Name: The WhiskyX at Soldier Field
Start: 2018-04-27T18:00:00-05:00
End: 2018-04-27T22:00:00-05:00
Location: The United Club at Soldier Field

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Isanti Spirits Hits Chicago, An Interview With Founder Rick SchneiderApril 10, 2018I first met Rick Schneider, Founder of Isanti Spirits, at the 2017 Heartland Spirits Fest. Where Rick’s “Sunken Bobber” Bourbon took home a silver medal. During the event Rick told me about his distillery in Isanti Minnesota. He essentially runs the distillery himself, a one man show. Rick grows the botanicals used to make his gin in his front yard, prints his own branded t-shirts in his basement, and his wife, Nikki, and friend, Justin Kamerer, even designed the graphic art for his bottles. (Justin also designs posters for the Foo Fighters, Pearl Jam, and others. You can see more of his work here!) These unique aspects of his distillery left me wanting to learn more from Rick. Later in 2017, when his spirits reached the Chicago market, we reconnected. Rick lives in Minnesota, in fact he lives on the distillery property, an old farm that he converted. You could say that he lives his brand more than most. Over the years he’s had many creative passions including glass blowing, which he turned into a career as a college art professor, music, he’s a punk rocker at heart, home brewing, and now distilling. Rick tells me he’s still a full-time art professor teaching glass blowing Monday through Wednesday, then distilling Thursday to Sunday. I asked Rick how he came to be a distiller and this is what he had to say. “Every once in a while I would have a great glass of whiskey and think ‘man I wish I knew how to make this stuff!’. I was sitting in front of my computer with a glass of Maker’s Mark winter 2010 and started reading whiskey making forums. I found Dry Fly Distilling in Spokane, WA, which everyone was talking about at the time. I called up the owner Don Poffenroth and talked to him for an entire afternoon.” Rick got serious about his research and planning in 2011. That fall he quit his teaching job and began working on his distillery plans. In the spring of 2012 he went to Washington for an immersive week-long one-on-one class at Dry Fly. After that he called up Prof. Kris Berglund head of Michigan State University’s Artisan Distilling Program. (I bet you wish you’d picked that major.) Rick packed his bags and spent the next 2 months in Michigan learning from Kris, who he calls the “godfather” of the American craft whiskey industry. From there Rick found some property just outside of Isanti, MN and moved his family back to his home state. Now in its fourth year the distillery produces the equivalent of about one 53 gallon barrel each week. His goal with the brand is to make small quantities of great whiskey. Not to take over the whiskey market. At the 2017 Chicago event I sampled his bourbon at about 1-year-old. His two and a half-year old bourbon, aged in 30 gallon barrels, is about to hit shelves followed by a 4-year-old release next summer. Rick tells me he’d like to add a brandy to his lineup as a long-term goal, maybe an Irish style whiskey as well. But now his focus is bourbon and rye. Rick gets all of his grain from a local farmer just 15 miles away. A close relationship allows Rick to choose the grain varietals that the farmer grows for him. Now available at Binny’s you’ll be able to find Isanti Gin, Bourbon, and Rye Whiskey. Priced at $24 to $35 for a 750ml bottle Isanti Spirits don’t carry the sticker shock found on many craft spirits. Rick tells me this is by design. “I looked at what would be the most I thought my dad would spend on a bottle of whiskey. Then I worked hard to stay under $40.” Rick believes that the ultra premium model many brands chase is a lot of marketing fluff. “Benchmark is an 8-year-old whiskey for $10! There are more than palatable whiskeys out there for $10 to $20. If I can make enough that I can keep doing it and having fun that’s what’s important to me.” His two and a half-year bourbon and next years 4-year-old release will see a small price bump over his one to two-year old bottlings but not much. In line with Rick’s pricing mentality he’s just looking to cover his angels share losses as his whiskey continues to age. You can find Isanti Spirits in Minnesota, Wisconsin, and in Chicago at Binny’s. ...
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Interview With WhistlePig Founder Raj BhaktaApril 3, 2018 Last summer we visited WhistlePig Farm in Shoreham Vermont. A working farm and distillery producing award winning rye whiskey. We drank, distilled, chased pigs, and sat down for an interview with WhistlePig Founder Raj Bhakta. Join us as Raj tells us about his inspiration, struggles, and future musings on the WhistlePig family. More: Read the blog post from our visit right here! ...
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Chicago Magazine’s Barrel Night 2018 RecapMarch 6, 2018 Chicago Magazine knows how to party. For its Third Annual Barrel Night, hosted at Chop Shop on February 22, 2018, Chicago Magazine brought together whiskey, rum, tequila and other spirit vendors for an exciting Thursday evening. Delicious food, two featured cocktails, and activities to change-up the pace from sipping whiskey promised a memorable event. Eager to enjoy the cocktails, the crowd also wanted to learn more about spirits. Each attendee received a card upon entering the venue with ‘Whiskey 101’ on one side and a list of all the Sips, Snacks and Shops not to be missed. The variety of spirits representatives spanned geographies brought with them a range of styles. KOVAL Distillery, FEW Spirits (Evanston, IL), Blaum Bros. Distilling Co. (Galena, IL), and CH Distillery represented local spirits; as well our neighbors in Michigan at Journeyman Distillery and Wisconsin’s Driftless Glen. Kentucky Bourbon found prominent place and Tennessee (Belle Meade Bourbon) and Alabama (Clyde May’s) whiskey brought their spirits and story. International whiskey featured several Irish distillers, Scottish whisky and French brand Brenne. There was also rum and gin; Hornitos Black Barrel tequila was available for sampling and mixed in a featured cocktail. The rum brands were making a big splash in popularity with not only great mixed drinks and samples but also fun giveaways. By the end of the evening many attendees walked away with a panama straw hat! Read our review of Belle Meade Cognac Finished Bourbon, click here! The food, both passed and available from two vendors at stations, came from theater district’s Rosebud Prime and India House. The passed food was fun finger food appetizers like macaroni and cheese fried balls and deviled eggs. The food was excellent and I enjoy spicy foods, but I don’t like to mix tasting whiskey with spicy foods. I think it’s harder for me to taste some of the little flavor nuances of the spirits after spicy foods. I’ll admit to being a whiskey dork, and for me, tasting the whiskey was the reason for the evening, and I know I am not the only one who believes that spicy food is not the best for tasting. I should have stuck to the naan. An ice cream cart from Dipsy Desserts satisfied my sweet tooth. They hand dipped ice cream bars in chocolate and had choices of toppings and drizzle. There were interesting vendors that made this event, on paper, seem hard to pull off. How was Chicago Magazine going to have whiskey sampling, hot stone massages, golf swing analysis and a magician at one event? But it was worked. My Chicago Golf set up a putting green along part of the second floor and attendees checked to see how good their follow through was after a couple pours of whiskey. Eighteen Eight Fine Men’s Salon provided a hot stone massage for some after-work relaxation. BLVDier Custom Clothier had fabric swatches and measured on the spot for ties and shirts. The spirit brands played to the audience and what was appropriate for the event. Highland Park Whisky, which sometimes sends kilt-wearing brand representatives, only had a single two-foot long ax on their table. They did not forget their Viking heritage and branding but also were not leading with that foot. Highland Park also had what I might guess was the night’s most hard to find bottle of liquor on their table to taste. I asked right away if Full Volume was available because it’s a memorable whisky. I will also say that most people stopping by the Highland Park table tasted other expressions from the collection and would have had to ask for Full Volume by name or be really into the Viking experience to get a taste of it. A taste of one Highland Park whisky, and talking with their staff could help you get an understanding of their story, be it Full Volume or the 12 Year Single Malt Scotch. This is what made this event wonderful for the crowd for which it was designed. I’m probably the only one who cared that the awesome food was on the spicy side for a whiskey tasting. The representatives were the best from their companies and understood the audience. You know you’re talking to a wonderful staff member when someone with no spirits knowledge and someone with lots of spirits knowledge can learn and enjoy the interaction. As I was tasting bourbon from Driftless Glen Distillery (Baraboo, WI), another attendee asked how many bottles could come from a barrel of whiskey. It’s a simple enough question, right? 53 gallons from a barrel is equal to how many 750 ml bottles? This representative answered the question very well and suggested one variable, barrel size, that might change this number. He gave her rough number with some quick math and she was happy. I joked about what a loaded question that was and how much more complicated an answer he could have given. Two hours later that poor woman could have been there hearing him talk about angel’s share evaporation rates and rackhouse placement, age, the proof of the bottled spirit and its barrelling proof. I would have been fascinated but I don’t think she would have enjoyed it. It’s all about engaging the audience. It was a great event to bring new people into a little more knowledge about spirits. The room was buzzing with energy. People enjoyed the evening and for a Thursday night, I’d say, it was a pretty great excuse to drink some awesome whiskey. Thank you Tronc Media and Chicago Magazine for providing tickets to this event. ...
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Trump’s New Tax Plan Affects Craft Distillers In A BIG WayJanuary 2, 2018The new Trump tax plan, Tax Cuts and Jobs Act, affects most Americans in one way or another. But do you know how it affects distillers and the spirits they’ll be providing you in 2018 and beyond? Part of the tax plan includes the Craft Beverage Modernization and Tax Reform Act of 2017. A long time in the making this act has been heavily promoted and supported by the American Distilling Institute (ADI) and the Distilled Spirits Council of the United States (DISCUS). It affects brewers, winemakers, and craft distillers who we’ll focus on here. From a DISCUS press release last week: “This legislation reduces the federal excise tax on distilled spirits producers for the first time since the Civil War, which will enable the more than 1,300 operating distilleries nationwide to re-invest in their businesses and stimulate job growth in their communities.” What this means for craft distillers This new legislation makes changes to IRS code enacted in 1986. One of the primary benefits is to reduce the rate of excise tax on distilled spirits meant for consumption for the next 2 years, bourbon included. Federal excise tax on distilled spirits is reduced to $2.70 per proof gallon on the first 100,000 proof gallons of distilled spirits. Down from the previous $13.50 per proof gallon. (This also applies to spirits importers.) This is a boon to craft distillers, who by law can sell a maximum of 100k proof gallons per year. If they do produce 100k gallons this year they will save over $1 million on taxes! That could translate to another copper still, more employees, or more bourbon. This new, temporary, tax reduction brings the tax rate on distilled spirits more in-line with wine and beer. Further, the “production period” no longer includes the aging period for distilled spirits. This means any applicable interest costs no longer accrue during the aging period of bourbon. The amendment also strikes the word “bulk” from the 1986 IRS code. For example, “Bulk distilled spirits” is replaced with “Distilled spirits” eliminating any confusion as to the application of these regulations to craft distillers. What is a Proof Gallon? A proof gallon is one liquid gallon of spirits that is 50% alcohol at 60 degrees F. To find out exactly how this affects local craft distillers we reached out to Nick Nagele, Co-Founder of Whiskey Acres Distilling Co. Here’s what he had to say. “The reduction in the FET [Federal Excise Tax] will allow Whiskey Acres to make immediate investments back into the business which includes increasing our production and building a new visitors center. This manifests immediately in expanding our payroll as we are adding an assistant distiller to work a second shift. We’ll also be utilizing local labor for the building, and have expanded staffing needs once the visitor’s center is complete. These investments will help Whiskey Acres to continue to be a sustainable and reliable supplier, as well as give our customers a unique and more comfortable setting to enjoy Whiskey Acres year round. Our second shift will allow us to add approximately 70 more batches per year without making any major capital investments. However, the reduction in FET has made it far more likely that we’ll be able to make necessary investments in equipment to continue our growth to meet consumer demand.” But not all distillers see this temporary tax change as a windfall. Another industry source I spoke with had this to say “If a craft distillery can’t compete on a price/quality combination that is competitive with the big distillers then they don’t belong in the industry.” And his thoughts on how this tax reduction for distillers might impact consumers. “I think it will do minimal good for consumers in terms of price cuts. Those who already have a strong price/quality combination won’t want to further lower prices because the tax cut is temporary and you can’t raise prices when it expires in 2 years. Some of the tax cut probably will get spent on equipment.” To be fair, it isn’t only craft distillers benefiting from this tax reduction. Distillers of all sizes will realize a benefit on the first 100k proof gallons they produce. When I asked him how the craft spirits industry as a whole might be affected long-term he shared these thoughts. “It won’t help the craft industry on an overall basis because it will encourage mediocre producers to stay in the game longer, thus continuing to drag down overall quality and the reputation of the industry.” The idea of a craft spirits market correction is very real. Craft distilleries in the US have opened at an incredible rate, 195 craft distilleries in 2010 to 1,308 craft distilleries in 2016 according to Statista.com. Many of these distilleries make good spirits, some not so good, and even fewer produce excellent whiskey. While more bourbon options on the shelf can be a good thing, if most of your options are really good bourbon that is a great thing. The Alcohol Tobacco Tax and Trade Bureau (TTB) is also getting a boost in funding as part of this bill. Specifically, $15 million is earmarked to accelerate the processing of formula and label applications, accelerate the processing of permit applications for non-industrial alcohol production and distribution, and support programs to enforce trade practice violations. What this (could) mean for you the consumer There’s no doubt this amended regulation will put more money into the pockets of distillers. What they do with that money is of course up to them. It could lead to: Increased bourbon production Distillery expansion and improvements More variety, new and expanded product lines or experimental releases New distillery openings Lower bourbon prices (This probably won’t happen but re-investment in distilleries is likely) The boost in funding for the TTB, specifically the programs outlined above, should hopefully result in more distilled spirits making it to market faster. I hope this will also lead to better and more accurate bourbon bottle labeling but I’m not holding my breath. Subscribe to our email list below as we continue to follow this and other bourbon news into 2018! ...
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These 7 Resources Will Take Your Bourbon Knowledge To Eleven!December 12, 2017 Since starting Chicago Bourbon I’ve looked for resources to boost my bourbon knowledge and have found some amazing experiences. I have personally taken a few of these classes and the rest are on my list. As we move into 2018 Chicago Bourbon will continue hosting bourbon tastings for corporate events large and small. (If you’d like to bring our bourbon experience to your next corporate conference or happy hour please contact us.) As part of this public facing educational focus we stay sharp by soaking up bourbon knowledge wherever we can find it. For this article I’ve focused on Midwest based offerings and online education. If you know of other great bourbon education opportunities please share in the comments. Below are 7 resources we’re excited about! 1. Stave & Thief Society – Online and in person $60 – $500+ The Stave & Thief Society based in Louisville, KY offers a handful of classes, both online and in person, covering a range of bourbon knowledge. Their online classes are taken at your own pace and end with an online test. The more advanced classes are offered in person and involve classroom lecture, hands on distilling, and sensory training. Advanced classes are scheduled throughout the year at their Louisville training center. This past October 2017 they brought their Executive Bourbon Steward class to Chicago and already have more Chicago classes scheduled in 2018 (February & June). Certified Bourbon Steward – Online $60 Their most economical and self-paced training is the Certified Bourbon Steward program. Order the training material online, study at your own pace, and complete an online test. This is a great first step in your bourbon education. “The Certified Bourbon Steward membership is a self-study program for bourbon enthusiasts from all walks of life. This in-depth program is designed so that once you’re a Bourbon Steward, you’ll be able to discuss America’s native spirit both confidently and accurately, as well as be able to make recommendations to friends, family, and others based on their individual taste and preferences.” Executive Bourbon Steward – In person $500 This is the course I attended a year and a half ago in Louisville. You can read all about that experience here! And remember, this class is being offered twice in Chicago in 2018, check out the dates and enroll here. Read about the 2017 Chicago class at Chicago Distilling Company, click here. As a bonus value the cost of this class includes the Bourbon Sensory Training Kit worth $250 on its own! “Spend a day at our hands-on learning center and have the time of your life as you attain a real working knowledge of bourbon and bourbon production. This day-long workshop offers classroom training, hands-on distilling, and advanced sensory training, along with lunch and a sip or 4 of bourbon throughout the day.” The class is offered to individuals and establishments interested in educating their staff. As the founder of Chicago Bourbon I’m an Executive Bourbon Steward and Chicago Bourbon is one of only 61 Establishment Members in world! While Stave & Thief focuses on our favorite spirit today; they are working on curriculum for a Scotch class and an Irish Whisky class. Their parent company, Moonshine University, offers dozens of spirits focused courses including a Gin Botanical training, 5 Day Rum Workshop, classes focusing on fermentation, aging, and nosing as well was multi-day distillation courses that will prepare you to open your own distillery! 2. Distillery University – Online $49 – $499 Distillery University is a great online resource I came across earlier this year. They offer over 47 hours of streaming video covering a range of spirits, distillation, history, regulatory requirements, interviews and more. Monthly access starts at $49 /month, lifetime access runs $499. I joined for a few months earlier this year and made my way through one of the 16 hour distilling workshops led by Todd Buckley. The course covers a ton of distillation topics and related material. See their course page for full details of every video. I also enjoyed watching the Distiller Interview video series which presents video interviews with craft distillers. These range from 5 minutes to 45 minutes. Each distiller shares their story, how and why they got into distilling, and their philosophies behind what they do. Distillery University offers great streaming video content at a very competitive month to month membership with a 15-day no questions asked refund policy. If you want to learn the ins and outs of distilling you really have nothing to lose by giving them a shot. 3. Siebel Institute – In person ~$2,500 + application fee The Siebel Institute of Technology has a physical campus in downtown Chicago, IL. Much of their curriculum focuses on brewing beer however they offer a 5 day ‘S51: Craft Distilling Operations and Technology’ program ($2,425) focusing on distillation. And if you break it down, all distilling begins with beer so most of their brewing coursework can apply to the beginning stages of distilling as well. “The Craft Distilling Operations and Technology course is designed to give students the critical information they need to create distilled spirits in a small-scale distillation environment. Students will learn the theory behind working successfully in small distillery operations as well as related management and logistical issues. With content created and presented by experts in the international distilling industry, this course will give you the knowledge you need to operate your distillery efficiently, safely, and profitably. During the five-days of the course, you will learn production techniques involved in distillation from grain, fruit and other products from start to finish.” I know of a least one Chicago area distiller who got his start at Siebel. If you live in or near Chicago Siebel could be a great option to gain the knowledge you need to open your own distillery. They have a 37 page course catalog on their website detailing the 2018 dates for all classes. 4. KOVAL & KOTHE classes – In person $30 – $2,750 KOVAL Distillery in Chicago’s Ravenswood neighborhood produces a wide range of award-winning distilled spirits. Established in 2008 they bill themselves as Chicago’s first distillery since the mid-1800’s. We know there were bootleggers in Chicago in the 1920’s so we assume KOVAL means the first legal distillery. In addition to distilled spirits the husband and wife team behind KOVAL also import and resell KOTHE distilling equipment from Germany. KOVAL offers two types of classes at their distillery. The first is most likely targeted at consumers and is featured on their distillery website as a ‘Whiskey Workshop’. This class is priced at just $30 per person. They don’t have dates posted for 2018 yet but I’m told dates will be available soon. As a bonus you’ll also get 20% off spirits purchased on the same day as the workshop. “With KOVAL’s knowledge and deep-rooted love of craft spirits, discover the history of American whiskey and its progressive nature. The workshop features tastings of classic whiskeys and bourbons, plus new takes on the aged spirit, including whiskeys distilled from millet, straight barley, sorghum, and blue corn.” The second type of class KOVAL offers is a much more in-depth distillation training workshop offered through their still partner KOTHE. These classes also take place at KOVAL’s Ravenswood Chicago distillery. They now offer two classes, a ‘Distilling 3 Day Workshop’ ($899) and a ‘5 Day Hands On Certificate Course ($2,750). Both have 2018 dates scheduled and posted on the KOTHE website. This is the general outline of their 3 day workshop, click here, the outline of the 5 day course is shown here. 5. Mississippi River Distilling Whiskey School – In person $2,000 for 2 people Mississippi River Distilling Company in Le Claire, Iowa offers a pretty good deal if you have a plus one. Their weekend ‘Whiskey School’ runs $2,000 for a pair of tickets. (I’m not sure if they sell individual tickets.) For the cost of admission you and a friend/partner/spouse will learn the history of whiskey, walk through the distillation process, and learn to make craft cocktails. Overnight hotel stay and all food and drink for the weekend is included. In addition to hands on mashing and distilling you’ll take home 6 bottles of Cody Road Whiskey AND a used barrel! They only sell 5 pairs of tickets and have just one weekend scheduled so far for 2018, April 28/29. If this sounds like your kind of thing give them a call at 563.484.4342 or email [email protected] Mississippi River has distilled in Iowa since 2010. Veterans in the craft spirits movement. In addition to bourbon and rye, they distill a ton of seasonal spirits, 29 in total according to their website. Mississippi River uses a KOTHE still, like KOVAL, and is listed on the KOTHE website alongside KOVAL. It’s not a stretch to assume both programs may share some similar content. “We want you to see what it’s ALL about from beginning to end. Experience whiskey in a whole new way with this up close and personal weekend. This is a complete whiskey weekend you’ll never forget.” 6. Bourbon Women Chicago: Distiller for a Day at Journeyman Distillery – In person Prices vary Other Chicago area organizations occasionally offer hands on distillation experience through partner distilleries. Last month Bourbon Women Chicago partnered with Journeyman Distillery in Three Oaks Michigan to offer a weekend hands on experience. Not just for woman, men are always welcome at Bourbon Women events! The weekend was a destination experience that included hands on distilling along with a welcome cocktail reception, farm dinner, and morning yoga session. “Work at one or both of Saturday morning’s Distiller Shifts where co-owner Johanna Welter will train us to work on every aspect of the bourbon making process from grain to glass.” Bourbon Women is an incredible Louisville based organization with chapters all over the country. The passionate Gina Caruso runs the Chicago chapter. Chicago Bourbon contributing writer Jacqueline Rice is also a key Bourbon Women member. I’ve known both women since I started Chicago Bourbon and they have been immensely helpful along the way. If you’re a woman, or man, interested in Chicago area bourbon events you should consider joining their group and/or attending their events throughout the year. Check the Bourbon Women Chicago Branch website for a list of 2018 events! 7. Classes at Bourbon and Whisk(e)y Events – In person Prices vary The last tip we have for you is to check out local whiskey events and tastings. Most of the larger events offer breakout sessions led by industry professionals. WhiskyFest Chicago, The Independent Spirits Expo, WhiskyLive, Distill America, and others all offer multiple sessions during their events usually at no added cost. Industry veterans lead whiskey history lessons, education, brand presentations, and of course tastings. There won’t be any hands on distilling here but these are great opportunities to learn more about the whiskey brands you love and taste some, often rare, bottles of whiskey. Keep an eye on the Chicago Bourbon Events Calendar and sign-up for our email list below to find out about future Chicago area educational events! ...
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WhiskyLive Made Its Chicago Debut And We Were ThereNovember 24, 2017 WhiskyLive is a high-class worldwide annual whisky event held in an astounding 24 countries. I use the word event because it’s much more than just a whisky tasting. WhiskyLive USA is the organization that hosts the US-based events in cities including New York, LA, DC, Louisville, Pleasanton, CA, and San Francisco. And for the first time in its 15 year run WhiskyLive came to Chicago. Read our interview with WhiskyLive USA owner Dave Sweet, read more! On Friday November 10th, 2017 WhiskyLive treated Chicago whisky, scotch, and bourbon enthusiasts to an evening of whisky, cocktails, live music, excellent food, and education from some of the industry’s most well-respected players. The usual suspects all had booths at WhiskyLive Chicago. But what stood out and set this event apart from others was the selection of premium whisky these brands brought. Woodford Reserve poured their latest Masters Collection Cherry Wood Smoked Barley. “One of the first Kentucky Bourbons to use malted barley that’s been exposed to cherry wood smoke. With 30% malt content, the Cherry Wood Smoked mash bill has a higher concentration of malt than a traditional bourbon.” And it was pretty awesome! After a six-day fermentation it’s triple pot distilled. Strong cereal grains in the nose backed up with ripe cherry notes. This is really a “two stage” bourbon with an initial light cereal grain palate that morphs into a completely different fruity cherry finish. While sipping this Woodford and the great offerings from Old Forested in the adjoining booth I learned a little something about Woodford. Unlike some of the big bourbon players they don’t sell bulk whiskey to any other brands. You won’t find some new “craft” bourbon bottle that contains genuine Woodford or Old Forester juice. Woodford recently remove the words “Small Batch” from their labels and replaced it with “Proprietary Batch” to promote this fact. John Foster, National Director of Sales and Marketing for Smooth Ambler Spirits, poured their excellent line of American whiskey and bourbons. The Old Scout 107 being my favorite. This latest batch is 90% 6-year-old Tennessee whiskey aged in used barrels and 10% 8-10 year old Old Scout. It has all the flavor, depth, and complexity of an older high-proof whiskey but manages to avoid too much alcohol heat. Being a sucker for wheated bourbons I also enjoyed Contradiction, a blend of in-house 2-year-old wheat bourbon and rye bourbon from MGP. John tells me Binny’s in the Chicago area should receive new stock of Smooth Ambler Old Scout Single Barrel and others in the coming weeks. Four Roses brought their full lineup of Yellow, Small Batch, and Single Barrel but the real treat was the Al Young 50th Anniversary they poured. A tribute to Brand Ambassador Al Young’s 50 year career with the company. One of my top bourbons of 2017, unfortunately hard to find, but well worth the price of admission if you can find it. A blend of 5% 23-year OBSV, 25% 15-year OBSK, 50% 13-year OESV, and 20% 12-year OBSF encased in a 1976-era glass decanter, the same style used when Al Young began his career at Four Roses. I always enjoy talking to the guys who represent Four Roses here in the Midwest, Mike and Brian are a couple of the nicest dudes in the industry. I was told there is a change coming to the Four Roses lineup but can’t divulge the details quite yet… I learned from J. Henry & Sons co-owner Liz Henry that when they dump their barrels they refill them with water. Why do they do this? They use this “barrel aged” water to proof down their bourbon to bottling strength. They may not be the first to do this, I haven’t verified that, but it is the first time I’ve heard of the concept and it sounds great to me! I expect it would lead to a more flavorful and full-bodied bourbon. Buffalo Trace represented with a Blanton’s booth but didn’t stop at the mainstay single barrel. They poured the incredible, and export only, Blanton’s Gold and Blanton’s Straight From The Barrel (SFTB). Blanton’s Single Barrel, available in US, is bottled at 93 proof. Gold is bottled at a slightly higher 103 proof. But SFTB is as the name suggests, bottled at barrel proof which differs barrel to barrel but usually lands between 124 – 132 proof. Unlike some other super high-proof bourbons that can come off too hot Blanton’s SFTB hits absolutely all the right notes. Chewy, viscous, oily, just the right amount of char, fruity and peppery with a long enjoyable finish. It’s really too bad Gold and SFTB are only available overseas. I really really hope Sazerac decides to bring these to the US market at some point. I tried some unique stuff including Wayne Gretzky Canadian whiskey, Brenne French Single Malt, and a couple new offerings from Highland Park. These twists on traditional Scottish/Canadian whiskies all hit very different taste profiles. This is a great thing as it allows everyone who attended to find something new that they might like. The VIP lounge offered a handful of Maker’s Mark Private Select bottles. Which through their use of a secondary maturation with finishing staves provides over 1,000 possible combinations of stave wood type and toast and char levels. Each bottle is unique and every one I’ve had so far has been delicious. Kentucky Peerless Straight Rye Whiskey also made an appearance in the VIP lounge. At just 2 years old this Kentucky rye is making a splash the most recent of which being the only rye whiskey and only craft whiskey to make Whisky Advocate’s 2017 list of Top 20 Whiskies in the World. Two master classes open to all attendees showcased the history of whisky and put two industry titans head-to-head defending the whisky selections they chose for the audience to sample. I’m very happy I attended my first WhiskyLive and the very first in Chicago. The brand turnout was pretty good, the coveted limited release bottles they brought made this event stand out. The event was not overrun and there was rarely if ever a wait to get your next pour. But given the success of the event I expect the Chicago event attendance will continue to grow. We’ll promote the 2018 Chicago event when tickets become available and will probably give away tickets via social media like we did this year. Subscribe to our email list below and follow Chicago Bourbon on Facebook, Instagram, and Twitter for a shot at free tickets next year! ...
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Chicago, Get Ready For Pappy Van Winkle SeasonNovember 15, 2017 Every year around this time Buffalo Trace Distillery drops two major bourbon releases. The fall release of their Buffalo Trace Antique Collection (BTAC) and the annual release of the infamous Van Winkle bourbons. In past years both have hit the Chicago market around mid-November in extremely limited quantities. We’ve just seen the first images posted by Chicago’s Slightly Toasted showing off their BTAC bottles of George T. Stagg, Thomas H. Handy Sazerac Rye, and William Larue Weller wheated bourbon. These are just the first of many BTAC bottles to hit Chicago with the Old Rip Van Winkle and Pappy Van Winkle bottles soon to follow. You see nothing… #letsgettoasted #Slightlytoastedchi #buffalotraceantiquecollection A post shared by Slightly Toasted (@slightlytoastedchi) on Nov 7, 2017 at 11:14am PST By far the easiest way to taste these rare bourbons is at one of Chicago’s excellent whiskey bars. Many bars will have the full collections of BTAC and Pappy for you to sample. We’ve listed a few of our favorite bars below. The more difficult route to Pappy Van Winkle is to find a bottle to take home. Breaking Bourbon put together this excellent fact sheet for the Buffalo Trace Antique Collection including estimates of the number of bottles available. Hopefully they will publish a similar list for Pappy Van Winkle in the coming days/weeks. Chicago bars to check for Pappy Van Winkle: Delilah’s Slightly Toasted The Vig Untitled Supper Club Steadfast In the meantime we have a press release from Buffalo Trace with these highlights! – Yields are a bit higher [than last year] for the 10, 15 and 23 year old whiskies – 13-Year-Old Van Winkle Reserve Rye will not be released this year – Very little is available overseas, most bottles available in the United States If you’re lucky enough to find Van Winkle bottles at their suggested retail price you can expect to pay the prices below. Though don’t be surprised if some liquor stores never put their few bottles of Pappy Van Winkle on the shelf, or, inflate the price of a bottle to several times the prices below. Another tactic some liquor stores use is a “package deal”, which usually isn’t much of a deal. They bundle the one bottle of BTAC or Van Winkle bourbon you’re looking to buy with four or more other bottles of less desirable alcohol they are trying to get off their shelves. To get the Pappy you’d have to buy all the bottles in their “deal”. $59.99 – Old Rip Van Winkle Handmade Bourbon 10 Year Old 107 proof $69.99 – Van Winkle Special Reserve Bourbon 12 Year Old $99.99 – Pappy Van Winkle’s Family Reserve Bourbon 15 Year Old $169.99 – Pappy Van Winkle’s Family Reserve Bourbon 20 Year Old $269.99 – Pappy Van Winkle’s Family Reserve Bourbon 23 Year Old Counterfeit bottles of Pappy Van Winkle are a hot topic this year given how incredibly popular the bourbon has become. Last month Buffalo Trace issued a press release warning of these knock-off bottles and threatening legal action against those responsible of deceiving bourbon consumers. Chuck Cowdery covered this in a recent blog post you can find here. What makes Pappy Van Winkle so desirable? Scarcity has a lot to do with it. Of course we want what we can’t have right?! It does have some uniqueness to it though. Old Rip and Pappy are made with wheat as the second most prevalent ingredient, where most bourbon uses rye grain. Maker’s Mark is another popular bourbon that uses wheat. Wheat tends to produce a “softer” bourbon with sweeter notes possibly a little lighter on the palate. Pappy Van Winkle is also aged longer than many other bourbons. This can lead to a more complex, aka delicious, flavor and in the case of BTAC and Pappy it often does. But longer aging has the less desirable effect of allowing more bourbon to escape via evaporation, the angel’s share. With as little as 17 of the original 53 gallons of Pappy Van Winkle 23 year left in the barrel it demands a much higher price. Wherever you find the Buffalo Trace Antique Collection or Pappy Van Winkle be sure to savor every drop! ...
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Bardstown Bourbon Co: The Coolest Distillery You’ve Never Heard Of?November 7, 2017 I forgive you if you haven’t heard of Bardstown Bourbon Company (BBCo). I first caught wind of the large-scale Kentucky distillery from Delilah’s owner Mike Miller at last year’s Chicago Independent Spirits Expo. But it wasn’t until a few months ago that I learned of the massive undertaking, exceptional bourbon talent, and lofty goals of the project. Over drinks with Joe Stark, Senior Account Exec at Chicago marketing and PR firm Ro-Bro, he invited me to tour the new distillery before it opens to the public. Being invited for a private tour of one of the country’s largest bourbon distilleries doesn’t happen everyday. I polished my favorite tasting glass and packed in the car with my wife and son for a weekend in Kentucky! We arrived at the distillery on a beautiful Friday afternoon to meet our tour guides, Steve Nally and John Hargrove. Those are a couple of bourbon names you may recognize. Steve Nally is the former Master Distiller for Maker’s Mark, and a member of the Kentucky Bourbon Hall of Fame. John Hargrove spent two and a half years at Sazerac, the last year and a half as Master Distiller at Sazerac’s Barton 1792 Distillery. Before Sazerac John spent 8 years honing his operational skills at another large beverage company, PepsiCo. Steve is now the Master Distiller of Bardstown Bourbon Company and John fills the role of Executive Director of Operations. “No one person is responsible for producing great bourbon.” -John Hargrove We started our tour in the main lobby; an open area with a two-story ceiling and large grass wall emblazoned with the BBCo logo. The building is the work of local Louisville architecture firm Joseph & Joseph who have worked with over a dozen of the biggest names in Kentucky bourbon. A floor to ceiling fireplace stands across from a kitchen area flanked by a tasting bar and gift shop. The tasting bar and gift shop were filled with Copper & Kings “Collabor&tion” bottles, the first of many collaboration projects on their roadmap. Steve and John led us to the second level where we walked over a floor made entirely of metal grates, past a window overlooking the grain silos, and through a collection of 8 gigantic two-story fermentation tanks. Eight more tanks of equal size were recently added in a second connected area to bring their total fermentation capacity to 200,000 gallons. Walking past one of the many touch-screen panels that assist in operating the distillery we entered the still area. Steve and John explained that their custom computer system guides the distillery operators but people are ultimately responsible for making decisions and crafting their whiskey. The major advantage of their computerization is detailed logging of every data point during the distillation process. From this they will be able to do trend analysis and continue to innovate their process to produce the highest quality whiskey possible. As we walked into the still room the temperature immediately shot up by about 20 degrees. The 45 foot tall 36 inch diameter custom Vendome still is a sight to behold. Twenty two “sight glasses” act as large windows into the column while it actively runs. A custom design that is the first of its kind. Each window has a lever to the side that sprays water on the glass to clean away wet grain and offer a clear picture of the action inside. The column spans 4 stories of metal platforms with 15 stainless steel stripping trays and 5 copper rectification trays. The still takes in 45 gallons per minute of beer wash and puts out an impressive 7 gallons per minute of 130-140 proof distillate. The team is now filling 150 to 175 barrels a day with the ability to fill up to 250 per day. The big question is, what are they doing with this incredible production capacity? Bardstown Bourbon Co is positioned as a contract distiller. As of my visit they are working with 17 different brands to produce fully customized products to the exact specifications of the customer. They call this their Collaborative Distilling Program. The customers they work with are able to discretely produce or to advertise their partnership with BBCo. They work primarily with established brands in need of additional production capacity. Western Spirits, makers of Lexington Bourbon, Calumet Bourbon, and Bird Dog Bourbon are a publicised partner. The collaboration with Copper & Kings this year is their first public product launch. Constellation Brands, owners of High West Whiskey acquired a minority stake in BBCo late last year. We can assume new American Whiskey products from Constellation will come from this distillery. Other customers have chosen to keep their agreements with BBCo under wraps for the time being. Though the goal of BBCo is to provide a world-class production facility run by the most capable team in the industry that their collaboration partners will be proud to advertise. At this time they aren’t working with startup brands. They have a strict vetting process for potential customers and, John tells me, have turned away twice as many as they’ve accepted. As we left the heat of the still room Steve told me they distill 25 different mashbills for their customers, 5 to 6 different recipes each week. That number blew me away. Some distilleries may primarily produce just a single mashbill (Maker’s Mark) or two (Four Roses) or up to 5 (Buffalo Trace). But 25 mashbills running through a single still?! How can they possibly manage that chaos?! The computer system we mentioned earlier helps them keep track of and schedule each mashbill. Similar mashbills run in succession to somewhat simplify the process. A sour mash process is primarily used though a sweet mash is necessary after a shutdown or major recipe change. John tells me they have daily meetings to review their successes and challenges; to tweak their efficiency. Everything is customizable. As we walked through the distillery and I asked the guys about each process a recurring response went something like this. “We draw on our experience to guide our customers but in the end they have complete freedom over every aspect of the process.” From grain source to yeast strain to fermentation temperature and distillation proof. Even barrel source- they source from 5 cooperages, to char level and even rickhouse location. MGP has enjoyed tremendous success enabling brands to bottle bourbon and rye under their own labels. The whiskey they make is good, very good. At this point if I see a “new” brand that I know is 10-year-old MGP I’m pretty confident it’s going to be good to great bourbon. But MGP made their bourbon to their own specs, their own mashbills, yeast, barrels, and barreling proof. Brands buying these aged barrels and often coming in at the end of the maturation process, tasting many barrels and choosing the ones they like. BBCo has a key differentiator. BBCo is involving the brands they distill for from the very beginning. Working with them to craft the exact whiskey they want. Brands choose their own mashbills, their own yeast, barrel char etc. So is this still “sourcing” whiskey? It’s much more than that. Sourced brands of the future, 2,4,10 years from now, will be bottling juice they had a hand in creating from day one. Steve and John tell me their customers can even distill with them if they choose. According to the team at BBCo this “ensures consistent, high quality production that can rapidly scale. Brands control the future of their product.”. This is huge. Today, if a brand sources 100 barrels there’s no guarantee that the next hundred they get will match the flavor profile their fans have come to love. In fact, last year Smooth Ambler ran into this very issue and decided to discontinue their popular Old Scout 99 Proof and Old Scout Ten. Bardstown Bourbon Company is growing…fast. Bardstown Bourbon Company isn’t slowing down. They started in 2016 with a production capacity of 1.5 million gallons of whiskey. They built with the ability to expand and expected to complete a first expansion around year 4 of operation. Due to incredible demand they instead doubled production to 3 million gallons within the first year. With 2 uniquely architecturally focused rickhouses now, each able to hold 22,500 resting barrels, and 10 new rickhouses in planning with the intent of building 2 to 4 per year on their 100 acres of land. They have over 22,000 filled barrels today, the oldest clocking in at 1 year as of September 2017. When we toured the still, John and Steve pointed out the cutout in the metal grates just next to the still and the roof above with its large red metal trapdoor. A second 45 foot Vendome still will be lowered in this June to once again double their capacity to 6 million gallons. Existing contracts account for every ounce they produce well into 2019. A large glass room overlooking the distillery on one side and the visitors center on the other is configured for bourbon education. John tells me they are in talks with Louisville’s Stave & Thief Society to offer the BBCo’s unique distillery to future Stave & Thief classes. “BBCo is dedicated to producing the highest quality whiskey and is transparent in its effort with its Collaborative Distilling Program. We would love to one day be able to pass along our team’s knowledge to educate not only consumers/customers but other professionals in the industry. Our setup is unique in that we have classrooms in the same building where operations are taking place. It would be a one of a kind experience to not just talk/educate distillation but have the capability to provide a unique hands on experience with a facility that produces 6MM+ opg’s/year from grain receiving to warehousing.” – John Hargrove A peek inside the lab. Our next stop was the lab to taste what the team has been hard at work distilling. In the lab they test incoming grain quality, store yeast strains, test and store distillate samples and keep nosing and tasting notes for every batch. If the tour is a treat for the eyes, the lab is a treat for the senses of smell and taste. This is where we sampled the fruits of their labor. As Steve pulled out sample bottles he told me that one of his first challenges at BBCo was becoming familiar with rye mashbills. With decades of wheated mashbill experience at Maker’s Mark, working with rye took some getting used to. Steve poured us the white dog, unaged, rye they are using for one of the products they’ll market under the BBCo brand. This mashbill is 95% rye, 5% malted barley. The whiskey has a nose of green apple and a sweet apple palate to back it up. As soon as I said that John confirmed fruit notes are often detected in this distillate. Next we tasted the Bardstown Bourbon Company’s namesake bourbon whiskey. Starting with the unaged 120 proof bourbon distillate (60% corn, 36% rye, 4% malt) we then tried that same whiskey after 10 months in an ISC #3 char barrel. Now 10 months is a young bourbon, especially aged in full size 53 gallon barrels. This is something I find important to keep in mind when tasting younger bourbons. I won’t make an apple to apples comparison between a young bourbon and a mature 4, 6, or 10-year-old whiskey. It just doesn’t make sense or do anyone any favors to do that. What does make sense is to judge the whiskey by it’s quality and potential. The 10 month old BBCo bourbon I tasted is good, it’s very good. At 120 proof the alcohol tends to dominate the nose at this point but some crisp green apple sneaks through. Adding water brings out clear notes of vanilla and thick oak on the side of the tongue with a viscous finish that lingers of fresh fruit on the back of the tongue. Because it’s good at 10 months I’m confident that the team they have in place will make sure it gets better each year until they believe it ready to be bottled. After all, of the 30 total employees at BBCo the average industry experience is an impressive 15 years. Steve Nally has done it all over the last 45 years in the bourbon industry. He spent 33 years distilling at Maker’s Mark, earning himself a place in the Kentucky Bourbon Hall of Fame in 2007. After a brief retirement Steve moved to Kirby, Wyoming around 2008 where he built the Wyoming Whiskey distillery and brand from the ground up. This puts Steve in a unique position, drawing from experience distilling one of the largest bourbon brands in the world, Maker’s Mark, to building a distillery, mashbill, and process from scratch in Wyoming. Steve brings to the table the experience needed to build a brand new distillery and quickly grow it to a massive scale. Throughout his career Steve has never left the bourbon industry. He told me he even drove a grain truck at one point when duty called! Rickhouses like nowhere else and a bright future in store. To finish our tour John took us through one of their rickhouses. BBCo has two 22,500 barrel capacity rickhouses currently storing over 22,000 barrels. These two rickhouses are their showpiece. Unlike any aging warehouse I’ve seen before these are architecturally inspired. Aluminum clad buildings with beautiful wood accents and floor to ceiling glass windows on the top 3 levels to show off barrels to the outside world. It will be interesting to see how the window facing barrels mature given years in direct sunlight. I’ve heard of “sun kissed” barrels from other distilleries being especially good! Before we left Bardstown Bourbon Company we looked out on a large grassy field. John told me they have power and water run to the field and are ready to host large gatherings in the future. The location of a future bourbon festival drawing thousands from around the world? Given their plans for a gourmet restaurant, and rumors of a hotel on the property, it wouldn’t surprise me one bit. With names like David Mandell, President & CEO, Garnett Black, VP of Operations, and Daniel Linde, CFO & COO, and an all-star board of directors they have the ability to bring their grand plans to fruition. Keep your eyes here for the latest Bardstown Bourbon Company announcements. ...
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Whisky Jewbilee Chicago – Coming Thursday November 9thNovember 2, 2017 Confining whiskey celebrations to a single “Whiskey Week” or even month in the city of Chicago is becoming increasingly difficult. A review of the Chicago Bourbon Events Calendar shows 21 bourbon and whiskey focused events in the Chicago area in the last 8 weeks alone. Last week I told you about WhiskyLIVE coming up on November 10th. Today, I have another well respected whisky event to share. The Whisky Jewbilee comes to Chicago Thursday November 9th. I once again spoke with the creator of the event to tell you why this event is worth your whisky money! Joshua Hatton and his business partner Jason Johnstone-Yellin started the Whisky Jewbilee in 2012. After developing a passion for scotch in 2006 Joshua wanted to learn as much as possible about his favorite brown spirit. He started a whisky blog in 2007 and found a lot of people coming to him for buying advice because they trusted his palate and wanted to know what he recommended. In 2010 Joshua pitched the idea of starting an independent whisky bottling company to fellow blogger Jason. They spent the next year learning the ins and outs of the US legal system and in 2011 they incorporated the Jewish Whisky Company (aka. Single Cask Nation) as a vehicle to import, bottle, and sell casks of whisky they personally select. But how about the name of their event, Whisky Jewbilee? The name is actually important to how the event came to be. Joshua is Jewish, Jason is a Scotsman through and through though he married Jewish. They have many Jewish whisky enthusiasts in their networks and when Whisky Advocate changed the evening of WhiskyFest New York to Friday night, all of a sudden their vast network who observe the Shabbat could no longer attend. Whisky brands began reaching out to Joshua asking for a weeknight event catering to the Jewish audience. He reached out to the organizers of WhiskyFest to make clear his intentions of providing a complimentary event to Jewish whisky enthusiasts, not to compete directly with WhiskyFest. Then the duo launched their first event in New York to a 99% Jewish crowd. They just completed their sixth successful Whisky Jewbilee in NYC and now find the attendees are split about 60% Jewish and 40% non-Jewish. This year’s Chicago event is the 3rd year in the windy city. (They launched 2 years ago in Seattle as well.) Joshua stressed that while the event does feature kosher food, this year’s Chicago event has catering from Shallots Bistro in Skokie, the event is open to all religious denominations. Both event founders are vegan and make sure there’s plenty to eat for vegans, vegetarians, and meat eaters alike. “Whisky Jewbilee is a whisky event for all whisky lovers. We just happen to provide kosher food.” -Joshua Hatton Joshua went on to say this is truly a whisky event for whisky nerds. The list of featured whiskies is still growing and includes scotch, Irish whisky, Japanese whisky, American whiskey, rye, bourbon, and American single malts. They also have many private barrel selections and possibly the most impressive feature, a special festival bottling available for event attendees to buy at the Whisky Jewbilee. A single cask, cask strength American whiskey. This years bottling is a collaboration with Wild Turkey. A single casks selection from the 6th floor of rick house G bottled at 61% abv. This is the second Wild Turkey cask they have bottled independently for a Whisky Jewbilee event. You’ll be able to order a bottle at the event to be shipped straight to your door! Joshua and Jason have great relationships with local Chicago liquor stores, bars, and other businesses. A Whisky Jewbilee ticket entitles you to attend an American Single Malt Tasting at Warehouse Liquors the night before the main event. Up Down Cigar will offer cigars for attendees to enjoy in an outdoor area of the Jewbilee. And there may even be a local brewery pouring craft beer for those who need a break from 100+ whiskies. “Scotch is my thing but I also have way more bourbon, rye, and American single malts than I care to count. I have a passion for all single malt whisky. I love that grain flavor. I also love bourbon which is why we do the event’s special bottling as a bourbon.” -Joshua Hatton In 2015 Joshua “retired” from his career as a sales manager and joined spirits importing company ImpEx Beverages. In addition to the Whisky Jewbilee and Single Cask Nation he runs a podcast, One Nation Under Whisky, and Whisky Geek Tours where he helps whisky travelers plan their Scottish distillery adventures. The 2017 Whisky Jewbilee happens November 9th from 7:00 – 10:00pm at Architectural Artifacts, 4325 N. Ravenswood Ave. Jewish or Gentile, man or woman, vegan or carnivore, scotch or bourbon drinker Joshua and his team welcome you to their Whisky Jewbilee! Get your tickets for Whisky Jewbilee here: Buy Tickets ...
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Volunteering At Chicago’s Whisky Extravaganza 2017October 31, 2017 Today’s post comes from guest blogger Christie Schuessler. Christie is a member of Bourbon Women Chicago and writes her own blog Ladies Who Brew. The Who, What, When, Where, and Why of Chicago’s 2017 Whisky Extravaganza. Giving back to the community is part of my personality, I love volunteering at local charity events. Volunteering at The Whisky Extravaganza Chicago 2017 was a bit different because there was no charitable organization tied to the festivities. The Whisky Extravaganza goes from city to city relying upon a group of volunteers to staff the event. In return, the volunteer gets entry to the last hour or so of the event. So what’s it like to volunteer at The Whisky Extravaganza? Volunteering at The Whisky Extravaganza 2017 was a perfect way to get access to an event which I normally would not attend as a guest. My goal for a great night out is often tied to great company and food/drink in moderation. The Whisky Extravaganza is an event with food and great drinks in excess. It’s just a different kind of event than what I usually seek out. As a volunteer, I was able to attend the event as a guest for the last hour to hour and a half. It was a wonderful way to end the evening of volunteering. Who First, this event is not catered towards whisk(e)y lovers. It was a much more posh event geared toward networking, trying a few whiskies and even being seen. The guests appeared to be mostly couples and business acquaintances. Volunteers for the event in 2017 were young professionals who came individually or in a pair. Most had a connection to the alcohol industry or are whiskey enthusiasts. I worked with a core group of four volunteers and one staff member. We were a fun crew: a tall and suave owner of a boozy event company, a sweet professional looking to meet people, a professional who bartends on the weekends looking to learn more and me, a blogger. We worked registration and scanned tickets for the event and the masterclass. Some of the other volunteers were handing out glasses as people walked in, others set up the masterclass. What The Whisky Extravaganza is a walk-around tasting with dozens of spirits vendors. I described the food as high-class bar food and it was plentiful. There was also an hour-long “Masterclass” with guest lectures. The seminars were about Scottish whisky and included an impressive blind whisky tasting. The nature, venue, and atmosphere of the event meant many people were there with business colleagues, friends and spouses. Club members of the venue were in attendance as well. I’m guessing some high-powered deals went on in that setting, or were at least discussed. The distilleries represented were national sponsors of the event, the only home-grown Chicagoland based distillery I saw was FEW Spirits from Evanston. FEW Spirits is part of Samson and Surrey spirit collective and its Director of Brand Advocacy was one of the Masterclass hosts. This event is unlike others I’ve been to in the whiskey world. There was a jazz duo performing during the evening, hand shaken cocktails (about six to choose from with fun names) and enormous amounts of food. The ballroom has chandeliers, art adorns every corner of the space, and there are great sitting areas to relax and chat. BIGGS Mansion, from Chicago’s Gold Coast, shared cigars with attendees to round out the premium vibe. At $150 a ticket, this is an event for networking as much as tasting whiskey. When An annual Fall event, The Whisky Extravaganza took place on Thursday, October 12, 2017. Volunteers can sign up year-round, and I did in early September. I received a confirmation back right away with contact information from the volunteer manager and social media links to follow the event. If you’re volunteering at an event, my tip is to always write details in your calendar right away when you sign up to volunteer. It may be just a week or two before the event that you get final logistic details so having that reminder is important to keep from overbooking yourself. About a week before the event we received a note from the volunteer manager sharing a few more details. Two days and one day before the event the volunteer manager sent out reminders, specifically highlighting the clothing expectations of the venue (business casual with suits jackets for men). She also provided us an FAQ, highlighting the expectations that we not drink until we turned in our volunteer badge and signed out. Doors to the main room of the event opened at 7:00 PM and many people had arrived early. The Masterclass started at 6:00, though several people arrived early for that as well. Both of the classes were at capacity, doors closed and the classes began at 6:05 PM. By the close of the event at 10:00 PM, the representatives from the whiskey vendors were ready to go. A few of the staff of these companies or distilleries were by themselves and ‘on’ all night. At ten, a few people were sipping cocktails and enjoying friends but most people had left. Where The Union League Club of Chicago hosted the The Whisky Extravaganza Chicago 2017. Chicago is just one city in a national tour of The Whisky Extravaganza, the event was held in the gorgeous sixth floor ballroom space. As one might expect, there was some minor getting to know the space and figuring out where the restrooms were and the like. A mini-headache the staff encountered were several guests who had not adhered to the Club’s request that men wear blazers and no jeans. If you attend a classy whisky event in the future be sure to review the dress code! Why The opportunity to attend The Whisky Extravaganza was fun and rewarding. I saw a few people I had met in the past at other events (mostly representatives of sponsoring companies). I usually leave a volunteering event with a new friend and ideas of future events to be involved in. The opportunity to volunteer was perfect for me. I was able to spend the evening mostly helping but the last hour I was free to be a guest. This amount of time was exactly enough to try some whiskey and say hi to a few people. I have another event under my belt as a volunteer that may be helpful in building my resume or making connections in the future. Would I Volunteer Again? This event wasn’t really for the whiskey enthusiast as much as for someone who wanted to learn something new, be seen out, or network. Only one sponsor, the Scotch Malt Whiskey Society, had unique or hard to find spirits that evening that are typically only available to their club members. At the same time, the representatives from each company were great, the masterclass hosts were top-notch and the venue was lovely. There was an emphasis on Scottish whisky but having a French whiskey (Brenne), several Irish whiskeys (Slane and Hyde), a few American whiskeys (Jack Daniel’s), and some Bourbons rounded out the bunch. Brown-Forman represented the bourbon category at the 2016 Chicago event with Woodford Reserve and Old Forester. This year it was nice to see them again as well as other large brands like Yellowstone from Limestone Branch. Craft producers added an excellent aspect this year with bourbon from FEW Spirits, J. Henry, and Belle Meade. I’m so glad I went and met the people I did. I would volunteer again with this group and hope to welcome them back to Chicago in 2018! ...
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WhiskyLIVE Comes To Chicago This November: An Interview With Owner Dave SweetOctober 26, 2017 Get your WhiskyLIVE tickets now! Use special discount code SAVE25 for 25% off VIP and General Admission tickets. Follow ChicagoBourbon on Instagram and look for our post this Monday, 10/30, to enter a FREE ticket giveaway! WhiskyLIVE is coming to Chicago November 10th for the first time in its 15 year history. I sat down with Dave Sweet, WhiskyLIVE North America Owner and Sr. VP North America for Whisky Magazine. Dave has been involved with the event from the beginning, he took over running the USA based events 10 years ago and acquired the North American events from Whisky Magazine in 2012. Dave shares some great insights with me below and gives us a sneak peek of what to expect! William: Tell us about WhiskyLIVE. What makes this event different from other whiskey tastings? Dave: The focus of WhiskyLIVE is a true tasting, or sampling, event focused around a whisky lifestyle. We encourage brands to pour smaller samples so that attendees can sample more whiskies, and encourage attendees not to rush through the event but to take their time and enjoy the whisky, excellent food, and live entertainment. W: Some events offer VIP tickets that allow ticket holders early entry to try premium and exclusive bottles. How do you offer an environment where people don’t have to rush to sample these bottles? D: You’re right, some of the large tasting events offer early admission to VIP ticket holders. We do this as well. VIP entry begins at 6:00pm, General Admission at 6:30pm. But, VIP tickets also get access to the ‘VIP Experience Lounge’ all night long. This is one area where WhiskyLIVE is truly different. As a first for the WhiskyLIVE events, in Chicago the VIP lounge has a “Speakeasy” theme which we’ll carry through to other cities in 2018. From decoration, to costumes, to cocktails created just for this event by our excellent Chicago area bar partners. In the VIP lounge we’ll be pouring allocated limited release bottles and private barrel selection Scotch, Bourbon, Irish Whisky and more all night long, not just during a “VIP hour”. “We push WhiskyLIVE to be an evening experience, not a drinking event, and look to make whisky part of a lifestyle as opposed to just another bar drink.” -Dave Sweet W: Can you tell me more about these special VIP bottles? D: Of course. We’ll have over 150 whiskies for guests to sample. From long-standing favorites to annual releases that are becoming increasingly more difficult to find. From Old Rip Van Winkle and Pappy Van Winkle to Four Roses Al Young 50th and their 2017 Limited Edition collection to the Buffalo Trace Antique Collection and more. But what’s really special are the single barrel private selections we’ve had bottled just for WhiskyLIVE Chicago. These are bourbons and scotches that myself and the team personally selected to share exclusively with our Chicago whisky drinkers. And once again, these are available all night until the event ends at 9:30pm. W: What else makes WhiskyLIVE an event that whisky enthusiasts and novices alike won’t want to miss? D: Our partnership with local Chicago bars and our focus on expanding guests palates through whisky cocktails. This year we’ve partnered with Delilah’s, Longman & Eagle, Sable Kitchen, Fountainhead, Spears, and the US Bartenders Guild. Bartenders from these long running whisky destinations will be on hand serving whisky cocktails and sharing their lifelong knowledge. We’ve also encouraged them to bring their own independent bottlings and private barrel picks to sample as well. The full bourbon infused dinner buffet and live entertainment is also something we’re proud of. This comes back to our mission of providing a full whisky experience, under one roof and all in a single evening. “We are embracing whisky in all forms, not just neat but also through cocktails to really get everyone involved. A really great Mint Julep or Old Fashioned on the rocks can go over very well!” -Dave Sweet W: What about independent and craft brand involvement? They are often under represented at the larger whisky events. D: We embrace indie brands and do everything we can to make it possible for them to attend. Through our promotion of whiskies of all types, young, old, straight, blended, flavored, we aim to help brands show off their hard work and widen the palate of our guests. At WhiskyLIVE you can taste the best of large international brands and well as new offerings from craft brands across the world. Read our recap of the 2017 Chicago Independent Craft Spirits Expo, click here! W: What advice can you give to our readers looking forward to this event coming up in just 2 weeks? D: Come to WhiskyLIVE very open-minded. Embrace the many different styles and brands of whisky we’ll offer. Enjoy the full dinner and live music. Our event is about sampling and tasting new things. You’ll have lots of options, take your time and enjoy! As if there isn’t enough incentive already, we’re also including a custom etched cut crystal Glencairn glass for all VIP ticket holders. WhiskyLIVE Chicago takes place Friday November 10th, 2017 at The Westin O’Hare in Rosemont. Tickets are available now at: http://www.whiskyliveusa.com/tickets/. Get 25% off the price of a VIP or GA ticket with code SAVE25. ...
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Soltis Family Spirits: A Chicago Prohibition Story Continues TodayOctober 24, 2017 I first visited Soltis Family Spirits in Thornton, IL back in April 2017. At the beginning stages of building their new distillery there was a bit to see, and a lot to hear. Which is why I went back just last week to check on their progress and learn more about their plans. The story of the Soltis family is an incredible look into Chicago’s prohibition era gangster time period. The Soltis legacy began with Joe Soltis, sometimes spelled “Saltis”. A Chicago gangster known as the “Beer Baron of the South Side” he rubbed elbows with Al Capone as they competed to supply illicit hooch to Chicago speakeasies during prohibition. Through the 1920’s and early 30’s Joe ran a soda factory in Thornton Illinois as a front to his boozy empire. Fast forward to 2014 and the mistake of prohibition is long behind us. But this is where Steve Soltis, Joe’s great grandson comes into the picture. Steve is a man of many talents, having graduated from the School of The Art Institute of Chicago he’s a metal sculptor, a painter, a farmer, and his latest endeavor, building a distillery to revive his family legacy. Having experience in the industry Steve initially planned on opening his distillery in Louisiana, where he was living in 2014. As luck would have it Steve’s friend, and now business partner in charge of marketing, Andrew Howell, happened upon a building for sale in Thornton, IL. Do you see where I’m going here? It was the very same building Steve’s great grandfather used nearly 100 years earlier to brew beer and distill moonshine. Andrew, Steve, and their distiller Micah Kibodeaux, a Louisiana native with a decade of experience, packed up and moved to Thornton. Their fourth business partner, Jake Weiss, is the building owner and investor in the distillery, which is privately owned. The team got to work restoring the building that is the oldest standing brewery in Illinois into what is now Soltis Family Spirits. The team spent the last 4 years building their dream, literally brick by brick. Or in this case limestone slab by limestone slab. Steve is creative and a craftsman to say the least, he’s designed the new distillery, tasting room, and gift shop himself. He’s also building it himself, by hand, calling in tradesman when necessary. They excavated hundreds of pounds of limestone from beneath the building and tapped into a natural limestone well that supplies water to the distillery, as it did for the breweries before it dating back to the 1800’s. The tasting room bar and front patio were made from their limestone as well. A large leather rocking chair once belonging to Ralph Capone, Al’s brother, sits in the tasting room next to an old floor standing radio fitted with wireless speakers. A large custom stained glass window, decorated with the number 9, sat on the floor waiting to be installed. Andrew told me that number is a hat tip to old Joe, #9 on the Chicago Crime Commission’s 1930 “Public Enemies” list, Capone being number one. A 500 gallon copper pot still with separate column and condenser will allow them to fill about one 53 gallon barrel per day. No small barrels here. They have the still dialed in and are making spiced rum and bourbon from local grains, with an American pecan whiskey and a gin in their future. They’ll also distill yet to be announced specialty spirits to serve in distillery tasting room cocktails. Mixed with homemade soda and tonic also made from their limestone water. The first bourbon they plan to release will be a straight bourbon, meaning aged at least two years. When I asked about future bourbon releases Micah gave me the answer of a man true to his craft. “We’ll age it to taste, it’ll be ready when it’s ready.”. Micah then went back to building the wooden racks in the back of the building to hold the barrels they are about to start filling. That’s right, he was hoisting huge wooden beams from floor to ceiling, building the racks himself. And that’s how they do it at Soltis Family Spirits. As it was 100 years ago it still is today a family operation. Though the gangsters of Joe Soltis’ crew weren’t related by blood they did run a “family” business so to speak. Today, Steve Soltis and his crew act as a family. They all put in their sweat equity at the soon to open distillery. Building something from scratch they will call their own. Soltis Family Spirits plans to soft open this December and be open to the public in January 2018. ...
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Stave & Thief Bourbon Training Came To Chicago Distilling!October 17, 2017 Stave & Thief Society is the nation’s premiere bourbon education organization. The first and only of its kind endorsed by the Kentucky Distillers Association. (And as of last year, their Official Bourbon Certification Program.)They’ve been hosting bourbon education classes at their state-of-the-art facility in downtown Louisville since 2015. Classes include the on-line Bourbon Steward Certification and the full day Executive Bourbon Steward class for both individual enthusiasts and establishments like bars and restaurants. (I’m an Executive Bourbon Steward, certified in April 2016, and Chicago Bourbon is a certified Establishment.) Stave & Thief certification is required of KDA members who join the Kentucky Bourbon Trail® and the Kentucky Bourbon Trail Craft Tour®. Last week Stave & Thief took their class on the road. They held their first ever Executive Bourbon Steward training class outside of Louisville, KY and they fittingly chose Chicago. The folks at Chicago Distilling Company opened their doors, and their still, to a sold-out class of 25 bourbon enthusiasts and industry professionals for the day long training. Our own Jacqueline Rice was among the attendees and is now a certified executive bourbon steward herself! If you’re interested in bourbon and distilling education check out my experience becoming an Executive Bourbon Steward at the link below. And sign-up for our email list at the bottom of this post to get a heads up on future classes in Chicago. The class at Chicago Distilling provided guests a deep understanding of bourbon regulation, history, distillation, sensory training and more. It’s the same blend of classroom time, hands on distilling, and guided sensory that I experienced at their Louisville facility. Perfectly replicated here in Chicago at the expert hands of instructors Kevin Hall and Tyler Gomez, with the help of the welcoming team at Chicago Distilling. Read the recap of my Stave & Thief experience, click here! While class was in session I took a few photos but spent most of the morning in the distillery chatting with Chicago Distilling founders Vic and Jay DiPrizio. The brothers started the company in 2010 and began distilling a wide range of spirits in their Logan Square street front distillery in 2014. (Bonus for our beer drinking readers, Revolution brewery restaurant and taproom is just a few doors down on Milwaukee Ave.) Vic walked me through their distilling process while he ran a fresh batch of wash through the still. Their still is an interesting place to start. A direct fire CARL pot still from Germany retrofitted into a hybrid steam jacketed still by Kothe. Talk about a mouthful! It makes for a cool story though. Purchased from fellow Chicago distillery and still reseller KOVAL, this 120 gallon still is what made Chicago Distilling possible years ago and is still the heart of the distillery. The coal door at the base of the still is something I hadn’t seen before and a nice throwback left over from the original design. The size of this still is modest and for that Vic and his team work tirelessly to turn out 10 – 15 gallons of distillate per day. Enough to fill just one of the 10 gallon barrels they use, or get a start on a 25 to 53 gallon barrel which they also have resting. Knowing of at least 10 distinct spirits they produce, from vodka and gin to bourbon and whiskey, it surprised me how much quality spirit Chicago Distilling puts out with the size of their still and non-temperature controlled fermentation tanks requiring constant monitoring. But, somehow they do it and end up with unique products like their Stouted Single Malt Whiskey with notes of cocoa and coffee that blew me away. Stave & Thief Society is part of a larger organization, Moonshine University, that offers many more spirits focused classes. From introductory courses to advanced distilling, regulation and compliance, sensory and more. They offer classes for the enthusiast, industry professionals, and aspiring distillers. I know of at least one full-time Kentucky distiller who got his start at the 5-Day Distiller Course. I’ll have an in-depth look at Moonshine U and other education options in a blog post later this month. If you’re interested in learning where to expand your bourbon knowledge sign-up for our email list below! ...
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2017 Chicago Independent Spirits Expo – RecapOctober 10, 2017 The Chicago Independent Spirits Expo welcomed 135 exhibitors pouring over 600 spirits for 1,000 attendees. The expo is split into two parts. Afternoon seminars geared toward industry professionals followed by the evening tasting open to the public. According to co-founder Martin Duffy, “This show provides the small independent distiller & brand owner a chance to come to a great drinking town like Chicago and have the town come to them, which saves them badly needed funds.” Read our in-depth recap of the 2016 Chicago Indie Spirits Expo, click here! I sat in on all three seminars this year starting with an incredible Industry Roundtable Discussion. An expert panel covering the gamut from distillers to distributors to retailers and everyone in between discussing current industry trends and challenges. Giving the audience of craft distillers, brand owners, and writers like me a glimpse into what the future holds for indie spirits brands. There are a few key takeaways from the 2 hour discussion. While craft distilling has had and continues to enjoy astronomical growth, like the craft beer movement before it, there are some signs it’s no longer a free for all. This year independent brands are beginning to enjoy the success of their hard work, being acquired or merging with others, but unfortunately some are closing their doors. As one panelist put it, they aren’t going out of business so much as they are “giving up”. Realizing their huge investments, 80 hour weeks, and tireless travel isn’t enough in this competitive environment. Points made were that it takes much more planning than 5 years ago to be a successful indie distiller. It can no longer start as a hobby and expect breakout success. Extensive business planning, key marketing strategies, and boots on the ground engagement with on-premise and off-premise accounts is vital to a chance at success. Transparency of brands is also coming to the forefront of consumers minds. The days of banking on your local homegrown status or deep family heritage are over. Consumers have become better educated and demand to know more about a brand before giving it a chance. Brand heritage is taking a backseat to the quality of the spirit in the bottle. Whereas a distributor or retailer yesterday may have been happy to hear your pitch, today they now want to taste your spirit first then, if you’re making a great spirit, they’ll listen to your story. Sourcing bourbon is now accepted as a standard practice. Brands like Templeton gave this a bad name by deceptively advertising their sourced whiskey as locally made. But with today’s high demand for bourbon and rye many brands, Smooth Ambler, Angel’s Envy, Bulleit, Willett, have built insanely successful brands on sourced whiskey. Though the key, once again, is that their whiskey is really good. As long as indie brands are transparent, honest, and disclose the facts; whether they source their whiskey from MGP or distill it themselves it’s no longer an issue for consumers. I hate to gloss over the other two seminars but I want to get to tell you about the tasting expo before I run out of Internet. The second seminar titled “Founders Stories” was hosted by Distill Ventures. Gonzalo De La Pezuela guided attendees through the importance of marketing your distillery, your brand, and your story. The company looks like a great resource for startup distilleries to learn how to effectively market. The last seminar of the afternoon went by “Tastings, Ambassadors & Events” and was hosted by Tastings.com. Jerald O’Kennard and his team run one of the most successful and respected beverage ratings programs in the industry. They also help brands with bringing new products to market. They discussed the importance of high quality brand ambassadors and high quality tasting events. As this panel wrapped up I hit the main floor to taste some whiskey and learn what new products our favorite independent distillers are bringing to market. I started at Blaum Bros. where I spoke with founding bros Mike and Matthew Blaum. They’ve been hard at work distilling in Galena, IL since 2013. Though they have distilled whiskey from day 1, their current bourbon goes by “Knotter Bourbon” and is a sourced product. The name, a play on “Not our Bourbon”, makes it clear from the start that this isn’t a product they distilled. But, that’s about to change. Mike pulled out an unlabeled bottle of brown juice from under the table and poured me a sample of their very own, honest to goodness, distilled, aged, and bottled bourbon. While some craft distillers have released bourbon after aging just 1 year or less the brothers Blaum took the high road and let their bourbon, a mash of 72% corn/23% rye/5% barley, rest a full 3 to 4 years. Mike explained they use a wider hearts cut which committed them from the beginning to longer aging. Wider hearts mean they include more tails in their whiskey than a tight hearts cut would allow. In a nutshell, pure hearts is pure ethanol and doesn’t have much flavor. But including some tails, or higher boiling point alcohols, adds more flavor and complexity to the whiskey. Though it comes at a price, more tails means slightly more undesirable compounds that must be broken down and filtered out by time in a barrel. “This year’s show had one of the best turn outs of the trade, with a large number of bartenders, bar/restaurant owners, retailers, distributors & drink media.” -Martin Duffy After 3+ years in a barrel Blaum Bros. bourbon should show more complex aromas and flavors offering a smoother bourbon at a potential higher proof. When I tasted it, from the nose to the finish this bourbon did not disappoint. I’ll reserve more detailed notes for the final bottled product but what I tasted at the Indie Expo is a very nice bourbon that is indeed smooth, especially for 100 proof, and complex with a nice spicy finish. The bourbon is set for release Summer 2018 at 100 proof and will initially be a blend of 3 and 4-year-old barrels. In 2019 they will transition to a 4 year age statement. But you don’t have to wait until next year to taste Blaum Bros. whiskey. They have a rye coming out this December. As Mike tells me, a one-off batch of 2,500 bottles of 92% rye/5% smoked malt/3% malt made with 5 different yeast strains and aged 2 years. Their flagship rye comes out Fall 2018 as a 100% rye offering aged 4+ years. Mike hinted there would be “more fun whiskeys down the road” and we’re excited to see what these seasoned distillers come up with! A midwest independent spirits expo wouldn’t be complete without our friends at Whiskey Acres Distilling Co. Co-founder, head of marketing, and distiller Nick Nagele poured bourbon and rye alongside assistant distiller Rob Wallace. The men poured their mainstay bourbon and rye whiskey distilled from grain grown on their 5th generation family farm. 100% of the corn, wheat, and rye used in their mash is grown, harvested, milled, and distilled by father-son farmers Jim and Jamie Walter. Both bourbon and rye are aged in a mixture of barrel sizes for at least 1 year then bottled at 87 proof. In my opinion Whiskey Acres is making some of the best truly craft, artisan, and independent whiskey on the market. With fierce nationwide competition from hundreds of new craft distilleries opened in recent years these guys started out with a passion that remains unwavered. While their bourbon and rye are fantastic the star of their recent releases, and news of a few upcoming whiskies, came next. Read more about Whiskey Acres, click here and here! Whiskey Acres Blue Popcorn Bourbon is part of their 2017 Artisan Series. Made from a mashbill of blue popcorn, yellow dent, wheat, and barley. This, along with the “Oaxacan Green” and “Sweet Corn” bourbons of the Artisan Series were available only at the distillery in very limited quantities of 375ml bottles. All sold out in a matter of days. Though there is some hope as Nick told me about 100 gift sets containing all 3 bottlings will be available closer to the 2017 holiday season. (Make it 99 sets after one ends up on my bar.) The Blue Popcorn is my personal favorite of these releases. With pronounced sweet butterscotch, vanilla, and cinnamon on the nose. This Blue Popcorn variety imparts an amazingly unique sweetness. It’s a departure from the yellow corn sweetness I typically pick up in the nose and palate of Whiskey Acres Bourbon. Once again, Whiskey Acres shows us how a farmcrafted bourbon made from their own grain and attention to detail can create a strikingly unique whiskey. I was very happy to hear that Nick and the team are also fans of this recipe and have laid down more barrels for a fall 2018 release. Not ready to rest on their current success Nick and Rob were proud to tell me about their next few released coming later this year and into 2018. They will have a “Maple Finished” bourbon. “We sent freshly emptied bourbon barrels to Funk’s Grove Maple Sirup farm in Bloomington, IL. They aged their maple sirup in the barrels for a couple of months. We got the barrels back the day they dumped them, and refilled them with our bourbon – then let them finish in the maple cask for a couple more months. We will release a VERY limited number of bottles within the next month.”, says Nick Nagele. They’re also working on part of their 2018 Artisan Series bourbon made from heirloom “bloody butcher” corn, a corn with deep red kernels. And one final surprise for us from Nick! “We are raising about a 1/2 acre of Glass Gem Popcorn that we’ll also be using for our next Artisan Series. These kernels are translucent and no ear is the same. The kernels look like they are shiny jewels. I believe we will be the first distillery to ever make bourbon from this.” . Read our take on the Whiskey Acres Sweet Corn Bourbon, click here! Next I stopped to see Ari Megalis, founder of Chicago’s Maplewood Brewery & Distillery. Brewing craft beer since 2014, Ari and business partner Adam have also been distilling whiskey. Working in small batches using the same grains used in their beer they produce one of a kind barrel aged whiskeys. I tasted three of these including the Single Malt Rye, Oatey Otter Malt, and the Fat Pug Stout Malt Whiskey. If you’re familiar with Maplewood’s beer you’ll recognize these names. Tasting the whiskey alongside their beer made from the same grains is a very cool experience you’ll be able to do yourself when their tap/tasting room opens in Chicago this November! You’ll be able to find Maplewood whiskey on retail shelves later 2017 as well. Their whiskey has a very “clean” taste, this goes back to their off-grain distillation method I talk about in my tour of their distillery you can find here. It’s not too mellow or subdued it’s just….clean, crisp, smooth. The flavors really pop. And the rich and chocolatey flavor profile of the Fat Pug Stout Whiskey spoke to me. We toured Maplewood Brewery & Distillery last year, read about it here! My final stop of the evening, Traverse City Whiskey Co., is where I found distiller Moti Goldring behind the table pouring samples. Distilling in Traverse City Michigan since 2014 they have five whiskeys on the market and lucky for us all five were available to taste! They started by marketing a sourced (MGP) 4-year-old bourbon and a follow-up barrel proof offering. I enjoyed the barrel proof bottling with it’s welcome heat and spice you’d expect from a ~115 proof bourbon. They also have their own “Stillhouse Edition” Straight Bourbon, North Coast Rye, Port Barrel Finished Bourbon, and American Cherry Whiskey. The bourbon they distill uses a custom mashbill of 71% corn, 25% rye and 4% malted barley. I tasted the Port Finish next and feel they hit a sweet spot with the finishing process. This bourbon is aged 3 years in new charred oak before resting in used port barrels. Moti told me they tasted the bourbon after various finishing times and it kept getting better with each passing month. Ultimately they finished the bourbon a full 12 months. The port smoothed out a bit of the bourbons spicy rye and added a hint of character from the port, highly recommended. The “American Cherry Edition” whiskey shows off their province by adding 10 pounds of fresh cherries from nearby Fredrickson Orchards to each barrel for 2 weeks or more. They don’t add sugar or artificial flavors so this isn’t like any “flavored” whiskey you may have had. The cherry notes are subtle and add a depth to this whiskey that won it a Silver Medal at the 2016 San Francisco World Spirits Competition. My last sample was the “North Coast Rye”, a blend of 100% rye whiskey and 95% rye, 5% malted barley. This is their newest whiskey release aged 3 years or more and bottled at a respectable 90 proof. Chris Fredirckson, President of Traverse City Whiskey Co had this to share about an upcoming collaboration. “In addition to the current line-up, last year we partnered with a local apple orchard, fresh-pressed 30,000 pounds of their apples to make an apple cider, fermented the apple cider and then distilled the cider to make an apple brandy that’s been aged in our used bourbon barrels. It’s now been resting for 9 months and pretty damn good.”. All bottlings in the current Traverse City Whiskey Co lineup come in at $40 or less, with the exception of the barrel proof at $75. They’re doing a great job putting out these unique whiskeys, with more limited editions coming next year. And at these price points they represent a great value in the craft spirits category of 3+ year-old whiskey. The days surrounding the Chicago Independent Spirits Expo are packed with spirited events. Each year more events are added and more people come from around the world to experience this week in Chicago dedicated to those who define themselves by the quality, dedication, and perseverance required to deliver their incredible spirits to your glass. I encourage everyone to attend next year for the unique opportunity to taste and learn from the actual distillers and owners of these indie spirits brands. This is one of the reasons I love the Indie Spirits Expo so much. Talking to the people who make some of my favorite craft spirits in person. And meeting and tasting up and coming brands before that may become new favorites! ...
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