they will follow all laws accordingly.
We hope this has been helpful to your understanding of these new processes. It’s almost inevitable that more of these will be popping up in the near future, so don’t expect this topic to go away from bourbon circles any time soon. Hopefully this little article will also help you sort through some of the claims, present and future, so you can sort them out for yourself to make the best decisions when you go spend your hard earned money on a bottle of whiskey–bourbon or otherwise!
A final note is this: We are not at all against these new technologies and methods. We are science nerds ourselves and love this kind of stuff. We also are both bluff old traditionalists who don’t like change, and it’ll take a lot to convince us with regard to these new “aging” technologies. One thing we try and do consistently is have it be abundantly clear when we are stating facts as best we know them to be, and when we are stating our opinion. Hopefully we’ve stayed true to that in this complex article. Let us know what you think!
Cheers from Chris and Darren!