Archives A Visit To WhistlePig Farm DistilleryWilliam ReigleSeptember 19, 2017Distilleries / Interviews I’ve been a fan of WhistlePig Rye Whiskey since they hit the market in 2015. Attending pairing dinners led by their Chicago based Brand Steward, Taylor Hansen, and speaking with Taylor and fellow stewards at whiskey events around Chicago for the past 2 years. When he invited me out to the WhistlePig Farm in Vermont this summer I jumped at the opportunity. Read our WhistlePig x BBQ pairing dinner article, click here! I enlisted the help of my wife, Jordan, our friend and industry insider Martin Duffy, and signed on professional videographer Christian Wilson to go with us and document the four days we would spend on the farm. This blog post is meant to accompany a full video of our experience on the farm which will be posted here as soon as it’s ready! We arrived on a Saturday evening to meet Zoe Miller, WhistlePig Activities Guide, at the airport. Zoe drove us through the picturesque Vermont countryside to the farm in Shoreham, VT where we met our other host for the weekend, Derek Quenneville. They showed us to our rooms in the renovated farmhouse and introduced us to chef Mark, already at work preparing dinner. (Before being converted to a guest house it was WhistlePig founder Raj Bhakta’s actual home.) We dropped our bags and headed upstairs to the “Rumpus Room” for cocktails. In addition to the multiple bars always stocked with WhistlePig throughout the house the rumpus room spoiled us with a full bar, pool table, games, and couches to relax on after a hard days work on the farm. I started my visit with a hefty pour of FarmStock. A blend of sourced rye from Alberta, Indiana, and for the first time, whiskey distilled on the farm from rye grown on the farm aged in Vermont oak from, you guessed it, the farm. Raj decided America needed a premium rye whiskey Raj’s original office is on the second floor of what is now the guest house. He bought the farm in 2007 not knowing exactly what he was going to do with it. Then the market crashed hard and Raj moved to the farm to figure out what to do next. He looked at the premium Scotch market and decided America needed a premium whiskey and he was the man to bring it to market. On the desk in his old office I found spirits industry reports, books on distilling, and other tools Raj must have used to hone his ideas into his vision of a craft distillery. Raj reached out to former Maker’s Mark Master Distiller and industry consultant Dave Pickerell for help. That’s when Dave dropped a bomb that would end up jump starting WhistlePig’s explosive growth. Dave happened to have a considerable number of 10-year-old rye barrels purchased from a distillery in Alberta Canada. He wanted to bring the rye to market under a new brand. Raj knew just the brand to make that happen and over dinner with Dave convinced him to come on board with WhistlePig Rye Whiskey. Read our coverage of the 2017 Chicago WhiskyFest, click here! That night Mark served an incredible farm to table dinner of whole roasted chicken, roasted vegetables and more. After dinner Derek built us a roaring fire in the backyard complete with s’mores and of course all the WhistlePig we could drink. I paired my s’mores with a bespoke blend of 12 year “Old World”. The 12 year is always a blend of rye finished in Madeira, Sauternes, and/or Port wine barrels. Bespoke blends are custom blended, often by restaurants and liquor stores, to contain different amounts of those finished whiskeys. Each bottle I found around the house was a different blend and a different flavor profile. As we sipped whiskey by the fire I looked up at my wife and saw something move in the darkness behind her. I squinted to see a 300+ pound pig meandering just 30 feet away. I turned to our host Derek, pipe in his mouth, and asked how much danger a wild WhistlePig might pose. Derek replied with a slightly alarming, “ah shit, the pigs escaped again.”. As he picked up a flashlight and gave chase the four of us in my Chicago Bourbon crew grabbed our glasses of rye and followed behind. On the other side of the farmhouse we found 3 giant pigs rooting around the dirt under a tree by the grain milling barn under construction. All of the rye used in the production of WhistlePig FarmStock’s farm portion is grown and milled on this farm. We used the flashlights on our phones to help Derek wrangle the pigs, and a few ancillary sheep, back into their large pen then turned in for the night. Maple syrup, harvested, barrel aged, and bottled on the farm Our first full day on the farm started with an awesome breakfast prepared by chef Brooke. One of several chefs the farm keeps on call to take care of guests and special events. Brooke served us an egg casserole with homemade biscuits and homemade granola. After breakfast I filled my cup with coffee, and a dash of barrel aged maple syrup, and headed out on a tour with Zoe. She took us up the road to a small shed with pipes running up into the forest and explained this is where the fresh maple syrup comes down. Which I appreciated as I sipped my maple spiked coffee. To the left we saw a field of oak saplings about 3 feet tall. Zoe told us those were planted to replace the trees harvested to make their FarmStock barrels. WhistlePig cut down mature oak trees from the farm, and sent them to the master coopers at Independent Stave Company where they are crafted into 53 gallon whiskey barrels to age the rye distilled on the farm. Next Zoe took us on a tour of the distillery. The WhistlePig distillery is not currently open for public tours though is set up as an excellent show piece for the brand and used for private company events. Here Zoe guided us through a tasting of the FarmStock, 10 year, 12 year, and 15 year. There was an empty bottle of Boss Hog: The Independent on the bar and we were assured we would have our fill later! If you haven’t tasted each of these releases yet let me assure you they are markedly different. They each started with much the same juice though through blending and barrel finishing have become incredibly different products. From there we walked to the back of the large refurbished barn to find the massive 700 gallon Vendome still, “The Mortimer”, named after one of the former farm pigs. The barn that houses the still stands strong with an original exterior and much of the original interior beams and restored to its original glory with a new roof, interior walls, and concrete floor. I remember standing at the desk in Raj’s old office looking out the window at the distillery barn. I imagine him sitting at this desk back in 2007 wondering what he was going to do with a 500 acre dilapidated farm in a poor real estate market. Incredibly, the office looks like Raj could still use it. Letterhead on the desk, family photos, and binders containing distilling industry reports. I picked up an old yearbook on the office coffee table and flipped to an inscription from someone looking forward being Raj’s roommate the next year. If there’s one thing I took away from my visit to WhistlePig farm it’s the heart and soul of the brand. The word “brand” is almost too cold. WhistlePig IS the passion of Raj Bhakta, it IS the dedication of the 30 employees of the farm and distillery and the nearly 200 total employees including the Brand Stewards hard at work throughout the world. Raj, with his wife and three children, live on the WhistlePig farm. Through hostile turmoil in the company’s past Raj has emerged more dedicated than ever to see through his vision of creating the best rye whiskey in the world. Speaking of Raj. As our first day on the farm drew to a close, Marty, Christian, and I retired to the rumpus room for evening cocktails. I poured myself a barrel aged Manhattan from a mini barrel on the bar, Marty opted for some WhistlePig 12 year, and Christian poured through a few tastes of various bottles of local Vermont spirits the staff keeps stocked on the house bar. We talked about the state of the industry with Marty, a 15 year veteran of Diageo, current US brand rep for Glencairn Crystal, and co-founder of the Chicago Independent Spirits Expo. As we talked I heard a car pull up outside and went down to the front door to see WhistlePig founder Raj Bhakta walking towards the house; having just arrived home from a family trip to Colorado. Raj introduced himself and joined us for a drink upstairs to unwind from his cross-country travels. From military service, to politics, to making rye whiskey We talked about the company, the whiskey, gleaned his insight on other distillers he likes, and a few he doesn’t. He told us about his clashes with Vermont’s restrictive distillery regulations and his strong political views. (Raj ran for the US House of Representatives in 2006). He believes that everyone in America has an incredible opportunity to succeed at a cost of incredible hard work and dedication, not handouts. It seems state regulations have challenged WhistlePig calling themselves a farm. Something to do with their profits being derived from whiskey sales and not raw grains of the farm. No matter that the whiskey is made, in part, from grain grown on the farm. Raj told us they recently purchased land in New York state to house up to 14,000 aging barrels. This in addition to the 1,200 now stored on the farm and the 6,000 temporarily stored a few miles from the from. Why New York? More Vermont restrictions says Raj. Now that we were a few drinks in Raj walked over to a record player at the end of the room and flipped through what he told us is his personal record collection. He threw on some classic rock and charismatically danced back over to the couch where we continued our conversation into the night. On our second morning we sat down for an interview with WhistlePig Head of Operations, Andy Purdy. (I’ll have a full video of our interviews up on Chicago Bourbon shortly.) Andy’s story with the company is not unlike a few others we heard. Local to the area Andy began working in the rick house before being promoted to his current position overseeing daily operations. In fact, Andy was responsible for sending whiskey samples to this year’s San Francisco World Spirits Competition. He said he knew he was sending great whiskey, and expected to place well, but he had no idea the WhistlePig Boss Hog: The Black Prince that he sent in would win Best in Show Whiskey. The highest whiskey honor available among the 2,253 overall spirits entered. After the interview, Zoe and Derek suggested we drive to the top of Mt Philo to get an awesome vantage point for the solar eclipse. It was a perfectly clear afternoon. We stumbled upon dozens of people playing music, enjoying picnics, and taking turns staring up at the sun. Two women were kind enough to share their glasses with us while we told them about Chicago Bourbon and WhistlePig. After lunch and an eclipse with the locals we shot back down the mountain for dinner. After dinner in town we headed back to the farm and over to the distillery to meet Kevin Commiskey, Night Distiller. Kevin is a self-taught distiller gaining all of his vast chemistry knowledge and distillation expertise through self studying and experimentation. Another local to the area Kevin answered a ‘distiller wanted’ ad and the rest is history. He hit the ground running at WhistlePig and tells us that himself and two other distillers fill about 30 barrels a day. All of that distillate comes through their 700 gallon still. For better or worse the demand for WhistlePig far outweighs the amount of un-aged whiskey they can distill from their own mash. You see, 700 gallons of wash going into a still at about 8% abv will yield approximately 70 gallons of 80% white whiskey. So how can they fill 30 barrels in a day from a single 700 gallon still? That’s a question that came up while talking with Kevin. To meet anticipated demand for future FarmStock releases they are supplementing with sourced distillate. They take a white whiskey, or “White Hog” as they refer to it, from another distillery and run it through their still with a portion of wash they have fermented themselves from grain grown on the farm. Because a large percentage of the liquid going through the still is already at ~160 proof it flies through faster than an 8-10% beer wash. This allows them to reach 30 barrel fills per day and will help them fill the new 14,000 barrel rick house. We hung out with Kevin until about 1:00am while we sampled white whiskey fresh off the still, filled some barrels, and talked about his craft. WhistlePig has an 18 year rye whiskey planned for a future release On our last morning at the farm we waited in the backyard for Raj to come down from his home just a couple hundred yards up the road. In what I’ve come to know as Raj’s somewhat over the top personality he pulled into the yard in his classic black Cadillac and parked right behind us. We poured a glass of FarmStock and Raj dropped us a few pieces of very interesting info. They have about 20,000 barrels of aged rye stock from Alberta, MGPi, and possibly others. Raj told us their next release after this fall’s Black Prince will be a WhistlePig 18 year. We refilled our glasses of rye and continued our talk as we walked back through the yard and followed a path, past a broken down school bus, into the woods where we found the famous WhistlePig Yurt. Raj told us a story about once pretending to be a shaman for a group of farm guests. After guiding them through a spiritual journey using a thick Indian accent Raj finally revealed the joke. “We’re going into the deep reserves”, said Raj as he found us a bottle of The Black Prince As we wrapped up our interview Raj invited us for a final rye tasting. One of our farm guides broke out a bottle of last years Boss Hog: The Independent. An incredible whiskey in its own right but not enough to satisfy Raj’s intent to show off his latest creation. After one of our guides scoured the farm and could not find a single bottle of this year’s Black Prince Raj said “Alright, we’re going into the deep reserves”, and sent our guide to his home where she brought us a bottle of Boss Hog: The Black Prince from Raj’s personal case of barrel #1. We sipped this award-winning rye whiskey with an intense viscosity from its time in Armagnac casks; it coated my mouth and left a finish that seemed to last for hours. Raj had one more surprise for us. He picked up the phone and called down to the main office. He told them he had the crew from Chicago Bourbon on-site and it was imperative they send up a sample of their newly designed pewter bottle topper for the official fall Black Prince release. Seen for the first time outside of the WhistlePig family the bottle topper had yet to even receive it’s cork insert. As he handed me the stopper he asked if I had ever seen a skinny pig. Well, neither had he which is why he insisted they redesign the stopper to emphasize the powerful stature of the man to which this whiskey pays homage, Edward, the Black Prince. We spent our last hour on the farm having lunch at the guest house with Raj and one of his associates. Raj became animated once more as he told us of a future opportunity he sees in a new market category. A category he described, as he raised his voice and threw his hands in the air, as being worth “Tens of billions….not a billion…TENS of billions”. Raj is working to get ahead of the curve and have his plans in place to take advantage of this upcoming opportunity. You’ll have to stay tuned to see what he has in store. While WhistlePig didn’t start as a ‘farm distillery’ in the truest sense of the term; they are working toward this goal. Growing rye grain being used in the distillery, barreling, aging, and bottling their own distillate. Albeit a small amount today. They are working each day to move closer to embodying the farm distillery designation. New grain silos and a new grain milling barn were under construction during our visit. WhistlePig FarmStock “Crop #001” contains 20% rye whiskey grown, milled, distilled, and aged on the farm. The plan for each FarmStock crop going forward is to use a larger percentage of their own whiskey each year until they eventually reach a 100% farm made whiskey. You might say “but William, WhistlePig makes rye whiskey, not bourbon!” You would be right, they bottle, and now distill, five primary whiskeys all 95% to 100% rye. While I’m passionate about bourbon and devote 95% of my time to America’s Native Spirit I also appreciate the opportunity to expand my palate to other excellent spirits. And who knows, WhistlePig may release a bourbon one day… WhistlePig graciously covered the cost of our trip to the farm. All opinions and descriptions of my visit are completely my own. Video and photography equipment provided by BMP Film Co. ... The History Of A BottleWilliam ReigleSeptember 11, 2017History History is everywhere. The next time you come across a dusty bottle and imagine it’s age, remember that every bottle has a history. Take for example this bottle of early 1970’s Black & White Scotch. The bottle itself, unearthed from my mother-in-law’s basement to save family treasures from a recent flood, sealed and in the original box has a value of $200 – $300. However, the actual history of the bottle is more valuable than its monetary worth. This particular bottle of Black & White Scotch came from the personal collection of a life-long representative of the liquor industry, Sammy Fields (Salvatore Ricardo Nuccio, 1921-1989) my wife’s grandfather. Sammy, a first generation Italian Chicagoan was born in a house on Sedgewick Street adjacent to Wrigley Field. His father, Antonio, was a Chicago barber who passed away when young Salvatore was only 12. In an effort to step in as a father figure, Salvatore’s (Sammy) maternal uncle, Morrie Barbaria made himself present. In the year following Antonio’s death, Uncle Morrie took Salvatore on weekend trips back and forth from Chicago to Milwaukee – and beyond on the notorious Blue Mound Road. What young Salvatore did not know was that the weekend jaunts were Uncle Morrie’s regular route where at local cheese stands and out-of-the-way farms Uncle Morrie picked up cases of moonshine and drove them back to Chicago. Just as Salvatore was turning 13 Prohibition ended and so did the trips to Wisconsin. You could say that this was Salvatore’s first job in the liquor industry. Salvatore went on to take up boxing, win the golden gloves at the Chicago Youth Authority, take part in the 1935 Olympics with the CYA and eventually graduate from Lane Tech HS in Chicago. He went on to serve in the US Marine Corps in WWII. Once Salvatore (now known as Sammy Fields due to discrimination of the Italian community hence he boxed under a different name) left the service he needed a job. As luck would have it Sammy met a man 4 years his senior named Art Edelstein. Art had also served in WWII and upon his return he started a liquor distribution company that he named South Shore liquors. Art offered the gregarious and handsome young veteran his first job in the liquor industry. Representing South Shore Liquors for whom he sold wine and spirits to restaurants, bars and liquor stores successfully throughout the Chicago area. The relationship remained strong between Sammy and his liquor mentor, Art, and in 1958 when Art purchased Old Rose distributors, he made Sammy sales manager. As Sammy’s success within the industry grew, so did his knowledge of wines and spirits and his reputation for being an excellent sales rep. In the early 1960’s Sammy left Old Rose and took a position with his new friend and mentor, William (Billy) Wirtz, where Sammy worked as a sales manager for Judge & Dolph, the Wirtz company’s liquor distribution center. Throughout Sammy’s tenure with Judge & Dolph he focused on the sales and distribution of brands including Smirnoff Vodka, Crown Royal, Seagram’s VO, Chivas Regal and Glenfiddich scotch. As the 1960’s came to a close, Sammy was offered a sales management position with Heublein Spirits. With the Heublein Corporation throughout Chicagoland, Sammy increased the footprint of many varietal wines, the first premixed cocktails, and Black & White Scotch. When Black & White acquired by Diageo Sammy continued his professional relationship with Diageo until his retirement from the company in 1986. Once retired however, he continued regaling his friends and family with rich tales of the liquor industry throughout his 40 year career in the liquor beverage industry (Not counting the unintentional bootlegging). He held on to many bottles of bourbon, scotch, wines and cocktails, often saying that they were, “Too special to drink now.” Hence the discovery of this special bottle of Black & White. Will we save this bottle as “Too Special” or will we break the seal and have a toast to the early orphaned, boxer-preteen bootlegging, seller and purveyor of fine liquor, Sammy (Salvatore Ricardo Nuccio) Fields? That my friends will be revealed in a future post. ... Whiskey Acres To Release Second Artisan Series BourbonWilliam ReigleAugust 1, 2017Distilleries / News / Process This Friday August 4th 2017 marks the release of Whiskey Acres Distilling Co’s second edition of their ‘Artisan Series’ Bourbon. According to co-founder Nick Nagele, “The Artisan Series is meant to showcase how much of a differentiator grain can be.” For the first release in the series they replaced the standard yellow dent corn with an heirloom oaxacan green corn. All other grains, proportions, and yeast strain remain the same as their Whiskey Acres Bourbon (75% corn, 15% wheat, 10% malted barley) bottled at 87 proof. I first tasted the Artisan Series “Oaxacan Green” at the 2017 Heartland Spirits Festival and walked away very impressed. It didn’t stray too far from their already enjoyable Bourbon, which in my opinion has some flavor notes we expect to find in younger bourbon but also exhibits a complexity and depth not often found. Nick tells me they sold out of 500 bottles (375ml) in just 3 weekends with no advertising and selling ONLY in the distillery tasting room. Enter the second Artisan Series release. This time they have replaced their standard corn varietal with sweet corn to make the Artisan Series Sweet Corn Bourbon. Once again, all other aspects of this bourbon’s mashbill, yeast, and distillation process remain the same, the sweet corn takes the stage as the defining difference in this limited release. Nick Nagele tells us sweet corn is much different to work with than the corn used in most standard mashbills. For example, they let the sweet corn dry in the field instead of harvesting and drying it later. The bourbon, aged in two 15 gallon barrels and one 25 gallon barrel for just shy of 2 years is mingled and proofed down to 87 before being bottled in 375ml collectors bottles. A total release of just 400 to 500 bottles priced at $29.99 will be sold starting Friday 8/4/17 only at the distillery tasting room until it’s all gone. Tasting Notes -Specs- Proof: 87 Mashbill: 75% sweet corn, 15% wheat, 10% malted barley Age: At least 1 year (though we were told this release is almost 2 years) Bottle size: 375ml Price: $29.99 -Nose- Corn forward with notes of brown sugar, oaky vanilla, and wet wood that quickly turns into subtle baking spices. A few drops of water pulls out more velvety brown sugar. -Palate- A pleasant amount of spice, toasted bread, a hint of ripe red apple, and a buttery sweet finish with some lingering spice. This is a great extension of the Whiskey Acres lineup and shows their commitment to using the grain they grow in interesting new ways. If you like the flavor profile of Whiskey Acres Bourbon then you should enjoy the Artisan Series Sweet Corn. There’s also the collectability factor; we don’t know if or when specific Artisan Series releases will make a return once the distillery sells out. If you’re interested, get to the distillery this weekend, 8/4 & 8/5, for the launch! The complex notes and character found in their bourbon and rye, combined with these experimental releases, is one of the reasons we’re bullish on Whiskey Acres. Today, they produce a solid bourbon and rye for their age bracket of under 2 years that’s enjoyable to drink in its own right. If they continue keeping a watchful eye on quality, which I’m sure they will, and continue their plans of grain experimentation, these whiskeys will get better and better as they mature to the 3 and 4 year marks and beyond. As they move to releasing juice aged longer, and in 53 gallon barrels, their excellent grains and distillation at the hands of head distiller, Rob Wallace, will shine even brighter and more clearly differentiate the quality of their whiskey. If you liked reading about this new release from Whiskey Acres Distilling subscribe to our email list below. You’ll be the first to hear about their next Artisan Series release and get the latest news on their upcoming tasting room expansion! Whiskey Acres was kind enough to provide this sample. Full editorial control of this article remains with Chicago Bourbon. ... What Is Wheated Bourbon?William ReigleJuly 24, 2017History / Process By law, Bourbon must be made from a mash of at least 51% corn. But what makes up the other 49%? Let’s find out. Bourbon must be made in America from grains. This requirement differs from some foreign whiskies. For example Indian distillers often use fermented molasses in place of grain. But here in the USA any spirit labeled “Whiskey” must be made from a grain mash. Bourbon takes this a step further and requires at least 51% corn in the mashbill. The mashbill is the recipe, or combination of grains, milled and combined as the starting point for Bourbon. Besides corn, the other grains used in a Bourbon mash are called “flavor grains”. Of course corn does impart flavor in Bourbon, and Bourbon can be made from 100% corn. Some distillers, particularly farm distillers, put great stock in the quality of their corn. But just about every distiller uses a few other grains in the process. Traditionally, the other grains used in a Bourbon mash are rye or wheat. These two flavor grains were abundant on the frontier, rye in the colder climates of the north and east, wheat in the midwest states. Rye was first used to make rye whiskey and Bourbon as settlers moved into the eastern seaboard. Later, as these settlers moved west, wheat was adopted as it was more abundant in what are now our midwestern states. Those defining points in American history give us the recipes used by the vast majority of distillers to this day. Why might today’s distiller choose to use rye or wheat in a mashbill? And what’s the difference? Two defining characteristics come into play. The flavor profiles of rye vs wheat and how a distillate made from each grain ages as it interacts with the inside of a charred oak barrel. I often describe the different flavors of rye and wheat by comparing them to the breads made from each grain. Rye bread is a bit sharp, almost spicy, strong, and dark. Bread made from wheat is lighter in weight, color, and flavor with a bit of sweetness. Bourbon made from each grain is often similar in color, flavor, and finish. Whiskey made from rye tends to “age faster” in a barrel compared to its wheated counterpart. We won’t get into organic chemistry here but understand that certain compounds present in rye whiskey tend to interact with certain wood compounds at an accelerated rate. Once a distiller chooses rye or wheat their job isn’t done. Next they have to decide how much corn, rye, and/or wheat they will use. Different amounts of these grains make mashbills unique. Four Roses makes Bourbon from two different rye mashbills. Their “E-Mashbill” 75% corn, 20% rye, and 5% malted barley. And the “B-Mashbill” 60% corn, 35% rye, and 5% malted barley. Each of these mashbills is further combined with 5 different yeast strains to make up the 10 Four Roses recipes used today. Each recipe, proportion of rye to the other grains, and different yeasts, create unique flavors making each of their Bourbons different. Wheat is the grain of choice for Maker’s Mark. They’ve been using wheat in their Bourbon mashbill since production began in 1954 and the first red wax dipped bottle hit shelves in 1958. Founder of Maker’s Mark, Bill Samuels Sr., was inspired to use wheat in his Bourbon by experimenting with bread baking using different grains. Wheat bread proved the most agreeable to Samuels. He also received guidance from another Bourbon legend, Julian Van Winkle. Before Maker’s Mark came into existence; Julian “Pappy” Van Winkle made wheated Bourbons under the brands Old Fitzgerald and W.L. Weller. Two brands still available today, though now under different ownership and distilled at different distilleries. The latest notable entry i’ve tasted to the wheated Bourbon space comes from a producer historically known for their rye whiskey. Redemption Whiskey has just released Redemption Wheated Bourbon, pictured below. This Bourbon is unique in the wheated space with a “high wheat” mashbill of 51% corn, 45% winter wheat, and 4% malted barley. This is the highest wheat content i’ve ever tried in a Bourbon; falling just a few percent this side of being considered a wheat whiskey such as Heaven Hill’s Bernheim Original Wheat Whiskey or their Parker’s Heritage. For comparison, the original Maker’s Mark comes in at just 16% wheat. Aged 4 years and bottled at 96 proof Redemption Wheated Bourbon, Batch No. 001, looks to me like it will hold its own against these incumbents and help pave the way for what one Chicago bar manager told me is now the most asked for category of whiskey in his bar, wheated Bourbon. What if one grain just isn’t enough?! Some distillers use both rye and wheat in the same mashbill or in different mashes they produce. Buffalo Trace Distillery keeps their mashbills a secret and enterprising fans have put together their best estimates. Two mashbills use varying amounts of rye grain while the third uses wheat. Buffalo Trace’s rye mash produces Buffalo Trace Bourbon, Eagle Rare, and Blanton’s to name just a few. While the wheat mashbill puts out the W.L. Weller lineup and the infamous Old Rip and Pappy Van Winkle Bourbons. Earlier this year they released E.H. Taylor Jr., “Four Grain” made with, you guessed it, both rye and wheat (along with corn and malted barley). This 100 proof Bourbon retails for about $70 but you’re more likely to pay upwards of $200 if you can find it. What about other grains? A few adventurous distillers forego rye and wheat, instead using other grains such as quinoa, millet, or oats. Chicago’s KOVAL Distillery makes whiskey from all of those grains. Corsair has their “Oatrage” whiskey. And Jim Beam toyed with a limited release Bourbon using a grain you’ve probably never heard of, Triticale. Corn is the only grain required by law. The other grains in a Bourbon mashbill are completely up to the distiller. The final, and usually smallest, portion of a Bourbon mashbill is malted barley. The barley typically makes up a single digit percentage of the recipe but plays a very important role. It enables the conversion the grains starches into sugar. Yeast added during the fermentation process eats these sugars, turning them into alcohol. While Bourbon utilizes a small amount of barley Scotch, by definition, is made exclusively from it. While wheated Bourbons are a smaller category than rye Bourbons their popularity is growing. As someone who’s first Bourbon was a wheater it holds a special place on my palate. It’s interesting to see some of these higher proof wheated Bourbons coming to market, from Redemption Wheated Bourbon to Maker’s Mark Cask Stregth, and likely others to come. As the Bourbon category as whole continues to grow, us drinkers can expect many exciting varieties vying for a place in our glass. ... 4 Basic Bourbon Cocktails That Will Make You The Envy Of Your FriendsWilliam ReigleJuly 14, 2017DrinkingHere are 4 basic Bourbon cocktails we love that are easy to make at home with minimal ingredients you can always keep on hand. Perfect the proportions of these drinks to impress your guests every time! I don’t pretend to be a bartender, mixologist, or what-have-you. Those men and women behind your favorite bar do an incredible job and deserve our respect, and tips. But sometimes you’ll be at home and in the mood for a Bourbon cocktail. Arm yourself with these simple yet satisfying recipes and you’ll never be left thirsty my friends! The Manhattan The Manhattan is far and away my favorite Bourbon cocktail to make at home. It’s simple, just four ingredients, delicious, and customizable. It keeps Bourbon, or the more traditional rye whiskey, front a center. Serve it “up” in a martini glass or on the rocks. This cocktail is traditionally made with a spicier rye whiskey or high-rye Bourbon. Our home bar is stocked with Bourbon and that’s where we’ll go with The Manhattan. I prefer to make the “Perfect Manhattan” which is made with a 50/50 mix of sweet vermouth and dry vermouth. I always start with the smallest ingredient and work to the largest, a tip I learned many years ago to naturally blend ingredients with minimal stirring/shaking. Here’s our recipe for The “Perfect” Manhattan: Place your ice in a rocks glass. (A large cube or sphere if you have one.) Add a few dashes of bitters. Equal measures of sweet vermouth and dry vermouth. (About ¾ oz total) Add 2 oz Bourbon or Rye, stir. Top with skewered Maraschino Cherries. TIP: Refrigerate Vermouth to maintain its freshness as long as possible. Bitters Replace the traditional Angostura bitters with your favorite bitters. I swap in Angostura Orange or an excellent barrel aged Cherry bitter from Woodford Reserve that we have on the bar. There are a lot of craft bitters out there to explore. Cherries Don’t forget the cherries. Spring for Luxardo Maraschino Cherries if you can. The Matchbox bar in Chicago soaks their cherries in brandy for an extra kick. You can do the same at home! For this Manhattan we’ll use Woodford Reserve for its signature rich and spicy oak-forward flavor profile and respectable 90 proof. The Old Fashioned For the sweeter palate try an Old Fashioned. Just as easy to create as The Manhattan and equally as tasty. Just follow these steps: Place a small lump or cube of sugar in an Old Fashioned glass. Add a few dashes of water, Angostura bitters, 1 Maraschino Cherry, orange slice or peel. Muddle ingredients in the glass with muddler or spoon. Remove orange peel from glass. Add 2 oz Bourbon and ice, stir. Garnish with Maraschino Cherry and orange peel. If you don’t have an orange on-hand try Angostura Orange Bitters which will keep on your bar much longer than fresh fruit. For our Old Fashioned we used the new Redemption Wheated Bourbon. New to the Chicago market this month! Made from a mashbill of 51% corn, 45% winter wheat, and 4% malted barley. Bottled at 96 proof. The mashbill and proof make this a perfectly sippable high wheat Bourbon with a nutty palate and nice warm finish. The Bourbon Bloody Mary Bloody Mary’s can be delicious. Guarantee it by replacing the vodka with Bourbon! Pickup your favorite Bloody Mary mix and all the fixins, check out our recipe below for some tips. Make this Bourbon Bloody Mary for your next brunch: Grab a large pint glass. Add several dashes Worcestershire, hot sauce, and horseradish. 1 oz Stout beer and stir. 2 oz Bourbon. Bloody Mary Mix to 2 inches below top of glass. Add ice to fill glass. Top with a dusting of celery salt and cracked black pepper. Add garnish. (Cheese, salami, olives, bacon, mini cheeseburgers etc.) For this Bloody Mary we’re going with Old Forester 1920 Prohibition Style. The “Whiskey Row” series has quickly become one of our favorite new Bourbon lineups. This Bourbon drinks incredibly well on its own and holds up well in a cocktail with its 115 proof! The Bourbon Neat When all else fails, or if you have a special bottle you refuse to mix, this last one is for you. Pour that Bourbon directly into your glass and drink. Add ice or a bit of water if that’s your thing. We’ve been digging this clear ice-cube tray from Rabbit. Inexpensive, easy to use, and actually does create clear ice that practically disappears in a glass of Bourbon. Pick your favorite Bourbon from the shelf for this drink and let us know what you’re drinking in the comments below! ... Bourbon, Sort Of Bourbon, And An Interesting Whiskey From CaliforniaWilliam ReigleJune 20, 2017Distilleries / ProcessWe love bourbon and respect the laws that protect and define it. Working within these established regulations ensures a certain level of quality and consistency. By not allowing artificial flavors and colors these laws can push distillers, blenders, and marketers to differentiate bourbon in truly innovative ways. But it can also act to somewhat limit flavor profiles by strictly regulating the grains used in a bourbon mash bill and the aging process. The Bottled in Bond Act, passed in 1897, was the first consumer protection law. It’s aim was to protect whiskey drinkers from adulterated spirits while ensuring quality and a consistent age and proof. There was a tax incentive thrown in as well. “To be labeled as Bottled-in-Bond or Bonded, the liquor must be the product of one distillation season (January – June or July – December) and one distiller at one distillery. It must have been aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 (U.S.) proof (50% alcohol by volume). The bottled product’s label must identify the distillery where it was distilled and, if different, where it was bottled. Only spirits produced in the United States may be designated as bonded.” [Wikipedia] Much later, in 1969, The Federal Standards of Identity for Distilled Spirits Act placed further regulation on spirits, including Bourbon and Whiskey. It is part of this act that outlines the legal requirements for Bourbon that must still be followed today. Some bourbon brands are bending these regulations. For reasons ranging from differentiating their products in a growing market, to increased profits, to just plain curiosity. Angel’s Envy is one of the more well-known, and successful, examples of Bourbon experimentation and pushes into a gray area of Bourbon law. By taking Bourbon and putting it in used port wine barrels for a second aging, or “finishing”, they create a uniquely flavored whiskey. Many other brands have followed suit by also taking traditionally produced Bourbon and finishing it in barrels previously used to age other spirits, beers, or wines. Angel’s Envy will use a port cask 3 to 4 times before refilling the cask with port wine to get the port flavors back before dumping the wine and adding the next batch of Bourbon. I call this a gray area because Bourbon, by law, must be aged in brand new charred oak containers and cannot have any coloring or flavoring added. This is a pretty clear method of adding flavor. In my opinion these “finished” Bourbons should more appropriately be labeled “Whiskey made with Bourbon”. But, the TTB who approves all spirit labels, seems to be allowing this process of used barrel aging and added flavor. Angel’s Envy and other finishers produce excellent whiskey, as their sales undoubtedly reflect. And to many, producing an excellent whiskey that drinkers truly enjoy is held above all else. Other producers have found creative ways to stick to both the letter of the law and the spirit of bourbon regulations. Four Roses uses 5 different yeast strains and 2 mashbills to create 10 unique flavor profiles which they either blend or bottle individually to create unique products. The Buffalo Trace Experimental Collections is another great example of tweaking the source grains, mashbills, and aging processes to produce Bourbons that are truly Bourbon. Past experiments have included the Single Oak Project, infrared barrel exposure, and using grains grown at the distillery. Jefferson’s produces another example of creative experimentation with their Jefferson’s Ocean: Aged at Sea bottlings. By exposing aging Bourbon barrels to a sea journey atop the deck of a boat; they end up with a Bourbon flavor profile affected by the sea air, water, and the motion of the ocean. Then we have Marko Karakasevic. Marko is a 13th generation distiller and the creative mind behind Charbay Distillery in St Helena, CA. Marko threw the whole rule book out the window. He makes whiskey and other spirits on his own terms. He does NOT make Bourbon, more of his thoughts on that later. Charbay follows a unique process of distilling beer to make their whiskey. I don’t mean ‘distillers beer’, I mean real high quality drinkable beer. Marko’s family began distilling in Serbia in 1751 and has been in the business ever since. Marko moved to California with his parents in 1983 where they began making brandy and fresh fruit flavored vodkas. In the early 90’s he had the idea to distill beer into whiskey. His first beer order came in at 6,000 gallons of IPA. Marko, the sole distiller at Charbay, follows a grueling process to turn that beer into whiskey. He runs his cognac pot still 24×7 for ten days, going through 18 to 20 runs for a single batch. A typical column or hybrid still with a doubler requires just 2 to 3 runs. Why does Marko use a pot still? “The flavor and body come from the pot, there is no comparison between a pot and column still. A column or hybrid still is great for capturing the top notes but they don’t collect the body.” He distills to about 140 proof and barrels at full strength. A single batch of 6,000 gallons of beer will net about 600 gallons of distilled whiskey, or about 10 full size barrels. I mentioned that Charbay distills beer into whiskey. They source exclusively from Bear Republic Brewing Company. Various types of beer including IPA, Stout, and Pilsner. While Marko doesn’t brew the beer himself he does give feedback to the brewers at Bear Republic to make sure the beer he receives is perfect for his whiskey. I asked Marko how he chooses the beer he uses. “I drink a lot of the beer and really get to know it. If the beer tastes great you’re going to end up with a very flavorful whiskey. And that’s what I’m trying to do here.” Starting with a finished beer isn’t the only thing Marko does differently than the other guys. He doesn’t like “over-oaked” whiskey, or, whiskey that has taken on too much flavor from the barrel. His “R5” and “Stout” average 3 years in a barrel while the “R3”, made from a Pilsner beer, is double aged. First spending 6 years in new American oak and then another 8 years in a sealed stainless steel tank. The way Marko explains it, the stainless tank allows the flavors in the whiskey to mingle without taking on too much flavor from wood barrels. Charbay whiskey is certainly not a budget spirit. Bottles retail from $80 for the R5 to over $400 for the limited-edition R3. Marko knows his whiskey is on the expensive side for some. But it’s their process that makes it expensive. He isn’t using cheap industrial grain or producing hundreds of barrels per day. His source materials are expensive, the distilling process is time-consuming, and the whiskey is aged far longer than most budget Bourbons. I asked Marko what challenges he faces as a smaller, premium, brand. Not being able to sell directly to consumers is a point of frustration. And one that he shares with many distillers. Marko’s voice raises when he compares brewery and winery regulations to the much stronger restrictions on distilleries in America. “Go to a brewery or a winery for a tour and you can walk out with a bottle. Someone comes and tastes my whiskey I have to tell them to go find it at a liquor store and hope they do!” We also touched on the wording on his bottle labels displaying “Hop Flavored Whiskey”. This is a smaller point of contention for Marko, one that he seems to have accepted. The same laws that regulate Bourbon also require Charbay to label their whiskey as “flavored”. Though no coloring or flavoring is added, the whiskey is distilled with hops which somehow makes it a flavored product. I can’t pretend to understand the regulatory logic here but Marko doesn’t seem too fazed. The whiskey he makes speaks for itself. In this drinkers opinion he could pour it from a shoe box and I would savor every last drop. I finished my discussion with Marko by asking if he’d ever consider making us a Bourbon. He said, “I have no plans to make Bourbon. I still make these products for me, I’m proud of what I make and I don’t like to be told what to do.” Charbay is making whiskey that Marko and his family believe is the absolute highest quality they can possibly produce. Today you can find Charbay spirits in CA, NY, IL (yes in Chicago), TX, MO, TN, SC, AZ, and NV. Look for the second release of their Stout Whiskey and a few other special bottlings this year. ... Our Top 7 Bourbon Gifts for Father’s Day 2017William ReigleJune 2, 2017BarwareYour dad is an awesome dude. If he likes Bourbon as much as you do he deserves an awesome Bourbon gift this father’s day. From books, to apparel, to an all weekend Bourbon adventure we’ve got you covered. Check out our top gifts for father’s day 2017! THE ESSENTIAL SCRATCH & SNIFF GUIDE TO BECOMING A WHISKEY KNOW-IT-ALL $15 We have this book in the Chicago Bourbon library. It’s a fun coffee table conversation piece that might teach dad a thing or two about whiskey! “In this witty kid-style book on an adult topic, Richard Betts boils down his know-how into twenty pages, cooling our “brown-sweat” anxieties and dividing whiskey into three simple categories: Grain, Wood, and Place. While most whiskey tomes are about as fun as a chemistry lesson, Betts makes the learning slide down easy, reassuring us that this exalted spirit is just distilled beer and, through a nasal romp, helping us figure out which kinds we love best. Humorous illustrations and scratch-and-sniff scents (vanilla, sandalwood, grass, and more) help would-be connoisseurs learn their personal preferences. Language label and Map to Your Desires included.” -Amazon BARREL STRENGTH DAD T-SHIRT $25 You can’t go wrong with Bourbon apparel and we love this new t-shirt from Bourbon Outfitters. RECLAIMED BOURBON BOTTLE TABLE LAMP $90 Bottle lamps aren’t anything new but Bourbon & Boots has a great selection of bottles to match your dad’s favorite Bourbon. “Our rare & unique collection of reclaimed bourbon bottle and whiskey bottle lamps have been repurposed from authentic brand label bottles. These liquor bottle lamps feature a reclaimed wood base and signature bare copper wire accent using UL listed lamp parts.” BOURBON BARREL CUFF LINKS $30 An understated way for dad to show off his love of Bourbon, these cuff links from Shop Local Kentucky are made from real Bourbon barrel wood and feature an embossed outline of the blue grass state. GLENCAIRN CUFF LINKS $30 A classic pair of Glencairn glasses filled with just the right amount of golden whiskey make these cuff links from Bourbon Outfitters really shine. PICO MODEL C + PICOSTILL $580 For the DIY dad consider this home distilling kit that can churn out small batches of anything that can be distilled. “PicoStill is a first-of-its-kind, patent-pending distilling attachment that is compatible with all Pico® and Zymatic® brewing appliances. PicoStill is a gorgeous accessory topped with a sleek copper distilling coil and clear glass infusion chamber that fits over the Pico C Keg and can be used to distill hop oil, water, and essential oils. (Of course, with proper licenses and permits, the PicoStill can be used to distill delicious spirits as well).” BOURBON & BEYOND $70+ If your dad is a guy who appreciates experiences more than physical things take him to the upcoming Bourbon & Beyond festival in Louisville Kentucky. This is a gift you can both enjoy! “Discover, learn from, and party with our amazing lineup of the finest craftsmen and craftswomen in bourbon, food, and music.” September 23rd-24th 2017 in Louisville, KY. ... CH Distillery Invests In Chicago Made Spirits In A Big WayWilliam ReigleMay 16, 2017Distilleries / InterviewsIn December 2015 CH Distillery co-founder, Tremaine Atkinson, invited me to tour his Randolph Street distillery. This turned into Chicago Bourbon’s fifth blog post and the very first distillery tour I wrote about. Tremaine and his business partner Mark Lucas have been hard at work ever since. (Read our first article about CH Distillery, right here!) Flash forward to May 2017 when I bumped into Mark while having drinks with a friend who helps distilleries fill operations, marketing, and sales positions. (Reach out to us if you have or know of a distillery in need of top talent!) Mark filled me in on what I would come to know as “CH2”. A new distillery in Chicago’s Pilsen neighborhood set to come online in June. I had seen pictures over the last few months as equipment was being installed but had yet to visit. Mark and I setup a time and a week later I was pulling up to their brand new building as Mark walked out to greet me. The first thing I noticed; this is not a small project. The main distillery building is new construction solid concrete standing 60 feet tall and sitting on 2.5 acres of land. The sidewalks surrounding are brand new, the parking lot is fresh asphalt, even a retention pond to the East appeared just a few months old. Mark told me they have indeed built the distillery building from the ground up. Though he was adamant at pointing out they are paying homage to a previous tenant, Schoenhofen Brewery est. 1878, in several important ways. As we walked inside Mark threw out some stats comparing this distillery, internally called “CH2”, to the original, “CH1”, on Randolph Street. “Here we have a continuous stripping still, as opposed to the batch pot still at CH1.” (This allows them to run spirits through the stripping still continuously instead of in measured batches, greatly increasing efficiency.) “We have a 4,500 liter column still, compared to 1,000 liters at CH1, and to top it off we have these five 18,000 liter fermenters. Ten times larger than we have at CH1.” While everything at CH2 is larger, more automated, and state of the art compared to CH1 Mark made it clear the Randolph distillery, bar, and restaurant will continue in full operation. The Pilsen location is a commercial facility, closed to the public. All vodka production will move to CH2 while gin, rum, and other spirits will continue to come out of CH1. Bottling will also take place at CH2 on this impressive new bottling system. Current production at CH1 covers all Illinois bars, restaurants, and liquor stores carrying CH spirits. About 10,000 9L cases per year. This new facility will help CH cover new territories including Florida, Michigan, Missouri, Kentucky, Texas, and the East Coast. 100,000 cases is the planned max production at CH2 under the current equipment. (Of course they built with future expansion in mind.) CH does not distill whiskey, they focus on clear/unaged spirits, though they do have a barrel room to store aging rum and possibly future collaboration barrels. Mark pointed out the bright blue steel “blast panels” near the ceiling while telling me how they worked closely with their fire marshal on the planning of this entire building. The barrel room is rated to withstand 4 hours of intense heat should tragedy strike. In such an event these blast panel would blow open to allow pressure to escape while saving the structural integrity of the building. How freaking cool is that! Mark smiled when I asked him how it felt to build something requiring “blast panels”. Our tour continued to the north-west section of the building where I saw the main attraction. A mind bending 50 foot tall copper column still from Carl surrounded by a steel mesh catwalk. Mark tells me this vodka still only requires a single pass to get the alcohol proof they need. Compared to CH1 where they must run their spirits through the still twice to get to the proof needed for their vodka. Mark described this new equipment as a “game changer” for their production capacity, consistency, and efficiency. Next to the column sits a hybrid still and the continuous stripping still. I asked Mark about automation at the distillery. He pointed out the giant control panel, still half boxed on a pallet. They plan to have about 5 employees full-time at the distillery but the automation could allow them to operate with just a few people. Mark shared some insight into his co-founder and head distiller Tremaine. He says Tremaine has a keen attention to detail and though the still is automated he expects Tremaine will be keeping a close eye on production as he gets a feel for the new still. Mark and I talked about the challenges they see moving to a new distillery. He tells me that they take pride in crafting unique and flavorful spirits. As they ramp up to this much larger scale they will have to take special care to start slowly and make sure they don’t “strip” away the character that makes CH spirits so well-regarded. The last thing they want, says Mark, is to move too quickly and allow the efficiency of the new equipment to get the better of the artistic craft that so well complements the science of distillation. There are several schools of thought when it comes to opening a distillery, especially a Bourbon distillery. You either need to get product to market quickly, to get revenue on the books, or you play the long game. This almost entirely depends on your financial situation. Can you afford to sit on a large investment, the distillery, while waiting for your whiskey stocks to age? In the case of CH they have the success of their Randolph Street distillery, solid distribution and adoption by bars and restaurants, and they have an experienced team including Mark, Tremaine and Katie Cote, Director of Distillery Operations, whom they recently brought over from Diageo. Mark tells me they “aren’t in it for the quick buck.” They are continuing to build something uniquely Chicago, a city they didn’t considered leaving when they began planning the new distillery two years ago. As Mark and I walked outside we passed the mill room, where all grains are milled on-site, we passed the massive boilers and the 4,500 liter mash tanks of which there are two so they won’t miss a beat should one have an issue. When we got outside Mark pointed out the three large grain silos. One full of rye, which makes up 60% of their mashbill, a second filled with wheat, the other 40% of the mashbill. The third will contain corn when the time comes. Mark pointed out an old brick building standing across the parking. It is original to the Schoenhofen Brewery which stood on this ground in the late 1800’s. CH plans to preserve that building and use it for storage or possibly future expansion needs. I asked Mark about his plans for the rest of the 2.5 acres. He said they have their hands full focusing on the distillery. There may be an opportunity for someone else to come in with an idea for the open space but for now Mark, Tremaine, and the team are laser focused on what they do best. Crafting quality spirits right here in Chicago from locally sourced grains. ... A Letter From Illinois Craft Distillers…William ReigleMay 13, 2017EventsUPDATE: The results are in! See the winners below! Nice to meet you. We hear you enjoy fine spirits. So do we. We enjoy them so much, we’ve made it our life’s work to bring the best distilled spirits to our community. That, in particular, is why we think you’ll be interested in the Heartland Spirits Fest, where we will bring our craft spirits to you to try. We don’t just make small batch whiskeys, bourbons, gins, and more for our communities, but we also make it using the best local ingredients we can find. Enjoying our spirits is enjoying the spirit of America. Or at least, that’s how we see it. When you sip our bourbon or whiskey, you can know you’re tasting the hard work of America’s heartland. We come from different states, but we have common threads. We use local crop born from the soil we’ve either built our shops on, or have moved into to rejuvenate our community. Some of us are in areas that aren’t very big on the map, like Fort Wayne, IN, or aren’t big on the map for the best reasons, like Detroit. So that’s why we’re eager to meet you in person on May 20, at Concord Music Hall. Because the people who know us, love us. But the people who know us don’t number in the millions, or hundreds of thousands, or even just thousands. We’re small shops making spirits for small towns, and we’re proud of that. A lot of our spirits can’t be found outside our state lines. Unless you’re ready to pack up the car and trek to Michigan or Kentucky, meeting us at the Heartland Spirits Fest is your chance. So…what are you doing next Saturday? –The Distillers Chicago Bourbon’s founder, William Reigle, will be judging the Heartland Spirits Fest Whiskey Competition taking place at CH Distillery on Thursday May 18th. More than 60 craft whiskeys are entered into the competition and 30 craft distillers will be pouring those and more at the public festival on Saturday May 20th from 12:00 – 5:00pm at the Concord Music Hall. Get your tickets for Saturday’s event right here, use code ‘CHICAGO’ for discounted tickets! ... The Pappy Van Winkle Hype MachineCameron SmithMay 10, 2017HistoryIs there ever such thing as too much good publicity? For producers and fans of Pappy Van Winkle, the luxury, premium line produced at Buffalo Trace Distillery, the answer is a resounding “yes.” It would be hard to think of a brand in any industry, let alone the bourbon industry, that would balk at the idea of free promotion. But this is exactly what happened in March with Pappy Van Winkle. Redditor /u/texacer posted this image to a bourbon board of a correspondence with J. Preston Van Winkle, the Marketing Manager for Pappy and its associated Old Rip Van Winkle line. The image was of an email responding to a request for an “Ask Me Anything” (essentially an online Q&A session) with Pappy. In his response, Preston said: “Due to the extremely limited nature of our products and all the buzz around our brands, we aren’t granting interviews at this time. We simply cannot afford further exposure. Thank you for your understanding.” The Reddit bourbon community’s reaction to this was aggressive, to say the least. Some thought the reply was holier-than-thou in nature, where others went as far as to suggest a Marketing Manager was a redundant position if a brand had achieved such fame. Regardless what your take on the above correspondence, one thing remains certain – Pappy Van Winkle actually doesn’t need any more exposure. Here’s why: The Hype Behind Pappy There’s no doubt, Pappy Van Winkle is designed as a luxury bourbon. Their lineup includes a 15 year, a 20 year and even a 23 year bourbon – all of them aged far longer than most of their kin. Because of the long aging process (and likely to foster an air of exclusivity) Pappy Van Winkle bourbon is also produced in extremely limited quantities, which fosters its scarcity right out of the distillery. This, compounded with a score of 99/100 from the Beverage Testing Institute and several celebrity endorsements, including one from famed chef Anthony Bourdain, has made Pappy extremely sought after. Actually, “extremely sought after” is a bit of an understatement. Pappy doesn’t just sell out, it sells out immediately. As soon as a release is announced, a line is bound to form. And within just minutes of hitting the shelf, you can bet every bottle of Pappy is sold. This has resulted in a thriving secondary market. While the suggested retail price of a bottle ranges between $80 and $250 (age depending), Pappy tends to sell anywhere between $750 for the entry-level stuff all the way to $5000 for the top-tier. That’s right – people have and continue to pay thousands of dollars for a single bottle of Pappy. There’s a cult-like atmosphere around it. For many fans of Pappy Van Winkle there’s Pappy – and then there’s everything else. However, this has caused some serious controversy among hardcore bourbon drinkers. Could a whiskey possibly be worth $5000 a bottle? How good can it really be? The average mortal may not ever have a chance to taste Pappy. But for the rich (or downright lucky) who have, the reviews have been highly mixed. Some claim it reigns supreme over all bourbon. Others think it’s little more than a highly successful marketing campaign. So which is it? Is Pappy Van Winkle Really That Good? First, it’s important to understand some of what sets Pappy apart. As mentioned above, its extraordinarily long aging process is the main reason it stands above most conventional Bourbons. But that’s not where the differences end – while Pappy is mostly made with corn like all other Bourbons, it uses wheat as its secondary grain instead of rye and incorporates some malted barley. The second thing to note is that Pappy has won several awards and blind tastings, and achieved the aforementioned 99/100 from the Beverage Testing Institute (the highest score ever given.) So at the very least, a few experts agree it’s pretty damn good. But drinkers aren’t so easily persuaded. Pappy often appears on threads dedicated to the most overrated Bourbons, and some tasters have found it bland (a far cry from the “intense fruit” promised in many other reviews). It’s pretty well established that Pappy Van Winkle is, at the very least, decently good. Even those who aren’t blown away would hardly spit it out. The real question is, would you pay thousands of dollars for a bottle? Do You Have Pappy Fever? The hype around Pappy Van Winkle is so intense, their marketing team literally goes out of its way to avoid further publicity. Its scarcity, combined with a cult-like following and a thriving resale market means it’s already priced to a point that makes many drinkers scoff, and some write it off as “overrated.” As of now, there’s no quantifiable way to judge whether Pappy deserves its hype. But if you’re willing to believe the likes of The Beverage Testing Institute and Anthony Bourdain, the answer is probably “yes.” There’s only one way to find out for sure. If you ever get your hands on a bottle of Pappy Van Winkle, it’s certain you’ll want to savor it, overhyped or not. How much is too much to pay for a bottle of Pappy? Like most collectibles that all depends on the buyer. Despite the lack of a marketing effort, the Pappy Van Winkle franchise isn’t taking a break. In April 2017 they released their oldest and most expensive Bourbon to date. Old Rip Van Winkle 25 year with an MSRP of $1,799 and production of a scant 710 bottles. While it will be next to impossible to find a bottle retail, one Chicago bar is already offering pours of this Bourbon at $225 per ounce. (Expect to pay upwards of $10,000 for a bottle if you find one!) Crain’s Chicago Business recently interviewed Chicago Bourbon Founder William Reigle to get his thoughts on Pappy Van Winkle. Read the Crain’s article here! ... WhiskyFest Chicago 2017 Recap!William ReigleMay 2, 2017EventsThis year marked the 20th anniversary of WhiskyFest. An important milestone for any annual event but especially one spanning four cities, accommodating 82 exhibitors, and hosting over 2,000 attendees. I spoke with Joan McGinley, Director of WhiskyFest Events to get her thoughts on how the event has matured over the years. “The exhibitors are bringing out their best: more of the exhibitors are bringing in their own displays and bars for WhiskyFest. The Jack Daniels cooper demonstration was super-popular, and people stood in line to get an autographed piece of a barrel, The House of Suntory brought in their Toki cart and were offering Toki cocktails…And the seminars were great this year!” When asked how the event has changed over the 10 years Joan has coordinated she had this to say. “If my count is correct, 48 of the 87 booths in Chicago were custom displays. The number of whiskies being offered is also on the increase. We exceeded the 400 mark at this year’s WhiskyFest Chicago. We offer a WhiskyFest app that includes every item being poured, a map of the ballroom, and all the seminars being offered. This allows attendees to plan their evening before they reach the event; they can also connect with other whisky lovers through the app.” From an attendee perspective I will say this is one event that is incredibly well-organized and executed. Read our coverage of the 2016 Chicago WhiskyFest, click here! In the days leading up to WhiskyFest I plotted my course to make sure I would hit the VIP pours I salivated over. I absolutely had to try new releases from Wild Turkey, Four Roses, WhistlePig, Parker’s Heritage and others. Limited bottles that are either nearly impossible to find or priced just a bit too high to buy before trying. I also hit a few other brands with interesting whiskies and upcoming projects to share. When the doors opened I followed my predetermined path to Wild Turkey where a familiar face was pouring this year’s Wild Turkey Master’s Keep Decades. A bottle I’ve been looking forward to trying ever since Chicago Bourbon contributor Jacqueline Rice told me about it after the 2016 Kentucky Bourbon Affair. Last year’s Master’s Keep 17 year, while well-balanced, was a bit one-dimensional. I hoped Decades, bottled at 104 proof vs last years 86.8, would bring the complexity I was looking for. It could have been that it was poured by Eddie Russell but I really enjoyed Decades. It exceeded my expectations as a standout example of what Wild Turkey can do when they exercise their blending ability to balance 10 to 20-year-old Bourbons. Read our 2016 Kentucky Bourbon Affair recap, click here! My next stops were to get my Parker’s Heritage and Elijah Craig fix at the Heaven Hill booths. During the VIP hour Elijah Craig Single Barrel 23 and 18 were flowing. I tasted both back to back to see how the extra years might have affected this Bourbon. The 18 is outstanding, again a well-balanced, complex, high corn (75%) / low rye (13%) expression. I believe the extra corn in this mashbill lends to the sweet, ripe, fruit notes and smooth long finish. The 23 is a bit more oaked, a thicker mouthfeel, with a noticeable drop in sweetness replaced by a dry finish. The Elijah Craig 18 wins in my book. Denny Potter, Master Distiller Heaven Hill, poured the Parker’s Heritage 24 year Bottled-in-Bond. Aged 24 years and bottled at 100 proof this was my first time trying this release. First impression is surprisingly smooth for its age. While Heaven Hill doesn’t publish the exact mashbill for this Bourbon it is a blend of rye and wheat Bourbons. I’m a sucker for wheated Bourbon, it could be the wheat in Parker’s that really grabbed hold of my tastebuds. But whatever it was I’m happy I had the opportunity to try it and meet the man who now leads the charge behind this and other excellent Heaven Hill brands. Buffalo Trace Master Distiller Harlen Wheatley poured the Buffalo Trace Antique Collection at the next booth. The George T. Stagg is always popular, but not listed on the WhiskyFest menu was the Eagle Rare 17 year Harlen also poured, my personal favorite in the annual BTAC release. Adjoined to Buffalo Trace was Old Rip Van Winkle pouring the full lineup of Pappy Van Winkle juice. I skipped the line for Pappy 23, not my favorite, and went for a pour of the 15 and 20 while chatting with our Illinois brand reps, some of the friendliest in the business. Next up was a Rye that I’ll admit had yet to pass my lips. I maneuvered my way to the next aisle over where I found Beam Suntory American Whiskey Ambassador Adam Harris pouring the infamous Booker’s Rye. I accepted my pour from Adam then took a walk around the floor while I sipped. This Rye has received a huge amount of hype and I went in with some speculation. The first sip grabbed my attention, the second, third, and fourth proved the hype is not unfounded. This is one of the best Rye whiskeys I’ve tasted. Unfortunately impossible to find retail and whether it’s worth the secondary market price of $600-$700 is entirely up to you. Read our interview with Beam Suntory’s Adam Harris, click here! Now I said Booker’s Rye was one of the best Rye’s I’ve tasted. I continued my Rye kick by stopping by Redemption to see our buddies Mark Lowen and Eric Rosentreter. They poured me a sample of their 9 year Rye, to compliment their 7 year I was drinking the night before. Mark and I each flashed our Stave & Thief challenge coins from our time in the Executive Bourbon Steward Certification program. Eric and I talked about his time working with the Beverage Testing Institute in Chicago. If you’re interested in learning how one of the most respected panels in the world judges spirits, sign-up for our email list. I’ll be sitting on their American Whiskey judging panel this August and will report back with a full rundown! Read our first hand account completing the Stave & Thief Society’s Executive Bourbon Steward Program, click here! Keeping on my Rye kick I visited the team at WhistlePig for a taste of their brand new FarmStock Rye. This is a Rye I’ve had before, at their Chicago launch party a month earlier at Bad Hunter. At that time I described it’s nose being sweet and sugary, a smooth palate with notes of light cinnamon and caramel, with a nice spicy and long Rye finish. FarmStock is “Bottled in Barn” at 86 proof. A blend of 20% 1-year-old Vermont rye, 49% 5-year-old Canadian rye, and 31% 12-year-old Indiana rye. The Vermont rye portion is the first rye release grown, distilled, aged, and bottled by WhistlePig on their farm. Future releases should contain increased portions of the Vermont rye. UPDATE: WhistlePig just won Whiskey of the Year at the 2017 San Francisco World Spirits Competition with their upcoming WhistlePig Boss Hog IV ‘The Black Prince’ Rye! Read our previous article about brand recognition where we discuss WhistlePig’s strategy, click here! As the 9:00 hour drew near I set my sights on two more Bourbon booths. Our local Four Roses reps have been gracious to Chicago Bourbon since the beginning. Brian and Mike pour Four Roses at some great events around the city. They’ve helped Chicago Bourbon host a Four Roses exclusive tasting where we sampled a bottle of the 2016 Single Barrel Limited Edition “Elliott’s Select”. They even invited me to a staff training during Whisky Week where I had the opportunity to meet Al Young and listen to him tell the story of the brand. Tonight they poured the mainstays of the brand, Yellow/Small Batch/Single Barrel, and last year’s Limited Edition Small Batch and Single Barrel. Their standard Single Barrel is one of the best values in Bourbon today. It has the depth and complexity of a Bourbon twice it’s price in today’s Bourbon market. The Elliott’s Select takes Single Barrel to a great new place. A 14-year-old OESK recipe bottled at around 120 proof it has a bit of sweetness and a spicy finish that continues to evolve as the seconds go by. One of my top Bourbons of 2016! For my last taste of the night I spoke with John Rempe, creator of Blood Oath Bourbon. Blood Oath is a bottling from Luxco, who also produces Rebel Yell and Yellowstone, via Limestone Branch Distillery, among others. John poured me a sample of their latest Blood Oath Pact 3 while filling me in on their new distillery now under construction in Kentucky, Lux Row Distillers. The new distillery, set on 70 pristine acres in Bardstown, will feature a visitors center and event venue and will be a member of the official Kentucky Bourbon Trail. While talking with John and his team I sampled Rebel Yell 10 year and Yellowstone 2016 Limited Edition, finished in wine barrels. Both the Yellowstone LE and the Yellowstone Select stood out to me and I would easily drink again. I chatted with many attendees and found one common theme, everyone has a different favorite. Most people either had tried something new or were willing to take a tip from me and break from their Scotch quest to sample a Bourbon or two. And that my friends is what WhiskyFest is all about. Bringing together lovers of whiskey to both sample old favorites and experience new products; possibly finding a fresh favorite along the way. Master Distillers are there and they are approachable. Although WhiskyFest can feel crowded at times it’s definitely reasonable to get a little one on one conversation with your favorite Master Distiller or brand ambassador. I flagged down Buffalo Trace’s Master Distiller Harlen Wheatley, probably interrupting a bathroom break after VIP hour, to compliment his work. And yes, of course I showed him my wedding ring lined with used Buffalo Trace barrel stave wood. (I do indeed have the coolest wife ever.) When I found myself nosing a cup of coffee at the end of the night I knew it was probably time to head home. And when I got home from WhiskyFest…I cracked a beer and sat down for the first time in 5 days to enjoy some family time and give my wife a full rundown. Something I’m sure she was looking forward to hearing at 11:00pm but excitement I just couldn’t contain until Saturday morning. WhiskyFest is not the only whiskey event in Chicago during the week also known as “Chicago Whiskey Week”. Many Chicago bars and restaurants host visiting master distillers and brand reps for tastings and dinners throughout the week leading up to WhiskyFest. This year we attended tastings at Delilah’s, pouring Whiskey in Chicago for 23 years, and Binny’s World of Whiskies on the eve of the big event. Keep an eye on the Chicago Bourbon Events Calendar for upcoming events all year. Subscribe to our email list below and get upcoming events in your inbox every week! ... What Happens When Your Favorite Bourbon Brand Gets A New Owner?William ReigleApril 11, 2017History / ProcessBourbon brands often change hands. This isn’t something new to the spirits industry. Classic mainstays like Jim Beam (Beam Family>American Tobacco>American Brands>Fortune Brands>Suntory>Beam Suntory), Maker’s Mark (Samuel’s Family>Hiram Walker & Sons>Allied Domecq>Fortune Brands>Beam Inc>Beam Suntory), and Four Roses (Paul Jones, Jr>Seagram>Pernod>Kirin) have been traded amongst parent companies since pre-prohibition. Bourbon brands were traded for a vodka brand, a gin, or rum. Strengthening a portfolio in a weak area by trading a brand they no longer need. “Shuffling the deck” as it were. This happened before prohibition, and especially after as the Bourbon industry grew up. Recent examples include Angel’s Envy (purchased by Bacardi in 2015) and High West (purchased by Constellation Brands in 2016). Both of these brands began life blending whiskies sourced from other distilleries, namely MGP. While High West did run its own distillery since it’s inception it, like Angel’s Envy, has taken its huge cash infusion from a new parent company and built an impressive new distillery, moving to distill all of their whiskey in-house. Justin Lew, VP of Marketing for High West was quoted in a Quartz article last year speaking about educating consumers during this transition: “In terms of marketing… it’s really the art of blending that is central,” says Justin Lew, VP of Marketing. “We’re using [whiskey] that we’ve purchased and [whiskey] that we’ve made to create something completely different. I think that message is easier for somebody to understand, so the transition will not be as abrupt two years from now,” he says, estimating when the bulk of their own products will be ready for standalone release.” It doesn’t always take an acquisition to cause a change in a well-known whiskey brand. WhistlePig began by sourcing rye whiskey from Canada while they built their own distillery and began aging their own whiskey stocks. The plan from the beginning was to be a distiller. Last month, March 2017, WhistlePig released Farmstock. Their latest rye whiskey and the first to use a blend containing whiskey they distilled themselves. While they’re still sourcing whiskey, from Canada and Indiana, they will move to using more and more of their own whiskey with each future release; up to a 100% estate whiskey. WhistlePig is getting ahead of these changes by being completely transparent on the Farmstock label. The back of each bottle states the origin, percentage, age and more about each whiskey in the blend. Instead of trying to match the flavor profile of past releases they are creating new products and showcasing the nuanced differences. This is a great approach, we hope more brands take notice and continue to become more transparent. I spoke with WhistlePig Midwest Brand Ambassador Taylor Hansen who had a few thoughts to share about WhistlePig’s strategy for the future. “We have sourced our 10-Year from Alberta since day 1, and our 12-Year from MGP. Now that our state-of-the-art Rye still is up and running and our grain fields producing, we had the choice to make of how we integrate these new flavors into our portfolio. The simple answer is, the distillers making our 10-Year / 15-Year / Boss Hog juice clearly did a damn fine job and with the level of business we do with them, we are immensely proud of their work. They produce WhistlePig to our specifications and we age appropriately with very calculated methods. We consider them an extension of ourselves and every bit as responsible for our success as any of our own in-house actions. Our relationship is symbiotic. Rather than cut that tie and replace the juice that IS WhistlePig with something new, we are not going to stop sourcing our 10 / 12. Rather, we released the FarmStock, our first non-age statement extension.” In my opinion this is a great way to tackle this challenge. The product consumers have come to know will not change. Instead, WhistlePig will showcase their own distillate in an exciting new way. Consumers may be a fan of the “original” stuff or may prefer the new estate whiskey. But, they’ll have their choice, and may even love them both. “One of the difficulties in transitioning from sourced juice to estate is recreating the old flavor profile that your consumers are loyal to, in a new location / still / rick house. No matter how talented a distiller may be, each still has a unique personality and will impart a bit of that nuance onto the distillate. The trick is, getting as close as possible and blending to reach that defining profile of your brand.” – Taylor Hansen Bulleit Bourbon, owned by Diageo, was contract distilled by Four Roses for many years before that agreement expired. What you find on the shelf today, with a Bulleit label, was distilled by Four Roses. A few years from now when that stock is depleted it will have to come from somewhere else. Diageo is famously tight-lipped about the source of its whiskey. Going so far as to craft elaborate stories of “hidden and nearly forgotten” barrels (Orphan Barrel). We may never know where future bottles of Bulleit are distilled or aged. One can hope Diageo will decide to step into the light and divulge more, as that’s what enthusiasts and consumers continue to demand. But it’s very likely you won’t hear a peep from Diageo when the source of Bourbon in those Bulleit bottles changes. I highly doubt they will change any of the branding. This will be an example of a brand working to maintain consistency as the source of Bourbon changes. I’ll be interested to see if a bottle of Bulleit purchased today tastes the same as one a few years from now. (*Bulleit Rye has always been distilled at MGP.) A new master distiller can also impact flavor profiles. Four Roses yearly ‘Limited Edition’ Small Batch and Single Barrel releases are picked by their Master Distiller. From 1995 to 2015 that was Jim Rutledge, with the help of Brent Elliott and others. In 2015 Brent Elliott took over the title of Master Distiller and picked his first limited edition’s the following year. With a new nose and a new palate can come different flavor profiles. In an interview with Breaking Bourbon, Brent was asked what he might do differently than Jim: “I don’t really feel a need to change anything. It sounds kind of boring, but it ain’t broke and I don’t plan to fix anything. I think we might have slightly different palates, but even so we worked together on every limited edition and I think we both saw eye-to-eye on those dating all the way back to 2009 when I started working on those.” -Brent Elliott What Doesn’t Change? No matter who owns a bourbon brand, a huge company like Mitsubishi, parent company of Kirin which is the parent company of Four Roses, or a family owned craft distiller like Whiskey Acres, they are still bound by the laws protecting bourbon. Unlike other industries, when a Bourbon brand is purchased, the new owners can’t move production to China to save a buck. They must distill in America, from corn, on a copper still, and age in new charred oak for years. There’s no way around that if they want to continue selling bourbon. The process of distilling and aging Bourbon doesn’t leave a lot of room for drastic changes. But, that doesn’t mean brands can’t experiment. Buffalo Trace Distillery has long been known to experiment with various aging techniques. Including the Single Oak Project and more recently their use of 300 year old trees. WhistlePig uses Vermont Oak to age some of their rye. And many producers, including Woodford Reserve, Angel’s Envy, and WhistlePig experiment with finishing their whiskey in different types of barrels. What Can Change? Shuttering smaller family distilleries, like Stitzel-Weller, and moving production to different physical distilleries, like Buffalo Trace and Heaven Hill, does force change. The source of grains may change to match the larger company’s economies of scale. Barrel manufacturers may change. The type, design, and nuances of the still can change. Even the natural yeasts in the air and the temperatures and micro climates of the aging warehouses will be different. There are stories of distilleries actually recreating dents in a new still to match dents in their old still in an attempt to maintain consistency of the distillate. This is a huge consideration with brands like Angel’s Envy, WhistlePig, High West and others who have built a reputation around sourced whiskey. Consumers know the flavor profile of these brands. Now each one has built their own distillery and begun distilling their own whiskey. The finished product will undoubtedly change but will it be a nuanced difference? A drastic change in flavor profile? Will consumers prefer it to the sourced whiskey they’ve come to recognize under that label? Or will these brands loose part of the loyal following that helped build them? It will be at least a few years before we have answers to those questions. After all, bourbon takes time no matter who’s making it. So while the bourbon will continue to be bourbon, it likely won’t be the same exact bourbon you’ve come to know. It may fall out of favor, but, it may get even better. The same master distillers and pioneers who built brands such as Maker’s Mark and Angel’s Envy, haven’t simply faded into bourbon history. They’ve started their own brands, once again looking to find a foothold in an ever-changing industry. And the cycle continues. I recently sat down with Marc Bushala, Chicago resident and President & CEO of Liquid Asset Brands. Marc’s company finds and invests in spirits brands looking to grow and make their mark. They recently launched “Stolen Whiskey” to the US market and are opening a new distillery in Chicago later this year. Reid Mitenbuler’s book, Bourbon Empire, inspired me to write this post. The book is an excellent deep dive into Bourbon’s history but also America’s history. If you’re interested in learning more about Bourbon I highly recommend picking up Reid’s book. In his book, Reid says that it is what’s behind the label that counts. And I share a sentiment with him that while “Local Craft Bourbon” is enjoying a renaissance; those words only goes so far if a distiller is producing subpar bourbon. I believe that this Bourbon boom we’re enjoying has a LOT more time to show us what it can do. Eventually, when the craft spirits market reaches critical mass, the distillers making great whiskey will either have been bought by the big guys or held out as an independent distiller. But the ones making anything less than a great product will be left out in the cold. And that my friends will be a great time to buy a used still! ... BUFFALO TRACE DISTILLERY EXPERIMENTS WITH 300-YEAR-OLD OAKWilliam ReigleMarch 30, 2017News FRANKFORT, FRANKLIN COUNTY, KY (March 29, 2017) As part of its latest endeavor in experimentation, Buffalo Trace Distillery is experimenting with barrels made of 300-year-old wood. This venture is one of many wood-specific experiments that the Distillery has led. Previous wood experiments have utilized wood harvested from around the world, analyzed the differences between barrels created from different parts of the tree and many more. This experiment, however, will allow the team at Buffalo Trace to observe what effects the age of an oak tree itself could have on the taste of the bourbon. The barrel wood used in this trial came from 300-year-old trees previously cut in Kentucky, the oldest oak trees the Distillery could find that had already been harvested. This was a rare find as an average oak tree will end its life cycle before reaching 200 years. Working with the barrel manufacturer the East Bernstadt Company, it took more than a year to procure the 300-year-old wood and then a year of stave seasoning before the barrels were made. The team at Buffalo Trace is eager to see what effects the drastic age of the wood will have on the bourbon. “It’s a unique opportunity to be able to experiment with a variable that is even older than our Distillery, which is 244 years old,” Master Distiller Harlen Wheatley said. “We are really looking forward to seeing how extremely old wood might affect the taste of the bourbon, and hopefully will make some interesting observations along the way that will be useful going forward.” The 300-year-old barrels were filled and rolled into an aging warehouse in December where they will remain for at least the next six years, likely longer, until ready. The barrels will be monitored every year to observe any differences the wood may impart during the aging process. This experiment is part of Buffalo Trace Distillery’s Experimental Program, in which the Distillery is known for exploring the effects of a range of variables. Previous experiments date back more than 20 years and have explored everything from infrared light, to non-traditional grains like rice and oats, to various fill proofs, warehouse variations and much more. These 300-year-old wood barrels join the more than 14,000 experimental whiskey barrels aging at Buffalo Trace Distillery, the largest number of experimental barrels ever held in inventory at the National Historic Landmark Distillery and most likely the world. The barrel wood used in this trial came from 300-year-old trees cut in Kentucky, the oldest oak trees the Distillery could find that had already been cut. This was a rare find as an average oak tree will end its life cycle before reaching 200 years. Working with the barrel manufacturer the East Bernstadt Company, it took more than a year to procure the 300-year-old wood and then a year of stave seasoning before the barrels were made. ... Does the “No Age Statement” Trend Mean Bad News for Your Bourbon?Cameron SmithMarch 28, 2017History / Process To your average consumer, the age of a whiskey is often viewed as synonymous with its quality. Older = better was an easy gauge of value, especially since it almost always corresponded with a price increase. This was true for every dram from Scotches to Bourbon, and made marketing older whiskey an easy endeavor. But lately, there’s been a shift in the industry away from aged whiskey towards a No Age Statement (NAS) equivalent. It’s not that these whiskies aren’t aged at all, it’s simply that rather than have a specific barrel age, the whiskey is composed of a blend of variously aged whiskies, selected and blended by the distiller to evoke a consistent flavor. This has caused some controversy among drinkers. Many believe this is simply a cost-cutting measure by distilleries looking to increase profit without reducing supply. Yet, others believe this is a welcome shift away from the older = better mentality which is often little more than a marketing gimmick. The NAS debate has received a particular amount of attention from bourbon drinkers recently after Heaven Hill announced last year they’d be dropping the age statement from their incredibly popular and well-reviewed Elijah Craig 12 Year. As this trend becomes more commonplace, drinkers are asking the question: “How will this affect my whiskey?” What is “No Age Statement” Whiskey? As mentioned above, NAS whiskey is simply the blend of several whiskies, aged different years. In the case of the aforementioned Elijah Craig, the newer NAS version will contain bourbon aged between 8 and 12 years. There’s plenty of bourbon that still carries an age statement. Knob Creek 9, Eagle Rare 10, and Bulleit 10 Year Reserve to name a few (not to mention the notorious Pappy Van Winkle lineup). But there’s arguably even more brands that have lacked an age statement even before the trend. Premium offerings like Blanton’s Original, Four Roses Small Batch, Basil Hayden’s and Woodford Reserve Distiller’s Select have never carried an age statement. These are considered top-tier bourbons – if they don’t need one why do others? Really, all NAS whiskey represents is the distiller’s preference and recipe. If a whiskey has traditionally been made with a blend of ages, it’s likely to continue to be made that way today. Of course, that usually leaves room for an ultra-premium offering that might contain an age, if only for the marketability. What causes the controversy is when classic, well-loved whiskies are dropping their age statement, potentially altering the taste. The Pros and Cons of No Age Statement Whiskey Let’s look at the worst possible reasons and outcomes for dropping an age statement from a whiskey. If you’re a distillery offering a popular bourbon that is aged 12 years, and you’d like to increase profit there’s a few steps you could take. A simple price increase is a good first step, but you risk becoming less competitive with less-expensive whiskey. You could always make more, but that might require the expenses of a larger distillery and more staff. Or, you could simply age it less, thus getting it to market quicker allowing you to effectively sell more of it. That’s what many feel is driving the adoption of NAS bourbon. With its recent spike in popularity, bourbon distilleries are struggling to meet demand, and extremely popular offering are often sold out. In fact, Makers Mark tried to offer their whiskey at a lower proof (40% ABV instead of 45%) to help meet demand, but were forced to back out after public outrage. The cons of NAS bourbon are pretty obvious. If the aging process improves flavor, or at least has consistently achieved a flavor drinkers enjoy, changing that process might harm a beloved bourbon, all so the producers can pad their pockets a bit more. But distillers tend to disagree. Instead of harming the whiskey, many distillers believe dropping the age statement allows for more flexibility. To achieve a consistent flavor, distilleries that offer an aged whiskey are largely at the mercy of fortune once the bourbon is in the barrel. However, for those distillers who can combine whiskey of various ages, they’re able to assemble a puzzle from assorted flavors to achieve their desired dram. Naturally, distillers are going to want more flexibility to practice their craft. And consumers are going to want quality of product over company profits. Which begs the question, who’s right? NAS Wrap Up There’s no correct answer in the age statement debate. For lovers of aged whiskey, the NAS movement will always seem a travesty. But many distillers are heralding a new age of flexibility, not beholden to aging whiskey to a certain age (which some view as little more than a marketing ploy.) What’s important is to make sure you’re still loving your drink. The NAS Elijah Craig has received similarly positive reviews as the 12 year, and if other distilleries are able to meet this level of quality, the NAS movement may simply mean more bourbon for everyone. ... Tasted: Cognac Cask Finished Belle Meade BourbonWilliam ReigleMarch 22, 2017DistilleriesIf you haven’t heard the story behind Nelson’s Green Brier Distillery you’re missing out on a lot of whiskey history. Based in Nashville Tennessee brothers Charlie and Andy Nelson are crafting Tennessee Whiskey and Bourbon with a rich heritage going back before prohibition. You see, the boy’s great-great-great grandfather was distilling some of the first Tennessee Whiskey ever produced back in the 1800’s. It’s his legacy that inspired Charlie and Andy to bring the brand back in 2009, exactly 100 years after the original distillery shuttered it’s doors due to prohibition. Let’s take a quick look at what Nelson’s Green Brier is making, why they’re doing it, and just as importantly how they craft their whiskey. They have two core brands with a handful of staple releases as well as several limited edition bottlings. Under the Nelson’s Green Brier brand is their original Tennessee White Whiskey. Bottled at 91 proof and distilled from a mash of corn, wheat, and barley this whiskey is charcoal filtered. Charcoal filtration is a hallmark of all Tennessee Whiskey and is a step required by law. The other brand and by far their wider line is Belle Meade Bourbon. Their original bourbon represents the Belle Meade brand their ancestor introduced way back when. It’s won numerous medals including a double gold at the San Francisco World Spirits Competition in 2015. Bottled at 90.4 proof with a high-rye mashbill of 30%. This is truly a small batch bourbon consisting of just 4 barrels, 6 to 8 years old, coming from two different mashbills and yeast strains. Complexity of flavor at work my friends. Coming to market with a 6 year old product means they are sourcing their aged whiskey from other distillers. A process not uncommon among craft distillers while they wait for their own distilled whiskey to age. These guys haven’t stopped at whiskey and bourbon. They are also creating finished bourbons using Sherry, Madeira, and Cognac casks. The newest entrant, and the one we most recently tasted, is the Cognac Cask Finished Belle Meade Bourbon. A blend of 6 to 9 year old bourbons finished in casks that previously held French Champagne XO Cognacs for 12 years. This finished bourbon is non-chill filtered and bottled at 90.4 proof. TASTED Belle Meade Bourbon Nose- Sweet Fruit Green apple Slight perceived tartness Palate- A little sweet Some spice Not too complex Short finish Cognac Cask Finished Belle Meade Bourbon Nose- Sweet Ripe red fruit Cherry Palate- More complex than their standard Bourbon Short finish Minimal heat If you make it to visit their distillery they do offer tours to the public. To sweeten the deal they also have a Belle Meade Bourbon Single Barrel Cask Strength that is only available for purchase at the distillery. ... KDA ADOPTS STAVE & THIEF SOCIETY AS THE OFFICIAL BOURBON CERTIFICATION PROGRAMWilliam ReigleMarch 16, 2017News Personal Note from Chicago Bourbon: Chicago Bourbon’s Founder, William Reigle, is one of less than 200 certified Executive Bourbon Stewards worldwide. For Immediate Release – March 16, 2017 LOUISVILLE, Ky. – The Kentucky Distillers’ Association today announced that the Stave & Thief Society Bourbon Certification Program is now the official Bourbon education course of the organization and its 33 members. The program was created in 2015 by the Distilled Spirits Epicenter, the KDA’s official educational member, with input from an independent advisory panel of distilling experts, historians, leaders in the hospitality industry and professional spirits educators. The curriculum, which has been endorsed by KDA members and Master Distillers, is designed to promote and uphold Bourbon’s unique and distinguished culture by preparing establishments and individuals to deliver an authentic Bourbon experience. “This certification is the first of its kind, and it is only fitting that it was created right here in Kentucky, the birthplace of Bourbon,” said KDA President Eric Gregory said. “We’re proud to give it the KDA’s seal of approval and full endorsement.’ Distilled Spirits Epicenter, located in downtown Louisville, is a purpose-built training center complete with a classroom, distillery, and laboratory that offers the technical training and hands-on experience to those that are ready to take their Bourbon knowledge to the next level. “This certification creates a standardized platform of non-branded, fact-based education in Bourbon with a heavy focus on production and sensory analysis,” said Colin Blake, Director of Spirits Education at Distilled Spirits Epicenter. Stave & Thief Society currently offers two levels of Bourbon Certification. The first, Certified Bourbon Steward, can be achieved by independent study of the Society’s Handbook and requires passing an online test. The second is the Executive Bourbon Steward, a day-long class at DSE where students utilize the state-of-the-art classroom, distillery and beverage laboratory. Since its launch, Stave & Thief Society has certified over 300 Bourbon Stewards from all over the country, including restaurant and bar staffs, hotel personnel, distillery tour directors and wine sommeliers. Chris Morris, Woodford Reserve Master Distiller, Keeper of the Quaich and distinguished member of the Whisky Magazine Hall of Fame, participated in the curriculum development. “This certification is viewed as the standard in the Bourbon industry,” said Morris. “It offers students accurate, in-depth information as well as the tools and techniques required to discern and interpret the subtle nuances of Bourbon whiskey.” Though the program was originally designed for frontline workers in the hospitality industry, the Executive Bourbon Stewards are a balanced mix of service professionals, Bourbon enthusiasts and professionals in the whiskey industry. “When whiskey legends like Chris Morris praise your program and Diageo sends 25 Masters of Whisky from around the world to take the class, you know you’re doing something pretty special,” Blake said. With today’s announcement, Stave & Thief certification will now be required of KDA members who join the Kentucky Bourbon Trail® and the Kentucky Bourbon Trail Craft Tour®, Gregory said. Learn more about Stave & Thief Society at www.staveandthief.com. Founded in 1880, the KDA is the state’s voice for Bourbon and spirits issues. Its diverse membership produces 95 percent of the world’s Bourbon, from legendary, global brands to emerging micro distilleries that are building the next generation of the timeless craft. Distilled Spirits Epicenter (DSE) is KDA’s exclusive Educational Member. Since opening its doors in 2012, Moonshine University at DSE has educated hundreds of distilling industry professionals and entrepreneurs from all over the world. With a faculty of renowned industry insiders from KDA member companies and beyond, DSE is able to offer in-depth technical training and education unlike any other in the United States. Gregory said, “Stave and Thief is one more way the KDA and its members are working to secure the integrity of Kentucky Bourbon and deliver authentic Bourbon experiences. It’s another example of why Kentucky Bourbon is the gold standard for American whiskey.” For more information, contact: Eric Gregory, KDA President, (502) 875-9351 Colin Blake, Stave & Thief Society, (502) 301-8135 The KDA is a non-profit trade association founded in 1880 to promote, protect and elevate Kentucky’s signature Bourbon and distilled spirits industry. Heritage members include Beam Suntory (Jim Beam and Maker’s Mark), Brown-Forman Corp., Diageo North America, Four Roses Distillery, Heaven Hill Brands, Michter’s Distillery and Wild Turkey Distillery. Proof members include Louisville Distilling Company and Willett Distillery. Craft members include Alltech’s Town Branch Distillery, Bardstown Bourbon Co., Barrel House Distilling Co., Bluegrass Distillers, Boone County Distilling Company, Boundary Oak Distillery, Casey Jones Distillery, Copper & Kings American Brandy Co., Corsair Artisan Distillery, Dueling Grounds Distillery, Hartfield & Co. Distillery, Jeptha Creed Distillery, Kentucky Artisan Distillery, Kentucky Mist Moonshine, Kentucky Peerless Distilling Co., Limestone Branch Distillery, MB Roland Distillery, New Riff Distillery, O.Z. Tyler Distillery, The Old Pogue Distillery, Second Sight Spirits, Wadelyn Ranch Distillery, and Wilderness Trail Distillery. The Distilled Spirits Epicenter is the KDA’s official educational distillery. KENTUCKY BOURBON TRAIL®, KENTUCKY BOURBON TRAIL CRAFT TOUR®, KENTUCKY BOURBON AFFAIR™, KBT™ and BOURBON TRAIL™ are trademarks/service marks of the Kentucky Distillers’ Association. Please drink responsibly. ... An Interview With Adam Harris, Beam Suntory American Whiskey AmbassadorWilliam ReigleMarch 15, 2017InterviewsRecently I sat down with Beam Suntory National American Whiskey Ambassador Adam Harris to learn about his role and experiences at Beam. Beam Suntory is the parent company of many whiskey and spirits brands including: Jim Beam, Maker’s Mark, Knob Creek, Booker’s/Baker’s/Basil Hayden’s, and Old Grand-Dad as well as top-shelf Scotch, Japanese Whisky, and Vodkas. I first met Adam at Chicago’s 2016 WhiskyFest. He gave a presentation titled, “Kentucky Uncut: Barrel Proof Jewels from Beam Suntory”. Adam brought with him four barrel proof Bourbons including Maker’s Mark Cask Strength, Maker’s 46 Cask Strength, which is only available at the distillery, Booker’s Small Batch Cask Strength and Booker’s Bluegrass Small Batch Cask Strength. He told a few great stories as we sampled these Bourbons. Such as sitting next to Jimmy Russell while listening to another bourbon producer describe his juice with intricate details such as “gently used pipe tobacco” and “leather from an old book stored in a musty bookstore”. After some time Jimmy turned and said something to the effect of “I don’t know about you but I don’t put any of that crap in my bourbon!” (Read our complete coverage of the 2016 Chicago WhiskyFest, click here!) Chicago Bourbon: How did you get started in the spirits industry? Adam Harris: “I had three goals after college. Drink whiskey, play pool, and juggle.” Naturally this led Adam to New York, the juggling capital of the world, *probably not true, to begin his journey. He started his career as a bartender in 2003. “Customers didn’t know much about Bourbon at that time. I was enthusiastic.” Adam tended bar for about 6 of the next 10 years he spent in NY. Based on his reputation in the bar scene, Maker’s Mark offered him a job working for the distillery. This position took him back to his home state of Texas, where he still resides. From there, with a little help from his friend Bernie Lubbers, Adam moved up to take Bernie’s position with Beam Suntory covering Beam’s American Whiskey portfolio at a National level. “When I picture a Maker’s Mark consumer I see a connoisseur, someone who knows what they want and is loyal.” CB: Can you tell us a bit about your typical day? Adam: “There are 12 Beam ambassadors for various spirits. I oversee our 2 whiskey ambassadors. One based on the East Coast, one on the West, and myself covering the Midwest. I spend most of my time in the Texas and Chicago markets.” He goes on to say that a big part of what he does is being out on the front lines, educating and talking about Bourbon. “As much as I enjoy drinking Bourbon, I enjoy talking about it just as much.” Adam also continues to educate himself, visiting distilleries, working at them for weeks on end. Getting the full experience of how whiskies are made. He spent a week working with Dave Pickerell at Maker’s Mark when he first came on board. (Read our complete coverage of Untitled’s Rye Heritage Month event, click here!) CB: You were just at Beam’s Alberta Rye Distillery in Canada. Tell us about that visit. Adam: “I’ve never seen anything like it. We have several different types of stills and use the facility to produce all of Beam Suntory brand’s foreign Rye whisky. American Rye brands are produced here in the states.” Adam tells me they also do a lot of contract distilling in that facility and he’s excited to see what comes out as they have ramped up their Rye production. CB: The Bourbon industry has changed dramatically in the past five/ten years. What have you seen from inside Beam and what do you see coming in the next five years? Adam: “The cocktail movement started around the time of Bourbon’s rise. The consumer’s need to know more about what they’re eating and drinking took hold. Education and continuing to learn is very important in this industry. The flavored [“finished”] Bourbon trend has helped to bring in new consumers. It’s not for everybody but it is for somebody. It’s a way to introduce people to Bourbon and possibly turn them into regular Bourbon drinkers.” He goes on to say that 10 years ago he poured a lot of easy drinking Bourbon. Brands like Maker’s Mark, Jim Beam White, and Basil Hayden’s. Now he pours more of the Cask Strength higher proof Bourbons. He sees people moving in the direction of bigger bolder flavors. “We are truly a whiskey company first and foremost.” CB: Do you see any upcoming challenges to the Bourbon/whiskey industry given the recent surge? Adam: “Higher proof, fuller flavor is taking stage. Inventory is and will continue to be a challenge. There are some great craft distilleries making great American whiskey. It’s going to become obvious as the dust settles to see who’s in it for the money and who has the passion.” CB: If you were going to pour yourself a whiskey or Bourbon at home tonight what would it be? Adam: “Baker’s on a big solid cube of ice stirred with my finger. Then I would have another until the large ice cube is gone. The ice at home self governs my consumption!” Adam Harris is based in Houston Texas and makes it up to Chicago as often as possible. He has spent time at Beam’s Deerfield office and is looking forward to future visits to the new Merchandise Mart headquarters in downtown Chicago. Subscribe to our email list below and get notified the minute we publish a tour a photos of the new offices when Adam shows us around during a future Chicago visit! Beam Suntory recently inked a deal with Wrigley Field naming Beam the Official Spirits Partner of the Cubs. Read more from Crain’s. ... Limited Edition Bourbon Celebrates Four Roses’ Brand Ambassador & Bourbon Legend Al YoungWilliam ReigleMarch 13, 2017News Bottle to commemorate Al Young’s 50th Anniversary with Four Roses Bourbon Four Roses Bourbon’s Senior Brand Ambassador and Bourbon legend Al Young will celebrate his 50th Anniversary with the brand this year. To commemorate this milestone, Four Roses will release a special 2017 Limited Edition 50th Anniversary Small Batch Bourbon in his honor this June. Al Young has served in a variety of roles at Four Roses for the past 50 years. In 1990, he became Distillery Manager and in 2007 was named Four Roses Brand Ambassador, a role that has him crossing the country sharing the story of Four Roses and its Bourbon. He is also historian for the storied 129-year-old Kentucky Bourbon brand, having researched archives, distillery records, news accounts, photos and artifacts in order to write the coffee-table book Four Roses: The Return of a Whiskey Legend, published in 2010. Al Young was inducted into the Whisky Magazine Hall of Fame in 2015 and is also a member of the Kentucky Distillers’ Association Kentucky Bourbon Hall of Fame. “After 50 wonderful years with Four Roses, I am honored to be recognized with my own bottling of the Bourbon that I love so dearly,” said Al Young. “It is surreal seeing how the brand has grown during my years here and I am proud to have played even a small part in its continued success.” Four Roses Master Distiller Brent Elliott and Al Young worked hand-in-hand to select four of Four Roses’ 10 unique Bourbon recipes to create the Small Batch Bourbon. The recipes, each with different flavor characteristics, include 5 percent of a 23-year-old selection of Four Roses’ OBSV recipe (featuring a delicate fruitiness, with a hint of spice and creamy vanilla and caramel), 25 percent 15-year-old OBSK (full-bodied, light spice, caramel), 50 percent 13-year-old OESV (light, creamy, fruity) and 20 percent 12-year-old OBSF (herbal, full-bodied). “After he’s spent half a century handcrafting our product and guiding the Four Roses brand, Al’s 50th Anniversary Bourbon had to be as memorable as the man himself,” said Master Distiller, Brent Elliott. “He wanted to utilize an older Bourbon, if possible. We tried different quantities of the 23-year-old and the chosen 5 percent was just the right amount. It mingled with the other recipes perfectly for an incredible flavor.” The Bourbon exhibits aromas of sweet caramel and floral honeysuckle. The palate offers flavors of fresh peaches and apricots, encompassing a luxurious and warm fig and rich oak, finishing with a hint of mint. “With the blend of recipes used, I believe we have created a unique Bourbon worthy of Al’s legacy,” said Elliott. The bottle that will hold this Limited Edition Bourbon is just as storied as what’s inside. For this bottling, Four Roses has selected a retro bottle shape and label, modeled after the bottle design from 1967, the year Al Young started with the company. Approximately 10,000 bottles of the 2017 Limited Edition 50th Anniversary Small Batch Bourbon are planned for distribution. The Bourbon will launch on June 10, 2017 at Whisky Live Louisville. ... What’s The Deal With Canadian Rye Whisky?Cameron SmithMarch 7, 2017History / Process(This article written by guest blogger Cameron Smith, author of Sublime Imbibing) Canadian Rye is Surging onto the North American Whiskey Scene Just like Scotch is an essential part of Scottish culture and bourbon an icon of Americana, rye whiskey is a distinctive part of Canadian heritage. Canadian whisky has a several hundred year history, and its distinctive light taste has made it popular in mixed drinks around the world. Brands like Canadian Club and Crown Royal are essential bottles in most bars. Yet, up until recently, Canadian rye whisky has been treated as an inexpensive, inoffensive mixing whisky, rarely if ever to be consumed straight up. That has begun to change, with a flood of high-quality rye whiskies entering the market, challenging classic Kentucky bourbon as the North American spirit of choice. Just last year, legendary whisky reviewer Jim Murray named Crown Royal’s Northern Harvest Rye his “2016 World Whisky of the Year” generating a surge of interest in this and other Canadian whiskies. (The 2017 winner was another Rye whiskey, this time from Jim Beam. Booker’s Rye 13 Year Old.) Here’s what you need to know when reaching for your next bottle of Canadian rye: Canadian “Rye” Doesn’t Need to Contain Rye If you want to legally call a whiskey a “rye” in the United States, it’s pretty simple – your whiskey better contain at least 51% rye grain. But that’s not how it works up North. Several hundred years ago, when Canadian distillers began making whisky, they generally produced light-tasting, multi-grain spirits with a corn base. But when they began to introduce spicy, flavorful rye grain to the mash, there was a surge in popularity for Canadian whisky. This spirit was referred to simply as “rye,” regardless of the percentage of rye grain it contained. Two hundred years later, “Canadian whisky” and “rye whisky” are legally interchangeable, as long as they’re produced in line with the traditional style of the spirit. Up until recently, the majority of Canadian whisky called rye contained little or no actual rye grain. But as North American palates have shifted back towards more robust, potent drams, so too has Canada’s use of rye. Some Canadian Rye You Ought to Try If you’re looking to try some of the character-filled Canadian ryes growing in popularity, here are a few brands to look for: Crown Royal Northern Harvest: If you peel back the hype caused by Jim Murray’s pick of Northern Harvest as World Whisky of the Year 2016, you’ll find it’s still a very good spirit at an exceptional price. Unlike standard Crown Royal, Northern Harvest mash is composed of 90% rye grain and bottled at 45 ABV, which gives it a far more potent flavor than traditional Crown Royal with strong characteristics of rye spice as well as a sweet fruit character that’s like soft, sweet citrus. Did it deserve Jim Murray’s coveted award? There’s a lot of debate surrounding that decision. One thing’s for certain though – Northern Harvest is a great example of Canadian rye whisky. Lot No. 40 Single Copper Pot Still Canadian Whisky: Lot No. 40 may as well be marketed as a dessert whisky. It’s rich, sweet flavor evokes notes of melted caramel and butterscotch with some baked apple and nutmeg. It’s got a nice kick of spice to add a layer of depth and complexity, with a wonderful finish. Lot No. 40 definitely packs enough character to call for sipping neat, but it would make a great base for a spirit-forward cocktail like a Manhattan too. And while Crown Royal’s Norther Harvest rye may have won Jim Murray’s coveted World Whisky of the Year 2016, Canadian tasters picked Lot No. 40 as the best Canadian whisky for the same year. Whistlepig 10 Year Old Straight 100% Rye Whiskey: Despite largely being distributed in the United States and distilled by David Pickerell (former Master Distiller at Maker’s Mark for 14 years), Whistlepig is undeniably a Canadian whisky. It’s made in Alberta with 100% Canadian rye, but unlike a lot of its peers it is marketed as a premium spirit. Its high price is well deserved – Whistlepig is universally acclaimed for its intense, unique flavor. Whistlepig is a great example of a Canadian rye challenging the bourbon hegemony, even at the most premium levels, and worth spending a few extra dollars on. Wrappin’ It Up Legally, Rye Whisky in Canada doesn’t even need to contain rye grain. But that isn’t stopping Canadian distillers from using it in their spirits to achieve a complexity and flavor unique to the North. Increasingly, Canadian whiskies are garnering international acclaim from critics and drinkers alike. It’s worth re-exploring, and trying straight up – these ryes are just too good to mix into your ginger ale. ... The Fascinating Story of How Bourbon Manufacturers Served In WWII: Turning Distilleries Into Penicillin FactoriesWilliam ReigleFebruary 22, 2017HistoryDuring World War II, bourbon saved the lives of countless American servicemen. Well, not because of imbibing the drink. But, instead, bourbon distilleries became the wartime producers of a modern miracle drug: penicillin. In WWI, the biggest danger faced by a soldier wasn’t an incoming bullet. In fact, it was disease. Antibiotics hadn’t yet been discovered, and more soldiers died from disease than any munitions. In the early days of WWII, such illness-fatalities were still a grave concern for the American military. Penicillin had been discovered in 1928, by Sir Alexander Fleming, but, 15 years later, the antibiotic was still in scarce supply. And here’s where the bourbon comes in. Bourbon and Penicillin – Fermentation in Common When the United States went onto a war footing in late 1941, the War Production Board looked at every industry, trying to see how existing manufacturing could be converted to help the war effort. Analysts realized that distilleries could be converted into large-scale penicillin manufacturers. The alcohol producers used molds for growing yeast, and their process was similar to the steps used by scientists for penicillin growth. With some retrofitting, scientists were able to grow the antibiotic by placing the mold and a certain sugar in the distilleries’ deep fermentation tanks. The penicillin was then separated from the mold and purified for antibiotic use. Patriotism Came First Penicillin wasn’t the only product that distilleries produced for the war. They also made fuel alcohol and industrial alcohol. It had only been eight years since the end of Prohibition in 1933, and bourbon manufacturers were still rebuilding their industry. But the good of the nation came before commerce. Lewis S. Rosenstiel, president of Schenley Distillers Corp. shared the views of many when he announced: “Until final victory is achieved, the program of Schenley Distillers Corp. is this: Those activities and operations which contribute directly to winning the war will continue to have first call on all of the resources of this company, and first call on all of the energies of everyone connected with it.” Saving Lives We have many reasons to celebrate with a bourbon. However, next time you’re drinking, offer a toast to the men and women of the Greatest Generation saved by the war era distilleries. ... Chicago’s Baptiste & Bottle: A Bourbon DestinationWilliam ReigleFebruary 14, 2017Restaurants Baptiste & Bottle is fairly new on the Chicago dining scene. Situated on the 20th floor of the Chicago Conrad Hotel the bar and restaurant serves American food and cocktails with a focus on Bourbon and whiskey. When I first heard of Baptiste it was advertised as having a Bourbon cart accompanied by a “Bourbon Sommelier”. I was a bit skeptical to say the least, after all what is a Bourbon Sommelier? “Approachable, bourbon-centric restaurant, serving an elevated American menu in an environment that is reflective of bourbon’s true American roots.” I sat down at the bar on a Saturday afternoon and struck up a conversation with Jonathan, the bar manager. John held previous posts at Aviary and London House, good signs so far. I asked John what makes Baptiste & Bottle special in this ever-growing Bourbon world we live in. Before he got into the details he poured me an amuse-cocktail in a tiny glass. Served warm it contained Maker’s Mark, Seedling Farm’s apple cider, allspice, and bitters. John told me the welcome cocktail, given to all guests (I wasn’t getting the special treatment) gives the bartenders the opportunity to experiment. In the next hour or so I got a rundown of what makes Baptiste stand out as a Bourbon destination. They have a “Bourbon Baron Program” Bourbon lockers A Bourbon cart A huge barrel stave wall Specialty Bourbon flights, cocktails, and a staff passionate about our favorite brown spirit Did I catch your eye with any of those? Ok, these are each very cool features of Baptiste & Bottle that deserve a little more detail than a headline. The Bourbon Baron Program is their own take on a loyalty club. Trying different whiskies at the bar will net you an entry in their awesome leather-bound Bourbon book along with various perks. Including free bottles, private party invites, and early access to their new Bourbon selections. The Bourbon lockers are exactly how they sound, private little Bourbon cages to show off your taste and impress your friends. Buy a bottle from the bar and stash it in your locker to enjoy when you stop in. The Bourbon cart is stocked with various brown spirits and all the ingredients to craft 2 of their specialty cocktails, ‘The Huntsman’ and ‘A Curtsy And A Bow’, pictures below. These are an experience to watch being made and to enjoy. While they can be made at the bar, table side from the Bourbon cart is really the way to go. The barrel stave wall and various used Bourbon barrels on display make for a warm and welcoming atmosphere for the Bourbon fan. And they emphasize Baptiste’s dedication to ther chosen spirit. Admittedly, Bourbon and whiskey selection at launch was fairly limited. Due to limited allocations of popular Bourbons, being a new bar, and probably other politics of distribution. Though they do present a choice of about 20 excellent Bourbons at reasonable price points. If you’re seeking an allocation Bourbon, such as Pappy, or a vintage Bourbon from the 60’s, this isn’t your destination. And that’s not the type of place they want to be. If you’re looking for an experience, unique cocktails, a great menu, and knowledgeable staff, Baptiste is worth a visit. I stopped in once more a few days later to sit down with Beverage Manager, Michael Fawthrop. Mike honed his skills at Canon Seattle, home to over 3,500 whiskies, working with world-renowned bartender Jamie Boudreau. Mike shared with me his vision for 2017 at Baptiste & Bottle. He will continue to build and expand a strong Bourbon collection; he also mentioned adding more Japanese whisky. While staying true to their goals of being approachable, casual, and differentiating themselves from other hotel bars. You won’t find white glove service or super high-end cocktails. They do have Macallan 25 to satisfy that segment but they don’t plan to stock a lot of high-end spirits. This sentiment goes back to the cocktail focus we mentioned earlier. Baptiste is a place to drink Bourbon in an atmosphere unlike your neighborhood bar and unlike a fancy pants overpriced hotel restaurant. Mike and John have started with a unique concept that I think has hit the mark. It will be exciting to see how they build on this in 2017. ... Evan Williams Custom Bourbon Tasting: New MakeJacqueline RiceFebruary 6, 2017Distilleries / EventsThe annual Kentucky Bourbon Affair provides the opportunity for distilleries to offer truly unique, behind-the-scenes experiences to bourbon aficionados. Last year, one of these events hosted by Heaven Hill allowed attendees to create a custom bourbon. Dubbed the “Build-a-Barrel” event, guests were given the dream job of deciding on key factors that influence the final outcome of bourbon. Heaven Hill would then distill a barrel to those specifications using their mini distillery at the Evan Williams Bourbon Experience (EWBE) in downtown Louisville. Last fall, the new make was ready to taste and the folks at Heaven Hill provided the opportunity for me sample it. To read Chicago Bourbon’s recap of the Kentucky Bourbon Affair, click here. With great power comes great responsibility. There are many levers to pull when crafting bourbon, and deciding how to combine them all can be a bit daunting. Selecting the mash bill, the number of distillations, the barrel entry proof, the type of wood used to make the barrel, the rickhouse, and the floor within the rickhouse was up to us. There were 3 sections of rickhouse, 4 rickhouses, 5 barrel options, 3 char levels, 4 entry proof options, and the option to either double or triple distill. As my fellow math geeks out there have already computed, that’s 1,440 different combinations before you even bring into consideration the infinite number of mash bills! Throughout the day we had breakout sessions that dove deep into grains, distilling, and aging. We learned the “rule of the distiller” that describes how different aspects of distillation can cause variation. Changing only the yeast strain can alter about 10% of the final flavor. Distillation, including the type of still, accounts for about 15%. The mash bill represents about 25% and maturation around 15%. Since we had no control over the yeast or the still, the mash bill is of course what had the strongest effect on the flavor of the new make I tasted. During that breakout session on grains we experienced barley, corn, wheat, and rye in both whole and ground forms. We had the chance to pick up the grains and let them flow through our fingers. We tasted them in their raw form and baked into corn, wheat, and rye breads. Due to the nature of bourbon, it should come as no surprise that we spent a disproportionate amount of time focused on corn. #2 Yellow dent corn is the industry standard for bourbon. White corn has about twice the amount of starch and thus produces much higher yields, but it is much more expensive and thus rarely used in distilling. During the breakout on grains we also tasted four different new makes side by side: a wheat whiskey, a wheated bourbon, a high rye bourbon, and a rye whiskey. I know what you’re thinking. You could probably guess without having a drop of liquor pass your lips that the wheat whiskey was sweet and the rye was spicy. That wasn’t really the point of this exercise. This experience allowed the group to trace the flavors present in each grain source to the finished product and to calibrate our palates so that we were speaking the same language. As with any tasting, discussing what we tasted and smelled among our individual tables only opened our taste buds and allowed us to better pinpoint flavors. Unsurprisingly, deciding on the exact mash bill was tough. Heaven Hill’s typical mashbill is 78% corn, 10% rye, and 12% barley which we used as a general reference. Although we were all in agreement that we wanted to create a bourbon not too far outside of a classic profile, there were still some areas of disagreement. A large fraction of the group wanted to experiment with using white corn rather than standard yellow dent. I personally wanted to experiment instead with the barrel, so I was hoping not to do anything too crazy with the mash. After much debate, we landed on a recipe that was only a little outside the norm. We opted for a somewhat high rye content, but tempered the spice with a little extra barley. Although barley’s official purpose is to convert starch to sugar during the fermenting process, we learned during the breakout session that it has a pleasant flavor on its own. We hoped that its mild sweetness would complement and enrich the spicy rye (and not cancel out its flavor as wheat is known to do). Our final vote determined a recipe of 65% corn, 20% rye, and 15% barley. So, what was the result? When I arrived at EWBE I met with Kyle Fertig, who graciously escorted us to the board room of the building. There on the table were two bottles. One was our new make, and one was the standard new make produced at their Bernheim distillery. As I looked at the poured samples, my heart was beating fast. Frankly, I had low expectations. I thought back to the breakout sessions when beloved Brand Ambassador Bernie Lubbers waxed poetic about naïve distilling innovation. “We’re gonna do this because no one has ever done it!” he parodied. “Well, you should call Craig [Beam] because he has done it and it turned out shitty.” How could a room full of enthusiasts with no distilling experience possibly craft something delicious? I held the glass of our distillate to my nose and took a breath. The nose was encouraging! I took a sip and was completely shocked: it was exactly the profile we had intended! The bold spicy rye was tempered with some sweetness presumably from the relatively high barley content. It has a slow-growing heat that covered the entire palate. For a baseline comparison, we also tasted their standard recipe. The Bernheim distillate had much more savory notes. It was smooth up front with a spiciness hitting the back of the palate. Once relief washed over me, I was able to fully enjoy my surroundings. The room is gorgeous, overlooking Main Street (and partially hidden behind the giant upturned bottle that adorns the exterior of the building). I wish my work meetings were flanked by shelves of bourbon! The samples were served on an elegant tray ornamented in a Japanese style with a custom Heaven Hill landscape scene. The EWBE crew had even saved the barrel shaped whiteboard we had used to officially notate all the decisions that went into our custom barrel. Kyle made time to chat a bit about his experiences and how much they were looking forward to the 2017 Kentucky Bourbon Affair. After the main event, the next stop was the EWBE gift shop for an added treat. Kyle opened a nondescript cabinet to reveal a secret stash of bourbon! (once again, I wish this was a feature of my office) He first poured a special taste of the Evan Williams 12 year red label. It still had the signature spice found in Evan Williams, but with a much more complex and mature palate. We asked Kyle about some of his favorite products and those that are less well-known. He highlighted the Henry McKenna Bottled in Bond, which I agreed was a great option for both neat pours and for use in cocktails. This is especially true for the price point, which we’ve seen around $30-35. Needless to say, crafting a custom barrel of bourbon through Heaven Hill was a very special experience. Thank you to Heaven Hill for not only developing this event, but also opening their doors to us for years to come and providing tastings and updates. I am encouraged at the results so far, and can’t wait for future tastings after the barrel and rickhouse have imparted their flavors. ... Bourbon In The Movies: Six Unforgettable ScenesWilliam ReigleJanuary 23, 2017History / TriviaFor decades, filmmakers have used a choice of drink to reveal their characters. And bourbon, in particular, is the favorite of heroes and fearless tough guys. Here are some of bourbon’s best-known star turns: North by Northwest (1959) In this classic Alfred Hitchcock thriller, Roger Thornhill (played by the legendary Cary Grant) is kidnapped. During his capture, thugs force Thornhill to swallow a tumbler full of bourbon. Later, the drunken Thornhill calls his mother, trying to explain what has happened. He insists that he hasn’t been drinking, but that “these two men, they poured a whole bottle of bourbon into me. No, they didn’t give me a chaser.” That being the real indignity, of course. John Wick (2014) Following a brutal fight, retired assassin John Wick–played by Keanu Reeves–staggers back to the Continental Hotel. The hotel manager suggests bourbon as a salve for Wick’s wounded spirit, and Wick agrees: it would be “perfect.” And so while the Continental’s doctor stitches his many wounds, Wick nurses a bottle of Blanton’s. The Hustler (1961) In this legendary film, a long-awaited pool game between Minnesota Fats (played by Jackie Gleason) and “Fast Eddie” Felson (Paul Newman) is just about to begin. Each man reveals his mindset with a last-minute drink order: Fats: Preach! Go down and get me some White Tavern whisky, a glass, and some ice. Eddie: Preacher! Go on down and get me some bourbon. J. T. S. Brown. No ice, no glass. The Shining (1980) In The Shining, Jack Nicholson’s character Jack Torrance twice orders a bourbon on the rocks from Lloyd, the hotel bartender. (Although close movie watchers will notice that Lloyd mistakenly serves him a Jack Daniels, both times.) In one of these scenes, another waiter crashes into Jack with a tray of Advocaat, contaminating Jack’s drink. Shining fans have since invited a “Jack Torrance cocktail,” consisting of both bourbon and Advocaat. Bullet to the Head (2012) Bourbon’s apparently the drink of choice for assassins. When it’s Sylvester Stallone to play a hit man, he, too, shows himself as a bourbon connoisseur. He repeatedly orders Bulliet (pronounced “bullet”) in the film. If the bar doesn’t carry the specialty brand, it’s fine: he brings his own bottle and will pay $20 to rent a glass. GoldenEye (1995) When Pierce Brosnan’s James Bond first meets with the new “M,” played by Dame Judi Dench, M sets the tone by offering him a bourbon. Her predecessor drank cognac. Just this switch in drink is enough for Bond to realize there’s a new, stronger spirit in charge. Though famous for drinking martinis, Bond himself is actually a bourbon man, regularly ordering it in both the novels and films. In Diamonds are Forever, Sean Connery’s Bond drinks bourbon with branch water. Live and Let Die saw Roger Moore as Bond consuming copious amounts of Old Grand-dad. And not coincidentally, it was author Ian Fleming’s favorite drink. ... You’ve Had A Store Pick, But Have You Tasted A Distributor’s Pick?William ReigleJanuary 10, 2017ProcessWe’ve covered a lot of Bourbon producers, large and small. This week we met with a local Chicago distributor who’s just brought their own Bourbon label to market. Behind the new label is Brian Ciske, owner of BC Merchants in Ukrainian Village. From their website, “BC Merchants is a distributor of high-end spirits with a comprehensive portfolio of quality, boutique and niche brands.” In the Chicago market they bring us popular Bourbons such as Willett, Barrel Bourbon, Corsair, and many other spirits and wine. Brian and his team have been in business since 1999 and have tasted a LOT of whiskey. He has made yearly trips to Scotland for the past 14 years picking barrels of Scotch and bringing them back to the states under his own labels. Just after we met with Brian he was heading down to Kentucky with his wife Tania to work on a recipe at MB Roland Distillery. On this particular evening we met with both Brian and Aber Saleh, who assists BC Merchants with branding and marketing efforts, at their office and tasting room. “Quality bourbon, transparent with all the relevant information and bottled with enthusiasm, is our formula to being Resilient in the ever-changing times.” – Brian Ciske Over the years Brian and his team have picked barrels from well-known Scotch producers, ie. Laphroaig, and Bourbon producers such as MGP of Indiana and others. Their latest Bourbon release comes under the label ‘Resilient Straight Bourbon Whiskey’. It’s currently all single barrel bottlings at 107 proof, aged 10 years, and comes from MGP stock. Brian tells us,“We are bottling up quality barrels and sharing them with those who enjoy drinking bourbon.” The mash bill is 75% corn, 21% rye, and 4% barley. He says barrels of this age are becoming more scarce in today’s Bourbon market. He’s also sourced barrels from other 3rd party producers and holders of aged barrels. Looking to the future, Brian is laying down barrels of new make, unaged, whiskey which he’ll taste over the years and bring to market when they feel it’s ready. He only uses 53 gallon barrels, which is printed on each bottle. This is important to Brian as he feels this barrel size produces an additional dimension and complexity to the whiskey. As a distributor Brian sees a lot of whiskey come across his desk. He visits many distilleries worldwide and tastes a lot of whiskey. Brian and his team are in a unique position to hand-pick the very best barrels they find. Brian hand picks the single barrels that make up each release of Resilient Bourbon. He describes his palate as ‘broad enough to find something for every taste’. He works with several other whiskey veterans through the tasting process to compare notes and to offer a variety of taste profiles. Because each bottle of Resilient Bourbon comes from a single barrel, every bottle bears a paper label indicating the barrel and bottle number. “It’s important to us to detail all the relevant information right there on the label. 53 gallon newly charred oak barrels, barrel #, bottle #, proof, distillery, distilled on and bottled on dates. On the next label, we are adding the char level and mash bill. It’s all the info we want as bourbon enthusiasts and believe you do too.”, said Brian. A lot of distilleries produce ‘single barrel’ Bourbons. And quite a few retailers, bars, and restaurants, pick their own ‘private selection’ single barrels. But unlike those, every one of Resilient’s releases so far is a private selection. And each one has it’s own unique nose and taste profile. We sampled four of the current releases and have included detailed tasting notes below. With his nearly two decades of industry experience, refining his palate and making industry connections, Brian is sharing his experience with others through Resilient Bourbon. Currently less than 175 bottles of each barrel of Resilient Bourbon are on the market. You can find them at Chicago area Binny’s including Lincoln Park, Lakeview, South Loop, and Highland Park. As well as a few other area liquor stores. But only while they last , then you’ll have to wait for the next release. Every one of the Bourbons we tasted is no slouch. They have a mature nose with spice and heat representative of their 107 proof. They’re complex and each bring something different to the glass. Barrel # 10 Nose – Dark Caramel Slightly astringent Earthy Walnuts Palate – Lots of heat on this one Oaky Caramel Finish – Spicy pepper Hot Long Full Barrel # 4 (This one strikes me as being great in a Manhattan) Nose – Ripe fruit Cherry Caramelized sugar Hint of smokiness Palate – Nutty Rich dark fruit Finish – Long Barrel # 8 Nose – Corn Pencil shavings Burnt tobacco Pepper Palate – Slight licorice Sweet corn Viscous Pepper Finish – Warm Long Barrel # 9 (Great easy sipper, smooth and sweet) Nose – Light caramel Vanilla Floral Sweet and muted Palate – Sweet Caramel Honey Finish – Light Medium If you pickup a bottle of Resilient Bourbon leave a comment below with your thoughts! Reach out to us or BC Merchants if you’d like to know where to find future releases. ... We Worked In A Distillery To Make Your BourbonWilliam ReigleDecember 28, 2016Distilleries / ProcessLast July we gave you a peek inside Whiskey Acres Distilling Co located in DeKalb, IL. It was one of our most popular articles of 2016. When the distillery invited us back to spend the day hands-on distilling and bottling we jumped at the chance. Last time, we hung out with owner Jim Walter. On this visit we got a chance to spend time with the other two distillery owners, Nick Nagele and Jamie Walter. Along with their assistant distiller Rob Wallace. Check out our original article and tour of the farm distillery, click here. My wife and I arrived at the distillery on a Tuesday morning at about 8:30. Nick and Rob had already warmed up the steam boiler and we were ready to roll. The boiler is the heat source for the mash cooker where we would soon be adding our grains. The boiler is powered by a natural gas line running under the farm. This feature may seem trivial but it is critical to their commitment to sustainability. On this morning it didn’t take long to heat because the hot water from the previous day’s cook was circulated back to the boiler. This process allows them to start the next day with water that is already warm. A key to optimizing the work day, especially in the coming winter months. Once the boiler was up to temp, naturally filtered limestone water was added to the mash cooker. One of the keys to great Kentucky Bourbon is the naturally filtered limestone water native to the area. Whiskey Acres happens to sit on top of an aquifer that produces their very own limestone filtered water. Now it’s time to mill, or grind, the grain before adding to the mash cooker. The milling happens in a barn just nextdoor. Nick tells us they do this for a few reasons. Milling in a different building ensures that no dust or debris from the mill floats into the distillery. And having the mill so close allows them to mill grain right before they use it. Nick showed us a jar of dull gray looking corn milled last week. Then led us over to the mill where he grabbed a handful of bright, fragrant corn coming off the running mill. The difference is very noticeable and we have to believe it makes a difference in the final product as well. Whiskey Acres is a farm distillery which means they grow, harvest, and mill most of the grain used on the distillery. All of the corn, rye, and wheat is grown by the family just beyond the distillery walls. The only grain not currently grown there is the barley. They use such a small amount of barley it wouldn’t make much sense to grow and malt it themselves. Nick says maybe one day, but for now it’s sourced from a nearby producer. On this particular day we made a bourbon mash of part yellow dent corn and part blue popcorn. The blue popcorn is actually blue in color and makes for an impressive sight as it blends with the yellow corn pouring into the cooker. This is done by hoisting the grain over the cooker with a forklift. While parts of Whiskey Acres are automated, much of the work done here is done by hand and closely monitored. Now that the corn has been added to the cooker it will be brought to a boil and held there for 30 minutes. The mash will then be cooled and different grains will be added at different temperatures. Ultimately it will be cooled to 90 degrees in preparation of transfer to the fermentation tank. The mashbill for Whiskey Acres Bourbon is 75% corn, 15% wheat, and 10% malted barley. When the cook is complete the mash, aka. “wort”, is a sugar rich solution ready to be converted to alcohol! The wort is pumped to the fermentation tank where it is held at 90 degrees. This is when distillers making a “Sour Mash” Bourbon would add some of the backset from the previous cook. But because Whiskey Acres uses a Sweet Mash process we’ll use only fresh ingredients at this step. We now add minerals to balance the pH of the wort. This is also the time to add one of the 5 yeast strains they’ve chosen. Yeast is a critical ingredient to making all alcohol. Yeast cells eat the sugar in our mash and poop out alcohol. After the yeast has its way for 3 to 5 days the mash is now known as “wash” or “distillers beer”. It contains about 10% alcohol at this point. Sour Mash vs. Sweet Mash: Sour Mash: Adding a small amount of mash from a previous cook to each new cook. This helps balance the pH of the new cook and is believed to provide consistency of flavor. Sweet Mash: No previous mash is used, only new ingredients. Other methods retain a consistent pH. With current sanitary methods some distillers believe this process yields a more consistent flavor. For today’s run Rob and Nick had a fully fermented wash ready to go. We pumped the wash into their custom Vendome Copper & Brass Works hybrid still and began to heat it with steam. In my opinion this part is the most fun and requires the most skill and experience. This is when we begin to distill the wash to produce the high proof “new make” or “white dog”. As the still began to boil Rob opened the plates in the column part of the still and the whiskey began to flow. Alcohol vapor made its way to the top of the still where it moved to the condenser to be converted back to a liquid. From here it moves to the “spirit safe” where it slowly percolates and is gathered. The heavy copper lid lifts off, Nick and Rob dip a finger in and taste the whiskey then I do the same. The smell and taste is predominantly….nail polish. These are the “Heads” and do not yet contain the ethanol we’re looking for. I notice small green flecks bubbling up in the heads and ask Nick what I’m seeing. He chuckles and says that’s the still sacrificing a bit of itself in each run. The copper in the still is breaking down and tiny pieces make their way into the heads. As we monitor the spirit safe the pace of the whiskey coming through picks up, the green flecks disappear, and the taste becomes sweet. The heads portion of the run completes in under 5 minutes. Now we have the “Hearts” and this is when Rob makes the first “cut”. He pulls a lever to direct the Hearts to a new tank, away from the heads. There are thermometers and hydrometers providing measurements along the way but Nick tells me those are just guides. Their senses of smell and taste are what truly signal the time to make cuts. Learning this skill takes time and experience. In our last Whiskey Acres article we talked about the guys bringing in Dave Pickerell to help them get setup. Nick and the guys learned from Dave’s decades of distilling experience. Foreshots: The very first distillate off the still, this contains volatile chemicals including acetone. It is discarded. Heads: Next comes acetone, methanol, ethyl-acette and ethanol. Slightly sweet but still a strong ‘nail polish’ smell. Hearts: The good stuff. Mostly ethanol. Sweet on the nose and palate. This makes up most of the run. Tails: Contains fusel oils which may be desirable in smaller quantities in the final product. The hearts run lasts 4-5 hours before the taste begins to lose its sweetness and turns into “Tails”. We will continue to dip a finger in and taste the whiskey every 10 to 15 minutes to know when to make the final cut. But that leaves some free time in between. We take a break for lunch, Nick orders us delicious Bánh mì sandwiches and we talk shop. (The delivery guy actually bought a bottle of Bourbon from the tasting room on his way out. Supporting local business right here!) Because they do things mostly by hand, and sense, there is a lot of movement in the distillery. Nick wears a Fitbit and tells me he’s logged 7 miles in one day, never leaving the distillery. On that note we walk over to the still for another taste. Smooth, creamy, sweet, even sweeter than last check. Nick and Rob look pleased. I ask why they chose to bottle the Bourbon at 87 proof. Nick goes into bonding, think “bottled in bond”, taxes, proof gallons vs. wine gallons and more. (Much more detail than I’ll go into here. If you’re interested in learning more I’m happy to continue the conversation in the comments below.) A full day at Whiskey Acres yields a single barrel of craft Bourbon. A large scale distillery may fill over 1,000 barrels a day. After lunch we moved to one of the final steps in the operation, bottling. They weren’t filling any barrels that day so we skipped that step. If we had filled a barrel Nick tells us they get one barrel per distillation run. This should give you an idea of the scale of a craft distillery compared to the big boys. A full day at Whiskey Acres yields a single barrel that won’t see the inside of a bottle for a months or years. A large distillery may fill over 1,000 barrels per day! The guys did have a 500 gallon container of freshly dumped aged Bourbon ready to be bottled and we got to work. Rob had already proofed it down to bottling proof using de-ionized water. This type of water is used because it leaves in minerals and gives a better mouth feel. Nick setup and calibrated the bottling machine, something they do with each bottling run. I began unboxing bottles and Rob showed my wife how to affix the tax stamps and plastic shrink wrap that would seal each bottle. We measured, filled, corked, labeled, sealed, and boxed nearly 600 bottles. Other than the precise filling, the process is done by hand taking care to inspect each bottle along the way. Today we had a small team but usually on their monthly bottling days Whiskey Acres accepts volunteers through their Facebook Page. As we wrapped up bottling in walked a couple on schedule to taste barrels for a private barrel selection. John McIntyre and his wife were ready to pick their next Whiskey Acres Single Barrel for their Hy-Vee store in Sycamore, IL. We first heard about John McIntyre during our last visit to Whiskey Acres. We even wrote about him in our previous blog post. But back then we referred to him as the “mad whiskey scientist”. On this visit we got a chance to meet John and even sample a full barrels with him. He started with a handful and narrowed it down to just a couple. After the first single barrel he bought from Whiskey Acres did so well at his store; John told us he’s looking for another unique flavor profile. After a few more sips he had found his barrel. His name was written on the barrel head, a few photos were taken, and John will pick up his bottles, and empty barrel, just a few weeks later. We finished our day in the Whiskey Acres tasting room. My wife and I were joined by Nick, Rob, Jamie, John and his wife. I sipped on their Bourbon and Rye while I soaked in the last few minutes of my day in the shoes of a craft distiller. This was an incredible learning experience for us and will be reflected in Chicago Bourbon content as we continue to grow. I would like to thank everyone at Whiskey Acres for taking us under their wing, explaining their process in great detail, and allowing us to help them craft their uniquely exception spirits. ... Celebrating the 50 Year Career of Jim RutledgeJacqueline RiceDecember 19, 2016EventsJim Rutledge is considered a contemporary bourbon legend by many. 2016 marked his 50th year in the business. Most of those years were spent at Four Roses, where he played an integral role in bringing the brand back to U.S. shelves in 2004 after spending decades as export only. He retired from Four Roses in 2015 from his position of Master Distiller and is currently working on starting up his own venture, J. W. Rutledge Distillery. To honor his many accomplishments, the Bourbon Crusaders organized a 50th Anniversary celebration for him on November 5, 2016. The Crusaders are a group composed of whiskey tasters, writers, and enthusiasts from all over the country and this was their first public event. The program included many limited edition pours, dinner, a silent auction, door prizes, and of course hob-nobbing with bourbon royalty. Proceeds of ticket sales and silent auction purchases went toward the Crohns and Colitis Foundation of America, a cause near to Jim’s heart. Gold tickets to the event included three extra-limited edition pours to kick off the evening: a Four Roses OBSV 17 year, a Charbay Hop Flavored Whiskey Bourbon Crusader’s single barrel pick, and a LeNell’s Red Hook Rye. Let’s be honest folks, pours of these whiskeys alone were arguably worth the price of admission. The Charbay clocked in at a whopping 147 proof, but certainly drank much smoother than one might expect. The hops were apparent and not to my personal non-beer-drinking taste, but it was by far the richest beer-based whiskey I’ve ever tried. When it came time to try the Red Hook Rye Barrel 2, everyone was buzzing. LeNell Smothers operated a liquor store in Red Hook Brooklyn from 2003 – 2009. During this period, she selected 4 Bernheim-distilled barrels of Willett rye for her Red Hook Rye. Some describe this stuff as the “essence” of rye. That might sound overly poetic, but I agree that providing tasting notes here are futile; it’s one of those ultra-special whiskies that just touches you in all the right places. “It’s an OBSV…but it’s really an OBS-somethin.’ ” – Jim Rutledge The very first taste of the evening was a toast of a Four Roses 17-year OBSV. As we savored our opening drink, Jim took the opportunity to explain why this was such a special bottle. This is of course one of ten Four Roses distillate recipes and the standard recipe for regular edition single barrels, but this was from a particularly interesting batch. Jim told us a story from nearly two decades prior about operating the distillery during the holiday season. The standard procedure was to start over with fresh yeast on a weekly basis to ensure consistency. One week while fermenting with their V-Strain yeast an operator informed him that the yeast still looked quite strong and asked if it would be okay to continue forward without going through the hassle of switching the yeast. In light of the holiday season, Jim agreed. Much to his surprise, the operators had the same request the next week, claiming that the yeast was still quite big and plump. Jim looked at the yeast under the microscope himself and confirmed the yeast was indeed quite plump. There was one big problem: V yeast should be long and skinny. The yeast had clearly become contaminated! Jim was now beside himself, expecting the batch to fail quality assurance. It squeaked by, and he had no idea what he would do with this contaminated batch. As it aged, however, it became increasingly noteworthy and delicious. As it turns out, barrels from that batch have been the secret sauce in many of the award winning special releases in the past few years, such as the 125th anniversary Small Batch. “So,” Jim concluded, “it’s an OBSV, but it’s really an OBS-somethin’. Cheers!” After these early pours, the presentations became a bit less formal as people alternated between trying new pours, bidding on silent auction items, and enjoying dinner from Silver Dollar. Chris Morris, Master Distiller at Woodford Reserve was in attendance and brought this year’s Brandy Cask Finish Master’s Collection for us to sample. It’s been a while since Woodford has produced a cask finish for their annual special release, and it was a welcome return in my book. We also had the opportunity to enjoy Booker’s Rye and Booker’s 25, which have both been highly sought special releases this year. Adam Johnson from the Kentucky Distillers Association joined the celebration, as did several fellow Kentucky Bourbon Affair Attendees (to read Chicago Bourbon’s recap of the Bourbon Affair, click here). Other local bourbon stars were in attendance, such as author Fred Minnick and Matthew Landan, owner of Haymarket Whiskey Bar. This special collaboration is just another example of the tight knit camaraderie in the bourbon industry; these brands act more like teammates than competitors. Larry Kass from Heaven Hill arrived not only to share a bottle of Elijah Craig 23 year, but also to share a touching video from Parker Beam. Parker, Master Distiller Emeritus at Heaven Hill, reflected upon the professional and personal friendship he had with Jim and only wished he could have attended in person. He was thankful for Jim’s support after his own ALS diagnosis and happy to both congratulate him and support Jim’s own charitable cause. Heaven Hill donated a particularly special bottle to the silent auction: Masters Distillers’ Unity. This bourbon was a special mingling of mashbills donated from 7 different Kentucky brands: Heaven Hill, Four Roses, Makers Mark, Wild Turkey, Buffalo Trace, Woodford, and Jim Beam. It was initially auctioned in 2013 to support the Parker Beam Promise of Hope Fund, supporting ALS. It was quite a surprise to see a modestly dressed bottle of this one of a kind bourbon show up on the auction block! The winner of the auction was understandably quite pleased, although unsure exactly what would be done with this extremely rare bottle. After dinner, Fred Minnick led a conversation with Jim as he reflected upon his lengthy career and discussed his future. As he has done before, Jim dispelled the notion that his retirement from Four Roses was forced in any way. Jim’s love has always been the distilling process and enjoyed actually working in the distillery. In his mind, the title Master Distiller has evolved in some cases to indicate less of a master of one’s craft and more of a public figure. Jim became less enamored with his role as he spent less and less time operating the distillery. (This made me recall my conversation with Brent Elliott, current Four Roses Master Distiller, who remarked during the Kentucky Bourbon Affair that one of the most difficult aspects of his new role was creating a legible signature). Jim is looking forward to his new venture, J. W. Rutledge Distillery, where he plans to be involved in the day to day operations of making whiskey. Although he initially considered crowdfunding the initial investment, he eventually decided instead to turn to a small number of investors who were more familiar with the industry. Needless to say, he is looking forward to getting back in a distillery! Next, the Crusaders awarded door prizes and the night wound down over plentiful pours. The only things better than relaxing after dinner with treats like a Willett 14 year, Single Barrel Select Russel’s Reserve Rye, and Old Forrester 1920 is doing so among great company. When I returned home several friends asked about the event. At first, I struggled to explain the warm, friendly atmosphere of the event. Finally, I remarked that Kentucky bourbon folk just don’t know a stranger. The Bourbon Crusaders made their event debut with a beautifully crafted celebration. I’ll definitely be keeping an eye on their event calendar and looking forward to their next occasion. ... Repeal Day And An Old Fashioned Face Off!William ReigleDecember 13, 2016EventsTo celebrate the repeal of prohibition we joined Old Forester for their Old Fashioned Face-Off bartender competition. Taking place at West Loop’s Moonlight Studios this year’s celebration was packed with Bourbon enthusiasts and some of the cities most interesting bartenders. The event was an opportunity to sample over a dozen craft cocktails from Chicago’s hippest and most creative mixologists. 5 things to know about prohibition: Prohibition ran from 1920 to 1933 under the 18th Amendment President Woodrow Wilson vetoed the act but was overruled by Congress Organized crime skyrocketed by 24%. Al Capone led the charge in Chicago Six distilleries continued to operate during prohibition selling medicinal whiskey Prohibition ended on December 5, 1933 with passage of the 21st Amendment We arrived to be greeted by a doorman dressed in a period perfect trenchcoat and fedora hat. In a hushed voice he asked for our password then hurried us in while keeping an eye out for prohibition agents. Once inside we got a menu from the friendly flapper girls and headed in to enjoy the 20’s inspired Jazz and Dance music complete with a trumpet player on the catwalk. The concept of the event was a competition among Chicago bartenders. Thirteen bartenders competed by crafting their own signature Old Forester Bourbon based cocktail. Guests floated among the “mini bars” sampling each looking for their favorite! Old Forester had their own opulent booth setup serving full-sized cocktails. There were 3 winners chosen from the 13 bartenders in the competition. In my opinion the guests were the real winners. Personally I sampled every cocktail at least once and can attest they were each unique and a spectacular use of Bourbon! First place ($1,000): Dustin Drankiewicz, Deadbolt Bar Second place ($500): Julia Momose, GreenRiver Third place (Bar tools): Graham Heubach, Sportsman’s Club Fan favorite (Trip to Louisville*): Kevin Beary, Three Dots and a Dash *A trip for two to Louisville to tour the Brown-Forman cooperage and spend time one-on-one with Jackie Zykan, Old Forester Master Bourbon Specialist. All competitors recipes are available here – http://il.oldfashionedfaceoff.com/vote Check out the image gallery below to follow along as we sampled all of the cocktails: ... Blade & Bow Barrel Sells For $95,550William ReigleDecember 9, 2016NewsOne lucky bidder won the full lot of Blade & Bow 24 year old Bourbon auctioned at Christie’s on December 9th 2016. The lot totaled 34 bottles of Bourbon and the empty barrel where it aged for those 24 years. This was one of the last barrels filled at the famous Stitzel-Weller distillery in Louisville, KY before it shuttered its doors in 1992. The very same distillery that used to distill Pappy Van Winkle. The barrel produced a total of 38 bottles of Bourbon. Two bottles were used at private tasting events hosted by parent company Diageo. And two bottles were sent to Christie’s as samples. I’ve read that people who have tasted this Bourbon report it is quite good. When Bourbon spends this long in contact with oak it can become “over oaked” and take on undesirable flavors. That appears not to have happened in this case. Fortunate for the buyer who now owns every bottle in existence at a cost of about $2,800 per bottle! ... Our Top 8 Bourbon Gift Ideas For The HolidaysJordan LeasureDecember 5, 2016Barware It’s that time of year again! Time for decorations, holiday cheer, and a few more drinks and gifts! For you bourbon lovers out there take note of what to add to your wish list – and if necessary send this blog or post it to your social media to make it easier on those filling your stockings! There are many options when it comes to bourbon gifts. Extra points for the more creative ones! Below we’ve listed some of our favorites and where to get them. And don’t forget – these can work as gifts for Birthdays, Fathers’/Mothers’ Day, Graduations, or a Baby/Wedding Shower! Personalized Bar Swag From glasses to decanters to the bourbon bottle itself, everything can be engraved, carved, or laser etched. Whether you have a special announcement (I used an engraved bottle to tell my husband we were expecting), or just want initials – personalization is a great way to complete a bar setup. These make for fantastic small scale gifts – you can do just one set of coasters, or for a larger present bundle glasses, a decanter, serving tray and bottle of your favorite bourbon. Check out Hearthwood Coasters for custom laser etched wood coasters. And visit Buy Oak Barrels and Home Wet Bar for custom engraved barrels and other barware. All set when it comes to your bar? Now’s the time to accessorize! Accent your passion with a few meticulously chosen art pieces. Fine Art There are many retailers online selling some amazing bourbon related art. Everything from barrels and bottles to the distilleries themselves. These items can be appreciated by bourbon enthusiasts and art collectors alike! Is there one distillery that holds special meaning for you or the recipient? Are you more impressed by the process or the product? Focus on that and you will find the perfect gift. Check out these Etsy pages for great Bourbon art! If your walls are already complete think edibles! Bourbon can make it’s way into anything that comes out of the kitchen. Bourbon Snacks Are you creative? This is a great opportunity get in the kitchen and share your skills. Depending on your preference for sweet or savory there’s a recipe for you. I’ve seen Bourbon glazes, BBQ sauce, salad dressing, banana bourbon layer cake, and honey bourbon balls. Resurrect a bottle of bourbon that wasn’t particularly satisfying by giving it new life – Apple Pie Infused Bourbon Perhaps? If cooking isn’t your strong suit then there are plenty of ready made bourbon snacks available for purchase. Chocolate and bourbon seem to be the obviously pairing but you can also find homemade bourbon marshmallows, bourbon caramels, even bourbon jam. Check out Art Eatables for authentic bourbon-infused candies and chocolates. Thinking bigger than a stocking stuffer? Look no further than barrel furniture for your home, office, or commercial space. Barrel Furniture If you have the room and bourbon is your flavor then make way for the largest gift giving opportunity on the list. Charred oak makes an amazing presentation as a sink, a chair or a coffee table. Don’t have that much room around the house? Add a hat rack to your shopping list. No space left in the house? Don’t fret – barrels make fantastic dog houses, flower pots and even grills! Loving the look but looking for something even smaller? Focus on just the staves. If you can imagine it, someone has made it out of barrel staves – serving tray, towel racks, chalkboard signs, shelving, even a candle holder. Looking to go all out? Cover a wall in staves – that would make for one hell of a bar! Check out Bourbon inspired furniture from Wine Enthusiast and Bourbon Barrel Artisan. Don’t forget a Bourbon themed holiday card to complete the gift. Check out the work of our friend Erin Bonham at TheBoxBerry for awesome cards designed right here in Chicago. In reality when shopping for a bourbon enthusiast you can’t go wrong with a bottle of bourbon. Not sure about what they like – ask them! Find out their favorites, take a few notes and head to the liquor store to ask for help. When in doubt – get a variety and let your bourbon fan expand their palate. Stay tuned to Instagram to see what Mr. Chicago Bourbon himself receives for Christmas! We wish you a wonderful bourbon filled holiday and Happy New Year! ... Rye Whiskey Is Making A Comeback, But Can It Overtake Bourbon?William ReigleNovember 15, 2016Events This year I was invited to attend the 2016 ‘Rye Heritage Month’ kickoff event at Chicago’s Untitled Supper Club. Part of a 3 city tour taking place first in Chicago, then Boston and New York City. Rye Heritage Month is an idea started in 2015 with the goals of raising awareness around the history of Rye Whiskey and petitioning the United States Congress to officially recognize November as Rye Heritage Month. What is Rye Whiskey? In the United States, “Rye Whiskey” is, by law, made from a mash of at least 51 percent rye grain. It shares a few other legal requirements with Bourbon; such as being distilled to no more than 160 proof, barreled at 125 proof or less, and aged in new charred oak containers. Unlike Bourbon, Rye does not have to be made in the United States. Currently 6 Rye producers are identified as supporters of this movement. Though I suspect many other Rye brands would welcome such an initiative. Supporters include: WhistlePig, George Dickel, Bulleit, Redemption, Crown Royal, and Hudson Whiskey. Chicago event participants included WhistlePig, Redemption, and Hudson. Their argument is that Rye Whiskey is the true native spirit of these United States. Distilled as early as the 1600’s and later produced by President George Washington on his famous Mount Vernon Estate. Rye has a deep connection to American history and possesses a strong story in support of its recognition. To answer our initial question. I don’t think Rye has to “unseat” Bourbon as America’s Native Spirit. If there’s one thing we’ve learned from the recent Bourbon boom it’s that there’s plenty of room on the shelf for whiskeys of all kinds. But, a fight against the incumbent makes for a good story! Check out our photos below What does Rye have going for it? Some believe it doesn’t have to age as long as Bourbon or Scotch to be considered good. This is disputed and like Bourbon you will see very young bottles of Rye on the shelf along with 15+ year old Rye. Rye has more heat and spice than its corn based Bourbon cousin. Rye grain is generally more expensive and harder to work with than corn. Therefor more prestigious? Rye has maintained some of its pre-prohibition popularity in Canada. Surprisingly Whiskey sold in Canada can be labeled “Rye Whiskey” when only containing a small amount of Rye or, get this, no Rye at all! Thankfully here in America our Standards of Identity regulations are a bit stricter and do require at least 51% Rye grain when distilling and selling Rye Whiskey in the US. Like Bourbon, prohibition put a large damper on Rye production nearly killing it off. While Bourbon has enjoyed its renaissance for some time now, Rye’s popularity in the US market is now coming into its own. Untitled got things going with a welcome cocktail menu featuring the Manhattan, Sazerac, Rye Buck, and a delicious iced coffee cocktail. Tasting tables were set up by WhistlePig, Hudson, and Redemption. Behind the WhistlePig table was our buddy and Chicago resident Taylor Hansen, WhistlePig Midwest rep. On deck from Redemption was Mark Lowen, Spirits Regional Manager. And representing Hudson Whiskey was founder Ralph Erenzo. WhistlePig sampled their 10, 12, and 15 year Rye. I may have snuck a taste of the new 2016 Boss Hog: The Independent which comes out late November. And it may have been bold and spicy with a great warm finish all rolled into one. Keep an eye out for this very limited release Whiskey! Hudson was sampling their ‘Manhattan Rye Whiskey’. One of the many spirits they have distilled in New York since 2003. These guys were making Rye before Rye was cool. We sat down with founder and distiller Ralph Erenzo later in the evening. Mark Lowen poured samples of Redemption Rye, aged at least 2.5 years, from their brand new bottle design. He also had a bottle of the 8-year-old barrel proof Rye that I enjoyed sipping on while catching up with Mark. Check out our Redemption dinner at The VIG, click here Around 8:00 everyone gathered in the main dining room for the discussion panel, the highlight of the night. Led by Lew Bryson, full-time beer and spirits writer. Sitting on the panel were Rye experts: Dave Pickerell of WhistlePig, Hillrock Estate and formerly Makers Mark. Ralph Erenzo of Tuthilltown Spirits/Hudson Whiskey. And Eric Rosentreter of Redemption Rye. The guys talked about the history of Rye, its growing popularity, and their struggles working with the grain. Dave talked about his personal experience discovering Rye via George Washington’s historic distillery. How Revolutionary War soldiers received Rye whiskey rations during combat. And he dove into the two main types of Rye Whiskey. Monongahela (Pennsylvania) Style – Rye without corn. (High Rye content – Savory) Maryland Style – Rye with corn (Lower Rye content – Sweet) “The American palate is moving from sweet to savory. It’s my belief that this is the time to bring Rye Whiskey back.” – Dave P. Everything that happened with American Rye Whiskey happened by accident. Fermentation took place before people knew what fermentation was. Whiskey being shipped across country was put into oak barrels purely for oak’s properties as a non-porous wood. It wasn’t until around the 1830’s that charred barrels came into play for adding flavor to whiskey. Dave told one of the plausible stories of the invention of barrel aged American Whiskey. Reverend Elijah Craig was a distiller in need of a new barrel to store his Whiskey. The local cooper didn’t have any new barrels on hand, only old barrels used to store fish. You can imagine how undesirable fish flavored Whiskey would be. Out of necessity, they burned the inside of the barrel to eliminate the fish residue. After aging in this barrel Elijah liked the Whiskey….a lot. Now this is just one of several disputed stories around the invention of aged Whiskey. But this is the one Dave shared with us and it holds about as much weight as any of the others. Eric went on to share another possibility centered around Whiskey traveling down the Mississippi River for long periods of time and coming out the other end “aged” to a more desirable flavor. Unfortunately there just isn’t enough documented history to prove either story and you can believe whichever sounds best to you! After the panel I sat down with Ralph Erenzo. Ralph and I were joined by a few other attendees and learned a little more about the history of Hudson Whiskey. In Ralph’s opinion, when it comes to Whiskey the environment, terroir, comes into play more from the water than the grain. But where it’s aged also plays a large role. The climate, the style of rickhouse, the intensity of summer and winter. High rickhouses in the intense heat of Kentucky will produce a different flavor than Whiskey aged in other regions of the country and world. “I thought if I could figure out a way to agitate the Whiskey without moving the barrels, because I was the one who would have to move all those barrels!” – Ralph E. At Hudson Whiskey the barrels stand upright on stacked pallets. This is not typical of the traditional Kentucky rickhouses where barrels lay on their sides. Ralph uses his vertical method for logistical reasons, moving the barrels is easier on pallets. That’s not the only thing Ralph has experimented with. He’s tried wrapping barrels in plastic to reduce the angels share. Though he found that the angels share contributes to the end flavor and this method was abandoned. They have tried playing loud bass heavy music to agitate the Whiskey in the barrel. They even built a large barrel storage container with heating and cooling elements to simulate season changes. All of these experiments done years ago led Ralph to a singular conclusion. One we’ve heard before. There is no substitute for time and wood. Today, Ralph no longer uses those experimental techniques. One method he does use is aging his Whiskey in different size barrels then blending to reach his desired flavor profile. For example, he says that smaller barrels express more vanilla notes faster. A characteristic he blends into longer aged Whiskey from larger barrels. “Where you separate craft from the art is in the blending process.” – Ralph E. Ralph and his team are now focusing on developing Hudson’s Distillery as a destination. They are hosting weddings and special events. Ralph installed an 1867 brandy still and built a building around it to accommodate 50 person gatherings around this beautiful still. They are also working on cordials for bartenders to use in cocktails. Blueberry, coffee, and ginger to name a few. And keep an eye on Hudson and their parent company, Tuthilltown Spirits, for more exciting Whiskeys in 2017. Is the ‘Rye Heritage Month’ movement happening in part due to Rye’s recent resurgence in popularity? Perhaps. Is it a decent reason to enjoy a pour of your favorite Rye? Definitely. Rye Whiskey enjoys a prominent place in America’s distilling history and in the history of our country. Had prohibition not thrown a wrench into the works who knows where the American Rye and Bourbon industries would be today. At Chicago Bourbon I’m a fan of most spirits, especially the brown ones aged in charred oak barrels. We’re fully supporting Rye Heritage Month and hope you will too! ... Recap: The 2016 Whisky Extravaganza ChicagoWilliam ReigleOctober 31, 2016Events The Whisky Extravaganza, put on by the Scotch Malt Whisky Society of America, is one of the longest running whisky events in the United States. It runs in an impressive 10 cities across the country. Two thousand sixteen marked the 23rd year of the event. Chicago Bourbon was in attendance this year for the first time to see what the event is all about. The historic Union League Club of Chicago hosted this years event. A 140 year old Chicago institution committed to our community, country, and culture. The ballroom, with it’s high ceilings and ornate appointments is adorned with stately paintings. The perfect venue for a classy whisky event. This years event featured more than 30 exhibitors pouring over 100 different whiskies, with a few vodkas and rums thrown in. With the event running from 7:30pm to 9:30 there was plenty of time to make the rounds and stop back at a few favorites. The event advertises unlimited pours and to us it seemed the brands were well stocked to back up that claim. But before getting to the whisky we laid down a solid base of delicious foods served buffet style. From steak sandwich sliders topped with caramelized onions to beet filled ravioli there was plenty of variety. When tackling a tasting as formidable as the Whisky Extravaganza we’ve learned not to do it on an empty stomach. Or maybe we learned that in college…. Either way, on to the tasting! We hit the room starting clockwise and made some strategic decisions along the way to better enjoy the experience. We consider this key to any tasting and here is our free tip to you. Save the peat heavy and high proof hooch for the end of the tasting. The last thing you want to do is start your night with an Ardbeg or Octomore. Both of these are awesome, and we enjoyed them at the Extravaganza, but they are heavily peated and will influence everything you taste for hours. A little disclaimer, there were a total of two Bourbons to sample at the event. Old Forester and Woodford Reserve were in attendance and shared a booth with Jack Daniels, the “American Whiskey Corner” as we called it. What this did do was allow us to explore many Scotches we hadn’t tried before. Our first stop was Balvenie. We attended a Balvenie tasting a few months ago hosted by our pal Ben at Single Malt Alliance. We found this to be an approachable place to start. We dove right into the Balvenie PortWood 21 year old because….why not! Super smooth and creamy as expected from a whisky aged 21 years and finished in port wine casks. Next we hit the 12 year DoubleWood followed by the 17 year expression. Unsurprisingly we found the 17 to be much smoother and mellower than the 12. Both appropriately delicious at their respective price points. Glenmorangie was next where we sampled the 18 year Sherry Cask and the Glenmorangie Signet. The Signet was a special treat being a Single Malt blend of 30+ year old whiskies distilled back when the malting was done on-site. It’s described as the “richest whisky” in their collection and made with roasted ‘chocolate’ barley malt. The bottle alone would be impressive behind any home bar. Strong notes of chocolate and roasted espresso came through in the nose. A rich velvety mouth feel complemented similar flavors and ended in a surprisingly welcome light finish. Around this time we bumped into our friend Marty Duffy, host of the recent 2016 Chicago Independent Spirits Expo. Marty had a Glencairn glass appropriately hanging from his neck on a custom harness. My first thought was whisky nerd! Quickly followed by a feeling of envy. After chatting with him for a while about upcoming events, which you can find on the new Chicago Bourbon Events Calendar, we hit the whisky road once again. Read our coverage of the 2016 Independent Spirits Expo, click here! Bourbon was calling us and had to be next. We walked up to the Old Forester and Woodford Reserve table to be greeted by Cathy Gassner, a local rep of both brands. Cathy was pouring a number of expressions but two of the newer ones caught our eye. Old Forester Prohibition Style hit the Chicago market just two weeks before this event. Barreled at 100 proof and bottled at 115 proof this bourbon is made from a recipe known to have been used by Old Forester during the prohibition era. Barreled and aged using a similar period inspired process. It’s both sweet and rich with marketing nosing notes of “An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness.” And tasting notes including “Dark caramel…malt nuttiness…sweet graham cracker…”. We followed this up with another installment from the Old Forester ‘Whiskey Row Series’, the 1870 Original Batch. This one is a blend of barrels from three warehouses as a nod to the three source distilleries of the original Old Forester. A pretty cool idea that has produced a nice bourbon. Finally, we put our method into practice one more time by switching between the Bruichladdich and Ardbeg booths. At Bruichladdich we sampled both of their unpeated whiskies. The rep told us the only difference being where the barley was grown, the ‘Classic Laddie’ uses barley grown on the mainland while the ‘Islay Barley 2009’ comes from island grown barley. This concept embodies the idea of terroir by showing consumers the difference in taste that the climate and soil can have on a spirit. Next we tried the Port Charlotte Heavily Peated ‘Scottish Barley’ and it’s sister the ‘Islay Barley’. Again, the difference being where the barley was grown. I was able to nose and taste distinct differences between these whiskies. Each had their own appeal. Ardbeg came next where we walked up to the brand rep giving an impromptu guided tasting for Michael Miller and his crew from Chicago’s famous whiskey hangout Delilah’s. Ardbeg hails from the Islay region of Scotland. It’s a peaty, smoky, complex single malt with many awards behind it’s name. Displayed above is the Ardbeg Uigeadail, “a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks.”. Our last stop was back to Bruichladdich to take on the peatiest Scotch in all the land, the Bruichladdich Octomore 07.1. “For Octomore 07.1 barley harvested from mainland Scotland was peated to 208ppm. Five years in American oak. Bottled at 59.5%.” To give you a basis for comparison, “heavily peated” Ardbeg and Laphroaig releases come in at 40-50ppm. This truly does put Octomore in a league of it’s own! Going in I expected the extreme smoked peat to taste like chewing on a campfire log. What I experienced was not at all what I expected. There was a medium fruitiness up front followed by a taste that morphed into that familiar smoke in the finish. It was not at all overwhelming and exemplified the complexity that I look for in a whisky. This brings us to the end of our evening at the Whisky Extravaganza. Being a seasoned Bourbon drinker without much interest in Scotch; I was pleasantly surprised by how much I enjoyed learning about and sampling Scotch. The event opened my eyes to the pillars of these brands as well as their unique offerings. We don’t have any plans for “Chicago Scotch” but we do have an appreciation for the sister spirit and will likely be finding a place on our bar for a few bottles sampled at the event. *In October 2016 the Whisky Extravaganza was acquired by London based IWSC Group.... Recap: Our Four Roses Tasting at The RookeryJordan LeasureOctober 25, 2016Events / RestaurantsOur Four Roses tasting event held on September 29th, 2016 was a huge success. Thanks in part to The Rookery restaurant and Four Roses Bourbon. This recap of the event comes to us from our own contributing writer Jordan Leasure. Chicago Bourbon hosted their inaugural Four Roses tasting at the Rookery last month and it was a huge success! We were at capacity with just over twenty thirsty participants and everyone left with a lot of knowledge, a satisfied palate, an amazing swag bag and a little surprise to close out the night! Being seven months pregnant I didn’t get to participate but I did have a fantastic front row seat to the action. Four Roses has been a good friend to Chicago Bourbon over the years. We just got back from a trip to Kentucky and a backstage tour of their new distilling plant. We learned some great history which Chicago Bourbon founder and host William Reigle was able to share during the tasting and some terrific stories about getting the new 40 foot still into the building. Or rather building the distillery around the still! It’s always the goal of our events to provide more than is anticipated and the Four Roses/Rookery event was no different. Arunas Ingaunis, Ambassador at The Rookery, welcomed guests at 7pm with a cocktail including Four Roses Yellow. Attendants were able to mingle, snack on appetizers and meet our founder and host for the evening William Reigle. A few things William taught us that evening were that there are no wrong answers when it comes to nosing and tasting Bourbon. We’re all individuals, have different experiences and will pick up on different things. What he did outline is that we need to pay attention to five characteristics. How does the Bourbon look, smell, taste, feel and sound? Sight: (Color, viscosity) Smell: (Nose) Taste: (Front, Back, Finish) Feel: (Mouth feel) Sound: Does it speak to you? To begin nosing William recommended raising the glass to your chin and slowly bringing it to your nose until you can smell it. Inhale with short breaths through your nose, while keeping your mouth open. Take your time and appreciate the bouquet. Up to 95% of our perceived taste comes from our sense of smell. Spend some time nosing the glass before taking that first sip. And continue to nose as you drink; nuanced notes will change as time passes. When you move to tasting you want to do it as gradually as you did the nosing. Take a small sip, swirl it around your mouth and then just hold it without swallowing. After swallowing take another larger second sip. Then inhale through your mouth and nose. Take note of what you notice. Wet grass, chocolate, nuts, butterscotch, vanilla, cherries. As you switch from sample to sample or drink to drink do something funny….smell your arm! It will reset your sense of smell and allow you to discriminate between the samples. On tap for the event were the 3 Four Roses staples which we nosed, tasted and were educated on. Four Roses Yellow, Small Batch, and Single Barrel. William taught us the nuances of both the scent and taste as well as the best uses of each. Those in attendance ran the gamut in bourbon experience. From novices who never really understood bourbon but had a deep appreciation upon leaving; to those in the industry including Bourbon.com founder David Wieland and our own Chicago Bourbon contributor, Jacqueline Rice. Yellow is the most readily available of the Four Roses catalog. It’s perfect to mix in drinks, whether in an Old Fashioned or Boulevardier (a bourbon Negroni). Yellow is bottled at 80 proof. It has a nose of sweet fruit, vanilla, butterscotch, and sugar. With a light palate consisting of those same notes without too much spice or heat. We then moved on to Small Batch which is a blend of four of the ten Four Roses recipes (OBSO, OBSK, OESO and OESK). It has a slightly higher alcohol content at 90 proof. A nose of cherry, rich fruit, cocoa, and vanilla come through. There is less forward sweetness and more of a rich velvety sweetness on the palate. This one is more complex in character than the Yellow. Our last installment from the Four Roses catalog was Single Barrel. It is just one recipe from one barrel and bottled at 100 proof. The standard bottling is always the OBSV recipe. William favors this recipe but I like to shake it up with the Private Selection OBSO. Which is funny because I’m not typically a rye fan and this recipe is heavy rye. But it is described as slightly fruity, and a little spicy. Just how I’d describe myself! You might see a “Private Selection” Single Barrel which is hand-picked, by Binny’s for example. We had the chance to taste different recipes straight from the barrels at Four Roses, which I highly recommend. Those can be any of the 10 recipes. The Single Barrel has a complex nose of a blend of fruit and rich cocoa, very well-rounded with strong chocolate on the palate and a deeply evolving finish. The evening concluded by William surprising us all by bringing out an impossible to find bottle of Elliot’s Select – personally selected for Four Roses by master distiller Brent Elliott. It is a Limited Edition, single barrel bourbon and this was Brent’s first limited edition release as master distiller. Brent Elliott, who assumed the post of master distiller in September 2015, hand-selected the 14-year-old OESK, one of the Distillery’s 10 unique Bourbon recipes. Elliott’s Select nosing and tasting notes include “Subtle aromas of peach jam, magnolia blossoms and light oak preview the elegantly balanced flavors of spiced vanilla, fresh nutmeg and delicate, ripe fruits. Sweet flavors of honey and light apricot linger in the finish. Its mellow character from beginning to end is very much a reflection of Elliott himself.” It was a fun night, informative and entertaining. Everyone learned a little more about William and Chicago Bourbon as well as the current Four Roses catalog. We had some help in making the evening so unforgettable. Thank you to Daniel Dugo with Joseph’s Florist, Brian Krieger with Four Roses and the proprietors and entire staff of The Rookery. If you haven’t yet been to a tasting hosted by Chicago Bourbon subscribe to our mailing list below to be notified about future events! ... Behind the Bar with Benjamin SchillerJacqueline RiceOctober 18, 2016RestaurantsIt’s no secret that I’m a fan of the Weston, the coffee and tobacco infused whiskey cocktail that has become the signature cocktail across Fifty/50 Group bars and restaurants. Thus, I was excited that Benjamin Schiller, the creator of that cocktail, agreed to sit down with me for an interview. I met him in Lincoln Square at The Sixth, a cozy mid-century cocktail bar and one of the establishments for which Schiller serves as beverage director. The interview kicked off with a tasting of his hand-picked Wild Turkey Kentucky Spirit and covered a variety of topics, from shoemaking to what happened when he tried to make a cocktail that encapsulated his day off. Chicago Bourbon: What’s your background? What led you here? Benjamin Schiller: “As a young man, I was always impressed with that stereotypical movie scene where the hero of the story looks at a bottle of wine and knows everything about it – even though it’s in a different language.” At one of his early jobs in the food and beverage industry, many of his bosses had just come from Charlie Trotter’s, and since he “had no bad habits to break,” he learned from all of them, taking in everything like a sponge. He later ended up at Boka Restaurant group, where his responsibilities included bartending at GT Fish & Oyster and opening Girl & the Goat. He came over to Fifty/50 about three and half years ago to help open the Berkshire Room. Since then, he has also been involved with opening The Sixth and most recently Steadfast. To read Chicago Bourbon’s recap of Steadfast, click here. CB: What are your main responsibilities? BS: “Product, staff, environment are the main things. […] I try to stay away from kitsch. I try to think of an environment that is going to be relevant 2 years, 5 years, 10 years down the road.” His other aim is to try to make sure the environment remains approachable for guests, not just trying to serve fellow bartenders and mixologists. CB: What does it take for you to bring a new spirit into the bar? BS: When it comes to picking spirits, Schiller tries to balance his personal preference, what the guest wants, and what provides the most bang for the buck. He warns of the dangers of leaning too far in any direction. If he were to rely too heavily on customer preference, his guests would likely miss out on trying new expressions and widening their knowledge. Swinging too far in the other direction, however, can be intimidating to customers – even beverage directors. “Sometimes I walk into a bar and I don’t know what […] half the stuff is,” he explained. “What the hell is my aunt from Crystal Lake, Illinois going to do?!?” Finally, while he keeps in mind what is trendy, he also sticks to the classics. He gestures to the bottle of Kentucky Spirit on the table. “Can I pick out a lot of other products that are 10 years old, 101 proof, no caramel coloring, no additives, that I can sell for 12 dollars? That’s that good?…I don’t know…” CB: How many people have kissed you for inventing the Weston? BS: “Ya know, that one I put out there as, well, I don’t want to say a joke, but a little tongue-in-cheek.” He went on to explain that it came about during a period while he was with Boka group when his phone was ringing off the hook and he barely had a moment to himself. If he ever did manage a day off, he would go through the same routine. “I would get some Dark Matter espresso and have, like, 10 of those.” Then he would head to Whole Foods for grocery shopping. “You know when you get to the checkout and they have those brutally expensive chocolate bars? I’m a sucker for those,” he admitted, shaking his head. Next he would pick up some spicy Panang curry and head home to relax on his porch with a cigar and some whiskey. He realized that the profiles in coffee, chocolate, curry, whiskey, and cigars are all surprisingly similar. So, he decided to figure out how to make a cocktail that represents his day off, sort of as a joke. He figured out how to incorporate the coffee and how to make the syrup for the cocktail. “I don’t really like garnishes that much,” he explained, “but I like things that smell nice, so [I made] tobacco the aromatic garnish. Less is more, so what’s the simplest format in the world? Pretty much the Old Fashioned.” After combining all the flavors, he gave the drink his middle name, since at the time this was meant to be a bit of a joke. He simplified the drink a little from its first iteration, and it took off. Schiller brought the drink with him to Fifty/50. Based on guest feedback, the group has the Weston on the menu at all the bars he’s worked on. CB: Now I know why it was so refreshing after a rough day at work. It’s a day off in a glass! BS: [laughs] Exactly. CB: How typical is that of how you go about crafting a cocktail? BS: “Everyone is different. I like to start with a concept or a name or an idea and then be real simple about it. […] I want it to be simple and beautiful, and I want it to smell nice.” He points out that some of the other bartenders use different methods and that he is happy to have variation – he wouldn’t want everyone producing similar cocktails. “I want it to be simple and beautiful, and I want it to smell nice” —Benjamin Schiller CB: Have you ever had a cocktail just totally flop? BS: “I had a series that went down in flames!” [we both laugh] “I tried doing this whole series of Armagnac cocktails. I was reading this article and I thought of this big, highfalutin reason. There was this 16th century who said there were forty-some virtues to Armagnac.” Schiller released three cocktails in a row that were a complete failure. “They would get sent back,” he bemoaned in the same tone I use when I admit to wearing blue eye shadow in seventh grade. “So, you step back and you say ‘What cocktails are successful and why?’” Instead of trying to reinvent a drink, he began to think it might be better to start with tweaks to classic formats. He then told a story to illustrate. Several years ago, a group of his industry friends would head to the River North bar Sable after work. Despite a cocktail list with around 100 options, some would insist on a “dealer’s choice” drink from the bartender. “This would really annoy the bartenders,” he said. “Now, it takes some time and effort to come up with 100 cocktails, and price them out, and then get the spirits, and do inventory…and they would constantly do that.” One night, the dealer’s choice cocktail was particularly impressive, and of course the recipient was curious about what it was. “It’s a daiquiri,” was the deadpan reply. “It’s three ingredients. That’s all I did for you.” This story stuck with Benjamin, and so he generally tried to stick with a twist on a tried and true format for a more classic, timeless appeal. CB: When you’re developing a cocktail, how do you know when you have it “just right?” BS: “When there is nothing left to remove.” Seeing that I was a little surprised by such a concise answer, Benjamin continued on to talk about the importance of listening to his customers not only when testing a new recipe, but more generally. “It’s important to listen to people who are not me: […] the woman in her fifties, the first generation immigrant, or the girl who just turned 21.” In general, he says it’s important not to play to your own audience. “I just judged this competition last week and I could tell that a lot of those cocktails were meant to impress other bartenders: people who use the same lingo, keep the same hours, know the same things, go to the same bars. They’re not thinking of whoever is going to walk through that door. We have a really diverse clientele, and that’s the way it should be.” ” I could tell that a lot of those cocktails were meant to impress other bartenders: people who use the same lingo, keep the same hours, know the same things, go to the same bars. They’re not thinking of whoever is going to walk through that door.” —Benjamin Schiller CB: How have you seen your customer evolved over the years you’ve been in the business? BS: “Well, on the spirits side, I’ve seen people go from getting offended that we didn’t carry their […] blueberry flavored vodka, and now we get complaints that we don’t carry the aquavit from a block and a half away.” CB: What trends do you see emerging now, spirit-wise or cocktail-wise? BS: [long pause] “I see a lot of oversaturation and I see a lot of people repeating the exact same thing. […] There must have been an ordinance passed in Chicago that a new taco place has to be opened every ten days.” He has seen several instances of people trying to replicate a very successful establishment but in a different neighborhood, in everything from speakeasies to tiki bars. Meanwhile, other more original ideas put forth by very dedicated people are being overlooked. As far as spirits, he doesn’t see a lot of change anytime soon. “I don’t think whiskey’s going to go anywhere, I don’t think gin is going to go anywhere. Everyone thought rum was going to be the next big spirit, but for a lot of reasons I don’t think it’s going to enjoy the success that whiskey has. CB: I’d actually like to talk more about that. I hear often that rum is up and coming. BS: “I think regulation is very, very good for spirits.” In his view, regulations in spirits serves the purpose of putting a floor on their quality. “It’s nice to know that when that label says ‘bourbon,’ it’s bourbon. It’s not a mixture of neutral grain spirits and caramel coloring. It’s nice to know that there’s an age statement, and that represents the youngest drop of whiskey.” Today, such regulations don’t exist in the rum industry, and in his view, pulling together rum producers from all over the globe is no small task. CB: When you’re not behind the bar, do you have any hobbies or interests outside of work? BS: “I’m fascinated with shoemaking.” CB: I would not have guessed that! BS: I don’t even have an interesting reason, other than I just find it interesting.” He was once mesmerized by a video he saw of a craftsman turn a single, large piece of leather into a briefcase using only simple tools. “I think if I get good enough, my girlfriend is going to want me to make her shoes one day, but I’m not that good yet!” CB: Do you have any advice for anyone who wants to get into a similar role? BS: “Think for yourself,” he replied without missing a beat. “Don’t ever drink or buy anything because someone else thinks it’s cool.” These words of advice seem to summarize my impression of the beverage director. Despite Schiller’s success you won’t find him showing off to his peers. Instead, you might find him behind the bar quietly mixing up cocktails. His focus is clearly on his customers and creating a welcome environment for them. His simple, timeless style, both in cocktails and décor, have proven to be a recipe for success. The Berskshire Room, The Sixth, and Steadfast all have a great selection of whiskeys for either neat pours or cocktails. The menus are broad enough, however, to please non-whiskey drinkers as well. I certainly recommend checking them out, especially if you need a Weston after a rough day at work. ... 2016 Chicago Independent Spirits Expo Recap!William ReigleOctober 10, 2016Events A few weeks ago we spent an entire day surrounded by craft distillers, producers, distributors, and establishment owners. Where did we have the opportunity to listen to the heartbeat of America’s craft distillers? The 2016 Chicago Independent Spirits Expo. Started in New York City over 10 years ago by Dave Schmier, former owner of Redemption Rye & Temptation Bourbon whiskey brands, and Martin C. Duffy, U.S. Brand Representative for Glencairn Crystal and former Sr. Masters of Whisky for Diageo. Now in it’s 6th year in Chicago, with past events held in New York City, Las Vegas, San Francisco, and New Orleans. This year’s expo gave over 150 independent distillers and industry professionals the opportunity to network, share their experiences, and pour samples of their spirits. I asked Dave and Marty why they felt Chicago is an important city for their expo. They said, “Chicago is a great drinking town with respect for spirits and cocktails. It’s centrally located and Illinois as well as the Midwest have a great craft distilling scene.” “Indie spirits has always been sort of a grassroots events aimed at helping smaller brands break through some of the challenges of distribution/awareness, etc.” – Dave Schmier Though there were many professionals in attendance the event is open to the public. It provides a one of a kind experience for those looking to learn more about craft spirits and the people behind them. We were able to talk to more distillers of craft brands in one place than ever before. We interacted with the people who have true passion for their products, the people behind the brands. Round table We began our day with an industry roundtable discussion where a dozen prominent industry insiders shared their experiences, their challenges, and their outlook on the future of craft distilling. We heard from Monique Huston (Winebow), Brett Pontoni (Binny’s), Paul Hletko (FEW Spirits), Matt Blaum (Blaum Bros.), Bill Welter (Journeyman), Danny Shapiro (Scofflaw), Aaron Zacharias (Fountainhead), Brian Christensen (Artisan Spirits Magazine) and many others. The round table discussion was an opportunity for industry professionals to share their experiences, challenges, and outlook on all aspects of the craft spirits industry. From production to distribution to sales and marketing. It was a venue for them to learn from each other while providing consumers in the audience a glimpse into the industry. Some of the major topics included the evolution of craft spirits, the importance of the distributor relationship, and some thoughts on what may be to come. There was a natural comparison made between the current craft spirits boom and the craft spirits boom of the 1990’s. Brett Pontoni of Binny’s highlighted some key differences about each boom. In the 90’s, small breweries were opening into a brand new market lacking defined quality standards and the major players in the marker were producing a similar product. Whereas now, craft distillers are coming into a fairly robust market with a high standard for quality. Much of the correction in craft beer was a result of poor product quality. “Here,” Brett said, “I believe if there is a correction it will be more of a market correction and a demand correction. The bottom end of craft spirits is much much higher than the bottom end of craft brewing was in the 90’s.” “The grace period has come to a close” added author Lew Bryson. Talking about consumers giving leeway to local distillers while they learn the ropes. Consumer and distributor fatigue is setting in with regard to paying upwards of $40 a bottle for an average product. “The romance of small local distillers wears off if they aren’t producing quality spirits.” Distributor Monique Huston agreed. “The first bottle is an easy sell,” she said, “it’s the second bottle that’s hard. And that’s what concerns so few people.” She went on to say that on-premise, bars, are the trend setters; they predict where the market is going. Paul Hletko, who also serves as the President of the American Craft Spirits Association (ACSA), chimed in to talk about the importance of distiller education. “We spend a lot of time trying to educate. How do you create and market a good product. You can’t force someone to learn. A challenge that we see at the ACSA is showing distillers that there is more to learn.” “Interest in specialty smaller brands is growing, but so are new entries to the market – have a relevant product if you want to compete.” – Dave Schmier Dave Schmier talked about how important it is to find a great distributor. He stressed that it isn’t always about connecting with the largest distributor. Finding the right fit for your brand is critical. WIth limited shelf space, distributors only have so much capacity for new products. Finding one with trained sales reps who care about your product must be a top priority. Those are the reps who will seek out opportunities that are a good fit for your brand. Danny Shapiro expressed a similar sentiment from the on-premise (aka bar and restaurant) perspective. He might be hesitant to bring in a spirit from a distributor with whom he doesn’t have a great relationship. He is much more open to opportunities presented to him from distributors he can trust. He knows that once a spirit makes it into a cocktail on the menu there is a risk it will sell out and he wants to work with a distributor that will come through. Producers and marketers on the panel agreed that focusing on your local market is very important before expanding. Not only can expanding too quickly put a distiller at risk of out-of-stocks, it can also lead to a shaky foundation to the brand. Being present is key to success. If, as a distiller/producer, you can’t spend the time to visit remote on and off-premise accounts then you won’t be successful in those markets. Matthew Blaum of Blaum Bros. left us with a final thought. “Consumers are becoming more educated.” And the panel agreed that as this happens, there is increasing downward pressure on whiskey price points. As consumers realize there are excellent Bourbons at reasonable price points they will be less likely to continue purchasing higher priced craft bottles. What does this mean for craft spirits producers? Launching and maintaining a craft operations takes an immense amount of time and effort. Independent producers do not enjoy the same economies of scale as the big guys and can’t afford to make mistakes. They must charge a premium for their Bourbon; here lies the caveat. The craft producers who are creating truly exceptional spirits will be able to demand that higher price. While the rest will likely be acquired or forced to cease operation as demand and/or price of their products continues to fall. Between the roundtable and the expo itself there were two breakout discussions. The first was titled ‘Financing your Indie Brand’ and the second, which we attended, ‘The Common Sense of Scents’. Martin Duffy of Glencairn introduced the two panelists, Tom Johnson of the Aroma Academy, and Lew Bryson whiskey writer and Managing Editor of Whisky Advocate from 1996 to 2015. Common Sense of Scents Tom and Lew guided us through the process of nosing and tasting whiskey, sharing personal anecdotes along the way. “We are evangelists of smell!”, said Tom. “An aroma is not a distinct singular thing. It is a combination of literally hundreds of different chemicals. To one degree or another, every aroma you smell has a memory association behind it.” “Some professionals can detect and identify up to 800 different spirits.” – Marty Duffy They explained that the sense of smell is the only sense connected to all areas of the brain. For this reason it is best to take small, short, gentle sniffs. Pause. Exhale. Do not take a huge sniff all at once, the alcohol compounds in the spirit will overwhelm your senses. They went on to explain that when nosing whiskey you are not trying to smell the whiskey itself. Rather you want to smell the air above the whiskey as various notes evaporate. These notes will evaporate at different rates causing the scents, and therefore taste, to change over time. Tom and Lew wrapped up by passing out nosing samples and asking the group to name what they smelled. The results, as expected, varied from person to person driving home a key takeaway from the lecture: every nose is different. Walking the floor When the doors to the expo floor opened I gathered our team including Chicago Bourbon contributor Jacqueline Rice and Bourbon.com founder David Wieland. Together the three of us set out to taste ALL OF THE WHISKEY. Journeyman Distillery Our first stop was Journeyman where we spoke with founder Bill Welter. Bill shared some of the history of the distillery and briefed us on their expansion as he poured samples of their Featherbone Bourbon Whiskey. Bill and his team have been tirelessly working to turn Journeyman and Three Oaks Michigan into a destination. From the beautiful historic factory that is home to the distillery to the more recent addition of “Staymaker”, their full service restaurant serving a range of local food and craft cocktails. They also host various private events, weddings, and bottling parties year round. Before moving on to our next table we sampled the Buggy Whip Wheat Whiskey and it’s cask strength bottling Corsets, Whips & WhiskeyBill shared some crazy stories about guests at their distillery guest house which can be reserved for overnight visits of up to 20 guests. Maplewood Chicago’s local brewery and distillery, Maplewood, was our next stop. The guys at Maplewood, led by founders Adam Cieslak and Ari Megalis, were pouring their signature craft beers. But they were also sampling some of the barrel aged whiskeys we saw during our tour earlier this year. They distill these whiskeys from the same grains used to brew their beer. We tasted their “Fat Pug” Oatmeal Milk Stout alongside the Pug Stout Whiskey made from a grain bill inspired by the beer. It was quite an experience picking out the similarities between these two very different products that came from very similar roots. Read about our tour and interview with Maplewood, click here! CH Distillery We hit up our friends Mark and Tremaine with CH Distillery, makers of “Chicago’s Local Vodka”, to see what interesting spirits they were pouring. In addition to their flagship vodka we sampled CH’s Straight Bourbon Whiskey, a fine example from MGPI. One of their most intriguing pours we tasted was the CH/Dark Matter Coffee Liqueur. A collaboration between CH Distillery and Dark Matter Coffee that’s so light and smooth I could see finishing a bottle in no time. As we sipped, Mark gave us an update on their new distillery construction. A large operation going up in Chicago’s Pilsen neighborhood set to open soon! Read more about CH Distillery, click here! Quincy Street Distillery Owner and distiller Derrick Mancini greeted us at the Quincy Street Distillery table. While resting a hand on an open barrel Derrick gazed over an impressive array of spirits. As we sampled his high corn Bourbon, which clocks in at a whopping 84% corn, he explained how Quincy Street has distilled craft spirits in the Chicago area since 2011, long before many other craft distilleries opened their doors. Being around that long has given them a head start aging Whiskey. With time on their side they will be the first Illinois distillery to release a Bottled-in-Bond Malt Rye Whiskey since pre-prohibition. This Rye has been aged at least 4 years and bottled at 100 proof. Keep your eyes on Chicago Bourbon for a release announcement when this new Whiskey drops! Read our Quincy Street Distillery article, click here! Whiskey Acres The folks behind Whiskey Acres had their grains on display to highlight the importance of their “Seed to Spirit” process. We sampled a recently released Bourbon as well as their upcoming Rye Whiskey which hadn’t yet made it into bottles in time for the expo. Speaking of bottling, the distillery in Dekalb, IL regularly hosts “bottling parties” where whiskey enthusiasts can volunteer to help bottle Whiskey Acres spirits while eating pizza and enjoying a drink or two. After our visit to the distillery where we enjoyed sampling their Bourbon we are looking forward to getting our hands on a bottle of their new Rye! Read more about Whiskey Acres farm distillery, click here! HYDE Between Bourbon booths we bumped into Ben Diedrich of Single Malt Alliance fame. Ben pulled me aside to taste a soon to be newcomer to the US market. HYDE Irish Whiskey produces three varieties – a 6 year Bourbon Barrel Aged Single Grain, 10 year Rum Cask Finish, and a 10 year Sherry Cask Finish; all pot distilled. The 6 year was described as a “Bourbon drinkers Irish Whiskey” but for my money the Sherry Cask is where it’s at! We were told by HYDE’s brand ambassador, Karl Cummins, that their whiskey will be making its US launch in November 2016. Beginning with a single very limited edition bottling followed later by several more releases. FEW Spirits FEW Spirits is a local success story and one of the first distilleries featured on Chicago Bourbon. They are keeping plenty busy with their “FEW Friday” events held at the distillery in Evanston, IL. As well as international distribution and a very cool event in September held at Binny’s Lincoln Park where they launched the collaboration “Flaming Lips Brainville Rye Whiskey”. Founder Paul Hletko and his crew were pouring samples of a range of their spirits. Including a brand new Single Malt Whisky distilled from 100% malted barley. We heard a few people discussing American Single Malts at the expo. It very well could be an up and coming category for American spirits. Read about our tour of FEW Spirits, click here! Garrison Brothers Walking up to the Garrison Brothers booth Charlie Garrison greeted us. A proud Texan and self-proclaimed “Whiskey Peddler”, it’s easy to fall into a conversation with Charlie as if he were a good friend you hadn’t seen in years. And if Bourbon happens to be the topic of conversation you’re in luck. These guys have put every ounce of their soul into producing damn fine Texas Whiskey. As we sampled 3 unique single barrel Bourbons Charlie explained the 3 different style rickhouses each barrel makes it’s way through during the aging process. He talked about the custom barrels they use created in collaboration with 3 different mills using a special seasoning and drying process that creates tighter grain in the wood. Each of the samples we tasted was barrel proof, uncut, and unfiltered aged over four years. Each had a very unique, and highly agreeable, flavor profile worthy of the many awards adorning their bottles. WhistlePig By design, WhistlePig was our last stop of the evening where we helped Midwest Steward of the Brand Taylor Hansen pack up by lightening the weight of a few open bottles. Taylor was kind enough to pour us their flagship 10-year-old 100 proof WhistlePig Straight Rye Whiskey. We sampled this and the 12 year “Old World” for the first time at a collaboration dinner in early 2016. Since then we’ve been following Taylor and the brand on their rise to becoming a sought after producer in a booming Rye Whiskey market. Taylor talked to us about the upcoming third edition of their infamous Boss Hog Rye Whiskey. With a label reading “The Independent” as a nod to entrepreneurship and innovation. It will be their first Rye Whiskey finished in Hogshead 250 liter Scotch casks, enhanced with new American Oak heads. Aged 14 years and bottled at barrel strength only 30 barrels of this Whiskey will be released. Look for its unique Pewter Flying Pig Stopper towards the end of November 2016. Read about a fantastic WhistlePig dinner, click here! Wrap up Was the Independent Spirits Expo worth our time? Without a doubt. Leaving the expo that night we were already looking forward to next year. In this post we were only able to cover a tiny fraction of the over 150 exhibitors. The best way to get the full experience and meet all the craft producers you love is to get to the next Independent Spirits Expo; coming back to Chicago in late September 2017. Dave and Marty both agreed on this important takeaway for independent spirits producers. “Understand the challenges to the business, the cost of entry can be low but the cost of success can often be high.” ... Buffalo Trace Pulls a Rabbit Out of Their HatWilliam ReigleSeptember 21, 2016News BUFFALO TRACE DISTILLERY INTRODUCES O.F.C. RANGE OF VERY RARE AND COLLECTABLE VINTAGE-DATED BOURBONS FRANKFORT, FRANKLIN COUNTY, KY (September 21, 2016) This fall, Buffalo Trace Distillery will release three unique vintage-dated bourbons honoring the National Historic Landmark’s original name – the O.F.C. Distillery. During Colonel E. H. Taylor, Jr’s tenure, the O.F.C. Distillery was renowned for producing top class whiskey. The first vintages of O.F.C. Bourbon Whiskey coming in November are sure to be collector’s items and will be offered exclusively to non-profit organizations at no charge to raise money for their causes. Although these rare whiskeys will not be available in stores or bars and restaurants, later vintages will be released to the overall market starting in the Spring of 2017. All of the O.F.C. collection releases will be vintage dated according to the specific year in which the bourbon was distilled at Buffalo Trace Distillery. Each hand-cut crystal bottle will feature the vintage year on the label. The first release is comprised of only 200 bottles; 100 bottles from the year 1980, 50 bottles from 1982, and 50 bottles from 1983. Future releases will unveil whiskeys from the 1990s, including a 1993 vintage and several consecutive vintage years thereafter. Subsequent O.F.C. releases will follow year after year as vintages are produced and reach maturity. Straight Bourbon whiskey must be aged in oak for at least two years, but these O.F.C. releases matured much longer. Recipe and age will vary by vintage, but many are expected to mature for twenty years or more. Barrels are evaluated regularly and some whiskey will be removed from the barrels as taste reaches the peak of flavor. The packaging for O.F.C. matches the splendor of the whiskey itself, in lead free crystal bottles with detailed fluting engraved into the mold. Glass artisans cut the shoulder facets using equipment created exclusively for Buffalo Trace Distillery. Each bottle then is manually polished to achieve maximum glass brilliance before in-laying cut copper lettering to spell out “O.F.C.” on the front. A paper label is then hand applied below with the vintage prominently noted, along with a label on the back of the bottle noting the milestones for the vintage year of the bottle. For example, the 1980 label memorializes the U.S. Ice Hockey team’s stunning victory over the Soviet Union, along with pop culture happenings and Ronald Reagan’s presidential election. The bottle is then given one last polish for the ultimate premium presentation, while a cork stopper with a copper top adorns the top of the bottle to finish out this stunning bottle. This bottle is a replica of an O.F.C. decanter dating back to the early 1900s found in the Buffalo Trace Distillery archives. Equally as impressive as the bottle is the display box in which the bourbon is presented. The dark wooden box prominently bears the O.F.C. name in copper, along with a copper plaque depicting the year the bourbon was distilled. Upon opening the revolving door on the wooden case, the bottle is proudly displayed on a small riser, commanding attention as its prized possession is revealed. A provenance card is inside each display box, containing the same information found on the back label. Finally, each box is then packaged in a tasteful cream colored bag to protect it from any damage before placing it into the shipping boxes. Non-profit organizations located in the United States who are interested in obtaining a bottle to use as a fundraiser for their charity should visithttp://ofcvintages.com/ to fill out an application. To be considered, organizations must submit an official U.S. non-profit tax ID number and use the bottle for fundraising purposes only. Applications will be taken online only and recipients of the bottles shall be notified by email by November 1st, 2016, at which time bottles will be shipped free of charge. Charities will have until March 1st, 2017 to auction their bottle and report back to Buffalo Trace Distillery how much money was raised. This is the second time Buffalo Trace Distillery has partnered with non-profit organizations to raise money. In 2011, the Distillery gave away 174 bottles of its Millennium Barrel, the last bourbon barrel filled on the last day of the last century. In total more than $150,000 was raised for various charities across the United States, with the top organization raising more than $7,000 for their cause. “These vintages are certainly unique and special whiskeys. We hope this O.F.C. collection can pay tribute to the many years gone by here at the Distillery. Each vintage has a story to tell indeed,” stated Kris Comstock from Buffalo Trace Distillery. “To offer this first release to charitable organizations for their fundraising efforts makes this even more rewarding. We expect bottles to raise upwards of $10,000 each for worthy causes.” Collectors interested in a chance to participate in a fundraiser can start checking the website in November http://ofcvintages.com/ for a list of non-profit organizations who will receive bottles for fundraisers. About Buffalo Trace Distillery Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1786 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com. To download images from Buffalo Trace Distillery visit http://www.buffalotracedistillery.com/media ... Quincy Street Distillery: History Meets ScienceJacqueline RiceSeptember 14, 2016DistilleriesThe community of Riverside, Illinois was planned in 1868 by Frederick Law Olmsted to be purposefully different from the bustling nearby city of Chicago. Olmsted, famous for his design of Central Park in New York City, envisioned sweeping, curvy roads that hug the Des Plaines River – a stark contrast to the harsh grid of Chicago. Today, nestled into the quaint downtown of the National Historic Landmark village is Quincy Street Distillery. Fittingly, Quincy Street aims to revive history at each step of their process, from the mash bill to the label. We recently had the chance to take a tour of the distillery with founder and distiller Derrick Mancini. Derrick has a background in both science and history, so his tour featured highlights from both fields. “You’re going to get a little mini course in how to hand make whiskey like they did in the 19th century,” he began. Quincy Street’s bourbon mash bill is a bit unusual today at 84% corn, 7% rye, and 9% barley, which is said to be typical of an early 19th Century recipe. While early distillers may not have understood all of the chemical reactions in fermenting, Derrick does. Whiskey mash begins with grain – and only grain – and that mash must be converted into sugar in order to feed the yeast. The mash is heated and then allowed to rest. The first rest, the alpha rest, allows the starches to be converted into complex (dextrin) sugars. Then, the temperature is lowered for the beta rest stage so that the complex sugars can be converted into simple (glucose) sugars. These are the sugars that yeast will consume. It is at this point that the yeast is added and the mash is allowed to ferment for 3-4 days. The result is distiller’s beer, meaning that the solid grains have not been filtered out from the liquid. “You’re going to get a little mini course in how to hand make whiskey like they did in the 19th century” –Derrick Mancini, Owner and Distiller Next, the distiller’s beer is fermented. Quincy Street twice distills through their high hat style still with onion condenser. The first distillation is the stripping run to separate the liquids from the solids and results in a spirit around 100 proof. The second is the spirit run which actually defines the characteristics of the final product. The still includes a small column still atop the main pot. The column still is used to increase efficiency of distillation. Each section inside the column acts almost like a mini pot still. As the vapors rise through the column, they condense at a higher and higher proof in each section. Thus, it takes fewer runs and/or a shorter distance to distill at a given proof. Quincy Street uses several different varieties of barrels for their aging. They have full size 53 gallon barrels made from Ozark white oak and supplied by the well-known Independent Stave Company. They also use small 5 gallon barrels with a honeycombed interior from Black Swan. This honeycombing has two effects. Most obviously, it increases the surface area of the interior of the barrel, allowing more of the spirit to come in contact with the barrel. More interestingly, it also means that the spirit comes in contact with wood without such a heavy char. When the barrel staves are charred, it is unlikely that the flames will char the insides of the honeycombing to the same degree as the smooth interior of the barrel. Thus, when the spirit flows into the honeycomb, it is interacting with either a lightly charred or even uncharred portion of the barrel. In other words, the spirit is mingling directly with the toasted stave rather than first traveling through a layer of char. Derrick was quick to point out that more surface area inside a barrel does not mean the spirit will age faster. “You can’t speed up aging!” he stressed. While a spirit is in a barrel, three forces are at work: extraction, transpiration, and aging. Extraction is the process of pulling flavors out from the wood and transpiration is the process of whiskey going in and out of the barrel. Both of these can be hastened through techniques such as increasing barrel surface area or temperature controlling to create more “seasons.” Aging, however, is a chemical reaction that happens with the congeners, and that chemical process cannot be sped up. Derrick did add that the only process that “might, might” succeed at speeding up aging would be experimentation with UV rays in which some distillers are dabbling, since that would alter the chemical makeup of the whiskey. After the science and history filled tour, we headed to the tasting room for a sampling of the full product line. Quincy Street produces a variety of spirits including gin, vodka, poteen, malt rye, a honey spirit from distilled meade, and our personal favorite: bourbon. Bourbon Spring is a very young 3-4 month old bourbon that was aged in the honeycombed barrels. The tasting group agreed that the front is a little “in your face,” but the finish is surprising long with both smoky and wood notes. Also, Bourbon Spring is an actual place of historical note: it was the site of the tavern where the first Cook County militia was established (because important decisions are made inside taverns). Next, we tried the Laughton Bros. Illinois Straight Bourbon Whiskey, which is aged 2 years. “Caramel!” a fellow taster exclaimed immediately upon his first sip. This bourbon also has a surprising amount of maturity for its young age. The Laughton brothers, by the way, were the owners of the aforementioned tavern. Lately there is a lot of discussion, blog posts, and friendly disagreements about just what exactly craft distilling means. “What a craft distiller should be doing, in my opinion” Derrick said, “is expanding the palate and giving more options for people to drink.” By that definition, Quincy Street is certainly succeeding. From its unusual bourbon mash bill to its honeycombed barrels, this distillery is producing some truly interesting products. We were delighted with the results so far, and look forward to tasting some older bourbons as they become available. “What a craft distiller should be doing, in my opinion, is expanding the palate and giving more options for people to drink.” –Derrick Mancini, owner and distiller Quincy Street Distillery 39 E Quincy St Riverside, IL 60546 (708) 357-7414 [email protected] http://www.quincystreetdistillery.com ... The Whisky Extravaganza is Coming to Chicago!William ReigleSeptember 13, 2016Events The ‘Whisky Extravaganza’ is coming to Chicago on October 20th, 2016! Enter your email in the box above or below this post to instantly get your 10% off promo code. Ladies and Gentlemen are cordially invited to enjoy a connoisseur’s evening featuring rare & exceptional single malt, Scotch, and unique whiskies from around the world. The evening includes unlimited tastings, epicurean food, a premium imported cigar for later enjoyment, souvenir snifter glass and much more. The Whisky Extravaganza brings the discerning enthusiast the opportunity to sample the participating whiskies in a sophisticated and elegant environment with genuine camaraderie and knowledgeable representatives from each participating distillery. Tickets: http://www.thewhiskyextravaganza.com/ When: October 20th, 2016. Registration begins at 7:00pm and the event runs until 9:30pm. Where: The Union League Club of Chicago, 65 West Jackson Boulevard, Chicago, IL 60604 THE FULL WHISKY EXTRAVAGANZA FALL 2016 SCHEDULE Chicago – Thursday, October 20, 2016 The Union League Club of Chicago 65 West Jackson Boulevard Chicago, IL 60604 Washington, DC – Thursday, October 27, 2016 JW Marriott Hotel 1331 Pennsylvania Avenue NW Washington, DC 20004 Los Angeles – Thursday, November 3, 2016 Millennium Biltmore Hotel 506 South Grand Avenue Los Angeles, CA 90071 Seattle – Friday, November 11, 2016 The Rainier Club 820 Fourth Avenue Seattle, WA 98104 Boston – Thursday, November 17, 2016 The Taj Boston 15 Arlington Street Boston, MA 02116 Fort Lauderdale – Thursday, December 8, 2016 The Seminole Hard Rock Hotel & Casino 1 Seminole Way Hollywood, FL 33314 ... Four Roses Tasting @ The Rookery 9/29/16William ReigleSeptember 12, 2016CB Events Please join Chicago Bourbon and The Rookery for a Four Roses Bourbon tasting on Thursday September 29th at 7:00pm. Whether you are a seasoned aficionado or just beginning to discover the beauty of America’s native spirit, we never stop learning. $10 admission fee to this event will include light bites, a welcome punch, and samplings of Four Roses Yellow Label, Small Batch, and Single Barrel to compare and contrast with a discussion led by William Reigle, Chicago Bourbon Founder and Stave & Thief trained Executive Bourbon Steward. Advanced ticketing info for the event will be coming soon, in the meantime you can stop in to The Rookery to pay your admission in advance and reserve your spot or RSVP to [email protected] and bring the fee with you on the night of the event. Reservations are limited and we expect to fill fill up soon so don’t delay and make your reservation today! When: Thursday September 29th, 2016 @ 7:00pm CDT Where: The Rookery – 2109 W Chicago Ave, Chicago, IL More Info: Facebook Event Page ... What is a Brewstillery?William ReigleSeptember 7, 2016DistilleriesAs part of our ongoing distillery interview series Chicago Bourbon spoke with Mark McDavid of Ranger Creek Brewing & Distilling. Mark told us all about their unique “Brewstillery” operating out of San Antonio Texas. We talked about the beer, the whiskey, and Mark’s thoughts on educating their consumers and contributing to the craft distillery movement. Chicago Bourbon: Give us a brief history of Ranger Creek Brewing & Distilling. What exactly is a “Brewstillery? Mark: “Myself (Sales and Marketing), TJ (Operations Manager), and Dennis (Finance and Accounting) met in corporate America shortly after coming out of grad school. We were home brewers with a shared passion for beer and whiskey.” Back in 2010 the three partners saw a gap in the San Antonio beer and whiskey market. They went back and forth between the ideas of starting a brewery or a distillery. Then they had an “ah ha” moment and that’s when their plan came together. “For the first year of planning we were convinced we had to do one or the other [brewing or distilling]. Then we went to a distillation workshop at a brewery in Michigan and discovered that we could brew and distill in the same location.” So in November of 2010 the boys set out to open what would be the first production brewery in San Antonio, the first combined brewery/distillery in Texas, and one of the first whiskey producers in Texas. CB: What was the first product you brought to market and how do your beers and whiskey work together? M: “Our OPA [Oatmeal Pale Ale] was the first product we released back in 2010. We released about 5 beers within the first year. That’s also when our first bourbon was barreled. The beer brought in cash flow and allowed us to keep the doors open while we waited for the bourbon to age. It makes a lot of sense when you think about it. The first step in making bourbon is making beer.” Where a lot of newcomers to the distilling industry will release an unaged “white whiskey”, a vodka, or may source aged spirit from another supplier. Ranger Creek leveraged their love of beer to support their passion for whiskey. “Our focus is producing authentic products from grain to glass. We started by releasing our aged Whiskeys, Bourbon, Rimfire, then Rye. We released our aged bourbon first and then our white whiskey. We wanted to establish ourselves first with the aged whiskeys before releasing our unaged white whiskey. In addition to a great selection of beers; on the market right now we have our flagship .36 Caliber Texas Bourbon, Rimfire Mesquite Smoked Texas Single Malt Whiskey, our .44 Texas Rye, and our White Whiskey.” The original .36 Bourbon was released in November of 2011 and remains a staple in their Small Caliber Series annual release. Mark was excited to tell us that they use many of their beer grains and recipes as inspiration for their whiskeys. “The most exciting products to us are the ones in that intersection between beer and whiskey. Our Rimfire Mesquite Smoked Single Malt was born from a beer that we brew, the Mesquite Smoked Porter. Our La Bestia white whiskey is a more direct representation of what a whiskey tastes like when distilled from a beer, our La Bestia beer. We do a bourbon barrel aged beer release once a year in November.” The Rimfire Mesquite Smoked Single Malt is one of the unique products they produce. It’s made from 100% malted barley. Cold smoked, 200 pounds at a time, using local mesquite wood in a 20 foot long shipping container. The cold smoking infuses the mesquite flavor without roasting or modifying the grain. For the bourbon barrel aged beer they use their own barrels as well as barrels from Four Roses, Wild Turkey and others. CB: What makes your beer and whiskey unique? M: “We like to focus on the relationship between beer and whiskey. As a combined operation, we can do things to highlight this relationship that no one else can, like age our own beer in our own bourbon barrels and distill our beers into whiskeys. We believe in using local ingredients to make quality products by hand. We’re grain to glass. Every step of production happens right here in our San Antonio facilities.” Ranger Creek uses 5 gallon barrels for the ‘Small Caliber Series’ limited editions. About 25 barrels make it into each batch. They use 25 to 53 gallon barrels for the .36 Single Barrel limited release which is aged 4 to five years. They are currently out of stock and plan to release in larger quantity next year. Mark was proud to tell us that the 2014 vintage won ‘Best of Show’ at the American Craft Spirits Association Competition. “Two to 4 years is what we shoot for. When we get to 4 or 5 years that’s what we earmark for our single barrel releases. The lower end of the spectrum goes into our straight bourbon releases. We use smaller barrels for the more limited edition releases. We can do some innovative whiskeys aged in small barrels which lets us experiment with small batch craft whiskeys.” Mark tells us they are getting fully mature small barrel whiskey in 9 to 12 months. This is due to the Texas heat. They have had such great reception to these limited edition releases that they are turning some of them into year round staples. CB: What role does education play in your interaction with consumers? M: “When the lightbulb went off [to make both beer and whiskey], that educational moment is something we want to share with others. Education is a huge part of what we do. It [sourced vs. distilled bourbon] can be confusing to consumers. Sourcing has been going on forever. We don’t have an issue with sourcing in general. What we’re not ok with is leading the consumer to believe a whiskey was made somewhere it was not; that destroys the notion of terroir. That’s an important thing with spirits, wine, and some beer. Designated points of origin are there because of the notion of terroir, which dictates how spirits from a certain region taste.” CB: Tell us about your tasting/tap room. Why should it be a stop on our next visit to San Antonio? M: “Our distillers and brewers are constantly R&D’ing batches that we serve only in the tasting room. It gives consumers something really fun to drink when they come to visit.” They have R&D whiskey that they only serve in the tasting room. And seasonal beers they turn into a seasonal whiskey that, again, is only served to those who make a trip to San Antonio. Mark told us about a coffee beer they made that he challenged the distillers to make into a whiskey. They served it as a Coffee Old Fashioned that Mark says was delicious. They serve their beer next to the whiskey that was made from that beer. Visitors are able to compare the beer and whiskey side by side. CB: What does the future hold for Ranger Creek? M: Mark told us that they will continue to find ways to incorporate local ingredients into their beer. They are making a Strawberry Milk Stout using local strawberries. They have a long term goal of finding someone to help them make barrels in Texas using Texas oak. Mark says, “We have more ideas than money right now!” We finished our conversation by covering what can be a controversial topic in the bourbon industry. Mark shared his thoughts on the use of smaller barrels compared to standard 53 gallon barrels. “There’s a whole conversation in the world of whiskey about whether you can make good stuff in small barrels. For a lot of people the jury’s still out. What I’m really proud of that we’ve done over the last five years is contribute positively to that conversation by showing people that you can make really good award winning whiskey in a small barrel. Larger barrels are different than small barrels. If you approach it with the right mindset you can make good stuff in small barrels.” (This interview was originally published on Bourbon.com) ... Woodford Barrel Selection with The Vig and Chris Morris!William ReigleAugust 30, 2016Process / RestaurantsHave you ever wondered what it’s like to pick a personal selection bourbon barrel with the master distiller himself? Ryan Marks did just that for his Old Town restaurant, The Vig. I sat down with Ryan to learn all about the process he describes as “Something we’re definitely doing again!” It all started over a year ago. Ryan was heading down to Louisville with some friends for a bachelor party. Wanting to do something special he reached out to a friend in the spirits business who connected him with Woodford Reserve. Woodford was happy to accommodate their group and give them a private tour of the distillery. During the tour the guys saw the private barrel selection room. Knowing he would soon be opening The Vig, Ryan put his name on the list to pick his own barrel. About a year later he got the call that his name was selected and back to Kentucky he went. The surge in bourbon’s popularity has led to an often long wait to choose your own barrel. Even once chosen, it can take six months or more before your carefully selected barrel is dumped and bottled. After all, the distillery is dumping hundreds of barrels a day to meet their own market demand. A relatively small amount of barrels and time are dedicated to private selections. While Ryan and his team had to wait about a year to pick their barrel thankfully it only took a few months for bottling and delivery. Ryan set up his barrel selection and recruited his team of tasters to make the trip to Versailles, Kentucky with him. Ryan, Chris Kafcas (GM at Moneygun and former Manager of The Bar on Buena and Fountainhead), EJ (Ryan’s business partner), and Brianna Smith (their Brown-Forman Rep). The team first toured the Woodford Distillery, then had lunch and headed into the tasting room for the main event. They were fortunate enough to be joined that day by Woodford’s Master Distiller Chris Morris. Chris guided the group through a tasting of six single barrel cask strength bourbons. For good measure they sampled from two production dates, one in 2010 and the other in 2011. They were told the date each selection was barreled as well as the barrel proof, which ranged from 133.5 to a whopping 139.8 proof. But before getting started Chris asked them what they were looking for in a bourbon that would bear the name of The Vig. Ryan decided they wanted something distinct, smooth, and approachable to bourbon newcomers and seasoned enthusiasts alike. Something with layers of flavor and a smooth finish. The famous Woodford tasting wheels were set up and Chris instructed the team on how to get the most out of their tasting. First nosing the cask strength bourbon in front of them and taking down their notes. Then taking a small sip, swishing it around in their mouth, followed by a second larger sip. All six were sampled then Chris instructed the group to eliminate two barrels. Barrels #2 and #6 didn’t make the cut, leaving four barrels left. Chris took these remaining four and blended 50/50 of each barrel sample to create six new samples which he then proofed down to about 90. That’s right, Woodford’s Distiller’s Select Personal Selections are actually a batch of two selected barrels. The group had to narrow it down to two of the new samples and then finally one blend containing two barrels. Each member of the tasting team eliminated a sample they didn’t like. This left them with a single sample containing barrels #1 and #4. Described by the group as having a “Citrus zing, honey, vanilla, caramel, and a sweet finish”. Some of the characteristics that didn’t make the cut included “herbal, tannic, peppery, not rich, and too much zip”. These descriptors show that a barrel selection is very much an individualized experience. Tasters draw on their own experiences to find words that best describe what they nose and taste. Once barrels #1 and #4 were selected they would be blended, proofed down to 90.4 proof, and used to bottle 174 bottles of The Vig Personal Selection Woodford Reserve. The group brought home a single sample bottle from their selection experience. The rest of the bottles would be delivered to The Vig along with a personalized barrel head and one of the actual barrels they selected. All of this bourbon is currently on sale at The Vig. Both at the bar by the pour and available by the bottle at a cost of $80. Ryan isn’t letting this story end here. He plans to work with a local brewery to age an Oktoberfest beer in his used Woodford barrel. He’s also working on a collaboration with a second brewery to possibly age a barley wine in the barrel. The culmination of all these beers and spirits will be a dinner pairing at The Vig where guests will be able to sample everything side by side. We’ll have more information on our blog as these plans come together. My own tasting of The Vig’s Woodford barrel selection revealed a noticeably sweeter bourbon with a smooth and complex finish. This was only reinforced when sampled side by side with the original Woodford Reserve Distiller’s Select. The group was shooting for “something distinct and smooth with layers of flavor”. I’d say that’s exactly what they found. ... Pairing Bourbon and Cigars: Style MattersWilliam ReigleAugust 16, 2016Drinking By: Jonathan Detore The cigar industry is full of a wide variety of offerings, from a light and smooth Connecticut wrapped Macanudo to a fully loaded MUWAT Maduro; each and every cigar is blended specifically to appeal to a particular group of cigar lover’s palate. And while these premium handmade offerings help millions of people each day relax and enjoy their downtime, each cigar experience is further enhanced with a proper pairing, much like certain wines go with certain cheeses, or people named Sonny teaming up with songbirds named Cher. Now sure, you can pair your stogies with a full meal or dessert to complement them, but what can possibly be better than your favorite liquor? Liquor has long reigned supreme as the preferred cigar complement of choice, with bourbon taking a huge chunk of the notoriety. But how do you choose which bourbon to pair with a particular cigar? With literally thousands of cigar brands out there to choose from, along with the hundreds of brands and styles of bourbon on the shelves, it can all get pretty confusing. Well, fear not my libatious loving friends – I’m going to make it easy for you to pick out the perfect stogie and bourbon pairing based on what style you love drinking most. From rye bourbon, rye whiskey, and wheated bourbon, there’s something for you. Bourbon The most widely distributed style of bourbon uses rye as the flavor grain. Made from a minimum of 51% corn, with the remaining mash consisting of either wheat or rye with a small bit of barley, traditional bourbon is a relatively equal mix of spicy and sweet. Wild Turkey Straight 81 Proof is a great example of this particular style, featuring a charred spicy note mixed with a soothing hint of rich sweetness. With this type of bourbon, I would venture more towards a U.S. Broadleaf Maduro wrapped cigar. Grown in the Connecticut River Valley, these tobaccos create a swirl of spice, sweetness, and smoothness, making it a perfect pairing with a traditional bourbon. One of the best examples would be the incredibly delicious Camacho American Barrel Aged which is blended with this particular leaf, and then aged in bourbon barrels for a minimum of 6 years. Of course it’s cheating considering they’re aged in a bourbon barrel, but other cigars sporting a U.S. Broadleaf wrapper such as the CAO Flathead and Liga Privada No. 9 are also highly regarded options. Another great cigar type to look out for is anything sporting a Mexican San Andres Maduro wrapper. Again, with a good deal of sweetness and a decent amount of spice, this has become a wildly popular wrapper in the cigar industry as of late. Cigars like the Saint Luis Rey and the highly rated Oliva Serie V Melanio make great pairings with your favorite traditional bourbon of choice. Rye Whiskey Rye is more intense than traditional bourbons, with a rye content of at least 51%. The result is heavy spice with potentially lower sweetness. This is a true put-hair-on-your-chest liquor, but that doesn’t mean it can’t be smooth as well. Think Bulleit Rye for this example, a fan favorite with most rye lovers that features a relatively high amount of heated spice up front with a hint of fruit flavors like cherry on the back end. So for a rye, we need a pairing that is also rather spicy, making most cigars with a Corojo wrapper a prime pairing. Corojo tobaccos originally hailed from Cuba, but when the embargo was imposed, cigar manufacturers escaped to other Latin American nations with handfuls of seeds. From there, they grew this popular tobacco variety and incorporated it into many of their blends. Keep in mind that the longer a Corojo leaf is aged, the less spice there will be, so look for offerings that don’t have a long age time. Cigars like the massive Asylum 13 Corojo, Rocky Patel The Edge Corojo, and Punch Signature are typically great pairings for rye whiskies, which usually start off with a big spicy front and then ease back into a mild sweetness to help bring out the fruity notes in the whiskey. Wheated Bourbon High wheat bourbon, on the other hand, reverses the blend of high rye by eliminating it altogether in lieu of a wheat flavor grain. The result is an unbelievably smooth and sweet bourbon with less spice, and in some cases a hay or grass-like note. This category includes the wildly popular Maker’s Mark and legendary Pappy Van Winkle, both of which hold a butterscotch or honey note that lasts from start to finish, with a small bite from the limited spice found in both offerings. For a high wheat bourbon with low spice and smooth sweetness to ease your palate, you need a cigar that matches this profile. As such, we’re going to look at the U.S. broadleaf Maduro’s older brother, the U.S. shade grown Connecticut, as the perfect pairing for high wheat bourbons. As opposed to the broadleaf, shade grown wrappers are grown under large cheese cloths, thus limiting the amount of sunlight each plant receives, making the leaves thinner and less potent, while also upping the smoothness as well as the sweet and grassy flavors. Similarly, there is also an Ecuadorian Connecticut wrapper that features more amplified flavors of those found in U.S. Connecticut shade grown tobaccos, making Ecuadorian Connecticut cigars a viable for bolder high wheat bourbons. One of my favorite cigars is a no-brainer pairing for high wheat offerings: the Undercrown Shade. With very little spice, this ultra-complex cigar features a nice citrusy sweetness with some underlying woody notes that jive well with the grassy notes in many high wheat bourbons, while also offering a slight spice that helps bolster the bourbon a bit. By the end you’ll get the same flavors as the beginning, along with a creamier note. All in all, it’s a stellar cigar, but if you want something else, look towards the Nub Connecticut or Perdomo Champagne to relax with. Both offer the same hay-like flavors with a decent sweetness that will go superbly with many high wheat bourbons. There’s an overwhelming number of cigar options out there to pair with your favorite bourbons, but it takes a little understanding of complementary or contrasting flavor notes to guide you in the right direction to find one that works for you. Once you find one that blows you away, don’t stop experimenting. The world of pairing cigars and liquor is a never ending journey that will continue to surprise and astound with a swirl of delectable flavors. So light one up, pour a couple fingers, and get started on your journey today. Jonathan Detore, Copywriter for Famous Smoke Shop & Cigar Advisor Jonathan Detore is craft beer-sipping sports-watching stogie lover, writing every day about anything and everything cigar related as Copywriter for Cigar Advisor Magazine. From what you should smoke on the golf course to what pairing goes with your favorite cigar, he’s covered it all and more.... An Interview with Yellow Rose, Houston’s First DistilleryWilliam ReigleAugust 8, 2016Distilleries (This interview was originally published here on Bourbon.com) We recently spoke with Ryan Baird, founder of Yellow Rose Distilling. Together with partners Troy Smith and Randy Whitaker the three started Houston Texas based Yellow Rose in 2010. We asked Ryan about the past, present, and future of Yellow Rose and we tasted the three whiskies they have on the market today. Chicago Bourbon: Let’s kick things off by learning a little about the history of the brand. How did you get started? Ryan: “Back in 2008 founding partner and distiller, Troy Smith, and I were neighbors. Like a lot of people we would sit outside and have a drink and talk about how life would be grander if we did something a little more fun than our day jobs.” At the time, those day jobs were Automotive Services for Troy and Semiconductors for Ryan. They both had successful careers but weren’t loving what they were doing. They looked at the beer and spirits markets, two of their passions. Through a desire to do something unique they landed on launching their distillery in downtown Houston. According to Ryan, they are the first distillery ever to be registered in Houston city limits, at least back to prohibition. They spent the next two years learning all they could about bourbon before launching Yellow Rose Distilling in 2010. “We weren’t looking to make a Kentucky style bourbon. We wanted to come up with something that was all our own.” Their first product to come to market in 2012 was their Outlaw Bourbon. Made from 100% organic corn, 92 proof, using a sweet mash process and aged in small barrels under the intense Houston heat. CB: Tell us about the the whiskies you have on the market today? R: “Today we have a Blended Whiskey, Straight Rye Whiskey, and our Outlaw Bourbon. We use 5 to 10 gallon barrels from Midwest suppliers with a char #3 or #4.” Ryan says that the Outlaw Bourbon gets it’s name from their goal of breaking the traditional style of bourbon. Being made on a pot still with a 100% corn mashbill is a breaking away from most other bourbons from the start. You can read more about each whisky, including our tasting notes, at the end. CB: What makes your whiskies unique? R: “What we’ve always tried to do from the very beginning is try to build products that the consumers want. There are a lot of craft distilleries out there making unique products that the consumers may not be asking for. We want to make sure we’re in the right ballpark on pricing. From a flavor standpoint we want to be unique, yet it needs to be great. We always try to make the absolute best.” Ryan went on on say that they also strive to make products that will rate highly and be respected among experts. He said they are not producing a super high priced whiskey that tastes like everything else on the market. They try to stay on the forefront, they were the first producer to release a Rye Whiskey in Texas. And the first in Texas to finish a bourbon in secondary barrels, in their case California Cabernet wine barrels. Right now they have a blended whiskey aged in four different types of casks. It is served in a flight in their tasting room. They plan to choose one of the four to release to the public. Due to the Houston heat and their use of smaller barrels the bourbon ages rapidly. CB: Why do you use a pot still instead of a column or hybrid? R: “Our very first still was a 60 gallon alembic pot still from Portugal. We made a great whiskey out of that. It’s hard work and takes a long time. That’s the whiskey that we won the double gold in San Francisco in 2013. We also won best bourbon under 2 years back in 2013 from ADI. We thought we must be doing something right with the pot still. Our bourbon and single malt are both produced in a pot still to this day.” Ryan says the pot still gives them more flavor and a process they can more finely tune. He does say it takes more time and effort. They start with a stripping run then do second run to make the cuts. He says they plan to stick with the pot still for their current product line. CB: We read that you moved to a new distillery in 2014. What prompted the move? R: “When we first started, like a lot of the distilleries out there we started with almost nothing. We were in a small couple thousand square foot warehouse, no air conditioning. When we started expanding throughout Texas we couldn’t keep up. It was a good problem to have! When we looked at where we wanted to move, we wanted to be in the heart of Houston. We were the first distillery to be located inside the city limits of Houston.” Ryan tells us they now have a nice tasting room with a gift shop. Their central location makes it easy for people to come by on the weekends. Their new facility is about 8,000 square feet with a 650 gallon still and four fermenters. He says they are already outgrowing this space and are storing barrels offsite. They will likely expand again in the coming years. CB: Tell us about the future plans for Yellow Rose. R: “We have a Single Malt Whiskey that comes out in August. Then we have two limited release whiskies. A Bourbon aged in port barrels and a Rye Whiskey aged in maple syrup casks. We’re going to continue to expand our whiskey line.” Ryan tells us at this point they don’t have any interest in moving to other spirits. Though they are selling a Vermont maple syrup aged in bourbon barrels in their tasting room. It will be coming to retailers in September. They plan to continue sourcing some whiskey, where it makes sense, while moving towards producing more of their own products. Tasting Notes Yellow Rose Blended Whiskey Bottled at 80 proof NAS A blend of sourced and distilled whiskies Nose- Strong Caramel Sweet fruit Crisp and light Honey Palate- Smokey Honey Syrup Present on the front of the tongue Finish- Short Described by one taster as a good “porch sipping bourbon” Yellow Rose Straight Rye Whiskey Bottled at 90 proof 4 years old 95% Rye Sourced Nose- Medicinal Anise Pepper Floral Palate- Reminiscent of an Irish style whiskey Black pepper Present on the front of the tongue Finish- Heat Grass Earthy Yellow Rose Outlaw Bourbon Bottled at 92 proof Aged longer than 6 months 100% corn Distilled, aged, and bottled in house Nose- Smokey BBQ meats or jerky Savory Cocktail bitters Palate- Heat Corn field Wet oak Aged leather Finish- Light smoke Lingering finish ... Independent Spirits Expo is Coming to Chicago!William ReigleAugust 2, 2016News The Chicago Independent Spirits Expo Returns for a 6th year on September 21st, 2016 at the Chicago Hilton Hotel! Don’t forget to use the form at the top or bottom of this post to instantly get your $20 off promo code!! For the 6th year, the world largest gathering of small, independent & artisanal brands will converge on Chicago, much to the delight of spirits enthusiasts everywhere. What started out as just three small brands conducting a tasting in a bar in New York City over 10 years ago has now grown to become one of the most anticipated underground spirit tastings on the planet. The brainchild of Dave Schmier, former owner of Redemption Rye & Temptation Bourbon whiskey brands, and Martin C. Duffy, U.S. Brand Representative for Glencairn Crystal and former Sr. Masters of Whisky for Diageo, the Indie Spirit Expos has taken place in San Francisco, New York City, Las Vegas and New Orleans (during the fabled Tales of the Cocktail week). Now the Windy City hosts the grandest of them all! The CISE provides members of the service industry as well as consumers an opportunity to meet the new wave of creative & innovated distillers, bottlers, importers and distributors as they sample & speak about their spirits. Attendees will be able to chose from over 500 spirits within the major liquor categories of vodka, gin, rum, tequila, mescal, whisk(e)y, liqueurs and even drink mixers from around the world. Just a sample of some of the distilleries sampling their spirits: Balcones Distilling Bar Napkin Spirits, LLC Beppe & the Architect, LLC Biggar & Leith – Malfy Gin Blaum Bros. Distilling Co. BroVo Spirits Caffo Beverages inc Carriage House Imports CH Disitillery Chicago Distilling Company Copper & Kings COPPER FIDDLE DISTILLERY DC Craft Spirits Death’s Door Spirits Dented Brick Distillery Distillerie Tessendier & Fils Inc Fishbowl Spirits Fox River Distillery Frankfort Spirits, Inc. Garrison Brothers Distillery GDL Imports/Laika Spirits Global Beverage Team LLC Great Lakes Distillery Greenbar Haus Alpenz Headframe Spirits Inc. Henry Farms Prairie Spirits Infinium Spirits Co Journeyman Distillery KOVAL Distillery LaPavia Beverage LLC Mississippi River Distilling Company MS WALKER INC. Nelson’s Green Brier Distillery, LLC New Holland Brewing & Artisan Spirits Niche Import Co. North Shore Distillery Owl’s Brew Parce Rum Philadelphia Distilling Purely Syrup Company Quincy Street Distillery Rabbit Hole Rogue Spirits SoulBoxer Cocktail Co. SoulBoxer Cocktail Co. St. George Spirits Tailwinds Distilling Company Tokiwa Imports Town Branch Bourbon Vikre Distillery Wondertucky Distillery & Bottling, Inc. Wyoming Whiskey and many, many more! FOR VIP TICKET HOLDERS, FREE ACCESS TO THESE INFORMATIVE EVENTS ~ THE INDUSTRY ROUND TABLE DISCUSSION A feature unique to the Chicago Indie Spirits Expo from the other ISEs is the addition of The industry roundtable Discussions. Held the afternoon of the Expo in The Buckingham Room of the Chicago Hilton Hotel & Tower, the industry round table discussion (12 noon to 2pm) is a select panel of spirit producers, retailers, distributors and others from various levels of the spirits industry who discuss the current trends, topics, opportunities and challenges that face small spirits brands in the current market place. These round table discussions are open only to VIP ticket holders, exhibitors and media. This year’s panel will include: ~ Guest Moderator: Emily Pennington Hood – Editor of Wine & Spirits Daily ~ Monique Huston –Director of Spirits, Winebow ~ Brett Pontoni – Spirits Buyer, Binny’s Beverage Depot ~ Toby Beall – Distillery owner, Tailwinds Distillery ~ Paul Hletko – Distillery owner, FEW Spirits & President of the ACSA ~ Matt Blaum – Distillery owner, Blaum Bros. Distillery & President of the ICDA ~ Bill Welter – Distillery owner, Journeyman Distillery ~ Scott Winters – Importer, American Spirits Exchange ~ Dave Schmier – Brand Owner, Deadwood Rye ~ Danny Shapiro – Bar owner/Mixologist, Scofflaw & Slippery Slope ~ Winston Edwards – Brand Ambassador, Balcones Distillery ~ Aaron Zacharias – Bar Owner, Fountainhead Chicago, The Northman, Bar On Buena ~ Brian Christensen – Editor of Artisan Spirits Magazine 2:15 – 3:15pm – SEMINAR (TBA) 3:30 – 3:15pm – THE COMMON SENSE OF SCENTS Hosted by Glencairn & The Aroma Academy, a look at what you are smelling in spirits and why. RSVP here ~ https://www.facebook.com/events/834326700033948/ Don’t forget to use the form at the top or bottom of this post to instantly get your $20 off promo code!! FOR TICKETS: Tickets for the Chicago Independent Spirits Expo include two options: VIP ticket: $85.00 – allows access to the round table discussions, seminars plus early admission to the tasting session at 4:30pm. General Admission ticket: $65.00 – grants you entry to the tasting session from 6:30pm to close at 9:00pm. A portion of all ticket sales will go to our charitable partner. Purchase Tickets here: https://www.eventbrite.com/e/2016-chicago-indie-spirits-expo-tickets-24260637219 For press & media passes, please contact the organizers at [email protected] Please revisit our Facebook event page often for updated brand listings, satellite events and to contact the organizers. The Chicago Independent Spirits Expo is a 21 & over event. All attendees must have a state of federal photo I.D. Please remember to enjoy your spirits independently! WHEN Wednesday, September 21, 2016 from 7:00 PM to 10:00 PM (CDT) WHERE The Hilton Hotel – Downtown Chicago 60605 720 S Michigan Ave, Chicago, IL 60605 ... Steadfast: Revival VintageJacqueline RiceJuly 26, 2016Restaurants Chicago’s Loop isn’t exactly known for its wide selection of craft cocktails or cuisine guaranteed to satisfy the average foodie. Thus, it was exciting news that Steadfast, a bar and restaurant offering New-American cuisine with a cocktail list developed by Benjamin Schiller, opened this month in the heart of the central business district. It’s the newest addition to the Fifty/50 Group, alongside other Chicago favorites such as The Berkshire Room, Roots Pizza, and of course the original Fifty/50 sports bar. The group chose to open their first chef-inspired menu in the Loop to serve the needs of working professionals who otherwise head to neighborhoods like River North or the Fulton Market District for such fare. I had to opportunity to meet with Scott Weiner, co-owner of the Fifty/50 Group, to learn more. My visit kicked off with a tour. Well, technically it kicked off with a Top of the Shop, a rye-based cocktail that I brought with me on the tour. Steadfast is located inside what will be Chicago’s newest historic-office-building-turned-hotel when a Kimpton hotel opens next month. The building, completed in 1894, was designed by William Le Baron Jenney and designated a Chicago Landmark in 2006. (Architectural aside: Jenney is one of several famous Chicago architects and is often credited with designing the first steel skeleton skyscraper. He was an engineer during the Civil War and is said to have had the idea for the steel frame through visualizing a bridge turned vertically on its side). Ornamented doors and original tile floors were preserved as a result of the buildings landmark status. Scott pointed out that much thought was given to make sure the décor celebrated this heritage. Everything from additional tilework to the tabletop edges were designed to echo the original ambiance of the building. Scott then took me behind the bar for an up close and personal tour of Steadfast’s reserve whiskey collection. They offer a healthy selection of around 25 whiskeys that haven’t been available on shelves for decades. He pulled a bottle of Jim Beam in a bull-dog decanter off the shelf. “You have to try this”, he said. “You’re not going to believe this is Jim Beam.” As soon as I held my nose to the glass I realized he was right. I was bathed in deep, rich caramel notes, leaving me both impressed and surprised. Scott explained that my reaction is exactly the reason he offers these whiskeys for sale. “A lot of these brands are not considered top shelf today”, he explained, “but that was not always the case. When you taste what they were like in their prime, it’s totally different.” He went on to explain that most people don’t realize how much brands have evolved over the years, changing at least the source of their grain. Most brands we know today simply are not the exact same product that they were in earlier generations. His passion was palpable; he is undeniably happy to give people the opportunity to literally taste history. I had to ask Scott where he finds these treasures. A wry smile came over his face. “I got a guy”, he said with a twinkle in his eye. He did expand a bit on the answer, saying that a couple of frequent sources are estate sales and restaurants that are either closing or evolving. In fact, what prompted him to begin pursuing antique whiskeys was a restaurant find. The previous generation of owners kept quite a whiskey selection and although the current menu did not feature it, the whiskey was still lying around. Apparently there was a bottle of 1930’s Old Grand Dad on the back bar! (I’m pretty sure it’s every whiskey aficionado’s dream to stumble upon some antique whiskey just sitting on the bar). He purchased many bottles from them and from that point on, he was hooked! He has since become a bit of a bourbon hunter and has some bottles in reserve to replenish the stock behind the bar as necessary. “A lot of these brands are not considered top shelf today, but that was not always the case. When you taste what they were like in their prime, it’s totally different.” – Scott It seems like those dusties behind the bar may need to be replenished before too long. While we were still chatting at the bar, another patron ordered the 7 year Weller Special Reserve that was bottled in 1974. Scott couldn’t resist sharing another sample. I was still mid-nose when I heard him say exactly what I was thinking: “butterscotch, I just get so much butterscotch.” The bourbon was a balanced blend of sweet and spicy that started on the tip of the tongue and slowly rolled its way back, producing a delightfully long finish. In the midst of my excitement over this pour, I heard alarm in Scott’s voice. “Wait, was that seriously ordered over ice?!?” I looked over to see the Weller being poured over a giant, hand-carved cube. Scott reminded himself that you just can’t tell other people who to drink their bourbon. If there was any doubt about his passion before, it was erased at this moment: I could almost see his heart break. On top of an impressive antique whiskey collection, Steadfast also boasts an impressive menu. Executive Chef Chris Davies and Executive Pastry Chef Christopher Teixeira both crafted such interesting selections that it was actually pretty difficult to choose! Just as the décor in the restaurant brings modern flair in a way that reflects the vintage heritage, the menu features many classic options presented with interesting twists. During my visit I was able to sample the chocolate covered foie, oysters, scallops, and the butterscotch dessert. Although each dish was quite different, they all shared a common bond. Each featured an interesting combination of flavors that were beautifully married to create a whole greater than the sum of the parts. I savored each and every bite. I capped off the evening with a Weston, the wheated bourbon cocktail featuring pipe tobacco that’s become a feature on the Fifty/50 group’s craft cocktail lists. Between the fantastic cocktails, delicious food, and antique whiskey treats, I enjoyed my evening at Steadfast. The thoughtful way in which they revived a landmark skyscraper is certainly a welcome addition to Chicago’s Loop. Steadfast 120 West Monroe Street Chicago, IL 60603 312.801.8899 [email protected] ... Famous Smoke Shop Launches Interactive Cigar Pairing GuideWilliam ReigleJuly 20, 2016News Famous Smoke Shop debuts easy, on-the-go resource for matching cigars and spirits. Easton, PA – Famous Smoke Shop, the leading online distributor of discounted premium cigars, has debuted their new interactive Cigar & Spirit Pairing Guide. Created in partnership with Cigar & Spirits magazine, the Famous Smoke cigar pairing guide gives expert picks on cigar and liquor combinations, detailed cigar ratings, and offers an easy interface for enthusiasts of both cigars and spirits to find the perfect mix that will enhance their drinking or smoking experience. “It’s a fun, interactive way to pair your favorite cigars with your favorite spirits,” says Kristen Povolny, Famous Smoke Shop’s Email Marketing Specialist. For years, Famous Smoke Shop has specialized in offering the widest selection of cigars online at the lowest prices. Now, Famous Smoke’s team has partnered with Cigar & Spirits magazine to release a cigar pairing guide that will allow cigar devotees to join spirits aficionados in enhancing the experience by combining these two passions. Famous’ Cigar & Spirit Pairing Guide offers almost 100 different pairing options, all curated by both the cigar retailer’s and the magazine’ experts. “It’s easy, and incredibly intuitive. Simply pick your spirit, pick your price, then pick the ideal activity or time when you’ll be enjoying the recommended pairing.” Cory Grover, Digital PR Specialist at Famous Smoke Shop, says that’s what differentiates this new guide from other sites that recommend cigars: “other guides only focus on the top shelf, super-expensive cigar and booze options. We believe anyone – on any budget – should be able to enjoy a cigar and a drink together, and get just as much out of it, without it being a cost-prohibitive activity. That’s why our guide includes liquors and cigars at all price points, along with info that will be useful to those with varying degrees of experience.” To provide an expert angle on the five ideal liquors with which to pair cigars, Famous Smoke Shop tapped the writers and editors at Cigar & Spirits Magazine. The magazine’s editors selected a number of Scotch, bourbon, brandy, rum and tequila options, based on key tasting notes and flavors found in each of these drinks. “For our Cigar Pairing Guide, we thought it was essential that the experts’ voices be heard. That’s why we quoted the magazine’s editors on the key features of each spirit; they really tie together how each part of the pairing contribute to, and enhance, the overall drinking and smoking event,” explains Michal Vandenstockt, Vice President of Famous Smoke Shop. Offering nearly 100 cigar pairing combinations, each result in the guide also features two sets of cigar ratings: a score from the experts at Cigar & Spirits, and cigar ratings provided by Famous Smoke Shop customers. “That’s a big plus,” says Famous Smoke Shop’s Digital Marketing Director, John Lamberti. “Not only are our customers the most honest and unbiased sources for cigar reviews, they also show some contrast to the differences people can sense in cigars.” The Famous Smoke Shop Cigar & Spirit Pairing Guide not only affords users the opportunity to find their ideal liquor and cigar pairing, but offers easy purchase options to buy cigars online from Famous Smoke Shop – “at the web’s best prices, of course,” says Lamberti – and links to learn more about the spirits from the distillers’ sites. “If you like cigars, you’ll enjoy them even more when they’re paired with a good bourbon or rum; fortunately, this guide takes the guesswork out of finding the right pairing that fits your preferences,” says Lincoln Salazar CEO/Publisher Cigar & Spirits Magazine. “It takes enjoyment to a whole new level.” About Famous Smoke Shop Famous Smoke Shop is the nation’s #1 discount retailer of premium cigars online, offering one of the largest selections of handmade cigars, machine-made cigars, cigar humidors and accessories. Famous offers the web’s lowest prices on a wide selection of cigar brands including Acid, Davidoff, Macanudo, Romeo y Julieta, Ashton, Padron, Oliva and Perdomo cigars, and many more. Famous offers their customers the best prices on all premium cigars as well as friendly and knowledgeable customer service. Famous Smoke Shop 90 Mort Drive Easton, PA 18040 800-564-2486 ... Whiskey Thief Tavern, Evanston’s Newest Whiskey Spot!William ReigleJuly 18, 2016News New to Evanston is the latest concept from the team behind Pearl Tavern, Bar 63, and Bar Marta. Whiskey Thief Tavern offers a delicious menu from chicken wings and burgers to broiled salmon and ribeye. With an impressive collection of over 70 whiskies, beer flights, and 24 wines by the glass this menu has something for every palate. Follow along as we explore some of the best the Whiskey Thief menu has to offer! We started with a few highly recommended appetizers. The Sesame Ginger chicken wings served with buttermilk ranch and the Roasted Broccoli made with a Rye Whiskey glaze! The wings are meaty and most importantly, full of flavor. The broccoli has a rich roasted almond flavor with bacon and little kick of spice. We sampled another fine cocktail named ‘Tales and Spirits’ before moving on to the main course. Made with Bulleit Bourbon, smoked syrup, fresh lemon, mango liquor, and blackberries. The mango comes through with a rich and fresh punch-like flavor. Perfect on a warm summer afternoon. When it came to entrees we couldn’t pass up the ‘Thief Burger’. Topped with bacon, cheddar curds, and a fried egg. Whiskey Thief’s chef is none other than Austin Baker, creator of the infamous Au Cheval burger. The burger at Whiskey Thief lived up to his reputation, perfectly seared on the outside and rare throughout. The cheese perfectly caramelized to become one with the burger! Broiled Salmon with Bulgur Wheat & Tarragon Aioli. Perfectly crisp and tender at the same time. A mouthwateringly good way to wrap up our evening. Whiskey Thief Tavern 616 Davis St. Evanston, IL 60201 847-859-2342 http://www.whiskeythieftavern.com/ ... Whiskey Acres: Bourbon, from Seed to SpiritWilliam ReigleJuly 12, 2016Distilleries Founding father and first president of the United States George Washington did it. Many after him did it out of necessity. Farmers in the 1700’s and 1800’s found themselves with a dilemma. They were harvesting excess grain from their farms and couldn’t preserve or transport all of it before it succumbed to mold or rot. A solution they discovered was to mill, mash, ferment, and distill their corn and other grains to make a liquid alcohol that would come to be known as whiskey. Whiskey lasts much longer than raw grain and was easier to store and transport due to its condensed size. (Around this time farmers would have chopped down trees to fashion their own wooden containers to store whiskey.) When prohibition came along in 1920 farm distilling disappeared and never made much of a comeback, until now. Whiskey Acres in Dekalb, IL is the first and currently only American Distilling Institute certified farm distillery in Illinois. As of today, one of only several in the country. Located on Walter Farms just 60 miles West of Chicago, Whiskey Acres embodies the traditional idea of a farm distillery. Operated by Jim Walter, his son Jamie, and their business partner Nick Nagele. The idea for the distillery came to them in 2011 after an Illinois law relaxing craft distillery regulation passed in 2010. After gaining all necessary permits, and overcoming local hurdles unique to their farm distillery setup, their copper still was up and running the week before Christmas 2014. They came to market with their first product in February 2015. Whiskey Acres isn’t interested in sourcing whiskey. “Everything will be transparent here. Anything that we sell you in a bottle is from seed to spirit.”, says Jim. Why is the summer of 2016 an important time for Whiskey Acres? The very first release of their prized bourbon hit shelves on June 4th of this year. And we aren’t throwing around the term “prized”. Their bourbon took a silver medal at the San Francisco World Spirits Competition and bronze at the American Craft Spirits Competition. When we arrived at Whiskey Acres we were greeted by Jim Walter, a lifelong farmer. Jim has been farming this land for over 46 years. He tells us that he and his family have always wanted to do something more to capitalize on their high quality grain. For a time they shipped corn to Sapporo in Japan to be used in beer. They have raised soybeans, and vegetable crops for Del Monte. Jim’s son and partner at Whiskey Acres, Jamie Walter, practiced law for a year before dabbling in winemaking in California then returning to the family farm to become the 5th generation to farm here. Jim joking describes his son as a “recovering attorney”. “They tell us there’s more lines of computer code in this combine than in a 747.” – Jim As Jim led us through the distillery and into one of several barns we could tell this wasn’t going to be your run of the mill distillery tour. You see, Whiskey Acres isn’t your run of the mill distillery. In true spirit of their moto, “Great whiskey isn’t made, it’s grown”, we began our tour on the farm. Jim showed us the gigantic John Deere tractors and combines used to plant, fertilize, and harvest their crops. He told us how everything is computerized, “There’s an awful lot of technology in place today that we’re going to be able to feed into the distillery. That’s how we’re going to make sure we have the superior corn stock.” They currently raise several varieties of corn, wheat, and rye. The only whiskey ingredient they don’t grow is barley. While they could grow barley Jim tells us they don’t have the facilities to malt it. Instead they purchase malted barley from a nearby producer. Jim primarily runs the farm side of the operation. Jamie is the President and CEO of the Whiskey Acres Distilling Co. and has done most of the research for the distillery. Jamie’s wife works in the farm/distillery office, talk about a family business! It doesn’t get any more craft than this! Nick Nagele is a co-founder, lead distiller, and head of marketing. Rob Wallace is their assistant distiller. While Jim is a lifelong farmer with the most experience out of the bunch. All three partners, Jamie and Nick included, are farmers first. This is where Dave Pickerell comes into their story. You probably recognize that name. Dave Pickerell was the Master Distiller at Maker’s Mark for 15 years. He grew Maker’s Mark from a craft size distillery to the worldwide brand it is today. Dave is also heavily involved in Hillrock Estate as their Master Distiller and with WhistlePig. In the past he’s worked with Vendome Copper & Brass as well as countless other bourbon related endeavours. Dave Pickerell was brought on as a consultant at Whiskey Acres about 4 years ago. Jim tells us that he was excited to get involved at the very beginning of their budding distillery. He helped them with everything from the still design, to water and rickhouse evaluation. Dave has been out to the farm numerous times including a week spent distilling and return visits to sample barrels. The final ingredient that they do harvest from the farm is the water. All water used at the distillery comes from an aquifer under the farm. Not something you’ll find in the big city! This leads to one of many examples of the farmers ingenuity this team possesses. The water well on the farm is a narrow 6 inches in diameter. They were planning to drill a larger well but after a water analysis, and Mr. Pickerell, told them their current well water was perfect they decided not to risk a change. Instead they designed the distillery to use very little water. Other craft distilleries can use up to 30,000 gallons of water per day to cool, dump, distill etc. Whiskey Acres uses about 400 to 500 gallons a day, with 375 gallons actually recycled and used as an ingredient for their mash cook. The only water they lose is what’s used to wash the tanks. Once done distilling, the leftover wash, or backset, made of grain and water is used as cattle feed. All the local cattle prefer the feed coming from the Walter Farm! As we walked towards the fields to check out the crops that will become whiskey Jim tells us the distillery only uses the top 5% of the grain they harvest. The bottom 95% that doesn’t make the cut is sold off to a local ethanol plant or used for animal feed. Only the very best of the several thousand acres they farm makes it into the whiskey and bourbon you’ll drink. I asked Jim and Jamie why they decided to make bourbon. (Afterall, we know it’s a great idea) They told us that being so close to Chicago and the surrounding suburbs they wanted to make a product they can sell locally. Farming provides the opportunity to do some unique things when it comes to bourbon. When you’re raising the grain from seed to spirit you have the opportunity to identify flavor profiles of various corn varieties. Speaking of grain variety, our next stop was the “demo plots”. 98% of corn produced is yellow dent. Primarily used for ethanol, animal feed, and food stocks. At Whiskey Acres they use specific varieties of yellow dent corn they have identified as probable to produce a great bourbon. Then they take things a step further. A year ago they began raising blue popcorn, sweet corn, and Oaxacan green heirloom corn from Mexico. “We were so enamoured with this [blue popcorn] coming off of the still last year that we decided to plant more of it.”, said Jim. All of these are used for bourbon and all are currently aging in their rickhouse. The rickhouse is an unassuming domed structure tucked between grain silos and equipment barns. It was built roughly 60 years ago to store grain. The men suspected it’s corrugated steel walls and domed shape would be ideal for aging bourbon, Mr. Pickerell agreed. The midwest sun beats down causing the rickhouse to get incredibly hot most of the summer. Today the rickhouse is home to a variety of barrel sizes sourced from Kelvin Cooperage and Barrel Mill. The goal is to move to all 53 gallon barrels. “I’m learning a lot about repairing barrels.”, says Jim, “We were surprised when dumping barrels that we had more loss than we anticipated. Part of it was that we were not up to speed on watching the repair work.” Barrels we saw aging in the rickhouse include bourbon made from sweet corn, Oaxacan Green, blue popcorn, yellow dent, and even some rye whiskey. But despite their initial intentions, whiskey isn’t the only spirit they distill. By law the tasting room can only serve spirits they produce at the distillery. To appease non-whiskey drinking visitors they began producing a 100% corn vodka. It started out as a tasting room exclusive, everyone loved it. Over the winter, when the tasting room was closed, the phone was ringing off the hook with people looking for Whiskey Acres vodka. Then the distributors and retail stores started calling. The demand was clearly there and they now distribute to retail stores and bars. The vodka, bottled at 80 proof, is twice distilled using aggressive heads and tails cuts. Which is one of the reasons they believe it is so good. And judges agree, the vodka won a gold at the Denver International Spirits competition, a silver at the San Francisco World Spirits competition, and a bronze at the American Craft Spirits tasting competition. Next Jim posed the most important question of the day. “Would you like to taste anything?” While inside the tasting room we sampled each of the spirits. The vodka started with a butterscotch nose that held true with a mouth wateringly sweet flavor. This is a grain forward vodka with notes of corn throughout. The typical grain neutral “alcohol” finish of most vodka is nowhere to be found. The Corn Whiskey is made from 80% corn, 10% winter wheat, and 10% malted barley. Bottled at 90 proof. Again the grain flavor shows through, it’s sweet and light. The wheat softens and rounds out the profile. It’s unlike any other “white whiskey” on the market. And not only in taste, each bottle includes a small charred oak spiral from their barrel maker. If you prefer to add a little color and change the flavor a bit you can drop it right in the bottle. It won’t make it a bourbon but as Jim said, “Instead of bringing the whiskey to the barrel, here we brought the barrel to the whiskey!” Next came the bourbon which we were most looking forward to trying. With a mashbill of 75% corn, 15% wheat, and 10% malted barley. The first release produced 240 cases aged about 15 months in 15 gallon barrels with a #3 char. It’s non-chill filtered and bottled at 87 proof. This precise formula of recipe and time was chosen by Whiskey Acres with the assistance of Mr. Pickerell. The nose is bold, the grain profile comes through once again. This time with some oak and warm vanilla. The nose is balanced and the oak is enjoyable rather than overpowering. At first I picked up some oak, corn, vanilla, and a little spice. The corn combined with the wheat makes for a smooth sip. The palate has a depth not found in most younger bourbons. Whiskey Acres is very proud of this bourbon and looking forward to future releases being even better. People say that bourbon gets all of its color and most of its flavor from the barrel. Whiskey Acres is on their way to showing us just how much of an impact grain can have on the end product. “We’re all about carrying flavor over. We keep the grain from the cook, to the fermenters, to the still. We keep the grain with it to pick up as much of the grain flavor as possible.” – Jamie Around this time Jamie made his way back from fertilizing the fields to meet us. The perfect time to head into the distillery. Their still is a custom 500 gallon Vendome hybrid. It was designed in partnership with Mr. Pickerell to have 8 trays instead of the standard 4 trays. This allows them to skip the stripping run and distill the whiskey in a single on-grain pass. Retaining the impressive grain flavor they’ve worked so hard to grow. Jamie tells us that their initial distillation runs took up to 14 hours. As they have refined their process, a typical run now takes less than 6. While showing us around Jim and Jamie weren’t shy to tell us they are still learning the distillery operation. The best and most exciting times, as they said, are yet to come. The full Whiskey Acres product line is now on store shelves. You can find it at Chicago area Binny’s and Lincoln Park’s Ezra’s to name a few. One retailer, John McIntyre – Manager of Sycamore Hy-Vee Wine and Spirits, has already chosen to bottle a single barrel selection. He tasted 15 barrels and chose one to put on the shelf of his store alongside the standard Whiskey Acres Bourbon. He’s planning to take the used barrel to Cademon Brewing in Genoa, IL and age their stout beer which he will market as well. He then wants to bring the used stout barrel back to Whiskey Acres to use to finish another single barrel bourbon selection. We’ve got to meet this mad bourbon scientist! Future plans for Whiskey Acres include a Rye release, as well as a the blue popcorn bourbon they have aging now. Mr. Pickerell’s excitement for the current rye whiskey comeback will no doubt lead to superior rye’s coming from the distilleries he works with. Possibly most interesting however is their interest in terroir, investigating all of the environmental factors that contribute to crop production. Including creating the best soil environment to produce the best corn. This is one reason Dave Pickerell got involved. I was told he was interested in exploring this during his time at Maker’s Mark and has done so with Hillrock Estate as well. “We have all kinds of ideas coming down the pipeline.” – Jim Through our visit to Whiskey Acres it was evident that these guys are passionate about every aspect of whiskey production. And they like to have a good time doing it. Keep an eye on their Facebook page for a shout out for volunteers to bottle whiskey, eat pizza, and listen to music. Another great example of their commitment to community involvement and to having fun. Their beautiful farm and distillery is open to the public and welcomes friends and families to tour, sample, and buy their products. They host gatherings, barbeques, and picnics as well. Head over to their website for visitors information and to sign up for their newsletter. Whiskey Acres Distilling Co. 11504 Keslinger Road DeKalb, IL 60115 (844) 4WHISKEY (844) 494-4753 [email protected] http://www.whiskeyacres.com/... [Part 2] 2016 Kentucky Bourbon Affair & Whisky Live!Jacqueline RiceJuly 6, 2016Distilleries / Events Welcome to part two of my coverage of the 3rd Annual Kentucky Bourbon Affair. In part 1, I shared the first half of the week, including my experience forging copper at Vendome, shooting skeet at Wild Turkey, and enjoying an elegant southern garden party hosted by Michter’s. (If you missed part 1, you can check out the recap click here!) Friday morning was the fourth day of events and the day I officially wished I had packed a coffee pot. Luckily, I had an action packed day at Jim Beam motivating me to get up and at ‘em. Once we arrived in Clermont we headed straight to a rickhouse to sample Knob Creek straight from the barrel paired with country ham. I started on floor 3 with Freddie Noe, son of Fred Noe, grandson of Booker Noe, and likely the 8th face to adorn a Jim Beam bottle. The barrel entry proof was 125 and this 9 year sample had increased to 129.7. It had some unexpected heat and spice, which suited the fatty country ham quite nicely. We also took this opportunity to ask Freddie about some of his favorite things. We learned that Freddie’s favorite part about joining the family business is that something started so long ago is still popular and drawing people to come visit and learn about it. As far as bourbons go, he tends to lean toward Knob Creek in the winter months and Basil Hayden in the summer. He also enjoys Bookers, but “doesn’t like to drink that high-proof stuff too far from the house.” Wise words, Freddie, wise words. “[I] don’t like to drink that high-proof stuff too far from the house.” – Freddie Noe Next, we headed up to the 7th floor with Megan Breier, the West Coast Brand Ambassador. She treated us to an 11 year that had jumped in proof to 139.3. It was incredibly smooth and surprisingly had less heat than the barrel from floor 3. She also spoke about the similarities between country ham and bourbon. Much like a mash bill, the diet of the pigs affects the overall flavor of the ham. Sadly, country hams also suffer an angels share during the aging process. She closed by highlighting to us the significance of tasting bourbons from different locations in the warehouse. “Warehousing is part of the recipe,” she said, “sometimes people forget that.” “Warehousing is part of the recipe, sometimes people forget that.” – Megan Breier Finally, we went back down the first floor to try a 4-year-old, 117 proof bourbon with the legendary Fred Noe. As usual he was full of stories. He was never pressured to follow in his father’s footsteps at Jim Beam, and even after he decided to do so there were actually no job openings for him at the distillery. Meanwhile, he had developed a friendship with Hank Williams, Jr. and eventually offered the job of tour manager. When he broke this news to his father, a spot on the night shift at the distillery miraculously opened up. Fred mused that his life could have taken a very different direction, but as a fellow touree pointed out, things seemed to turn out just fine. Fred’s favorite part of the job? Seeing people’s eyes light up when they come to the distillery to learn more about the products. He is always amazed when he sees a bottle of Jim Beam on the other side of the world because he knows it came from “right here.” After the rickhouses, we headed outdoors for a cornhole tournament. It was a bright day with thin cloud cover, perfect for a laid back afternoon outdoors eating barbecue and sipping bourbon. Unfortunately, I didn’t make it too far in the tournament. My team’s boards were unusually slick and after an extraordinarily long game we lost in the first round. If Fred and Freddie weren’t such nice guys we might have suspected them of rigging things! It was still a wonderful, relaxing afternoon, and the hospitality made us feel like we were part of the family. That night I headed to an event hosted by Four Roses at Flame Run Glass Studio. Attendees were able to choose their desired colors for a hand blown old-fashioned glass and even participate in the glass blowing process. Afterward, we had the chance to enjoy Elliott’s Select, which was released earlier that day. It’s a 14-year-old OESK and if you’re a fan of Four Roses, you will be a fan of this special release. As is true for most of these events, one of the best parts of the evening was the chance to chat with the Master Distiller. We knew Brent had some big shoes to fill after taking over for Jim Rutledge last fall. It turns out an unexpected challenge was his signature. He first submitted his typical signature and the distillery rejected it! He had to go back and practice until he had something the distillery was willing to print on bottles and other merchandise. Don’t worry folks, he has it down pat now. My final distillery event was a trip to Heaven Hill’s Evan William Experience in downtown Louisville. The event was called “Build a Barrel” and the group was given the opportunity to select many factors that go into a bourbon recipe: mash bill, type of barrel wood, warehouse location, etc. Our selections will be produced on site and aged according to our specifications. Knowing this meant there was a bit of pressure to make solid choices but luckily we were up to the task. First, we learned about the “Magic of the Rickhouse” with Brand Ambassador, comedian, and musician Bernie Lubbers. He reminded us how barrels age differently at different levels of the rickhouse. Barrels on the upper floor gain proof because the water evaporates out at higher heat. While barrels near the floor lose proof since ground-level moisture finds its way into the barrel. Next we got to sample bourbons aged in barrels with 3 and 4 level char, as well as a barrel made of chinquapin oak, which has a tighter grain than standard white oak. Next, Larry Kass, Director of Corporate Communications, walked us through the grains that go into a typical mash bill. We had the opportunity to see and taste yellow dent corn, rye, red winter wheat, and barley. The grains were laid before us in their whole form, ground, and baked into bread. We also had a side by side tasting of new make wheat whiskey, wheated bourbon, high rye bourbon, and rye whiskey. Finally, Master Distiller Charlie Downs and Assistant Distiller Jodie Filiatreau took us behind the scenes at the mini-distillery. We tried a sample of mash (which a couple of us decided was our new favorite breakfast smoothie) and then Charlie walked us through the distillery. Despite its small scale, it is quite a manual process to operate. After lunch it was time for a discussion and vote. Our group of about 30 attendees was pretty knowledgeable and nearly all had the same end goal in mind: an older, barrel proof bourbon. We experimented a little with our mash bill, opting for a higher barley malt content that should add a hint of sweetness. The mash bill ended up at 65% corn, 20% rye, and 15% malt with a lower entry proof of 115. We also experimented with the chinquapin wood which we charred at level 4. The wood was air-dried for 4 years to release many of the undesirable tannins from the oak, which should mean the bourbon can age for a longer period. Finally, we chose to age the barrel in the middle section of the Deatsville warehouse. This warehouse has a staggered roofline that creates a chimney effect inside. This Deatsville warehouse also happens to be one of Parker Beam’s favorites, we figured we couldn’t go wrong following his lead. Heaven Hill is going to produce two barrels to our specifications and update us with progress along the way, including tasting samples. Hopefully in 10-15 years we will all have a smooth barrel strength bourbon we can sip with a great deal of pride. The closing event Saturday night was the first ever Whisky Live held in Louisville. There were nearly 200 whiskeys to sample on the main floor and almost 20 more in the VIP room. Including Jim Beam Distiller’s Masterpiece, Jack Daniels Sinatra Select, and Kavalan Solist Vinho Barrique, 2015 World’s Best Single Malt Whisky. For all of us bourbon nerds, one of the highlights was the selection that Bill Thomas from Jack Rose brought for the VIP room. Between prohibition era dusties, 1980s era Old Forrester, first release Russell’s Reserve (then a Limited Edition), 2015 Four Roses Small Batch (just to list a few), we didn’t stray too far from this table. The main pouring room also gave us the chance to scratch a few bourbon’s off of our “to do” list. Including a 1792 Full Proof and I.W. Harper 15 year. Plus, the VIPs received what is likely everyone’s new favorite Glencairn, a gorgeous crystal cut version of the classic tasting glass. Sunday morning the hotel lobby was filled with both heavy luggage and heavy hearts. Like kids at the end of summer camp, KBA attendees had a whole group of new best friends. For a week the entire bourbon industry welcomed us with open arms, and we felt like one big, whiskey-drinking family (we consider ‘whisky-drinking’ to be a synonym for ‘happy’). Many people headed over to Churchill Downs for the official send off event which included a delicious, locally sourced, brunch by Kentucky Proud. Followed by a behind the scenes look at the Derby Museum, and a day at the races. Everyone knows to always bet on a gray horse, but unfortunately my gray horse got a horrible start out of the gate and came in dead last. I felt disappointed initially but realized the trip had been almost too perfect and it only seemed fair that something go wrong. For the third year in a row, The Kentucky Distiller’s Association coordinated an impressive Kentucky Bourbon Affair. The hospitality shown at each distillery is unparalleled. Despite complicated logistics each event seems to go off without a hitch. Needless to say, I cannot wait to attend next year. I look forward to not only a new set of distillery excursions but also reuniting with all of those new best friends. ... 2016 Kentucky Bourbon Affair Recap! Part 1Jacqueline RiceJune 29, 2016Distilleries / Events They call it Bourbon Fantasy Camp. Given that the Kentucky Bourbon Affair (KBA) is 6 days of exclusive tastings, behind the scenes tours, and open access to master distillers, that moniker seems pretty appropriate. The KBA started in 2014 to commemorate the 50th anniversary of the Congressional Resolution that designated bourbon as America’s native spirit. The event is organized by the Kentucky Distillers Association and is now in its successful 3rd year. I was a Golden Ticket holder, which means I had tickets to events all week-long. While I could truly write an entire post on any one of the 10 events I enjoyed, I am condensing my experience down to a two-part recap (pun intended). The event kicked off Tuesday evening, and for Golden Ticket holders this meant an opportunity to visit Vendome Copper Works. If you’ve ever visited a distillery in the United States, there’s a good chance you’ve seen their work. Vendome is a 4th generation family business and is probably the most well-known of the 3-5 companies in the US that crafts copper stills. Copper is relatively fragile as far as metals go, which means all of those stunning stills are formed by hand. Vendome isn’t open to the public; we thought the opportunity to visit was a treat. Then we learned that the real treat was to see a demonstration of how the copper is formed. We watched a couple of pros heat up copper and begin to forge it into shape. That night they were crafting onions, which is the balloon-like bulge near the bottom of the arm on a pot still. Soon we learned that the real, real treat was that we got to try our hand at forging ourselves. No time was wasted in assuring us that this is indeed Bourbon Fantasy Camp. Next, we headed over to Copper & Kings distillery for the main event which featured several local craft distilleries. One of the standouts was O.K.I bourbon from New Riff Distilling. They are based in Cincinnati and currently bottling sourced distillate that was selected to match their desired flavor profile. O.K.I stands for Ohio, Kentucky, Indiana – the only places where they source ingredients. Another interesting find was St. Elmo’s Fire from MB Roland, a spirit featuring both cinnamon and cayenne – I can’t wait to work this into a molten chocolate cake. A perennial favorite, Art Eatables, was also there to showcase their famous bourbon truffles. It’s no wonder that the founder, Kelly Ramsey, can pair bourbon and chocolate so perfectly: she holds an Executive Bourbon Steward certification from the Stave & Thief Society. Read about Chicago Bourbon’s Executive Bourbon Steward certification, click here For my first day event on Wednesday morning, I headed to Wild Turkey for skeet shooting. I selected this for my first event because I’m impatient and couldn’t wait to do this. Our day began with a distillery tour led by Master Distiller Eddie Russell. This was not your run of the mill tour. We had a couple of bonus stops along the way, plus the entire journey was peppered with anecdotes. Believe it or not, Master Distiller Jimmy Russell, now in his 62nd year, wasn’t too quick to adapt to change. When the distillery was recently expanded Jimmy didn’t want to give up is 60 inch diameter still, nor did he want two stills. The result? A massive 52 foot copper column still. Throughout the tour, Eddie spoke quite a bit about a couple of topics. One was the close-knit and family like nature of the various distillers in Bourbon Country. Jimmy, Booker Noe (Jim Beam), and Elmer T. Lee (Buffalo Trace) were all great friends who grew up together. They spoke practically daily, whether socially or to ask for distilling advice. I can’t think of too many other industries where competitors are close friends. These legends were asked how they most liked to drink bourbon. Their response was “straight from the barrel” – can’t disagree there! This led to the launch of products like Blanton’s, Bookers, and Rare Breed, which all gave consumers a chance to taste product from a single barrel and (in the case of the latter two) at barrel proof. This brings us to the other recurring theme of the day: the role of cocktails. While Eddie credits single barrel bourbons with beginning to broaden the bourbon market by showing off just how delicious America’s native spirit can be, he credits mixologists for much of the current boom. He was amazed at how much thought, art, and science mixologists put into cocktails and how they can highlight key notes in bourbon while still making it approachable to novices. Read about our coverage of the Chicago Cocktail Summit, click here Ok, on to the fun/dangerous part. Out we went to an open field where we donned eye and ear protection. Everyone shot 10 rounds each and 4 attendees hit all 10 (we clearly had some professionals with us). I hit what I felt to be a respectable 7 of 10. While this didn’t earn me a prize, Eddie did give me an honorable mention, further evidence that he’s a true Southern Gentleman. We wrapped up the day with a lunch and bourbon tasting. Our place settings had three pours all ready for us. The first was the “Diamond”, a mix of 16 and 13 year old bourbon created in honor of Jimmy’s 60th anniversary as Master Distiller. Next was “Master’s Keep”, a 17 year that was aged in unique brick warehouses. The final one raised some eyebrows. “Decades” has yet to be released, and features a blend of 10-20 year old bourbons. It was certainly the favorite of my table, which says something given the competition. Can’t wait for its release in 2017! That evening it was off to Louisville’s Water Tower Park for the Bourbon Women event called “He Said, She Said”. In addition to small bites and cocktails from local mixologists, the event featured 12 blind tastings. Participants scored each selection on a provided worksheet and submitted their sheets for Bourbon Women to tally. At the end of the night the bottles were all unmasked. The most notable moment was when one of the bottles was revealed to be Parker’s Heritage Malt. The outrage! How dare someone provide not-bourbon at the Bourbon Affair! Full results are posted on the Bourbon Women website, but it looks like there were some differences of opinion. Elijah Craig Small Batch topped the men’s list, while Pikesville Rye and a Four Roses OESK tied at the top of the women’s. That outrageous malt ranked 3rd/4th for men and women, respectively, so no we know why everyone was so embarrassed: they liked it! Thursday morning: off to the Bulleit Experience at the old Stitzel-Weller Distillery. The distillery originally opened on Derby Day 1935 and was home to one of the most famous names in bourbon: Julian “Pappy” Van Winkle. The distillery was shuttered in January 1993 and KBA attendees received an exclusive peek at the old facilities. It truly was a peek – the abandoned buildings are not considered safe, so we peered in through windows. When the distillery closed, everyone just walked out, leaving everything intact. It looks like a distillery graveyard! Part of the old still was rescued, but much of the equipment is still in place. We had quite an amusing lunch and tasting led by Tom Bulleit. His dry sense of humor cracked everyone up; even the caterers couldn’t contain themselves! Similar to Eddie Russell, he also spoke about bourbon comradery. It’s well known that Pappy and T.W. Samuels, founder of Maker’s Mark, met and talked about wheated bourbons. What is up for debate is who knew more about the subject. When the Van Winkles tell the story, Pappy was pretty knowledgeable, but the Samuels’ version goes a little differently [insert Tom Bulleit’s wry smile here]. Either way, it’s another example of friendship even between competitors. After lunch we headed over to the mini working distillery used to try out experimental recipes and also home to the rescued still from the old Stitzel-Weller operation. Next, we met with Ebony Major, a master blender who works to maintain flavor profiles in each Bulleit product. Her background is in Food Science, and each day she uses her nose to select which barrels should be mingled based on the specified standard (she also made me realize that I definitely picked the wrong major in college). Her treat for us was a sample from a 26 year old barrel found in the warehouses from the old Stitzel-Weller days. This stuff looked almost like coffee in the bottle. Despite its 142 proof, it was surprisingly smooth, balanced, and not over-aged. Wish there was more where that came from! Thursday night’s event was a garden party hosted by Michter’s at the historic Whitehall Gardens. Throughout the evening, the Michter’s team’s attention to detail was evident. The grounds were beautiful, we were able to enjoy them during an outdoor reception. The reception featured hearty Michter’s pours, passed bites, and eucalyptus chilled towels to keep us cool in the Kentucky heat. Everyone was in white, and it was a spectacular scene. The important role of cocktails in the current bourbon boom was highlighted here as well. Our four course dinner was prepared by Chef Patrick Roney of Harvest and each course was paired with a specialty cocktail by Louisville mixologists from Hub, Meta, Proof on Main, and Down One, respectively. Attendees voted on 4 different cocktail distinctions and the choices were tough! Another outdoor reception followed dinner, where each of the mixologists deservedly received an award. Stay tuned for part 2 of my recap, featuring a cornhole tournament with Fred and Freddie Noe, customizing a barrel of bourbon with Heaven Hill, and much more! ... We Celebrated Father’s Day with Bentleys, Bourbon & Bow Ties!William ReigleJune 21, 2016EventsFor Father’s Day 2016 I celebrated with my father at the annual “Bentley, Bourbon, & Bow Ties” brunch. Held at the Hilton Chicago/Oak Brook Hills Resort & Conference Center. The event was hosted in partnership with Perillo Auto Group, Southern Wine & Spirits and Trunk Club. Each there in full force to make sure dads, and their families enjoyed a memorable father’s day. The weather couldn’t have been better, a sunny 90 degrees outside and a pleasant air-conditioned pavilion tent for dining and to escape the heat. We arrived just before noon to a party already underway. We followed a red Lamborghini Huracan and a black Bentley Continental into the parking lot of the resort. I had a feeling it was going to be an exciting day! As we parked there was a golf cart waiting to take us to the check-in tent where we picked up wristbands and checked in for our test drives. Before heading outside we paid a visit to the huge buffet prepared by Executive chef Sean Patrick Curry. We sampled sliced beef brisket, mini bacon cheeseburgers, whole roasted suckling pig, smoked blue cheese chips with candied bacon and much more. After filling up we went outside to the Perillo tent to pick our rides. Perillo pulled out all the stops bringing with them no fewer than two Lamborghinis, Bentleys, Rolls Royces, and Maseratis to test drive. In addition to more cars from these manufacturers they had Ferrari and even the futuristic BMW i8 to sit in and push buttons. For our first drive we picked a beautiful white Bentley Continental Flying Spur. I jumped behind the wheel of this beast with my father in the passenger’s seat and a Perillo rep in the back to tell us about the car as we went for a drive. And this wasn’t just a drive around the parking lot. We took the car out on the road, around the country club and through a business park before heading back to pick out our next car. For the second run we grabbed a black Bentley Continental GT Speed Convertible. My dad took control of this car and took us for an exhilarating ride while the air-conditioned seats kept us cool. Once we turned in the cars we headed out to check out the bourbon and bow tie areas of the event. Southern Wine & Spirits hosted a tent pouring Tincup Whiskey from Colorado and Hangar One California Vodka. On hand to guide our bourbon tasting was bourbon aficionado Mark Gruber. Mark works with Southern Wine & Spirits, teaches wine and cocktail classes at Northwestern University, and leads tastings. Tincup is a whiskey sourced from MGP of Indiana and cut with Rocky Mountain water before being bottled in Colorado. It comes in at 84 proof with no age statement. Read about our last tasting with Mark Gruber at Chicago’s Seven Lions, click here We talked with Mark for a while about all things bourbon. He told us about his very first bourbon distillery visit in the 80’s which was Stitzel-Weller. This happens to be the first distillery I ever visited as well. Though I’m sure our visits were much different given that in the 80’s they were actively producing Old Fitzgerald bourbon. Whereas my visit centered around their now popular Bulleit Experience tour and tasting. Next to the Tincup bar was a cigar rolling demo that caught our eye. Pacific Cigars was handing out samples of their vacuum-sealed tube cigars, no humidor needed. Hand-rolled in the US using tobacco from the Philippines, Dominican Republic, and other premium tobacco producers. If you’ve ever smoked a Mike Ditka or Mario Andretti Cigar it came from these guys. We watched a quick lesson in cigar rolling, from cutting and shaping the wrapper to folding and rolling the filler, to applying the cap with an organic adhesive. The cigar roller even gave us the sample cigar she rolled during the demo! The sponsor and experts of the bow tie piece of this father’s day event were Trunk Club. They demonstrated the proper ways to tie a bow tie as well as provided personal styling consultations. The Art of Shaving exhibited a large display of envy worthy shaving accessories. If you’re still using those 5+ blade razors you used in high school it’s time to experience a razor-sharp single blade shave with quality shave oil. Bentleys, Bourbon, & Bow Ties was a fantastic day and made for a memorable father’s day. I had a blast with my father and though it did make for a great father and son experience there were a lot of families in attendance. Between sitting in Perillos exotic cars to enjoying a great brunch and walking the beautiful Willow Crest Golf Course there was plenty for the family to enjoy. They even had a kids tent complete with pony rides, face painting, and arts and crafts. While dads had access to 500+ horsepower supercars junior could have some fun of his own. ... What Kind of Bourbon Buyer Are You?William ReigleJune 14, 2016DrinkingThis week’s post comes to us from guest writer Matthew Saunds. Matthew is the Store Supervisor at Village Wine and Spirits in Sleepy Hollow, New York. He brings us tips to help determine what kind of bourbon buyer you are and what to look for when purchasing bourbon and whiskey. When it comes to buying, selling and trading bourbon it might seem like a whole lot at once. Where do I begin? What should I look for? Both valid questions when starting to buy whisky and bourbon. The first thing that I ask my customers when I talk to them is; what kind of buyer are you? Do you buy to drink, invest, sell, flip? Each of which comes with self-awareness and most likely a price tag. Starting off, if you buy to drink 9 times out of 10 you likely won’t spend anywhere past $500 or so. Case in point, how does this buyer justify spending that much money for a bottle that they are going to drink? So to yourself it’s not worth it to go over that price point. If you’re buying to sell it usually means that you’re the middle man. You may know someone who wants a bottle of a specific whiskey or bourbon but they can’t get it near them so you get it for them. Whether that buyer be a retail store or a private collector. I always think of bourbon and whisky as regionalized in terms of markets because a lot of times different markets have different bourbons and whiskeys. If you know what you’re looking for then I’m sure you know where and who has it. If you don’t then I’d suggest you consult with your nearest liquor store employee to steer you in the right direction and provide advice. Buying to flip is a whole different ballgame because that involves more knowledge and expertise on specific bourbons and whiskeys and different markets and pricing. The price of a bottle in the northeast may be much less out west so that’s going to limit your buyers. Buyers looking to flip are just trying to make a few extra bucks. Nothing wrong with that but you have to know what you’re doing because if you don’t you can and will lose money repeatedly. If successful, you can be profitable and build an extension of buyers who will seek you out because they know you have what no one else can get in their eyes which makes you an asset. Also when trying to flip it’s important to not be a phony politician by over promising and under delivering. Make sure the product that you have is something that you have on hand/you can get or else your credibility is going to be shot and once word gets out that you are not somebody dependable no one is going to seek you out to try to help them find specific hard allocated items. Buying to invest is something that has caught on recently as publications have written that investing in whiskey and bourbon have better returns than the stock market; to which I tend to agree with. But it all comes down to bottles you are buying with the intent of investing. This requires meticulous research and knowing the sort of the brand, the bottle and year. All of which affect value in the long run. The last thing you want is a $1,000 bottle that is not worth anything or has not appreciated not as much as you thought it would. A recent trend I’ve seen is people trading instead of paying cash for a bottle simply because paying retail or secondary prices are not justified in their eyes. However trading a bottle to someone else and getting one in return can be a mutually beneficial business transaction. Leaving both parties mutually satisfied. This is something that I’ve seen recently due to certain bottles price tags. These are just a few things to keep in mind when buying whiskey on the first or secondary markets. If you have a question for Matthew please leave a comment below or contact him at Village Wine and Spirits. A few select photos from Matthew’s Instagram feed: @msaunds27 Village Wine and Spirits 31 Beekman Ave. Sleepy Hollow, NY 10591 914-631-0822 [email protected] Instgram: @vwinespirits ... Chicago Welcomes the Inaugural Cocktail SummitWilliam ReigleJune 6, 2016EventsThis spring we had a Chicago first. A gathering of cocktail enthusiasts, bartenders, and industry insiders known as the Chicago Cocktail Summit. This was the first of what promises to be an annual event spanning two days and many cocktail-centric topics. The event’s goal was to bring together “both sides of the bar”, the people behind the bar and those sitting at the bar. An event to “showcase the spirit of collaboration, respect, and enjoyment”. The summit is the brainchild of Billy Helmkamp, co-owner of The Whistler, and Erik Westra, owner of Minneapolis based event production company Westra & Co. These two guys combined posses endless event, concert, arts, and cocktail knowledge. As well as deep community involvement in the Logan Square area. Which brings us the the venue. The Chicago Cocktail Summit was held on May 22nd and 23rd, 2016 at The Logan Theatre. A classic movie theater built in 1915; since renovated while keeping the vintage decor. With its four large theaters devoted to educational sessions and bar/lounge area setup with sponsor booths and mingling. The venue was the perfect location for this educational and collaborative event. Day one targeted consumers and enthusiasts while day two focused on bar and restaurant professionals. Each day was packed with 12 unique sessions, the complete schedule breakdown can be seen here. As well as post event activities and parties. Each day ran from 9:00am to 6:00pm. Full days jam packed with cocktail programming and mini cocktails! To kick things off was a meet and greet complete with mini coffee, mini cocktails, and mini food. We had about an hour to mingle with other attendees and sponsors. I spent time speaking with the founders of Chicago’s Dark Matter Coffee as we sampled espresso and four different cold brew coffees. All of these were part of their Barrel-Aging Program where the raw beans spent between 2 weeks and 6 months in Basil Hayden bourbon barrels. For those of you in the know Basil Hayden comes from Jim Beam as part of their “Small Batch” collection. Dark Matter has previously used or has on hand barrels from Knob Creek, KOVAL, Four Roses, Wild Turkey, and Heaven Hill. As I sampled the cold brews they told me how each one uses different beans and is barrel aged a different amount of time leading to various degrees of pronounced to nuanced changes in flavor. Some were more bourbon forward while others took a backseat to the aroma of notes in the coffee. All were delicious and while they are currently sold out online you may be able to find it in one of their three Chicago retail locations or Whole Foods. After our morning happy hour began my run of the 4 of 12 overlapping sessions I chose for the day. 10:30am – The Perception of Taste and the Science of Flavor Session one got right down to some science business. Ben Carlotto of Bon Vivants and Royal Dutch Distillers gave us a deep dive into how and what we taste. We did a few perception exercises including placing a drop of an unknown liquid on my hand, holding my nose, and tasting. A slight saltiness is about all I could pick up until I released my nose and the flavor of vanilla hit me like a sack of vanilla beans. This as Ben explained that 80% of flavor is perceived through the nose. Nothing like a hands/nose on demonstration to drive a point home. Ben went on to tell us how bitterness is the only flavor perception we don’t lose with age, a primitive defense mechanism. And how salt is good at reducing bitterness in cocktails. He’s actually formulated a saline based solution in dropper bottles to distribute to bars this week to use in their Negroni Week cocktails. Ben recommended adding a small amount of salt to your next cocktail to see what happens. BONUS TIP: June 6th through 12th is Negroni Week. Follow this link to find a participating bar near you! Click here. 12:15pm – The Making of a Modern Classic Session two was brought to us by Robert Simonson, columnist with the New York Times and author of The Old-Fashioned, “The Story of the World’s First Classic Cocktail”. Accompanying Robert was Toby Maloney, Head Mixologist of The Violet Hour amongst many other endeavors. Only fitting that for the next hour these gentlemen would be teaching us about classic cocktails. They started with a brief history of the “dark days of the cocktail”, during the 80’s and 90’s. Out of which came the Cosmopolitan, a cocktail abomination by some accounts. Made famous by Madonna and Sex in the City yet ironically not even on the menu at the bar of its inception, The Odeon in Tribeca. We went on to learn about the “cocktail renaissance” starting around 2000 which included the origins of the Margarita, the Penicillin, and the Red Hook. All examples of modern classics which Robert defines as a cocktail which 1) Travels beyond its birthplace. 2) Is respected by bartenders. 3) Is popular with the public. Robert and Toby went on to tell us about “The Juliet + Romeo”, a gin based cocktail at The Violet Hour, and “Inside the Rock”, a cocktail now served inside of a sphere of ice at The Aviary. There was a ton of history shared during this session. Though perhaps the most shocking thing we picked up from Robert was this. When Milk & Honey, formerly of NY, opened in 2000 the “well” rye whiskey they poured and mixed was from the infamous Pappy Van Winkle family. Let that one soak in the for minute then get to work on a time machine. “When Milk & Honey opened the Rye [whiskey] in the well was Pappy Van Winkle” -Robert Simonson 2:00pm – Punch-Making Workshop After a lunch break our third sessions was led by Punch House partner Will Duncan. Will gave a high spirited and fun presentation complete with hands on punch making. There is so much history to alcoholic punch it literally blew my mind. Did you know that punch is the precursor to the modern cocktail? Or that punch dates back to the early 1600’s? That it’s the earliest example of combining spirits with fresh juices to lower the ABV and improve the taste?! Awesome stuff from Will as he explained how punch is much more than just a large format cocktail. At Punch House they construct batches of 100+ servings of punch then filter and keg it for serving at their bar. The word “punch” is borrowed from Hindi and means “five”. This signifies the five flavors that must be balanced in any properly made punch. Strong, weak, bitter, sour, and sweet. Another important ingredient in punch is something called ‘Oleo Saccharum’, a combination of macerated lemon peel and sugar. Will tells us the best time to drink punch is after 1 to 2 days of aging. Keep that in mind should you try your hand at homemade punch. Or keep it simple and head over to Punch House for an expertly crafted selection of punches by the glass, carafe, or of course the bowl. “At Punch House we’re all about tradition and history” –Will Duncan 4:00pm – Cocktails for Dinner: The Art and Science of Food For my last sessions of the day I chose ‘Cocktails for Dinner’, hosted by the triple threat. Jerald O’Kennard of Tastings.com, Adam Seger of Balsam Spirits and Rare Botanical Bitters, and Robert Bansberg of Kendall College. Tastings.com has been sampling and reviewing wine, beer, and spirits for over 20 years. As well as hosting industry events and awards. These three guys have extensive history in the wine community. Evaluating and pairing wines with food, having hosted hundreds of wine dinners. To help immerse us in the sessions they provided a half dozen pipettes filled with various spirit and cocktail samples. As well as small food samples including BBQ potato chips and popcorn. And an introduction cocktail of CH barrel aged gin, umami shrub, crushed thyme, and Perrier. Paired with a potato puff with bacon, mushrooms, thyme, and parmesan. Robert started us off with some tips when pairing wine and cocktails with food. First and foremost, learn the consumer’s palate. He shared his philosophy of drinking local, “if it grows together it goes together”. How the job of pairing wine with food largely rests on the sommelier as a chef is rarely going to change the food to accommodate a wine. When pairing with desserts, he said, always have the beverage as sweet or sweeter than the dessert. Dry Champagne does not pair well with wedding cake, a common mistake. They moved on to tasting. Hyper sensitive taste buds at the back of the mouth. Be sure to get spirits and wine to the back of the mouth, near the molars, if you aren’t going to swallow it. Not a problem we usually face with bourbon! “See alcohol as a nice spine that supports all kinds of different flavors.” -Robert Bansberg The ongoing themes of this session were balance and perception. The importance of balancing ingredients within a cocktail and balancing cocktails, spirits, and wine with food. Delicate poached fish with delicate light wine. Big tannic reds with a juicy steak. Salt came up again in this session. Robert recommended adding a pinch of salt to your next Manhattan. Jerald and Adam went on to lead us through tasting the pipette samples paired with the food samples. The mini cocktails included Amaro, a sidecar cocktail, a margarita, and a few others. Chad Hauge, Beverage Director at Longman and Eagle took the stage next. He shared stories from his experiences building his career in New York. His well received 13 course sake pairing dinner for a famous food critic. Another memorable pairing that helped shape his career involved pairing a drink with a molten chocolate cake. The traditional pairing in this situation would be a ruby port. Instead Chad finished the evening by pairing the chocolate cake with a glass of…milk. Unsurprisingly this went over very well. Who doesn’t like a cold glass of whole milk with a slice of gooey chocolate cake? On that note Chad wrapped up his presentation and we once again had a chance to mingle with the presenters and attendees before heading home for the day. The Inaugural Chicago Cocktail Summit was very well planned. From the perfect venue conducive to presentations to the time allowed between sessions for talking with the presenters it really was a great day. I overheard numerous people say throughout day one that despite being consumer focused, the sessions contained a lot of great industry insight. This is something that I was excited about and other attendees seemed to be as well. Analogous to the bourbon industry, cocktail and spirit consumers have a thirst. Not just for finely balanced and expertly crafted spirits but also for knowledge, history, tradition, and process. The summit allowed consumers and industry professionals to learn from thought leaders and innovators in the cocktail community. It is a welcome addition to the Chicago craft cocktail scene and one we will look forward to attending next year as well! http://www.cocktailsummit.com/ ... The Day Has Come for Whiskey at LuxbarJacqueline RiceMay 24, 2016Drinking / RestaurantsThis week’s post comes to you from Chicago Bourbon’s newest contributor, Jacqueline Rice! She’s a Chicago based bourbon enthusiast who we’re happy to welcome to the team. When Jacqueline is not exploring bourbon you might find her pursuing another one of her passions leading tours for the Chicago Architecture Foundation. A few years ago Steve Gleich never thought he would see the day when whiskey would outsell vodka at Luxbar. “But”, he added, “that day has come.” Steve is the Bar Manager at the Gold Coast establishment and has been there for nearly 8 years. He was kind enough to chat with us last week about their whiskey program. The array of whiskeys on display behind the bar was impressive. Steve grinned while he admitted that the selection is deepest for some of his personal favorites, such as the E. H. Taylor family of bourbons, Yamazaki 12, 18, and 25 year Japanese whiskeys, and many Willett bourbons and ryes. They had just sold out of the 12 and 23 year Willett bourbons, but miraculously still had some Exploratory Cask Finish (XCF) rye. We also noticed several other limited releases, such as the Michter’s 20 year bourbon, Elijah Craig 18 and 23 year bourbons, and 2015 Old Forester Birthday Bourbon. Needless to say, we were pleased. The reason for our visit was to check out the “Build Your Own Manhattan” menu. The menu allows patrons to craft a custom version of the classic cocktail by selecting one each from 5 ryes, 5 vermouths, 5 bitters, and 4 different types of ice. Although that narrows the possibilities quite a bit, it still allows for 500 combinations! The easiest choice for us was definitely the ice. Luxbar orders full blocks of ice and hand chisels 3 inch pieces – that selection was a no brainer. In fact, the hand cut ice stands alone so beautifully that it was almost a shame to cover it with a cocktail…almost. The remainder of the choices were a little daunting. Luckily, Steve is a bartender by trade and still loves being behind the bar, so he was willing to provide guidance. He reminded us of the general principle not to mix two ingredients that feature the same type of flavor, such as a sweet whiskey and a sweet vermouth – the cocktail becomes just too sweet. After some deliberation, we went with the J.P. Wiser’s Rye, Punt Y Mes Vermouth, and Bittercube Dark Cherry Bitters. We put this head to head with Luxbar’s Bartender’s Choice; which leaves all four components up to your bartender. Ours featured Rittenhouse Rye, Carpano Antica Vermouth, and Angostura Bitters. The verdict? Our Manhattan was good, but to be completely honest the Bartender’s Choice probably edged it out. It’s not surprising that the bartenders could marry flavors a bit better than the cocktail consumer. Steve stressed how important it is to Luxbar to have knowledgeable folks behind the bar. Although some of his team joined the group with a lot of experience, many of them did not. They rotated through other bar roles to learn various functions and completed both internal and external training before becoming bartenders. In other words, no one steps behind the bar without proving themselves. That means these guys have not only knowledge, but a passion for the trade. That passion was on display when we ordered our next round. We were planning to order a house Old Fashioned but our bartender asked if he could do a little something different. He had to twist our arm a bit, but we eventually agreed. Just kidding! As soon as he asked if we liked tobacco, we were sold. The addition of a tobacco spray gave a different kind of sweet flavor to the Old Fashioned. Instead of the standard syrup style sweetness the cocktail had a smoother, deeper sweetness and almost a vanilla-like mellow mouth feel. Plus, it was topped by an orange peel garnish with some seriously sexy curves. It was a winner all around. Overall, we enjoyed the evening at Luxbar. We love bartenders who are knowledgeable and are willing to talk through drink options with customers. The whiskey selection is wide enough to offer not only standard favorites, but also some rarer finds for the occasions when you wish to treat yourself. Whether it’s for cocktails after work or to seek out a hard to find whiskey, Luxbar is a great option. ... Executive Bourbon Steward Training – Part 2!William ReigleMay 17, 2016ProcessIn last week’s article we learned about the Stave & Thief Society Executive Bourbon Steward program. We had an introduction to whiskeys of the world, learned what defines a bourbon, and had a little fun with a few well-known brands. Be sure to read last week’s post if you missed it, click here. Today we’re going to have some fun learning about the bourbon distilling process, how bourbon is aged, and tips on nosing and tasting bourbon. (Read Part 1 of this series: What Does it Take to Become an Executive Bourbon Steward?) The very first step in the process of distilling is grain selection. The mashbill chosen for our class was 75% corn, 15% rye, and 10% malted barley. This is a fairly typical bourbon mashbill. Now that we had our recipe it was time to head into the distillery! The distillery at Moonshine U is used primarily for educational purposes. They do not have the legal ability to distribute bourbon produced here outside of the distillery. It’s a shame really but everything we make today will be dumped. The distillery consists of a milling machine, mash cooker, three stainless steel fermenting tanks, and the still. The still is a hybrid, a column mounted on top of a pot, from Vendome Copper and Brass Works. Tyler Gomez-Basauri fired up the mill and we took turns dumping in our corn. As it was ground into a fine powder it made its way through a large hose and into the mash cooker where hot water was swirling to begin the process. Once the corn was added we milled our rye grain and into the cooker that went as well. The grain is milled in order to break it down and expose the starches inside. The cook softens and breaks down these starches getting them ready to be converted to sugar. After a short while cooking, the mash is pumped into the fermentation tanks where malted barley is added to kick off the conversion of starches to sugar. Depending on temperature, the mash will ferment for 3 to 5 days. Here’s where the “cooking show” magic came in. Tyler already had a tank of fully fermented mash, or distillers beer, ready for the next phase, distillation. Using the same pump as before, we pumped the beer into the pot of the still. Our whiskey went through what is called a “double distillation” process. The first run, known as the ‘stripping run’ produces low wines of 70 to 80 proof. This can be run multiple times to strip the alcohol from the beer (water and grain) and producer a higher proof distillate with each run. The ‘second run’ further distills those low wines to produce high wines. This further cleans the spirit and raises the proof. During this run we used a hydrometer to continuously measure the proof of the spirit coming off the still. We did this to separate the alcohol into three parts, the cuts known as heads, hearts, and tails. There are three containers to catch the alcohol coming off the still. Each “cut” is the process of dispensing the alcohol to the next of those three containers. At the end we’ll have three separate cuts of alcohol. The heads come off at the beginning of the run and are undesirable types of alcohol. Once the alcohol coming off the still reads to about 75 proof we are in the hearts zone and cut to the second container. About 80% of the distillate will be in this hearts zone. When the proof gets higher, 100+ proof, we’re in the tails zone and make the final cut. Often times distillers will combine the hearts and tails and run them through the still again to extract as much of the desired alcohol as possible. When the process is complete the master distiller will decide how much of the hearts, and possibly tails, to combine along with water before barreling. This decision is led by the desired end product, how long he intends to age the spirit and his own experience. Sour Mash When some of the stillage/backset from a distillation run is added to the cook of the next batch. This is the most common type of bourbon. It provides a consistent flavor, maintains pH, adds nutrients, and in larger operations saves energy. Sweet Mash This process uses only fresh grains and water for the cook and fermentation. This can produce its own desired flavor profiles. Producers who do not constantly distill may have to use this process as sour mash stillage is only good for a day or two. Now that we have our “white dog” or “white lightning”, the whiskey that will go into the barrel, let’s take a look at the aging process. Aging in new charred oak barrels gives bourbon the great majority of its color and flavor. American oak is typically used, one of the most prominent cooperages in the world is Independent Stave Company. Though French oak as well as other types can be used. Colin and Kevin spent some time telling us about barrel stave seasoning and toasting vs. charring. Toasting involves exposing the barrels to a lower heat for a longer time. Charring is a high temperature open flame for a short period of time, usually under 60 seconds. There are different char levels, typically #1 through #4, with the highest char resulting from longer exposure to the flame and a darker more alligator like texture. Inside the barrel three things happen: Additive, subtractive, and interactive. Charring In addition to adding color and flavor, Charring is also subtractive. The activated charcoal/carbon pulls out the tails and heavier compounds. Charring releases wood sugars and sweetness. Toasting Toasting imparts more color than charring. It releases tannins and vanilla/candy notes from the wood. Toasting is additive, not subtractive. Earlier we learned about how and why cuts are made at certain times by a master distiller. Two of the factors that determine how much hearts and tails end up in a barrel are the size of the barrel and the amount of aging time. Smaller barrels and shorter aging would want to use tighter cuts of hearts only. Smaller barrels have less surface area for the bourbon to contact and shorter aging time reduces the chance for the tails to filter through the wood char. In a larger barrel aged for a longer time a more generous cut including hearts and tails can be used. More time in the larger barrels leads to a more complex bourbon when the tails are included. There is no substitute for wood and time when it comes to bourbon. Nosing A large part of the class centered around improving our ability to nose and taste bourbon. Anyone can smell a glass of bourbon; being able to identify characteristic scents, specific alcohols, and grains is a learned skill. For this section we walked next door to the Flavorman Beverage Development Company where we met with David Dafoe. David is one of the country’s foremost authorities on flavor and founder of Flavorman and the Distilled Spirits Epicenter. We were not allowed to take pictures inside the lab so here’s my account. Flavorman develops beverage flavors for many of the world’s most high profile beverage companies. It’s very unlikely you haven’t sampled some of their work. The lab was setup with a station for each of us. At the station was our “Sensory Training Kit” containing 36 scent samples. The 10 major alcohols produced during distillation, the heads/hearts/tails, samples of corn/rye/wheat/malt, and various major scents used to describe bourbon. A few of these samples being “earthy”, “oak”, “caramel”, “tobacco”, “leather”, and many more. David walked us through nosing the 10 alcohol samples along with the heads, hearts, and tails. We reviewed the temperature at which each alcohol evaporates. This tells us at what time during a distillation run each alcohol will come through the top of the still; helping us decide when to make the cuts. Next a tray of seven samples was placed in front of each of us. The tray held samples of new make, 2 year, 4 year, 6 year, barrel #1, barrel #2, and barrel #3. All of the same bourbon (19% rye at 80 proof #3 char), the only variances being age and which barrel it came from. The different ages are easy to figure out but what does the barrel number have to do with the finished product? The wood used to make the barrels comes from different trees, different parts of the tree, and can be treated differently. (Read our Buffalo Trace Single Oak Project post for a great example of these variations, click here). Rickhouses that hold bourbon barrels can be made of brick, wood, sheet metal, concrete. They can be a single story tall (Four Roses) or multiple stories. The barrels might be rotated (Maker’s Mark) or kept in one place. All of those things affect the bourbon inside these barrels and influence the nose and taste. Below are our nosing and tasting notes from these seven samples. New Make: Grainy, corn, a little spicy rye, botanical, malty, light mouthfeel. 2 year old: Sweet, mellow, toast, less grainy, a little sweet, butterscotch, warm, spicy/peppery, heat, oaky, not complex. 4 year old: Darker, smoky, woody, caramel, cherry, oak, less astringent, charcoal cleaning up heavier compounds, fruity notes, longer finish. 6 year old: Vanilla, oak, less sweet, rye, cherry, banana, warm mouthfeel, reduced heat/burn compared to 2 year and 4 year, balanced, complex, lingering finish. Barrel #1: Light, smoky, candy, pear, astringent, warm. Barrel #2: More caramel, less astringent, not as hot. Barrel #3: Sweeter, peppery, bigger and bolder, strong finish. One of the biggest challenges of the master blender is creating a consistent product with varying barrels. It’s an art to maintain a consistent bourbon year over year and batch over batch. Blenders use a control sample of a previous batch to help them find the right flavor profile. The Test As the end of the day grew close Colin passed out the Executive Bourbon Steward written exam. It consisted of about 50 multiple choice questions testing our knowledge of the facts, concepts, and methods learned throughout the day. The last time I took a test like this, in a classroom surrounded by my peers, was in college. If I had taken bourbon tests in college I don’t think I ever would have left. There were a few tricky questions that I had to re-read a few times to dig out exactly what they were looking for. After a grueling hour of drawing circles to the best of my ability I turned in my test. While the tests were being graded we moved on to the second part of our evaluation. Blind tasting bourbon and constructing flights. Tasting & Flights For this final part of the class we were broken into groups and given a flight of three Bourbons. We had to nose and taste these Bourbons, taking note of their characteristics. The goal was to attempt to 1) Identify the mashbill, age, producer, and individual bourbons. 2) Decide if the flight was designed with complimentary Bourbons or Bourbons meant to show differences between each other. This was tough. We were able to identify individual characteristics and note that these were rye Bourbons of a general age range. Though calling out the producer and exact bourbon would prove to take a lot more practice. Now you know what I’ll be doing with my free time for the next few months. Flights can be designed to showcase similar Bourbons or to highlight differences. In our case we sampled three Bourbons from three different producers, all were rye based, and all were of a similar age. This allowed us to pick out different influences of each producer. This was a small sampling of the immense knowledge presented by Stave & Thief and Moonshine University. In addition to what we looked at above; every participant walked away with a detailed history of bourbon, a knowledge of Kentucky bourbon distillers and their brands, an understanding of the science of bourbon production and much more. If this is something that interests you please use the contact information below to register for a future class. You can also leave a comment below or reach out to me directly with any questions, comments, or just to talk bourbon. And if you do become an Executive Bourbon Steward, find me in Chicago to try your hand at a drink on me. You’ll know what that means…. Christin Head, Registrar Distilled Spirits Epicenter 502.301.8139 [email protected] www.staveandthief.com Moonshine University also offers a 5 day intensive distillation course and a 2 day sensory training program going in-depth on nosing and tasting spirits.... Bentleys, Bourbon & Bow Ties Announced for Father’s Day at Hilton Oak Brook Hills ResortWilliam ReigleMay 12, 2016News Dapper Dad’s Day to include Bentley Test Drives, Men’s Bow Tie & Style Demos by Trunk Club, Bourbon Education, Chef-Driven Cuisine, Family Activities and More OAK BROOK, IL (PRWEB) MAY 12, 2016 Tickets are now on sale for Bentleys, Bourbon & Bow Ties, a Father’s Day event tailored for “dapper dads” and their families at the Hilton Chicago/Oak Brook Hills Resort just 30 minutes west of downtown. In conjunction with Perillo Auto Group, Southern Wine & Spirits and Trunk Club, the special holiday celebration will play out in and outside the Resort’s Pavilion tent overlooking the pristine fairways of Willow Crest Golf Club on Sunday, June 19 from 11:00 am to 3:00 pm. Bentleys, Bourbon & Bow Ties presents an exclusive opportunity to experience an ultra-luxury car show in a relaxed and serene country club setting with chef-driven brunch and exciting activities designed exclusively for fathers, including Bentley test drives, bourbon and cigar-rolling education, live Dixieland music, and men’s personal styling consultations / demonstrations. The special event also provides an opportunity for family fun, with hands-on arts and crafts and even display Lamborghinis to sit and pose in. *High resolution event photos are available by contacting Jody(at)GrimaldiPR(dot)com. “We’re giving dads a Father’s Day experience they can’t find anywhere else,” said the new General Manager of Oak Brook Hills Resort, Steven Ellingsen. “Bentleys, Bourbon & Bow Ties pairs some of their favorite things together on one day, in one location, for one ticket price!” Event details are as follows: Cars Ultra-luxury car show: Families can leisurely stroll through and sit inside a vast collection of Joe Perillo’s best vehicles, including names like Lamborghini, Bentley, Rolls Royce, and Maserati. Bentley test drives: 12-minute Bentley test drives around the neighborhood (drivers must be 21 years old, weather permitting, valid Illinois driver’s license and insurance card must be given at registration the day-off). Reservations for test drives must be made ahead of time by contacting Raina Spasov at the hotel at 630-850-5539. Space is limited. Food & Beverage Brunch: Executive chef Sean Patrick Curry will offer a luxurious Father’s Day Brunch in and around the tented Pavilion featuring his globally artistic modern farm cuisine, with items like beef brisket, gourmet burgers and roasted pig featuring whole suckling piglets from a local farm cooked on a spit, with a wide variety of hand-crafted fixings and sides. Bourbon and cigar-rolling education: Chicago’s leading bourbon expert from Southern Wine & Spirits will be on hand to educate dads on the nuances of different bourbon whiskeys. Seminars will take place outside on the patio throughout the day, with tastings included. Bourbon specialty cocktails will also be available for purchase at a cash bar. As an accompaniment to the bourbon, a cigar roller will also set up shop, offering tips on how to make the perfect hand-rolled cigar. Activities Bow tie demonstrations / men’s personal styling consultations: Sponsored by Trunk Club, one of the country’s hottest personal styling companies, fathers who need pointers on how-to-tie a bow tie or how to update their wardrobe, will get it from Trunk Club’s on-site personal stylists. Bow Tie-Making for kids: arts and crafts activities like bow tie-and-mustache-on-a-stick making and bow tie-shaped cookie decorating will be offered for children. Live Dixieland music: Throwback Dixie tunes will help set the dapper dad scene outside on the patio throughout the afternoon. Golf at Willow Crest Golf Club: Tee times at Willow Crest are open to the general public, giving dad and his family members or friends the option of 18-holes for Father’s Day on one of the western suburb’s most challenging Championship courses before or after attending Bentleys Bourbon and Bow Ties. Golfers must call 630.242.5700 in advance to book a tee time. An additional green fee is required. Admission The Bentleys, Bourbon and Bow Ties ticket price is $85 per person, with children 12 and under FREE. Advance ticket reservations are available by calling 630-850-5539. The price is inclusive of everything listed herein (except golf). Reservations for Bentley test drives must be made ahead of time also by contacting Raina Spasov at the resort at 630-850-5539. WHO: Hilton Chicago/Oak Brook Hills Resort WHAT: Bentleys, Bourbon & Bow Ties WHEN: Sunday, June 19, 11:00 am to 3:00 pm WHERE: Hilton Chicago/Oak Brook Hills Resort, 3500 Midwest Road, Oak Brook, IL 60523 EVENT RESERVATIONS: 630-850-5539 WEBSITE: http://www.oakbrookhillsresortchicago.com/ FACEBOOK: https://www.facebook.com/OakBrookHillsResort INSTAGRAM: https://www.instagram.com/oakbrookhillsresort/ TWITTER: https://twitter.com/oakbrookhills ... What Does it Take to Become an Executive Bourbon Steward?William ReigleMay 11, 2016ProcessBecoming a certified Executive Bourbon Steward is a painstaking process requiring blood, sweat, and tears. Think of the rigors of medical or law school…. Nah just kidding! The Executive Bourbon Steward (EBS) certification course is a fun and engaging process. It provides the opportunity to learn and collaborate with bourbon industry professionals and a great team of expert instructors. To deepen Chicago Bourbon’s expertise I participated in and completed the April 2016 Stave & Thief Society Executive Bourbon Steward training course and certification exam. We’ll start with a little background on the Stave & Thief Society. Founded in 2012 as part of The Distilled Spirits Epicenter Moonshine University, Stave & Thief is located in downtown Louisville, KY. It is internationally recognized as a premiere educator in the distilling industry. As the exclusive education provider of the Kentucky Distiller’s Association they are responsible for educating employees of the biggest, and smallest, Kentucky bourbon brands. Stave & Thief teaches from a KDA board certified and endorsed curriculum representing industry best practices. The Executive Bourbon Steward program focuses on six main areas of bourbon education. History Accuracy Production Process Sensory Brand Awareness Pairing & Recommendations Before we get started, what type of students typically makes up this class? My classmates included two staff members from Maker’s Mark, a former Woodford Reserve staffer (now running Lexington based bourbon consultancy, Distilled Living), an employee of the PR firm representing Blanton’s Bourbon, employees from two hotels including the manager of Charr’d Bourbon Kitchen and Lounge in the Marriott Louisville East hotel. Which is the official hotel of the Kentucky Bourbon Trail. We also had a large chain liquor store manager, an employee from Vendome Copper and Brass Works, the company responsible for crafting the spirit stills used all across the distilling industry. Several craft distillers, and a few bourbon enthusiasts! One of the earlier classes drew 15 students from 7 different countries. Colin told us that Master Sommelier Scott Harper was a class attendee in the past. One of only a few hundred master wine sommeliers in the world! Now that we know what the class is and who participates let’s jump into our day of classroom education, hands-on bourbon distillation, and advanced sensory training! The class was led by Colin Blake, Headmaster of Liquor Studies, and Kevin Hall, Business Development, with the distillery portion conducted by Tyler Gomez-Basauri, Distillery Operations. We started the class learning about the various classifications of whiskey. The origins of the different spellings of the word whisk(e)y. A trick here is if the name of the producing country is spelled with an “E” then so is the word whiskey. If the country doesn’t have an “E”, then neither does whisky. There are exceptions to this; Maker’s Mark is made in the US but spells whisky without the “E”. We had an introduction to whiskey in general. Including Canadian, Irish, Scotch, and Bourbon. Whiskey is made only from fermented grain, distilled no higher than 190 proof, put into an oak container, and bottled at no less than 80 proof. And there are reasons for each one of these whiskey regulations. For example, the higher the proof the more aroma and flavor get stripped away and the more “neutral” it becomes. Above 190 proof is considered vodka. Next we nosed and tasted the traditional whiskey grains and the pure distillate from each grain. Samples of milled corn, wheat, rye, and malted barley were set in front of us. Next to each was a glass of clear alcohol, a pure distillate of each of these four grains. As Colin guided us through nosing and tasting each sample he gave us valuable pointers. While we were asked to identify scents, flavors, and textures he stressed that there are no wrong answers. Each person may relate differently to a scent depending on their past experiences. These play a huge role in what comes to mind when each individual noses and tastes spirits. Colin had a previous class comprised of mostly Scots who thought everything smelled like cricket bats. Personally I have no idea what a cricket bat smells like, but that doesn’t make them wrong! Another important point made by Colin is that unlike wine tasting; if you spit and don’t swallow a spirit you’re going to miss about half the flavor. The finish of whiskey has a large effect on its perceived flavor profile. We then learned about various types of whiskies and their legal definitions. I hesitate to gloss over these as they are very important to understand. Though with our limited space here we’re going to stick with a bourbon focus. We recommend you do learn at least the basics of these other whiskies to supplement your bourbon knowledge. I’ve included the chart below taken from the course material to get you started. Next we got to the legal requirements for Bourbon, and how they came to be! On May 4th, 1964 congress established bourbon as a distinctive product of the United States and set forth these requirements. Must be made in the United States (Over 95% is made in KY) Must be made from at least 51% corn (65% to 75% corn is typical) Distilled at 160 proof or less (Remember whiskey is below 190 proof? This means bourbon can have more flavor and aroma than other whiskies) Barrelled no higher than 125 proof (Historically 100 – 105 proof is used) Aged in a new charred oak container (A barrel is not required though has traditionally been used) You might notice that there is no age requirement for bourbon. Jimmy Russell, master distiller at Wild Turkey, said it best. I wasn’t able to find the exact quote; what he said was to the effect of this. You can fill up a brand new charred oak bucket right off the still, walk it over to the bottling line and bottle it. That would legally be bourbon. You would have to put an age statement of less than 1 day on the label, but it would be bourbon. And if you wanted to do it again, you would need a new bucket. A couple more regulations for bourbon are no color or flavoring can be added. If a producer wants to change a bourbon they’ve aged, they can add more bourbon or water. That’s it. Now there are a few classifications of bourbon that do need a certain amount of aging. Kentucky Bourbon and Straight Bourbon. The former must be distilled in Kentucky and aged at least one year in the state of Kentucky. The latter must be aged at least two years, in any state. Though any bourbon aged less than four years must carry an age statement on the label. A few other classifications of bourbon that we learned about, and you’ve probably seen on labels. Single Barrel (Elmer T. Lee made this one famous with Blanton’s) and Small Batch (Jim Beam made this term famous with their Small Batch line including Bookers/Bakers/Knob Creek/ Basil Hayden). While there is no legal definition for either statement they have come to be accepted. A producer cannot lie on their label, hence if they print the words “Single Barrel” it ought to have come from one single barrel. Small Batch gets a little murkier. This statement can vary widely between producers. A “small batch” from Jim Beam could be much different in size than a small batch from a local craft producer like FEW Spirits or KOVAL. Fun Kentucky facts: There are more barrels aging in the state of Kentucky than there are people. There’s enough aging bourbon in Kentucky for every human on earth to have 4 drinks. Laying all aging Kentucky barrels end to end would reach Portland, OR to Portland, ME and 136 miles into the ocean. Now that we’ve learned a bit about bourbon let’s take a quick quiz. Is Jack Daniel’s a Bourbon? The correct answer is no, it is not a bourbon. A twist though is that Jack Daniel’s could call itself a bourbon if they chose to. It meets all the legal requirements of bourbon. They chose to call is a “Tennessee Whiskey” which is also correct as it undergoes a 6th step that bourbon does not. It’s filtered through charred maple, a legal requirement of Tennessee whiskey known as the “Lincoln County Process”. Is Angel’s Envy a Bourbon? Legally, no it is not bourbon. Though it is made with bourbon and is a bourbon in spirit. Angel’s Envy undergoes a finishing process. When it leaves its original new charred oak barrels it is bourbon. Then it’s placed in used barrels for the finishing process. Their original product is aged in used Port Wine barrels. When it comes out of these barrels it is no longer bourbon. The act of aging in used barrels disqualifies it. Is Woodford Reserve Double Oaked a Bourbon? Let’s finish off this quiz with an actual bourbon. Despite undergoing a secondary aging process like Angel’s Envy, Woodford Reserve Double Oaked is a bourbon. After primary aging in new charred oak barrels, Woodford ages this bourbon a second time in new deeply toasted and lightly charred oak barrels. This gives Double Oaked a unique and somewhat heavy wood/oak taste. While bourbon requires at least 51% corn, the remaining 49% is not under legal regulation. Traditionally the second most prevalent grain found in bourbon is either wheat or rye. Wheat and rye are known as “flavor grains”. They contribute the most flavor to the distillate coming off the still before it goes into a barrel. A wheat bourbon will generally be smoother and sweeter while a rye bourbon is spicier. Think of the comparison of wheat bread to rye bread. Between these two flavor grains, rye is much more common in a bourbon mashbill. I asked our instructors why this is the case and was told that flavor is the primary reason. While rye doesn’t grow in Kentucky and is harder to work with than wheat, its spicy, peppery, heat is generally more popular. And while these two grains are most common, they are not part of the legal requirements for bourbon. In fact there are some smaller craft producers making bourbon with other grains including millet and quinoa. The last ingredient in our mashbill is malted barley, added at the end of the cooking process. This contains enzymes that convert the starches from the grains into sugar. While any grain can be malted, or synthetic enzymes used, malted barley is the most effective and traditionally used grain. Review: Becoming an Executive Bourbon Steward is a fun and educational process. Stave & Thief / Moonshine University knows their stuff. Scotch, Irish Whisky, Canadian Whisky, and Bourbon all have different legal requirements. Nosing and tasting is a fun experience unique to each nose and palate. History and definitions of Bourbon and the production process. Jack Daniel’s and Angel’s Envy are NOT bourbons. Woodford Double Oaked IS bourbon. In next week’s post we’ll wrap up our recap of the Executive Bourbon Steward program. We have tons of pictures inside the distillery making our bourbon! We’ll cover: The Distillery experience – pumping mash, hands on cooking, mashing, fermentation Nosing, tasting, and sensory training The craft of aging and mingling Final thoughts UPDATE: Be sure to read part 2 of this post: Executive Bourbon Steward Training – Part 2! For more information about this or the other classes offered at Moonshine University contact: Christin Head, Registrar Distilled Spirits Epicenter 502.301.8139 [email protected] www.staveandthief.com Moonshine University also offers a 5 day intensive distillation course and a 2 day sensory training program going in depth on nosing and tasting spirits. ... Bourbon Desserts to Make this Mother’s Day SpecialJordan LeasureMay 3, 2016DrinkingShe gave you life, has made you thousands of dinners, and is there whenever you need her. What have you done for her lately? Redeem yourself this mother’s day with chocolate and bourbon! Who doesn’t love chocolate? And obviously if you’re reading this blog you’re a fan of bourbon. With Mother’s Day around the corner why not surprise the mom you love with a homemade bourbon dessert. Keep reading for our favorites! Our typical favorite dessert flavor, Salted Caramel, even sneaks an appearance. We’ve curated a variety of options depending on your skill level in the kitchen. If you could guest star on the Food Network give the Hazelnut and Bourbon Torte a try. If you’re more comfortable drinking bourbon than cooking with it you can tackle a Bourbon Bacon Root Beer Float. We promise – you can handle it! Bourbon Bacon Root Beer Float We decided to start with the easiest dessert on this list. If you can pour your bourbon in a glass you can successfully recreate this old time favorite. Pick up some fountain shoppe glasses and paper straws to make the experience complete. The bourbon of choice for this float would have to be Woodford Reserve Distiller’s Select for it’s strong vanilla flavor and dash of pepper. To kick it up a notch try using Small Town Brewery’s Not Your Father’s Root Beer! If you’re feeling extra decadent – replace the vanilla ice cream with one with a caramel swirl. Guaranteed to please. Get the full recipe from Cake N Knife, click here Bourbon Pops Those of us in Chicago are crossing our fingers for Spring to arrive – when it does be ready with these cool deep chocolate and bourbon treats! Since the alcohol doesn’t get cooked off they’re not for kids but you may be feeling like one after eating one of these adult pudding pops. Stick with a bourbon that has a sweet finish like Willett Pot Still Reserve. Get the full recipe from Fine Cooking, click here Brown Butter Bourbon Cookies I’ve made brown butter salted caramel cookies and this bourbon alternative seemed like a natural progression. Buffalo Trace is one of our favorites and brings a terrific brown sugar and spice flavor to the cookie. These need to sit in the fridge overnight so plan ahead when you’re baking these goodies. Get the full recipe from Serious Eats, click here Hazelnut and Bourbon Torte Thick, rich and deep – everything we look for in a drink and a dessert. Bourbon is found within the cake as well as the glaze. The favorite woman in your life will want to save this recipe for the holidays – once this gets out there will be no room for pumpkin pie! Have a hot cup of coffee waiting – or even a glass of Maker’s Mark 46 to complement the roasted nut, toffee and dark chocolate finish. Get the full recipe from Maker’s Mark, click here Once you’ve tackled these sweet treats we know you’ll feel confident adding bourbon into everyday recipes. Remember – it doesn’t always belong in the glass. *Image and recipe credits to the original authors linked after each recipe. ... Beer and Whiskey at Maplewood Brewery & DistilleryWilliam ReigleApril 25, 2016DistilleriesMaplewood Brewery & Distillery sits at the end of a small street in Chicago’s Logan Square neighborhood. The brick building looks industrial and features a Maplewood billboard on the roof that can be spotted from the Kennedy Expressway. The team at Maplewood is small and close knit, consisting of three guys dedicating their time to a shared passion. Founders Adam and Ari have been friends and home brewers for almost a decade. Out of their shared passion they started Maplewood a few years ago and released their first beer in October of 2014. The Beer You may already be familiar with Maplewood’s beer, served at bars and restaurants throughout Chicago. Their original and best selling is “The Charlatan” Pale Ale. They also produce a delicious Oatmeal Milk Stout with a fantastic name, “Fat Pug”. The name comes from Adam’s dog, Otto, who happens to be a fat pug. A Belgian-style Golden Strong Ale, “Creepy Ginger”, an American Wheat Ale, “Lemon drop”, the “Azacca Morris” IPA, and a Northern English Style Brown Ale, “Bownie Points”. They do a better job describing their beer than we ever could, leave it to the beer nerds within. Check out their website for all of the details. Maplewood is aging some of their beer in first-fill bourbon and whiskey barrels obtained from several distilleries. Bourbon barrels can only be used once to age bourbon. Maplewood takes advantage of these available ex-bourbon barrels which contribute vanilla, sweetness, and other aspects of bourbon. While touring the distillery we spotted barrels from KOVAL (bourbon, oat, rye, and 4 grain barrels), Corsair (aging some of their Fat Pug Stout), and Woodford Reserve. Specifically a Woodford Double Oaked barrel which is sure to add a hefty punch to whatever beer they decide to age in that bad boy. The Whiskey While beer is where it all started, Adam and Ari aren’t stopping there. Last year they added a 250L Kothe column still which sits in the distillery section of the warehouse. Surrounded by barrels the still is currently used to make Gin, Whiskey, and Rye. What’s unique about Maplewood’s method is their use of the “off-grain” distillation. This means they filter the solids from the mash before fermentation. This is common in beer brewing and foreign whisky production and not usually seen in U.S. whiskey distillation. American made Bourbon and Whiskey is almost always fermented “on-grain”, where the mash is pumped straight from the grain cooker to the fermentation tanks, solids and all. They aren’t currently making a bourbon and are instead taking another queue from the brewing roots and using beer grains for their whiskey mashbills. Fun fact: The brewing and distilling areas are separated by a thick red line painted on the concrete floor. We weren’t sure what to expect from Maplewoods spirit methods. So we put their spirits to a taste test! We nosed and tasted several different new makes, the clear distillate before it goes into a barrel. While each had it’s own defining characteristics there were consistencies across them. The nose and palate were round, with a velvety thick mouthfeel. They didn’t burn, or overwhelm the palate and were instead pleasantly balanced. We went on to sample two selections of whiskey from the barrel. Their spirits are aged in new charred American White Oak barrels from The Barrel Mill and Black Swan. The barrels have either a char #2 or a char #3 and vary in size. They typically use 10 – 15 gallon barrels with an occasional 5 gallon barrel for side projects and experimentation. Recently they aged a Malted Rye in the 5 gallon barrels for a month to see what they would get. The samples we tasted were the Stout mashbill, made with chocolate malts, and the Oat mashbill, made with English style malted barley. The Stout had been aging 3 months. It started off with a rather sharp nose, that high proof and low age coming through. The palate however was surprisingly smooth, we suspect due to the off-grain distillation. Though still a young whiskey the oak was very much it’s own flavor not yet melded with the whiskey. Ari tells us this will likely remain in oak for another year. Though like most good distillers he says it will be ready when it’s ready. A specific age statement need not apply Our second sampling was the Oat mashbill. Again we were greeted with a smooth, round, thick palate. Though this one has been aging a bit longer which was very apparent in the complex and balanced profile. We could tell Ari was pleased with the progress of this whiskey, “it should be ready soon” he said. Another upcoming whiskey we didn’t sample is a 100% Rye which they anticipate will be ready around June 2016. Once dumped, all of these whiskeys will be sampled by Ari and Adam and bottled at the proof they deem best. One thing we can confirm, these first run very small batch spirits won’t be making their way to retailers this time around. They will be served exclusively at their taproom slated to open summer 2016. Future plans will likely see their whiskey in Chicago area bars and restaurants. Subscribe to this blog and follow us on social media to be notified when the taproom opens and when they open the brewery/distillery for public tours. The Future What does the future hold for Ari, Adam, and Maplewood? We mentioned the taproom opening in the summer of 2016. There they will be sampling their beers as well as whiskeys, gins, and rum. Ari was excited to tell us about their plans to serve cocktails on tap, both straight and possibly barrel aged. They are considering a sort of ‘whiskey club’ as well. Members may have the opportunity to taste some of their experimental and very small batch creations. Ari shared with us his idea for a bottle tracking program, a concept at this stage. If it comes to fruition the plan would be a serial number on each bottle that could be entered on their website to show buyers detailed information including barrel fill strength, barreling date, dump date and more. We think this is an awesome idea that would be well received by the whiskey enthusiast community. Anything to include the consumer in the process is a win in our book. Today you can grab one of their delicious beers at a ton of bars, restaurants, and liquor stores in and around Chicago. Check their website here for the complete list. And keep your eyes here for an announcement when they open the Maplewood Taproom and begin serving their spirits and tap cocktails! ... The Best Spring Cocktail You Won’t Find on a MenuWilliam ReigleApril 23, 2016News One of our favorite Chicago whiskey hangouts has shared with us an exclusive must try spring cocktail. The “UnDull Pause“. Crafted by the bartenders at Longman & Eagle with Maker’s Mark Bourbon and fresh spring herbs. This cocktail was created by principal bartender Chad Hauge. The catch is you won’t find this anywhere on their menu, at least for now. This off-menu cocktail is available by special request. You can enjoy this or anything from their extensive whiskey menu on the outdoor patio this spring. The UnDull Pause 1.75 parts Maker’s Mark .75 parts Honey Tarragon Syrup .5 parts Lemon .25 parts Persimmon Vinegar 1 part fresh Grapefruit Juice 1 part Club Soda Shake, Double Strain into Wine Glass with Ice. Top with Club Soda and insert Tarragon Sprig and Grapefruit Swath. ... Enjoy These Four Cigar And Bourbon Pairings This SpringWilliam ReigleApril 18, 2016Drinking UPDATE (7/18/16): A new website has launched to help YOU pair your favorite spirit with a fine cigar. Check out the Cigar and Spirit Pairing Guide! Bourbon pairings are something we thoroughly enjoy. Whether it’s pairing with entrees, desserts, sporting events, holidays, or even…other bourbons. One area we haven’t touched on is pairing bourbon with cigars. Many cigar aficionados also have a palate for fine spirits, especially whiskey. At Chicago Bourbon we are admittedly cigar novices and for this article enlisted the guidance of our friend John Bloss, “JB”. He is an avid cigar smoker, golfer, loan officer, and whiskey drinker. JB sat down with his mental cigar inventory and walked us through four diverse cigars which we paired with four equally diverse bourbons. Macanudo Café Wrapper – Dom Republic Binder – Dom Republic Filler – Mexico JB’s Notes – “Mild any time of day cigar. If it’s not too early for Bourbon, it’s not too early for a Macanudo.” Bourbon – As a mild cigar this Macanudo begs to be paired with a sweeter, smoother, medium proof bourbon. A wheater such as the Weller 12 year, Special Reserve, or Antique is a great place to start. These picks don’t have the heat and spice of a rye and won’t overpower a mild cigar such as this Macanudo. They are a bit sweeter and go down smooth served neat in your glassware of choice. (Read more about our take on glassware, click here) Davidoff Millennium Wrapper – Ecuador Binder – Dom Republic Filler – Dom Republic JB’s Notes – “Great afternoon cigar. One of the best medium bodied cigars available.” Bourbon – Being one of the best in its class this cigar deserves an equally well regarded bourbon. Four Roses Single Barrel comes to mind. Complex yet not overpowering this bourbon pairs nicely neat or with a little water. (Though my mouth watering usually provides enough). Another excellent option is the Smooth Ambler Old Scout. Depending on the barrel pick this bourbon can take on different profiles but always comes out complex and enjoyable. It’s possible to find a somewhat lighter Old Scout hand pick or a spicier variety. This gives you the option to pick a bourbon that stands on either side of this cigar. Arturo Fuente Don Carlos Wrapper – Cameroon Binder – Dom Republic Filler – Dom Republic JB’s Notes – “Medium to full bodied cigar. Best after dinner.” Bourbon – With this fuller bodied cigar you’ll want a bourbon that holds its own. Something complex and multifaceted like the Woodford Reserve Double Oaked holds up well to this Arturo Fuente. The Double Oaked won’t overpower the cigar with too much heat and instead brings the complexity of the second aging cycle to both complement this cigar and provide your after dinner bourbon fix. Arturo Fuente Opus X Wrapper – Dom Republic Binder – Dom Republic Filler – Dom Republic JB’s Notes – “Full bodied times 2. An after dinner cigar, do not smoke on an empty stomach.” Bourbon – A lighter bourbon would be easily drowned out by this heavy hitting cigar. Here we look to Jefferson’s Ocean Aged at Sea Voyage 7 Cask Strength. This bourbon packs some heat coming straight from the barrel at just over 110 proof. It also brings a very unique profile of caramel and brine due to the aging conditions. We usually drink this one with a bit of water to bring out more of the sweet caramel. In this case you might try it at full strength with the Opus X before the water. If you enjoyed any of these pairings, have any questions or comments for JB, or would like to add any of your own pairings please let us know in the comments below. We would like to thank JB for sharing his cigar knowledge for this article. ... Porkchop on Randolph, Come for the Food Stay for the WhiskeyWilliam ReigleApril 7, 2016RestaurantsPorkchop restaurant and bar opened in 2011 on Chicago’s Randolph Street. Since then, Porkchop’s founder Jovanis Bouargoub has opened a total of seven Chicago area BBQ restaurants. His most recent location opened in Glenwood last January. But you’re reading a Bourbon blog. What does this BBQ restaurant have to do with Bourbon? A hell of a lot as it turns out. Porkchop pours over 100 whiskeys ranging from scotches and Irish whiskys, to yes Bourbon. They offer eight different whiskey flights with whiskey as the top selling spirit at their original Randolph location. Last week we sat down with Jovanis at Porkchop on Randolph. We learned why he got into the restaurant business, what drives him, his alcohol of choice, and what’s in store for the future of his dining empire. After moving to Washington DC from Paris, Jovanis worked just about every position in various restaurants. He was a busboy, a server, and a bartender. While in DC he saw winter in Chicago on TV and fell in love with the city. His dream when he moved to Chicago was to open a restaurant on the well known Randolph Street “Restaurant Row”. He says he’s currently living his dream. Running his Randolph Porkchop location and six other restaurants with at least four more in the works over the next year. When it comes to whiskey, Jovanis tells us that FEW Spirits launched their original rye whiskey and gin at this very location about four years ago. Accompanying that launch was a collaboration ‘FEW White Whiskey Porkchop Rye’. That was four years ago however and bottles are long gone. Porkchop does carry the current line of FEW Spirits. (Read about our tour of FEW Spirits and our meeting with founder Paul Hletko, click here) Today you can find a Porkchop handpick of Angel’s Envy Port Finish Bourbon at the bar. Their South Loop sister steakhouse, Chop, carries a different Angel’s Envy handpick. Jovanis, accompanied by friends, traveled down to Louisville, KY to sample and select these himself. We tasted both and can verify they’ve done well with these picks. They express the familiar sweet smoothness we love about the port finish and have enough variation to make them truly unique. The Angel’s Envy Porkchop pick has a slightly spicy nose with notes of vanilla and caramel. The palate is mostly sweet and incredibly smooth thanks to that port wine finish. Though there is some welcome spice present in the palate. This Bourbon finishes long and smooth with little to no burn. The Angel’s Envy Chop pick is a completely different Bourbon all together. The nose is heavy with candy and the palate has a sharp sweetness. This familiar yet unique profile is the goal of handpicks and Jovanis and his team have nailed it with these Angel’s Envy Port Finish selections. If you are a fan of Angel’s Envy we recommend you get over to one of the seven Porkchop or Chop locations as soon as possible to taste both of these selections. The original 150 bottles of the Porkchop handpick are running dangerously low. When they run out that particular bourbon selection it will be gone forever! Luckily the Chop handpick is relatively new and should be around for a little while. You might as well get a pour of all three, including the original port finish, and compare them yourself. When it comes to the food at Porkchop they say it best. “An urban interpretation of a Southern backwoods experience. An unapologetically unpretentious neighborhood party spot serving gourmet Southern comfort food and BBQ”. Menu items include staples such as pulled pork, beef short ribs, brisket, cornbread, and collard greens. To more unique items like fried ribs and sausage lollipops. Porkchop serves brunch, lunch, and dinner, including excellent desserts. Jovanis told us that wine has always been his drink of choice, particularly sweeter wines. His standby bourbon used to be a glass of the sweet wheated Maker’s Mark 46 served neat. His current preference for Angel’s Envy port wine cask finish makes even more sense now given it’s smooth and sweet finish. Jovanis says that across wine and spirits an important factor for him is a long finish. He likes a lingering taste and without it, a drink falls short of his expectations. We asked Jovanis what he would pair with his BBQ. He said beer was a default when he was planning the menu, they have 15 on tap. And while doing research for his first restaurant he came across whiskey. At first he thought whiskey might be a tough sell to his women patrons. But after some polling he found that women love whiskey just as much as men. (If you’re a woman in Chicago be sure to check out the Bourbon Women Chicago group.) Porkchop hosts Wednesday Women’s Night and pours $1 shots of whiskey. His bartenders know what they’re doing and can always recommend a great whiskey or bourbon based on a drinker’s preference. It’s easy to see that Jovanis is passionate about his restaurants, food, drink, and most importantly his diners. He is personally involved in crafting the menu, selecting the whiskeys, and even driving cross country to salvage wood and antique hand saws which decorate his restaurants. Whether you’re in the mood for chicken and waffles for brunch or a late night pour of whiskey, Porkchop is worth checking out. Thank you to Andrea Foreman PR and Jovanis Bouargoub.... ‘American Bourbon Association’ Lists Chicago Bourbon!William ReigleApril 5, 2016News Chicago, IL (Apr. 5, 2016) – Chicago Bourbon is proud to announce the addition of the Chicago Bourbon blog to the American Bourbon Association’s encyclopedia of bourbon. There you will find bourbon-related websites, communities, blogs, brands, distilleries, and events. The American Bourbon Association was founded by the Sazerac Company to ensure bourbon whiskey is respected around the world as the highest quality whiskey made. We hope to be your source for news and information about all bourbons and all bourbon distilleries. We not only look at the news and trends within the industry, but the ever-evolving culture and lifestyle surrounding our beloved spirit. We want to get to know the influencers, the distillers, the distributors, the mixologists, the everyday drinkers— the people that are continuing to bring bourbon to the forefront. We aim to be the global authority on all things bourbon. We hope to educate new audiences and do everything we can to help foster the new bourbon revolution throughout the world. Here, you’ll find all of the latest news and coverage involving bourbon whiskey—industry news, lifestyle features, recipes and plenty more. In addition, we will be your source for keeping up with the bourbon experience, from awards and competitions, to distillery tours, great bourbon bars and can’t-miss events. Explore the rich heritage of bourbon, and see how the spirit is carefully crafted. You can find information on distilleries, along with their portfolio of great bourbons, and even information on the retailers that carry them. The American Bourbon Association is your source for bourbon news worldwide. American Bourbon Association Website Directory ... WhiskyFest Chicago: A Marathon of WhiskyWilliam ReigleApril 1, 2016EventsLast Friday evening I found myself two stories underground in the lower level of Chicago’s Hyatt Regency Hotel. At the starting line of a whisky marathon. I put a badge around my neck to signify my participation then corralled with the press and VIP crowd in front of one of about six tightly closed double doors. This door was not chosen by accident. Behind this particular door was a straight shot to several of the finest bourbon producers on the planet ready and waiting to pour rare and limited edition samples. As I continued to scan the map taken out of my welcome bag the doors opened and VIP hour began. This year’s WhiskyFest Chicago, hosted by the venerable Whisky Advocate, sold out in mere hours and was attended by 1,900 enthusiastic whisky fans from 34 states and four countries. Dozens of producers were on hand to pour and discuss over 350 different whisky, scotch, and bourbon samples. Whisky Advocate Magazine has been entertaining and educating whisky enthusiasts for over 20 years. The goal of WhiskyFest is to offer fans the opportunity to taste rare samples as well as their personal favorites; to learn about the whiskies they love from the producers themselves. When the doors opened whisky fans flooded into the Grand Ballroom with purpose and direction. Walking, jogging, practically sprinting to get to the booths pouring extremely limited quantities of the world’s most popular bourbons for this first hour only, or until they ran dry. Not surprisingly, there was an initial dash to the Old Rip Van Winkle booth where a line appeared instantly to sample the Pappy 23 year. Instead of waiting in that line I veered to the booth next door, run by Buffalo Trace, pouring the now impossible to find George T. Stagg. The Stagg was a spicy blast to the senses as expected from a ~140 proof pour. It was quite a way to kick off WhiskyFest but one that I had to try before it was no more. Thankfully, there were water bottles available everywhere to open up some of these high octane spirits. Next up was the Blanton’s booth staffed by a personal friend and Sazerac’s Midwest Regional Trade Marketing Manager the lovely Kim Gillespie. Kim and her team were pouring Blanton’s Gold Edition. A single barrel expression, as always, this one is particularly special, bottled at a higher 103 proof and available only to the European market. Saying it was smooth on the palate doesn’t do it justice. This higher proof Blanton’s expressed all the characteristics we love from the original and at a higher proof it is somehow even smoother with less heat. The lower perceived heat on the nose and palate let the complexity of this bourbon shine through. From there we circled back to the Van Winkle table to meet Preston and Julian Van Winkle, Jr. and sample my favorite in their lineup, the Pappy 15 year. There was still a line which we braved this time which went much quicker than expected. While waiting, I talked to a couple gentlemen standing in line who hadn’t heard of Pappy bourbon; they were Scotch people. I learned a few Scotch facts and educated them on the popularity of Pappy Van Winkle. This was a big part of the fun of WhiskyFest. Meeting both bourbon veterans and those who are finding the spirit for the first time. The Pappy 15 was worth the wait and remains one of my personal favorites. Judging by the amount being poured, I was not alone in that sentiment. We love our local brand ambassadors and PR reps who make these events possible. But, what is really special about WhiskyFest is the attendance of the Founders and Master Distillers themselves. There’s something extraordinary about hanging out with the people whose names are on the bottles we enjoy. A few of these big bourbon names included the Van Winkles of Pappy fame, Jimmy, Eddie, and Bruce Russell of Wild Turkey, local distiller Paul Hletko of FEW Spirits, Denny Potter, Master Distiller at Heaven Hill and David Perkins, Founder of High West Distillery. These guys have poured their souls into this industry and dedicated decades of their lives to making the finest bourbon whiskey in the world. Before the first seminar of the evening started in one of the breakout rooms, we sampled a few more bourbons. This time it was the Four Roses booth where I spoke with Midwest’s Regional Sales Manager Brian Krieger. Brian poured me a sample of the 2015 Small Batch Limited Edition (SBLE). This is a barrel strength bourbon specially dedicated to retiring Master Distiller Jim Rutledge who stepped down in September 2015, the month this SBLE was released. Brent Elliott took over for Jim and hand picked the Single Barrel Private Selection I picked up just before WhiskyFest at the Four Roses Distillery itself. Brent will undoubtedly hand pick the 2016 SBLE as well as the returning Single Barrel Limited Edition which took a year off in 2015. The Small Batch Limited Edition 2015 is one of the finest bourbons I’ve tasted in the past year. It is a combination of several of their mashbills ranging in age from 11 years all the way up to 16 years. It’s fruity and sweet with a little spice, not too much heat, and a rich velvety mouthfeel that lingers. I have great expectations for what Four Roses will bring to the table in 2016. Next I walked over to the Jack Daniels booth to grab a sample of their new Single Barrel Rye. New to the Chicago market just one week prior to WhiskyFest. This is a particularly exciting time for Jack Daniels as it has been a very long time since they have released a new recipe. With the resurgence in popularity of rye whiskeys in the past five years this is the right time. The whiskey is receiving a red carpet nationwide rollout this year. Bottled at 94 proof with a mashbill of 70% rye, 18% corn, and 12% barley. Fans of Jack or of rye can find this bottle for about $50 at many Chicago outlets. There were 10 seminars this year, up from 9 in previous years. Some of them overlapped so allocating time and choosing the best track was a challenge. While I was interested in bourbon I decided to expand my horizons and attend a Scotch seminar. The first seminar was the ‘Glenmorangie: Finishing Firsts’ led by Brendan McCarron, Head of Maturing Whisky Stocks. Brendan is an energetic lad, I think that’s the appropriate term, who was quite knowledgeable and entertaining. He brought with him six samples he personally pulled from individual scotch casks. These were “single barrel” samples that would never be tasted in this form again as they will be blended with other barrels before commercial bottling. A pretty cool aspect of this tasting experience. See the accompanying image for the complete list we sampled. A few I enjoyed were the Glenmorangie Original: Fruity, citrus, peach, vanilla. Nice and sweet. Not peat heavy. The PX cask with a bourbon like finish. The Virgin Oak Cask which was closest to bourbon with it’s vanilla, sawdust, and honey notes. The Milsean 2016 Private Edition, Brendan’s first project with Glenmorangie, is first aged in bourbon casks then Portugal wine casks. The goal was to make a scotch that tasted like a candy shop. The bottle itself has a candy cane like seal covering it’s cap. I would say he succeeded as this scotch is very unique in it’s fruity sweetness while still holding its own as a fantastic example of a fine scotch. Only 2,000 bottles will be produced. Brendan is Dr. Bill Lumsden’s right hand man and will takeover when Bill retires. If you like what he did with the Milsean keep an eye out for more Glenmorangie releases created by Brendan in the future! After the first seminar we had a short break before the next seminar that caught my eye began. I ran over to say hello to FEW Spirits Founder and Master Distiller Paul Hletko and his team. Paul was pouring their award winning gins as well as the bourbon and rye. An interesting addition to their lineup was a rye collaboration with Chicago’s Drake Hotel. Paul was excited to pour this bottle and explained that when the opportunity arose to collaborate with the “most Chicago part of Chicago” he had to make it happen. Their bourbon has always been my favorite of their dark spirits but I may have found a new king in The Drake Rye. (Read more about our tour of FEW Spirits and their other collaboration spirits, click here) The last seminar I attended was the ‘Kentucky Uncut: Barrel Proof Jewels from Beam Suntory’ hosted by Beam Suntory’s American Whiskey Ambassador Adam Harris. Adam brought with him four barrel proof bourbons which included Maker’s Mark Cask Strength, Maker’s 46 Cask Strength, which is only available at the distillery, Booker’s Small Batch Cask Strength and Booker’s Bluegrass Small Batch Cask Strength. He told a few great stories as we sampled these bourbons. Such as sitting next to Jimmy Russell while listening to another bourbon producer describe his juice with intricate details such as “gently used pipe tobacco” and “leather from an old book stored in a musty bookstore”. After some time Jimmy turned and said something to the effect of “I don’t know about you but I don’t put any of that crap in my bourbon.” This was an entertaining session where we learned more about the bourbon industry as a whole. There were many representatives from the top Scotch, Irish Whisky, Japanese Whisky distilleries and others. In the time we had at the event we weren’t able to meet them all and instead focused our efforts on our namesake, Bourbon. The event flew by. As I was sitting in the Beam Suntory class and looked at my watch it was 9:00pm. Only 30 minutes left of the event. I had to excuse myself to race back to the grand ballroom to make a few final introductions and sample the last whiskies of the night. I hit the Wild Turkey and Russell’s Reserve booth to sample the Russell’s Single Barrel. An outstanding bourbon expressive of the direction Wild Turkey is heading. Expect more hits coming from them in the coming years. It was great to not only meet Jimmy Russell himself but also to get a pour of the Single Barrel from his grandson and future face of Wild Turkey, Bruce Russell. I finished off the evening by visiting our friend Taylor Hansen, WhistlePig’s Midwest presence. WhistlePig maintained an impressive line of tasters all night long and was second only to the Van Winkle booth. It’s not hard to believe given the excellent rye they bottle, currently distilled in Canada. Though they have grand plans in the works to grow the grain, distill, harvest the barrel staves, and age their own whiskey all on their Vermont farm. With Dave Pickerell at the helm, formerly of 14 years as Maker’s Mark Master Distiller, I believe they will succeed in creating an amazing story and a great legacy of American craft rye. Look for their 15 year coming in May 2016. Bottled at 92 proof this whiskey is aged 10 years in new American oak char #4, sourced from Alberta, then transferred to first fill Vermont oak barrels at a char #3 for an additional 5 years of maturation. The Vermont oak has a tighter grain which helps prevent the spirit from getting “over oaked”. The Franklin Room in Chicago will have a large allotment of the 15 year and will be a great place to taste it as well as many other bourbons and whiskeys. (Read more about WhistlePig’s collaboration dinner with Chicago q, click here) While walking around WhiskyFest I bumped into a guy and his father who have been coming to WhiskyFest together for 10 years. I’ve attended the Chicago Auto Show with my dad for about as long as I can remember. It is these annual Chicago events that bring together fellow enthusiasts and allow us to bond over something we love. Thank you to Whisky Advocate for continuing the tradition. VIP hour only bourbon and American whiskey pours included: Jefferson’s Groth Reserve Bourbon WhistlePig Straight Rye 15 year Clyde May’s Alabama Style Whiskey Special Reserve Wild Turkey Master’s Keep Hudson Whiskey Maple Cask Rye High West Yippee Ki-Yay and Limited Release Bourye Maker’s Mark 46 Cask Distillery Exclusive Jim Beam Distiller’s Masterpiece Michter’s Toasted Barrel Finish Bourbon and 10 year Bourbon Buffalo Trace George T. Stagg 1792 Port Finish Bourbon Old Rip Van Winkle Pappy 23 year Compass Box This is Not a Luxury Whisky George Dickel Barrel Select If you would have liked to sample any of these amazing bourbons and whiskeys be sure to get your VIP ticket early next year! An enthusiastic thank you to Joan McGinley, WhiskyFest Events Manager.... Maker’s Mark Cask Strength Debuts at Longman & EagleWilliam ReigleMarch 18, 2016News Chicago, IL (Mar. 10, 2016) – On March 10th Longman & Eagle bar and restaurant in Chicago’s Logan Square neighborhood hosted an intimate dining experience with Maker’s Mark Master Distiller Greg Davis. Longman & Eagle raised the bar on proof and flavor with a multi-course dining experience inspired by the Kentucky distillery’s uncut, unaltered and unparalleled Maker’s Mark Cask Strength. Highlighting the strong yet approachable cask expression, Master Distiller Greg Davis was on hand to provide exclusive insight behind the Maker’s Mark way of producing bourbon while at the Chicago restaurant known for its modern farm-to-table fare & nose-to-tail eats. A specialty cocktail was created for the event and is available at Longman & Eagle. Cask Strength Buck, created by Longman & Eagle (available for $10 through March 18) 1.5 parts Maker’s Mark Cask Strength 0.5 parts Fernet Branca 0.5 parts Lime Juice 0.25 parts Demerara Shaken/Strained in Collins Glass over Ice Top w/ Ginger Beer Some other local spots where you can try Maker’s Mark Cask Strength include: The Chicago Athletic Association, Delilah’s and III Forks. ... Bourbon Class was in Session at Seven LionsWilliam ReigleMarch 16, 2016Events The evening of March 9th, 2016 Seven Lions restaurant and bar hosted their ‘Bourbon Master Class’. The class was led by sommelier and restaurateur Alpana Singh. Alpana is the owner of Seven Lions on Michigan Ave as well as The Boarding House in River North and the soon to be Evanston restaurant Terra & Vine. We asked Alpana why she chose to host a bourbon focused event. She said she’s recognized the growing popularity of bourbon and whiskey in the US. Having a longstanding relationship with bourbon expert and educator Mark Gruber didn’t hurt either. Mark, a 35 year veteran of the industry was the primary speaker at the event. Mark is a spirit and wine commentator, educator, and author. He currently teaches wine and cocktail courses at Evanston’s Northwestern University. Alpana kicked off the evening with a warm welcome to the roughly 30 guests and gave a quick introduction to Mark. We don’t always know what to expect going into bourbon events billed as a “class”. Will they be promoting specific products? Will it actually be an enjoyable and educational experience geared at those interested in learning more than just the very basics of bourbon? Seven Lions definitely provided the fun and informative evening we hoped for. Mark Gruber did a great job giving an introduction to bourbon, distillation, aging, and blending. He also dived deeper into his expert opinions and evaluations of both process and product. Mark covered a lot of material in just over an hour. He is a wealth of bourbon knowledge and loves to share his passion with others. Just the type of bourbon person we like to meet. “I’ve had the opportunity to be the ambassador for many famous brands. At the end of the day I wanted to keep trying new bourbons.” Mark talked about the nuances of aging bourbon in Kentucky. The combination of cold winters and hot summers providing the perfect climate for aging bourbon. These temperature and humidity changes cause the whiskey to move into the barrel wood in the hot summer months and out of the wood in the cooler winter. This exchange is what gives all bourbon its color, flavors, and aromas. As Mark was giving his lesson he led us through a tasting of five bourbons and one American whiskey: Stranahan’s Colorado American Whiskey- 2.5 years, 94 proof New to the Midwest market. This spirit is produced in small batches with local Colorado ingredients. It’s made with 100% malted barley, no corn here, and has a scotch-like flavor. This expression as well as a 4 year old “Diamond Label” are marketed with tin cups over the bottle cap. Making it easy to drink immediately without feeling like you’ve been transported back to your college days of slamming a bottle of Jack. The tin cup may remind you of Tincup Whiskey, also with a tin cup over the cap. Rightfully so as both companies were founded by Jess Graber. Though we’re told the similarities end there. This is a nice whiskey introduction for scotch drinkers or scotch introduction for whiskey drinkers. Larceny Bourbon- 6 years, 92 proof Produced by Heaven Hill, the second largest bourbon producer in the country. Most bourbons have a mashbill of corn, malted barley and rye. Larceny is a wheated bourbon and replaces the rye with wheat. Maker’s Mark is likely the most well known wheated bourbon on the market. Buffalo Trace also produces the wheated WL Weller line as well as Van Winkle. The wheat in these bourbons lends to a smoother less spicy profile. According to Heaven Hill the key on the label represents John E. Fitzgerald. “A treasury agent who used his keys to the warehouses to pilfer Bourbon from the finest barrels. His discerning palate led those barrels to which he chose to help himself being referred to as “Fitzgerald barrels”.” Elijah Craig Bourbon- 12 years, 94 proof Also produced by Heaven Hill this bourbon is under a bit of controversy at the moment. The front label used to display the 12 year age statement. The age statement has more recently moved to much smaller print on the back of the bottle. At some point soon Elijah Craig will lose it’s age statement all together as it will be reduced to about 10 years due to high demand. At $33 a bottle this remains an excellent value. If you like it though be sure to grab a bottle with 12 years printed on the label before they are gone. Basil Hayden Bourbon- NAS, 80 proof Produced by Beam Suntory this is a high-rye bourbon. Though high rye generally leads to spiciness, being bottled at 80 proof gives this a smooth and well rounded palate. This bourbon was released alongside Booker’s, Baker’s, and Knob Creek as Beam’s “Small Batch” lineup. You’ll notice the other three have a much higher proof. Basil Hayden’s used to carry an 8 year age statement on the label. However, with increasing demand for fine bourbon the statement has been dropped and it is now likely less than 8 years old. This was one of two favorites at our table this evening. Jim Beam Bonded Bourbon- 4 years, 100 proof Being a “bonded bourbon” this one has been aged at least 4 years. In accordance with the rules it is the product of one distillation season and one distiller at one distillery. It has been aged in a federally bonded warehouse under government supervision. Bonded bourbon is more of a marketing term these days. Though the rules still apply, bonded bourbon was much more popular decades ago when bourbon quality was often in question. Jim Beam bourbon produces a consistent flavor at a low price point. A fine mixing bourbon. Four Roses Single Barrel Bourbon- 7 years, 100 proof This bourbon comes from Four Roses, one of the oldest distilleries in the country, currently owned by Kirin. This was the other favorite of the night at our table. Four Roses bourbon has an interesting past. Going from the number one bourbon in the US in the 40’s and 50’s, to shipping all of their good stuff to Asia, to bringing their best back to the US around 2002. I encourage you to read the full story on their Wikipedia page. The single barrel is fruity, complex, with just the right amount of spice and is just damn delicious. We recently visited the Four Roses Distillery and picked up a bottle of their once a year special release “Private Selection” single barrel. (The OBSO variety for those in the know.) A few of Mark’s favorites include Evan Williams Single Barrel Vintage (10 years old) and Maker’s Mark Cask Strength (7 years old). He’s also a fan of local distiller producer FEW Spirits in Evanston, Mark’s hometown. On the very high end Mark is a fan of the Parker Beam Series, specifically Parker’s Golden Anniversary Bourbon, going for upwards of $4,000 per bottle! Read our about our experience visiting the FEW Spirits Distillery, click here Mark’s Bourbon Aging Advice In Mark’s opinion it takes a minimum of 2 years in wood for a bourbon to be worth tasting. We tend to agree with his interpretation. There really isn’t any substitute for wood and time. This is readily apparent when comparing bourbon to scotch. As Mark shared, a 6 or 7 year bourbon aged in the varying Kentucky climate is comparable to a 14 year old scotch aged in the temperature and humidity consistent Scotland. Time in wood barrels is the single largest factor in determining the quality of the final bourbon. That being said it’s not impossible to get a good flavor out of smaller barrels or less time aging. With the bourbon boom of the last several years we’ve been seeing a lot of new producers hit the market. Many buying already aged juice from large producers such as Indiana’s MGP. But just as many distilling and aging their own bourbon. Being in business for one, two, or four years it’s pretty easy to determine the age of these newer to the market bourbons. While some are less than impressive at their sub 2-year age there are standout producers that have recently surprised us with pleasant young bourbon. Even the new producers with an okay product are worth keeping an eye on. They will continue to release older age statements as their current barrels age. Mark’s Travel Tips After his presentation Mark hung out and talked with guests. The day after this event we were heading to Kentucky for distillery tours and general tomfoolery. Mark gave us a few recommendations to check out along the way. Jonathan Byrd’s Restaurant in Greenwood, IN and Shapiro’s Deli in downtown Indianapolis, IN. We stopped for lunch at Shapiro’s and it did not disappoint. The corned beef and pastrami on rye with swiss and mustard was outstanding! (Forever starred on our personal Google Maps for future visits.) Keep an eye out for an upcoming blog post covering our tours of Buffalo Trace, Woodford Reserve, and Four Roses. Mark mentioned another must visit Kentucky spot for the whiskey enthusiast. The Oscar Getz Museum of Whiskey History in Bardstown, KY. A place to really nerd out on whiskey history. A big thank you to Elizabeth Elliott at IMR for inviting us to this event. And the Seven Lions staff for creating a great evening.... Meet Wild Turkey Master Distillers Jimmy & Eddie RussellWilliam ReigleMarch 10, 2016News Join Wild Turkey Master Distillers Jimmy Russell & Eddie Russell at Mariano’s Ravenswood. Jimmy & Eddie will be signing bottles of Wild Turkey. Wild Turkey Bourbon will be available for purchase at the store. With more than 30 years of experience, Edward Freeman Russell knows a thing or two about Bourbon. As the son of legendary Master Distiller Jimmy Russell, and the third generation Russell to work at the Wild Turkey Distillery in Lawrenceburg, Kentucky, Eddie Russell is of an unmatched pedigree in the Bourbon industry. Like his father, Eddie is involved through the entire distillation and aging process of Wild Turkey Bourbon, ensuring every bottle meets the exacting whiskey standards set forth by their predecessors. WHEN Thursday, March 17, 2016 from 4:00 PM to 7:00 PM (CDT) WHERE Mariano’s Ravenswood – 1800 W. Lawrence Ave., Chicago , IL 60640 – View Map Tickets are free, registration is required. Reserve your spot, click here! ... Chicago Magazine’s Barrel Night 2016 Recap!William ReigleMarch 8, 2016Events On February 25th 2016, Chicago Magazine hosted their first Barrel Night event – “A celebration of whiskey and fine spirits.” The event was held at the beautiful Montgomery Club. Our last event at the Montgomery Club was a Great Gatsby Casino Night, with proceeds benefitting Gilda’s Club. Another event appropriate to the classic decor of dark wood paneling, mosaic tile floors, and 20’s style light fixtures overhead. A nice venue for any event; especially one geared towards whiskey, bourbon, and scotch enthusiasts. With the continued growth in popularity of whiskey and bourbon in the US this event comes at just the right time. (Beam Suntory recently announced their planned move to Chicago’s Merchandise Mart, just blocks from where this event was held to read more, click here) While the evening was busy and seemed to fly by, we did take the opportunity to catch up with a handful of the bourbon and whiskey reps and proprietors. Several of the big names were in attendance, Bulleit (Stitzel-Weller / Diageo), Crown Royal (Diageo), Woodford Reserve (Brown-Forman), and Jack Daniels (Brown-Forman) to name a few. There were also familiar faces including WhistlePig and CH Distillery. Then there were some we had yet to meet that we took some extra time to speak with. Journeyman, Two James, and Copper Fiddle are all midwest whiskey and bourbon producers we met for the first time at Chicago Magazine’s Barrel Night. Journeyman Distillery – Three Oaks, MI Though we hadn’t met Journeyman before this event we had heard a lot about them. (We’ll be covering a detailed distillery tour this spring.) Journeyman has a sizeable portfolio including quite a few whiskeys, bourbon, vodka, gin, rum, brandy, and other specialty spirits. We tasted their whiskeys and bourbon both of which are a welcome addition to the midwest craft spirits scene. I mentioned we had heard about Journeyman before. They are one of the Kings in the “Four Kings” whiskey released in collaboration with FEW Spirits, Corsair Distillery, and Mississippi River Distilling. Four Kings is a very cool story you can read more about in our blog post about Evanston’s FEW Spirits: here. Two James Spirits – Detroit, MI Our first experience with Two James was back in December when we were introduced to their ‘Grass Widow Bourbon’. A high rye expression finished in Madeira barrels. Two James tells us the Grass Widow is being discontinued so we tried a few of their other whiskeys this time. The ‘Catcher’s Rye’ and the ‘Johnny Smoking Gun’. The rye is 100% rye, aged 2 years in full size 53 gallon barrels. Their marketing statement for the rye makes a great point. “Catcher’s Rye proves there is no substitute for time or proportion”. Some of the newer producers use smaller barrels and age for shorter periods in an effort to bring a product to market quickly. While this sometimes works, we’ve tasted a few excellent examples of this method recently. It often produces a whiskey with either a strong ethanol nose/finish or a “young oakiness”. Either way it’s easier to pick out the small barrel / young expressions when put up against the deep, complex, smooth profiles of whiskeys that have gone through the extra ‘time and proportions’. The Smoking Gun is stated to be “crafted specifically to compliment the “umami” of the rich pork and fish broths of Japanese cuisine”. This is also a high rye, 70% corn and 30% rye, with a rich smoky finish reminiscent of a scotch. We didn’t have any Japanese food handy to pair with this whiskey but hopefully we’ll see it at our favorite ramen shops soon. Copper Fiddle Distillery – Lake Zurich, IL Copper Fiddle is another newcomer on the whiskey scene, established in 2013. We sampled their bourbon at the full 92 proof. At a young 18 month age this bourbon was damn tasty, we sampled twice to be sure. It holds up well against bourbons two to three times its age. In spirit, it reminds me of Old Weller Antique in that when tasted blindly you might swear it’s older. There’s a pleasant complexity to its palate that we couldn’t put our finger on at the time. This is another distillery we will be visiting this spring. We’ll be sure to get more details then and follow up here with an exclusive post. The Copper Fiddle Bourbon will likely be available at Binny’s soon. WhistlePig – Shoreham, VT WhistlePig makes a few different rye whiskeys. They currently source the rye from Canada and finish the aging process at their farm in Vermont. They do now have a grain farm and distillery on site in Vermont and will be producing their very own grown, distilled, and aged whiskeys. In the meantime, Canada produces excellent rye. Solidified by Jim Murray’s “World Whiskey of the Year” awarded to Crown Royal Northern Harvest Rye. On this occasion we sampled both the 10 and 12 year WhistlePig Rye. The 10 year is impressive as always. The 12 really takes it to a new level of complexity and is a true pleasure to sip neat. This leads us to the highly anticipated WhistlePig 15 year which will be released later this month. Subscribe to the Chicago Bourbon blog and follow us on social media to see our coverage of the Chicago launch event on March 14th. At the beginning of Chicago’s Whiskey Week leading up to WhiskyFest on March 18th, 2016. We’ll be among the first to sample the 15 year before it’s available to the public. (We will also be covering Chicago’s WhiskyFest 2016) (Read our coverage of Chicago Q’s WhistlePig collaborating dinner, click here) CH Distillery – Chicago, IL From all the way over on Randolph Street came CH Distillery to share many of their spirits. We sampled their staple vodka, gin, and aquavit. They also had a couple newcomers to their line, the CH Peppercorn and a CH Coffee liqueur. We didn’t have the chance to sample those however we did taste their unique take on a Manhattan. Made with their own barrel aged rum. It tasted great and is yet another example of what their mixologists create and serve at their bar. With rum poised for a resurgence in the US market now is a great time for CH and others to experiment and help usher it in with a bang. (Read more about CH Distillery, click here) We’ve covered the fine whiskey offered at this event but what else did Barrel Night have to offer? There were two classes hosted by whiskey brand ambassadors, “Tennessee Whiskey 101” and “Kentucky Bourbon Basics”. Both were half hour introductions to the spirits aimed at familiarizing whiskey and bourbon fans with their represented brands while leaning a little bit about the history and process along the way. Also offered throughout the evening were straight razor shaves by State Street Barbers and a little cigar rolling 101 by CF Dominicana Cigars. Other companies represented were Chicago’s Trunk Club, now part of Nordstroms. And ESQ Clothing, offering custom men’s clothing and accessories. In total there were 17 brands represented: Nelson Greenbrier Distillery WhistlePig Rye Whiskey Anchor Distilling Company Journeyman Distillery Parce Rum Two James Spirits House of Agricole Bulleit Bourbon Crown Royal / George Dickel Bruichladdich Woodford Reserve Jack Daniels Single Barrel Collingwood / Old Forrester Glendalough Distillery CH Distillery 90+ Cellars Copper Fiddle Distillery This was a fantastic evening and we look forward to future events hosted by Chicago Magazine!... BUFFALO TRACE DISTILLERY RELEASES COLONEL E. H. TAYLOR, JR. SEASONED WOOD BOURBON WHISKEYWilliam ReigleMarch 3, 2016News FRANKFORT, FRANKLIN COUNTY, KY (Feb. 29, 2016) – Buffalo Trace Distillery continues its homage to former Distillery owner Colonel E. H. Taylor, Jr. with a special release bourbon whiskey aged in seasoned wood oak barrels. This 100 proof, Bottled-In-Bond, small batch wheat recipe bourbon was aged well over a decade and is a special one-time-only release. The barrels in this release underwent a variety of special seasoning processes, including barrels made from staves that were immersed in an enzyme rich bath with water heated to 100 degrees. After spending time in this proprietary solution, these staves were then placed into kilns and dried until they reached an ideal humidity level for crafting into barrels. Other staves were seasoned outdoors for six months, and still others were left outdoors for a full 12 months before being made into barrels and sent to Buffalo Trace Distillery to be filled and aged. All barrel staves were seasoned, dried, and crafted at Independent Stave Company, who consulted on this project with the premiere expert on oak maturation, Dr. James Swan. The result of aging in these distinct barrels has delivered a wheat bourbon that is quite different from the other wheated bourbons made by Buffalo Trace. Descriptions include, “a delicate aroma of caramel and dried fruit, followed by a bright and pleasant first sip. Oak tannins are balanced by a touch of butterscotch, almond, citrus notes, and hint of spicy clove. The body is soft and balanced with an aftertaste that lingers perfectly.” This Seasoned Wood Bourbon is the eighth and latest release in the collection of E. H. Taylor, Jr. whiskeys, rounding out the collection of Old Fashioned Sour Mash Bourbon, Single Barrel Bourbon, Warehouse C Tornado Surviving Bourbon, Barrel Proof Bourbon, Straight Rye Whiskey, Small Batch Bourbon and Cured Oak Bourbon. The Sour Mash, Warehouse C Tornado Surviving Bourbon and Cured Oak were one time only releases and are no longer available. The Colonel E. H. Taylor, Jr. collection was first released in early 2011 and several subsequent releases have followed. Like some of the previous releases, this one-time-only bottling is very limited. Also consistent with past releases, the Seasoned Wood Bourbon displays a vintage label and is offered inside a distinct canister reminiscent of Taylor’s whiskey package from over one hundred years ago. These six bottle cases will again be shipped in an impressive wooden box first used for the Cured Oak release. The boxes are modeled after the wooden crates used by Taylor to transport goods during the days before Prohibition. Colonel Edmund Haynes Taylor, Jr. is widely considered one of the founding fathers of the bourbon industry, fighting for the Bottled-in-Bond Act of 1897, nearly three decades after he purchased the distillery that is known today as the Buffalo Trace Distillery. During his time, Taylor implemented several innovative methods still used today by Buffalo Trace, such as climate controlled aging warehouses. In addition to his bourbon interests, Taylor had political ties. He was the great-nephew of President Zachary Taylor and elected the mayor of Frankfort, state representative to the Kentucky General Assembly and a member of the State Senate. This special bottling of Colonel E.H. Taylor, Jr. Seasoned Wood Bourbon Whiskey will be available starting in late March in limited supply. The suggested retail price is $69.99 per 750ml bottle. About Buffalo Trace Distillery Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as Col. E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 17 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named “Brand Innovator of the Year” by Whisky Magazine at its Icons of Whisky America Awards 2015. Buffalo Trace Distillery has also garnered more than 300 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com. To download images from Buffalo Trace Distillery visit www.buffalotracemediakit.com... Beam Suntory Plans to Move Global Headquarters to Downtown ChicagoWilliam ReigleMarch 1, 2016News DEERFIELD, IL (February 29, 2016) – Beam Suntory, the world’s third largest premium spirits company, plans to move its global headquarters from suburban Deerfield to The Merchandise Mart in downtown Chicago by the end of 2017. The world leader in Bourbon and Japanese whisky has signed a non-binding Letter of Intent to lease 110,000 square feet in the historic building, an architectural landmark, elegantly situated on the Chicago River in the dynamic River North neighborhood. Beam Suntory’s performance objective is to be the world’s fastest-growing premium spirits company. As cities will be a major source of future industry growth, Beam Suntory is strategically focusing resources in key cities around the world, including Chicago. “Cities are increasingly where our target consumers live and work, including the key millennial demographic, and getting closer to our consumers is a strategic priority,” Beam Suntory Chairman & CEO Matt Shattock said. “Locating our people amidst the energy of a city like Chicago will be invigorating and make us an even better business as we pursue our ambitious long-term growth objectives. Our people will benefit from Chicago’s excellent transportation options, and we’ll be closer to a diverse pool of talent that we’ll tap into as we grow in the future.” “Beam Suntory is now the latest in a growing list of companies who recognize that having their global headquarters right here in the city of Chicago gives them even greater potential for future success, and I am proud to welcome them to their new home,” said Mayor Rahm Emanuel. “Whether it’s the talent of our workforce, the strength of our transportation systems or the quality of life in our neighborhoods, the city of Chicago offers growing companies like Beam Suntory many strategic advantages. I want to thank them for having confidence in Chicago’s future and I look forward to watching them grow here for years to come.” Beam Suntory will relocate its headquarters in phases starting later this year. Approximately 450 employees spanning functions such as marketing, sales, finance, legal, human resources, IT, supply chain and communications are based at the company’s current headquarters in Deerfield. This agreement links two Chicago-area icons. With history that dates back to 1795, Beam Suntory boasts an enviable portfolio led by its flagship brands Jim Beam and Yamazaki, as well as world-renown premium brands including Maker’s Mark, Knob Creek, Hakushu, Hibiki, Laphroaig, Bowmore, Courvoisier, Sauza, and EFFEN. The Merchandise Mart is the world’s largest wholesale design center and one of Chicago’s premier international business locations for internet, advertising, technology, healthcare and media companies. The Merchandise Mart became the world’s largest LEED®-EB certified building in November 2007. “Beam Suntory’s roots go back more than 220 years, but we have the soul of a startup,” Shattock said. “I know we’re going to feel right at home in this vibrant downtown location.” ... FEW Spirits: History, Music, Parties, and Oh Yeah SpiritsWilliam ReigleMarch 1, 2016DistilleriesFEW Spirits sits in a white brick building at the end of a small alley in Evanston, IL. This isn’t one of those dark alleys from a scary movie. Though it would make a great location for a prohibition era speakeasy. This alley holds the dream of Paul Hletko and his eleven dedicated and passionate employees. Paul is the founder and master distiller of FEW Spirits, established in 2011. Before FEW, Paul was an attorney for 15 years and home brewer for 20. His grandfather owned a large brewery in the Czech Republic before WWII which was taken during the war. Paul decided to open FEW, in part, to honor and build on his grandfather’s legacy. Also to show his children what can be accomplished when you chose your own dream and don’t let others tell you it’s not possible. We recently spent an awesome morning touring FEW and speaking with Paul and his Retail & Events Manager, Katherine Loftus. As seems to be common in the midwest; Paul had to lobby for law changes to allow him to open the first ever distillery of grain spirits in Evanston. Evanston’s history as a dry town, and the base of the Temperance Movement, had made it an unfriendly city for alcohol for much of its existence. Starting at the beginning of their story, what is the origin of the name FEW? Many sources say Frances Elizabeth Willard, co-founder of the Women’s Christian Temperance Union, was the inspiration. We found out the real story from Katherine. As displayed on their website, “BY THE FEW. FOR THE FEW” is the true origin of the name. The distillery was started by a few people with the intention of making just a few spirits to be enjoyed by a few friends. As with most good things, word spread. Today they still rely about 90% on organic word of mouth advertising. The process of grain selection, distilling, aging, blending, and bottling continues to be done in house by those twelve employees. The labels on each of their five main spirits are uniquely Chicago. Each depicting a different scene from Chicago’s history. In the spirit of keeping it local, they were designed by a local designer and printed right here in Illinois. The bourbon and rye are aged in barrels 5 to 53 gallons in size, all char #3, then blended by Paul to achieve his desired taste profile. The method of using different sized barrels struck us as unique. And it makes sense, smaller barrels age quicker but don’t always produce the desired flavors. Larger barrels take longer to age but do produce a more consistently positive outcome. By marrying spirits from these different barrels FEW can hit the exact result Paul desires. While they are currently aging in various barrel sizes we’re told most bottles on shelves today came from 15 gallon barrels. The bourbon and rye always age in brand new charred oak barrels from The Barrel Mill in Minnesota and Independent Stave. The single malt whiskey is aged in 5 gallon barrels. Some barrels are then reused for the barrel aged gin and single malt whiskey. Or used for collaboration projects, more on that to come. Most of their barrels are aged offsite just a few miles away. Their non-temp controlled rack-house currently contains about 4,000 barrels and is also where they manage bottling and distribution. (Read more about where bourbon barrels come from, click here) Through both a commitment to local businesses and Paul’s other passions, FEW has released several collaboration spirits. A former musician himself, Paul paired with Bloodshot Records to release “Bloodshot’s Small Batch Bourbon” in honor of the label’s 21st birthday. This was a truly small batch. Just 5 barrels producing a total of 500 bottles. There was an outdoor party held at the distillery last July to launch the spirit. One of many parties hosted by FEW and one of many to come. After bottling the bourbon, the used barrels were then passed to Lagunitas Brewing Company, a local Chicago brewery. Lagunitas used the barrels to age a beer they called “Bloodshot FEW Brew”. Talk about a fantastic collaboration! We heard details of another collaboration project when we asked Katherine about their relationship with other distilleries in the area. She expressed that the Midwest has a close knit distilling community. She went on to tell us about the ‘Four Kings Collaboration Whiskey’. This whiskey was released in 2014 as a collaboration between FEW Spirits, Corsair Distillery in Nashville, Journeyman Distilling in Three Oaks, Michigan, and Mississippi River Distilling in LeClaire, Iowa. Each contributed 30 gallons of whiskey that was then blended and bottled. The project was also backed by Brett Pontoni, spirits buyer at Binny’s. It was sold by the bottle exclusively at Binny’s and by the pour at Delilah’s. They followed up in 2015 with a collaboration Rye. We don’t know what 2016 has in store but we’ll keep you posted. We asked Katherine about international distribution and she told us the US is their number one market and the UK is number two. (Read more about our tasting with Brett at Binny’s Lincoln Park, click here) After the history lesson from Katherine we went on to tour the distillery floor! FEW has several mash tanks, two large and two smaller. The largest can accommodate 1,800 pounds of grain and 900 gallons of water. Once mashed, the wort heads into one of five fermenters and in roughly 3 to 4 days it produces a wash of 8 to 12% alcohol. The wash then makes it’s way into a column still, which protrudes through the original roof of the building. Talk about a get things done attitude. This raises the proof to about 60%. After that is a second distillation in a copper lined hybrid still from German company Kothe. We were told that FEW uses a more generous cut of the distillate to round out the flavor. One of the ingredients in their gin is cascade hops, some of which are actually grown at the distillery. They have one dedicated gin still, the smaller of the two. This is where those FEW grown botanical hops come in along with 15 pounds of other botanicals to make each batch of FEW gin. The gin varieties they produce today are an American Gin, Standard Issue: Naval Gin, Barrel Aged Gin (aged in their own whiskey barrels), and their latest addition the Breakfast Gin. Breakfast Gin was the idea of Steven, one of FEW’s employees. It features a tea cup on the label and was an experiment that turned out to be a hit and become a staple of the FEW lineup. Heavy with scents of Early Gray tea, this Gin is perfect in a French 75 or any brunch style cocktail typically reserved for vodka. We could also see this gin being a perfect addition to an actual boozy tea. “FEW Fridays” are the second Friday of the summer months, May through September. FEW brings in live music, food trucks, and sets up a cocktail bar in their tasting room. This is truly a community commitment open to friends, families, and those new to FEW. Their visitors include Evanston locals as well as many Chicago residents who hop the Metra UPN or the Purple Line after work and jump off at the Main Street stop less than a block south of the distillery. FEW gives public tours of their distillery and had roughly 4,000 visitors in 2015. All tours are hosted by Katherine; be sure to tell her you read about them on Chicago Bourbon. The fact that they have such high tour volume and have such a strong following shows that their commitment to their processes and spirits, as well as the FEW family, is paying off for Paul and the team. After learning the history of FEW and seeing their process our last stop was the tasting room. With six bottles neatly lined up Katherine stepped behind the bar. We started with the clear spirits and worked our way darker. Both the American (80 proof) and Standard Issue (114 proof) gins tasted excellent. The latter being higher proof had some burn, as should be expected. The Breakfast gin, with it’s heavy Earl Grey flavor and slightly higher use of tails, has a complex and light profile. The Barrel gin is their own recipe and is aged in used whiskey barrels. This gin has notes of cinnamon, oak, vanilla, and rye. It has enough of a whiskey profile to be experimented with in a Manhattan. Our final two tastings were the award winning Rye and Bourbon. The rye, bottled at 93 proof carries a mash bill of 70% rye, 20% corn, and 10% barley. It has received rave reviews by independent reviewers and industry panels alike. We would have to agree. The rye has a nose of Earl Grey, chocolate, and licorice. A palate of chocolate, oak, and vanilla. Adding a bit of water brings out more licorice in the nose and mellows the taste. It is spicy yet well balanced. The bourbon is bottled at 93 proof with a mash bill of 70% corn, 20% rye, and 10% barley. Paul told us that 93 is his favorite number hence the proof of the bourbon. We later found out from Katherine that he was probably pulling our leg on that one. The bourbon has a high oak nose, with caramel and just a hint of licorice. Adding a few drops of water brings out floral notes and a slight amount of smokiness. The palate contains strong oak, caramel, vanilla, and is somewhat sweet for a rye based bourbon with a dry finish. One great aspect we noticed is that the strong oak nose and palate turn out to be excellently balanced with the other flavors. It’s easy to find yourself into a second or third pour still appreciating the individual nuances of this bourbon. That’s it for our visit to Evanston’s FEW Spirits. We’ll be back to the distillery for FEW Fridays this May. Subscribe to the blog below and follow us on Instagram to see our coverage. Or better yet, put one of these Chicago winter days to use touring FEW then meet us there in the spring! A very special thank you to Katherine Loftus at FEW Spirits for hosting us and Paul Hletko for taking the time to answer our questions and share their work. ... American Bourbon Association Website LaunchedWilliam ReigleFebruary 27, 2016NewsFOR IMMEDIATE RELEASE AMERICAN BOURBON ASSOCIATION WEBSITE LAUNCHED Comprehensive Website Aims to Help Bourbon Whiskey Gain Respect Around the World LOUISVILLE, KY (Feb. 16, 2016) Although bourbon has certainly become more popular of late, Scotch whisky remains king of worldwide whiskey sales. Granted, Scotch whisky has enjoyed a few hundred years head start on bourbon whiskey and ranges of fine Scotch are commonplace in bars around the world, while the selection and appreciation for bourbon whiskey is often limited. As a result, the Sazerac Company founded the American Bourbon Association in 2012 to educate people around the globe about bourbon whiskey. The website, http://americanbourbonassociation.com, was launched in 2015 with a mission to become the best source of bourbon news and information online. Curious consumers are invited to learn about distilleries and bourbon brands, not just made in Kentucky, but from all over the United States. The website gives the history of bourbon, written by esteemed bourbon historian Mike Veach, and explains what it is, how bourbon is made, bourbon myths, daily news, and lists of great bourbon bars and retail stores. Links to bourbon-related blogs, bourbon societies, brand and distillery websites, publications, trade associations and much more are also included. “We realized there was a gap in appreciation between bourbon and other types of whiskey,” said Mark Brown, president and chief executive officer, Sazerac Company. “Bourbon whiskey deserves every bit of respect as other whiskeys. Distilleries in Scotland have benefited from the Scotch Whisky Association promoting, protecting and educating people about Scotch since the turn of the 20th century, but no one has taken up the cause for bourbon. While the majority of bourbon is made in Kentucky, there are distilleries popping up all across America, and the bourbon industry has grown beyond just the state of Kentucky. Someone needs to be looking after bourbon’s best interest on a national and global scale, which is how the American Bourbon Association came about.” The website is being maintained and updated by the Sazerac Company. Any liquor stores, bars, brands or bourbon distilleries that would like to be added can apply on the website. About the Sazerac Company Sazerac is one of New Orleans’ oldest American family owned, privately held companies and has operations in New Orleans, Louisiana; Frankfort, Bardstown, Louisville and Owensboro, Kentucky; Fredericksburg, Virginia; Carson, California; Baltimore, Maryland; Lewiston, Maine; Manchester, New Hampshire; and Montreal Canada. For more information on Sazerac, please visit www.sazerac.com. Contact: Amy Preske PR & Events Manager [email protected] 502-696-5957... Barrel Night 2016William ReigleFebruary 22, 2016NewsChicago Magazine Rolls Out Barrel Night Debut Event Elevates Whiskey and Spirits Presence in Chicago Get your tickets here! CHICAGO (Feb. 12, 2016) – A celebration of fine whiskey and fine spirits, Chicagomagazine is delighted to host its inaugural Barrel Night. The event will be held at Montgomery Club in the River North neighborhood on Thursday, Feb. 25, and will present the best reserves for discerning Midwest taste-makers with an intimate sampling of top-shelf whiskey, bourbon, rye and more. “We’ve been eagerly anticipating the debut of this event,” says Tom Conradi, Publisher and General Manager of Chicago magazine. “Chicago is home to some of the most astute whiskey ambassadors and connoisseurs, and this event will punctuate the city’s elevated presence while honoring some of the leading whiskey brands in the country. We’re honored to host all in one place for a spirited evening.” In addition to the spirits tastings and passed hors d’oeuvres, guests will have the opportunity to gather intel and pick the brains of some of the industry’s most respected distillers, spirits ambassadors and whiskey brands. From neat to on the rocks, the event will entice the palates of those deeply invested in Chicago’s rich whiskey, bourbon and rye culture. The newest addition to Gibsons Restaurant Group and situated on the Chicago River, Montgomery Club is known for its highly personalized experiences. The swanky urban backdrop paired with its unmatched level of exclusive service and cuisine will set the tone for the evening and serve as the ideal setting for the curated soiree. Confirmed participants include 90+ Cellars, Agricole, Anchor Distilling, Bulleit, CH Distillery, Collingwood/Old Forester, Crown Royal, Doualough, George Dickle, Green Brierd Distillery, Jack Daniels, Journeyman Distillery, Parce Rums, Pig Rye Whiskey, Remy – Bruichladdich, Two James and Woodford Reserve. The event will be produced by Tower Events Group and will be held on Thursday, Feb. 25at Montgomery Club, located at 500 W. Superior St. from 6 – 9 p.m. Tickets are $85. Mercedes-Benz will serve as the event’s sponsor. For more information, please visit:https://towertix.com/e/barrel-night. About Chicago magazine The nation’s largest city monthly, Chicago magazine produces both award-winning, in-depth journalism and authoritative coverage of food, culture, and other lifestyle issues. Together with its website Chicagomag.com, Chicago spurs intelligent conversations about the city’s influencers, zeitgeist-defining trends, and civic controversies across all platforms. Chicagomagazine is published by Tribune Publishing and is part of the Chicago Tribune Media Group portfolio of product offerings. In 2015, Chicago was awarded the John Bartlow Martin Award for Best Public Service in Journalism in a U.S. Magazine and the Sigma Delta Chi Award for Best Investigative Reporting in a City or Regional Magazine by the Society of Professional Journalists. About Tower Events Group Tower Events Group (TEG), formerly known as Tribune Events Group, is the Chicago Tribune Media Group’s (CTMG) in-house events marketing team that specializes in the production and management of custom small- and large-scale events. TEG helps build awareness and better connect CTMG and external clients with their consumers in a more meaningful way. By customizing each event, TEG is able to accomplish its clients’ marketing needs by offering an organic approach to events and promotions that create momentum in the marketplace and achieve maximum results. TEG is proud to have produced various events throughout the city including Printer’s Row Lit Fest, Culture Festival, Best of Chicago, Battle of the Burger, Celebra Mujer and Big Idea Awards. Media Contacts Mary Mullen Jo Chicago [email protected] Redemption Whiskey and The VIG: A Rye to RememberWilliam ReigleFebruary 22, 2016EventsOn February 17th, 2016 we attended the ‘Redemption Whiskey 5 Course Dinner & Tasting’ at The VIG restaurant. This was the first dinner of it’s kind sponsored by Redemption Whiskey and the first hosted by The VIG. The pressure was on, did they pull off a memorable night? Was the whiskey any good? How about the food? I know, the suspense is killing us too! Redemption was started by friends and industry vets Dave Schmier and Michael Kanbar in 2010 out of a love for rye whiskey. They primarily advertise three products, Rye, High-Rye Bourbon, and a Straight Bourbon Whiskey. With several barrel proof variations of the rye. The juice is sourced from MGP in Indiana and bottled in Bardstown Kentucky. At a time when American whiskey is on the rise with new brands popping up seemingly overnight it’s refreshing to see “Distilled in the Indiana heartland” stamped on each bottle of Redemption. They are selecting, mingling, and bottling a fine product that stands on it’s own without the need to hide where it’s distilled. When we arrived we first met Joe Riggs, Whiskey Ambassador for Redemption Whiskey. Joe was employee number four with the company. He’s been a bartender, restaurant consultant, and whiskey guide. Joe is based in Louisville, KY, right in the heart of the bourbon industry. Joe told us about Redemption and shared some bourbon history throughout dinner. Most impressively he told us about his history as a bartender in Louisville and his passion for using fresh fruits and citrus at a time before mixology was considered the art that it is today. Co-hosting the event was Mark Lowen, Spirits Regional Manager – IL and KY, Deutsch Family Wine & Spirits. Deutsch comes into the Redemption story in June of 2015. Redemption had grown very quickly, supply was short and distribution was struggling. Dave and Michael were producing an award winning rye that was selling out faster than they could bottle it. They wanted to grow the company and recognized they would need some help. Deutsch Family Wine & Spirits purchased Redemption as the first whiskey in their portfolio. Talking to Mark we could tell that he’s excited for the future of Redemption. He told us they scaled back from 27 markets to focus on meeting the demand of 15 primary markets, Chicago being one of them. The long game is to build the Redemption brand into all 50 states. They have been working hard to keep up with demand, forging relationships with local vendors including Chicago’s Binny’s. Binny’s actually bought two barrels of the 8 year old barrel proof rye and is currently the only place in the country to buy that specific bottling. (UPDATE: There is a 7 year more widely available) We started the evening with a welcome cocktail. “The Grifter”, made with the 95% rye, showcases their love of rye. The rye stands up well when combined with the grapefruit bitters and other flavors of this cocktail. These ingredients just beg to be paired with a strong rye to create an excellent balance. The Grifter 1.5 oz Redemption Rye 0.75 oz Vecchio Amaro del Capo 0.75 oz Lillet Blanc 2 hard dashes grapefruit bitters We were fortunate enough the sample all of the whiskeys served neat. This allowed us to nose and taste at full strength then add water to bring out additional notes. The whiskeys we sampled (each paired with one of the entrees below) Redemption Straight Bourbon: Mash bill: 75% corn, 21% rye, 4% barley malt 84 Proof Age: NAS (at least 2 years) Nose: Tobacco, caramel, vanilla, oak Palate: Sweet citrus, caramel. Light oak. Hint of spice yet still smooth. Redemption High-Rye Bourbon: Mash bill: 60% corn, 36% rye, 4% barley malt 92 Proof Age: NAS (at least 1 year) Nose: Spice, and lots of it, sweet. Palate: Spice from the high rye content, some of the sweetness from the straight bourbon comes through. Smooth and dry finish. Redemption Rye: Mash bill: 95% rye, 5% barley malt 92 Proof Age: NAS (at least 2.5 years) Nose: Spicy, hints of citrus. Palate: Rye spice, citrus, smooth for a 95% rye. Redemption 7 year old Barrel Proof Rye: Mash bill: 95% rye, 5% barley malt 122.6 proof (!!) Age: 7 years Nose: Spicy, complex, peppery, Palate: Strong due to the high proof but very well balanced. The complex nose comes through in spades, even more so with a splash of water added. After the cocktail mentioned above we moved on to the first course of the evening from Chef Drew, who we were told flew back from Europe specifically to plan and execute this dinner. Seared 1/2 artichoke with charred lemon, tarragon aioli, chopped parsley, and EVOO. Paired with Redemption Straight Bourbon Whiskey. Kobocha Soup, green Tabasco sour cream, chopped bacon, toasted pepitas, cracked pepper, and chopped parsley. Paired with Redemption High-Rye Bourbon. Breadcrumb crusted deviled chicken thigh, with crispy fingering potatoes and caramelized leeks, chopped parsley and au jus. Paired with Redemption Rye. Shallot Brussels sprouts, braised short rib, beef au jus, pickled Fresno peppers, chopped parsley. Paired with Redemption Rye 7 year old Barrel Proof. Cheesecake fritters, raspberry basil sauce, chopped basil, powdered sugar. Paired with Villa Massa Limoncello. The whiskey was indeed quite good. Both the straight bourbon and the barrel strength rye were our standout favorites. The bourbon comes as no surprise given that’s the type of whiskey we love. There were many rye fans at the dinner who preferred the rye to the bourbon, no doubt it was a hit as well. The special event menu at The VIG did not fail to impress. The chef and his team delighted us with an excellent presentation and flavors that paired well with each whiskey. We’ve also enjoyed weekend brunch at The VIG and recommend you do too! A special thank you to Kacey Hocking, Marketing & Event Coordinator for The VIG, for inviting us to dinner.... 5 great bottles around $35William ReigleFebruary 18, 2016DrinkingThere are many excellent bourbons at this price point. Including some that are very hard to find or carry a secondary market price many times higher. For this list we selected bourbons that are easy to find and possibly lesser known to the bourbon novice. Buffalo Trace – $25 The Buffalo Trace Distillery is located in Frankfort, KY and owned by the Sazerac Company. It puts out 14 different labels of bourbon, two rye whiskeys, and more recently a vodka (Wheatley). Also excellent by the way. Every single one of their bourbons are a fantastic choice; up to and including the infamous Van Winkle line. At $25 their namesake ‘Buffalo Trace’ is a consistently excellent bourbon. Typically this is not a single barrel bourbon however some outlets, such as Binny’s, will handpick and bottle single barrel expressions of Buffalo Trace at the same price point. While you should definitely check out the other offerings from this distillery, this bottle is a great place to start. This is a low rye bourbon bottled at an agreeable 90 proof. It’s taste is balanced with a little heat and a long smooth finish. Evan Williams Single Barrel – $29 Heaven Hill has been producing Evan Williams bourbon since the mid-1990’s. The Single Barrel is the most premium yet still widely available Evan Williams variety. This is a “vintage” bourbon, released yearly though bottled and sold throughout the year, each release carries the year the whiskey was barreled. This makes it easy to tell that this is a 9 year old bourbon. Most recently we sampled the 2006 vintage, barreled in 2006 and bottled in 2015. At this price point this is a great value and considered by many reviewers to be one of the best bourbon values overall. Old Weller Antique 107 – $35 If you don’t know much about bourbon you’ve probably at least heard of the high priced and hard to come by Pappy Van Winkle. If you know a little bit more about bourbon you may be familiar with the W.L. Weller product line. Old Weller Antique comes from Buffalo Trace, the same producer to bring us the first bottle in this article and the line of Van Winkle bourbons. Old Weller Antique is part of the W.L. Weller product line which includes the Special Reserve and the 12 year. (If you see a bottle of the 12 year at its retail price of about $30 don’t let it get away. It is an excellent bourbon and an incredible value. It’s released in limited quantities and hard to find which is why it didn’t make this list as a front runner.) Antique is a wheated bourbon bottled at 107 proof. It does not carry an age statement but tastes much older than its likely been aged. Carrying the Weller pedigree this bourbon has a confident complex taste that’s a little bit sweet and well balanced. Town Branch – $35 Fairly new on the scene, Town Branch Distillery began distilling in 2008 and bottled their first release in 2012. Their bourbon comes from a mash bill of 72 percent corn, 15 percent malted rye, and 13 percent malted barley. A few things make Town Branch unique. The mash is fermented in large cypress wood fermenting containers in Town Branch Distillery’s glass front room. These open to the air containers can be seen up close on their tour. They distill in two large, copper pot stills imported from Scotland. The whiskey is aged in barrels charred to a level 5. Most Kentucky producers use a char level of 4, some go down to a 3. The bourbon is very smooth and a nice introduction to the spirit. Some reviews of the original 2012 release were not very favorable. However the bottles we’ve had more recently from 2015 show a refined product worth sampling. Four Roses Single Barrel – $39 Four Roses Single Barrel breaks our price point by a couple bucks but trust us it’s worth it. Balanced fruit, spice, and wood round out the complex palate of this bourbon. And at 100 proof it’s no slouch. The single barrel comes from just one of the ten recipes used by Four Roses. The recipe that makes it is personally selected by Four Roses Master Distiller Jim Rutledge. This one is easy to track down at many liquor stores. Some stores do their own hand picks of the single barrel though those are often pricier. Add a splash of water to this one to open it up and you won’t be disappointed! (If you want to stick under $35 the Four Roses Small Batch is another great choice. Though for our money the Single Barrel is noticeably better for not much more coin.) ... Binny’s ‘Meet the Whiskey Hotline’ Part 2William ReigleFebruary 12, 2016EventsThis post is a continuation of our experience at Binny’s Lincoln Park meeting and tasting with the Binny’s Whiskey Hotline. If you haven’t read part one you might want to check that out first. Read more: Binny’s ‘Meet the Whiskey Hotline’ Part 1 After our blind tasting hosted by Brett Pontoni, Corporate Beer and Speciality Spirits Buyer, we moved on to a barrel selection experience hosted by Joe Maloney, Spirits Specialist. On the table in front of us were four single barrel samples of Buffalo Trace (BT). And a fifth glass of a BT control sample. Joe and Brett sampled 30 different single barrels of Buffalo Trace to decide on the Buffalo Trace Binny’s Small Batch, which retails for the exceptionally reasonable price of $24.99. The barrels we sampled were #025, #132, #270, and #281. They explained how, by sampling different barrels, they were not looking for a taste profile that “beat” the control sample. They were looking for a profile that would represent the very best expression of the well known Buffalo Trace bourbon. We continued to nose and taste our four samples and the control. We added water little by little, let them breath and mellow. Joe read his original tasting notes to us from a large stack of yellow ruled legal paper. His notes varied from details of the nose and taste of vanilla, caramel, and spice, to the very direct “nope”. Though they sampled 30 barrels, Joe and Brett only unanimously turned down one barrel. They agreed that the other 29 were worthy examples of BT. Though varying in appearance, nose, and palate, they could each have a place in a bottle on the shelves of Binny’s. During the tastings Joe shared a few stories from his tenure manning the Whiskey Hotline. He told us about a frequent caller who orders $2-$3k of bourbon every other month. This guy came to visit Joe and Brett from out of the country. They took him to Delilah’s and ordered him an expensive bourbon, neat. Which he proceeded to dump into a glass of coke. Their jaws dropped in amazement. Joe also told us that recently the most common call to the hotline has been looking for Yamazaki Sherry Cask, about 250 calls per week. They do not have any to sell you. The four samples of Buffalo Trace we tasted showed subtle differences in the nose and taste. Sampling them side by side made it possible to detect; though on their own we may have been content calling them all Buffalo Trace. We finished the evening with samples of three Binny’s handpicks. Each of these was awesome in it’s own right. The ‘WhistlePig Old World Series 12 year 2nd Marriage of Casks’ was one of our favorites of the night. WhistlePig, out of Vermont, makes excellent long aged rye whiskeys. They have been using distilled spirit from Canada and MGP in Indiana and in 2015 constructed their own farm-based distillery. They currently use their own farmed grain, at their own distillery, and age their own whiskey. This is truly a unique and admirable process in today’s market of mass production and young whiskeys pushed out the door to meet market demand. This particular bottle retails for $120. Their other offerings start at about $80. Read more: WhistlePig and Chicago q Dinner Recap ‘Signatory Glenlivet 1995 – 19 year from FF Sherry Butt’ was the next of these final three. We hate to gloss over this fine scotch but being bourbon enthusiasts and scotch novices we don’t have much insight to share. It tasted nice to us! This one retails for $120 and is another Binny’s exclusive. If you would like to learn more about this or any other scotch we encourage you to reach out to the Binny’s Whiskey Hotline. The final selection was a ‘Russell’s Reserve Single Barrel Bourbon #2392’, from Wild Turkey. Retail $55. This was another outstanding bourbon hand picked by Joe and Brett. Bottled at 110 proof this bourbon is dark, spicy, and very complex. A complex palate on a spirit makes it more difficult to put into words, as it changes while you’re drinking. And that’s what makes it so damn good. Only 250 bottles were sold and unfortunately they sold out quickly. Though reviews of other selections of Russell’s Reserve Single Barrel from other outlets have also scored very high. If you can find a bottle anywhere, at it’s retail price of under $60, don’t hesitate. This is yet another reason we were happy to attend this event and recommend you check out Binny’s future events. You never know what limited run, long sold out, spirit you may be able to try. Brett concluded the evening with a Q&A and shared some of his whiskey wisdom with us. The group learned that Elmer T. Lee from Buffalo Trace, a current fan favorite, is chosen from just two rickhouses, Elmer’s favorite “B” and also from “Q”. We learned that Maker’s Mark is the only bourbon producer to rotate barrels within their rickhouses. And that Four Roses rickhouses are a single floor, five barrels high, and the only ones to be temperature controlled year round. This is just a tiny bit of the awesome knowledge shared at this event. Many people today talk about our current resurgence in bourbon consumption. And it’s true, consumption is way up compared to the 70’s though the 90’s. Something to keep in mind though, as shared by Brett, we are currently at only about 60% consumption compared to the historical peak in the 1950’s and 60’s. That’s pretty cool! Do you think we’ll surpass that 60’s peak this decade? Let us know in the comments below. Binny’s Whiskey Hotline Contact Info https://www.binnys.com/whiskeyhotline 888-817-5898 [email protected] Binny’s ‘Meet the Whiskey Hotline’ Part 1William ReigleFebruary 9, 2016EventsOn Thursday February 4th 2016 Binny’s Lincoln Park hosted the first event in a new educational series. The inaugural event was titled “Meet the Whiskey Hotline”. It was hosted by Joe Maloney and Brett Pontoni, the men behind the Binny’s Whiskey Hotline and so much more. The hotline is an incredible resource for whiskey lovers and novices alike (the number and email address are listed at the end of this post). The man behind the phone is Joe Maloney, Spirits Specialist for Binny’s. Joe has an immense knowledge of all things whiskey and makes himself available to answer any and all spirit questions. Customers from all over the world call in to ask about availability, opinions on brands or releases, general whiskey questions and more. Back in the early 90’s a different Joe, Joe C., was the whiskey buyer for Sam’s Wine and Spirits. In the late 90’s Joe left Sam’s to become the head buyer for Binny’s (In 2009 Sam’s was purchased by Binny’s). Joe C. was the original voice behind the Whiskey Hotline. When he passed in the early 2000’s the job of whiskey purchaser and head of the hotline passed to Brett Pontoni. Brett holds the position of Corporate Beer and Speciality Spirits Buyer for Binny’s today. Though the hotline is now primarily run by Joe Maloney. (Bonus fact: As a tribute to Joe C., you can find his name printed on the back of every bottle of Buffalo Trace’s Eagle Rare.) We had the pleasure of meeting both Joe and Brett at this event. Both guys are clearly passionate about whiskey, as should be evident by their career choices. The evening started with Kristen Ellis, Wine Education Coordinator, giving an introduction to the event and talking about the new program and upcoming educational events at Binny’s. Kristen said to “think of this as continuing education”. Going into the event we expected a standard whiskey tasting experience. But Kristen’s words truly set the tone for the evening and couldn’t have been more accurate. Joe went on to discuss the process of whiskey tasting. He explained how they receive hundreds of whiskeys a year to taste and decide if they will end up on the shelf, or not. He shared the guiding principles of balancing taste, price, and desirability by the general public in choosing whiskeys that make the cut. Brett then led a blind tasting of three whiskeys. Two of which are on the shelf at Binny’s today, the third is under consideration. Brett asked us to share our perceptions of the type, nose, age, taste, and perceived value of each. Product # 1 This one was quickly identified as a bourbon. The deep and complex nose consisted of wood, fruit, and some citrus. It was definitely an older bourbon. We were told it was 90 proof. The taste was smooth and a bit oaky. Brett explained how the different areas of the tongue process various characteristics of the whiskey. We added a few drops of water, nosed and tasted again. Brett went on to discuss his own tasting method of adding various amounts of water to open up the nose and taste while he continues to evaluate. This first product was identified as Black Saddle Bourbon from Frank-Lin Distillers Products. It is a 12 year old Kentucky straight bourbon whiskey bottled at 90 proof and selling for about $50. It won gold medals at the San Francisco World Spirits Competition in 2014. The group agreed it is a very enjoyable bourbon worth the asking price. Product # 2 After nosing, number two was identified as a rye. Brett guided us to look for a specific smell to associate with rye to help identify it in the future. Joe’s nose identified wintergreen; when Brett detects a hint of dill he knows he’s holding a rye. He said this was a straight rye, meaning it was aged a minimum of 2 years. Though the nose and palate were both young and woody signifying it wasn’t much older than 2 years. This sample benefited from a moderate pour of water. The sample was revealed to be Spirit Works Straight Rye, bottled at 90 proof and retailing for $65. Currently under consideration to be carried by Binny’s. Though it didn’t list a mash bill on the label Brett said it’s likely the required 51% rye but not much more. Product # 3 Our third sample was a doozy, and not in a good way. This was clearly a flavored whiskey with a nose of grape or cherry. After the group quickly expressed a general distaste for drinking this neat it was revealed to be Jim Beam Red Stag Black Cherry flavored Bourbon. Brett encouraged us to put it into the context of the general public’s desires and asked if we would put it on the shelf at Binny’s. He said this has been a huge seller for Jim Beam and for Binny’s. Selling at less than $20 a bottle many people find it to be a good mixing whiskey. This whiskey also opened the door for others, including the highly respected Angel’s Envy. Jim Beam fought to get bourbon regulations changed to allow not only for “bourbon flavored” spirits but also for finishing bourbon in previously used casks. The official aging, that goes on the label, stops when the bourbon is removed from its original new charred oak cask. But the juice can then spend additional time in used casks, such as sherry, madeira, or rum. While we weren’t fans of Red Stag; without the effort behind bringing it to market we wouldn’t have Angel’s Envy and others. Next week we’ll discuss our Buffalo Trace barrel selection in part two of the Meet the Whiskey Hotline event! We sampled four single barrel sample bottles of Buffalo Trace and compared them to a control. We then finished with a sampling of three very limited release Binny’s hand selections. Subscribe to our blog below to get part two delivered right to your inbox! Binny’s Whiskey Hotline Contact Info https://www.binnys.com/whiskeyhotline 888-817-5898 [email protected] The Quiet Man Irish Whiskey Chicago Launch CoverageWilliam ReigleFebruary 2, 2016Distilleries / EventsThis past Wednesday marked the US launch of a new whiskey here in Chicago. The Quiet Man Irish Whiskey (TQM). The US launch tour started in Miami on January 20th at the Fontainbleau Hotel then came to Chicago’s The Gage bar and restaurant on it’s way to several other US cities through February 14th 2016. The events are being co-hosted by their US distribution partner Luxco. Chicago’s event was very well attended by industry professionals and whiskey fans alike. In our opinion The Gage was an excellent choice of venue. The Gage’s decor conveys a classic sophistication that should be a welcome association for an Irish whiskey. The Quiet Man is currently produced in two expressions. A blended version which carries no age statement but is refereed to as about 4 years old. And a more mature single malt aged 8 years. Both are triple distilled, as opposed to the two distillations typical of a whiskey. Both are aged in first fill oak bourbon barrels. The use of bourbon barrels of course caught our attention. I had the pleasure of sitting down with TQM’s Managing Director, Ciaran Mulgrew, who was in Chicago from Derry in Northern Ireland. Ciaran came off as a very personable guy passionate about his industry and his product. He was open and honest about TQM sharing details that some distillers keep to themselves. This transparency is becoming more and more common in the American bourbon industry. As the market has exploded over the past decade enthusiasts want to know all of the gritty details about the spirits they enjoy. Ciaran shared with me the history of his parent company, Niche Drinks. How they came to be making whiskey, and some of their other endeavors. As well as some personal thoughts on the alcohol industry and it’s future. The Quiet Man is named after Ciaran’s father, John Mulgrew, a bartender for over 50 years. While Ciaran was a regular visitor to his fathers establishment when growing up; he didn’t begin his own career in the liquor industry. For many years his company’s primary product was dairy cream. Their cream was supplied internationally to several industries including alcohol companies making, you guessed it, Irish cream liqueur. TQM’s foray into the distillation business is fairly recent, the distillery was constructed in 2015. As such they are not currently distilling their spirits, though they will begin this year. Instead they have selected the best whiskeys they could find and further aged them in the finest first fill bourbon casks. The first fill casks have been used exactly one time to age bourbon before being used to age TQM. From this we know that the casks came from America, possibly one of your favorite bourbon distilleries. When speaking with Ciaran I mentioned one of our favorites, Buffalo Trace Distillery. He confirmed some sort of relationship with Buffalo Trace but didn’t get into too much detail. Does TQM get their bourbon barrels from Buffalo Trace? Does Buffalo Trace get their cream from TQM parent company Niche Drinks for their new to the market and amazingly delicious Bourbon Cream? We don’t know but it sure would make sense! Ciaran went on to share his firm belief that a truly great whiskey is formed during the aging process. Specifically speaking to how important the wood is in determining the quality of the final product. Distillation is the easy part, aging is where the magic happens. Speaking of the magic we sampled both of their products, the blend and the 8 year single malt. The blend is bottled at 80 proof. It expresses sweet notes of honey and vanilla in both the nose and the taste. There is some extra heat in the finish due in part to it’s younger age. It’s no doubt that some of that extra sweetness is a result of the years spent in bourbon barrels. Next we moved on to the 8 year single malt, also bottled at 80 proof. The extra barrel time and moderate ABV led to a very smooth and pleasantly complex taste with a nice easy finish. Both expressions were enjoyable neat, they have distinct taste profiles that makes each one unique. The Quiet Man will be hosting their next event in Boston the week of February 1st. They will be distributing worldwide beginning in 2016 and aim to produce 300,000 cases a year. If you find yourself in Ireland keep an eye out for their brand new visitors center. If you’re state side look for The Quiet Man Blended Irish Whiskey and the 8 year Single Malt on store shelves in early 2016.... WhistlePig and Chicago q Dinner RecapWilliam ReigleJanuary 26, 2016EventsOn January 20th Chicago q restaurant combined forces with WhistlePig to host a dinner and whiskey pairing. WhistlePig is based in Vermont and currently has 3 rye whiskeys on the market. A 10 year, 12 year, and a 13.5 year; with a 15 year coming out later this year. Taylor Hansen, WhistlePig’s Midwest rep, was in attendance to discuss the brand and share their excellent whiskey. The evening began with an introduction and a little history of Chicago q before we dove into the food and cocktails. Our first course was a Smoked Lobster Shooter with red curry whiskey sauce. A seasoned and lightly fried mini lobster tail was accompanied by a delicious smokey curry. This was paired with the Muddled Orange & Cucumber cocktail. WhistlePig Rye, Domaine de Canton, Prosecco float presented with a sprig of dried rye garnish. The cocktail was light, sweet, and refreshing. We could see this being a hit summer cocktail. Our second course was a Rye Citrus Salad with orange, plums, pears, strawberries, almonds, blue cheese, and a rye cane sugar vinaigrette. Paired with the Muddled Mint – fresh juiced kumquat & yuzu, St. Germain, WhistlePig Rye. The salad was an excellent medley of sweet fruits and slightly salty nuts and cheese. The muddled mint cocktail was also fantastic. The flavor of this second cocktail was somehow a perfect progression from the first. We don’t tend to get much fresh fruit and mint during these painfully frozen Chicago winters. Chicago q and WhistlePig did a great job giving us a taste of warmer times. Next came the q Smoked Lamb Chop served with a carrot puree, apple, celery, mint relish, WhistlePig Rye gastrique. Accompanied by the WhistlePig Maple Syrup cocktail. Rye, egg whites, lemon juice, angostura bitters, bacon ice cube. This combination was off the charts delicious. Continuing with a perfect balance of sweet and salty. We’re told the lamb chop and cocktail were both made with fresh maple syrup directly from the WhistlePig farm. The presentation of the cocktail was especially unique with its folded slice of bacon displayed under a perfectly clear ice cube. The final entree course was a Bacon Wrapped Stuffed Pork Loin. WhistlePig braised pork loin, smoked pistachio bacon stuffing, wrapped in house made bacon, over a celery root puree with apricot and green tomato marmalade. The House-made Apple Cider accompanied this dish. Rye, averna amaro, St. Elizabeth allspice dram, lemon juice, demerara syrup, angostura bitters, torched orange peel. We finished off the night with a Donut topped with pecan sugar, salt smoked vanilla caramel, and a WhistlePig rye whiskey sauce. A digestif simply called ‘The WhistlePig Rye’ consisted of averna amaro, fernet-branca, campari, green chartreuse, Bitterman’s orange cream citrate. The donut served warm from the oven with its creamy vanilla caramel sauce was the perfect end to our evening. I don’t know if this is standard on their dessert menu but if it is, get it! From the presentation to the food, drink, and company the event was a memorable evening. We sat with both industry professionals and whiskey enthusiasts alike. The WhistlePig Rye 15 year will have it’s Chicago launch during Whiskey Week in March 2016 around the time of Whiskey Advocates WhiskeyFest Chicago on March 18th. Follow WhistlePig’s social media accounts for more info and subscribe to our blog for coverage of the launch event. ... The Story of KOVAL DistilleryWilliam ReigleJanuary 19, 2016DistilleriesIn our ongoing mission to provide insider news on the Chicago bourbon scene our journey took us to KOVAL Distillery on Chicago’s north side. Becky Shultz, Communications Coordinator for KOVAL was kind enough to give us a tour and answer a few questions. The KOVAL website has a good amount of history, the origin of the name and story of it’s founders, Robert and Sonat Birnecker. They do a great job of telling the story of how the company came to be. I encourage you to stop by for a tour or one of the many classes they host. Read on for our dive into the Austrian distilling process used at KOVAL and a peek at what’s coming next for the distillery. KOVAL does things a little different than most other distilleries we’ve visited. The result of these differences is apparent in the profile of the spirits they produce. First off, they use a custom hybrid pot still from the German company Kothe. They currently have two stills in operation. Their OG 300L still is now used solely to produce a new gin. Their newer big boy still holds 5,000L and is fully computerized. We were told they run two full cycles a day on the stills though they are capable of running continuously. The next rather unique take on distillation is that they use only the hearts from each run in their final products. The heads are tossed as usual; the tails receive a second run for the vodka or gin lines but won’t end up in the whiskey or bourbon. Sampling their white, unaged, whiskey we’ll confirm it was probably the smoothest we’ve tasted. The final observation we had regarding their unique process is the use of 30 gallon barrels with a #3 char crafted by The Barrel Mill. The industry standard barrels holds 53 gallons. Why use smaller barrels? Well I’m glad you asked. The smaller the barrel the more liquid comes in contact with the wood. If you’ve ever used a one or two liter barrel for home aging, like the ones from our friends at Buy Oak Barrels, you’ll know that the aging process runs a whopping 8-10x faster than a full size barrel. The smaller barrels used by KOVAL gives them a more mature tasting product in less time. As required by law, their bourbon barrels are used only once. But they take it a step further and use their whiskey barrels only a single time. Becky tells me they want to extract the most flavor from the wood for their whiskeys. Let’s get into the whiskey. The story of how KOVAL got into whiskey making is pretty cool. Back in 2008 they started out with the intention of making a pear brandy. On the way to the distillery the shipment of pears froze, thanks Chicago winter. Being quick on their feet and not wanting to postpone production they obtained the next available grain, rye. This led to their very first batch of rye whiskey. If you know the history of American whiskey you might remember that early distillers made rum. As they migrated inland, away from the seaports, the raw materials to make rum became scarce. What wasn’t scarce in the midwest? Rye! This led early distillers to switch to making rye whiskey out of necessity. Anyway, time machine back to 2016 and the KOVAL distillery. All of KOVALs six whiskeys are single barrel expressions. This is more challenging than the typical process of combining many barrels in a dump tank to achieve a desired flavor profile. The bourbon or whiskey that comes out of a barrel at KOVAL is what you taste from your bottle at home. All the more reason their process and attention to detail must be top notch. Their bourbon doesn’t carry an age statement but we were told it is aged two to four years. The bourbon carries a mash bill of 51% corn and 49% millet and is bottled at 94 proof. They also produce a four grain whiskey consisting of malted barley, rye, oat, and wheat. Another cool thing they do at KOVAL is their “Barrel Program”. If you run a bar or restaurant you can sample and choose your own blend or single barrel whiskey/bourbon to serve as a personally selected KOVAL spirit. We assume if you’re an avid home drinker they wouldn’t turn you away from doing the same thing. On a personal note if you happen to order a barrel for your house let us know and we’ll gladly stop by for a drink. After our tour of the distillery we sat down with Becky to sample the spirits. We sampled the Oat Whiskey, the 100% Rye, Bourbon, Four Grain Whiskey, White Dog, and for good measure their newest product KOVAL Gin. All of the whiskeys are pleasantly smooth. Other whiskeys at this age and using small barrels don’t always turn out this way. This is where KOVALs Austrian style of distilling, using only the hearts, single use barrels etc, comes in to round out the flavor and provide a pleasant experience. Becky’s personal favorite is the Oat Whiskey for its smoothness, lack of heat and mild spice notes. Our preferences were the bourbon and the four grain whiskey, both bottled at 94 proof they are bold and peppery with a kick at that higher proof and a sweetness to round out the flavor. While we’re not gin experts the gin was enjoyable. Becky said that a grapefruit peel and mint complement their gin instead of a typical lime wedge. KOVAL is looking for a larger space to expand operations. No surprise as their products are doing very well and demand is high. They are also working on a number of collaborations this year with local and remote distillers/brewers. I can’t share who they are collaborating with but can say the first one is slated to be released within the next couple months. Currently KOVAL distributes in 40 states and 12 countries. Even pre-expansion you should be able to find a KOVAL spirit to enjoy without too much trouble.... Buffalo Trace’s Single Oak Project ExplainedWilliam ReigleJanuary 7, 2016Distilleries / ProcessThe Buffalo Trace Single Oak Project was a massive undertaking by Buffalo Trace Distillery to find the perfect bourbon. Buffalo Trace Distillery’s goal was to determine how seven different factors affect the final outcome. Those seven factors were: Recipe (wheat or rye) Entry proof (105 proof or 125 proof) Stave seasoning (6 or 12 months) Rough cut wood staves are left outdoors for a period of time to be naturally seasoned by weather. Grain size (tight, average, or coarse grains) Measured in rings per inch. 10 rings per inch signifies coarse to medium grain, 20 signifies extremely fine grain. Finer grain oak reduces leakage and can lead to a stronger, bolder taste. Warehouse (concrete floor or wooden rick floor) Char level (number three or number four char) A number four char is pretty standard in the bourbon industry. Tree cut (top or bottom half of the tree) The bottom half of the tree contains more sugar. This leads to more caramels and flavoring in the finished product. The project began in 1999 when former Buffalo Trace warehouse manager Ronnie Eddins made a trip to the Missouri Ozarks to hand select 96 American white oak trees. The project itself is dedicated to Ronnie for his over 40 years of service to Buffalo Trace. Many of the white oak trees from Missouri that were used for this project were over 150 years old; dating back to the Civil War. These 96 trees produced two barrels each, totaling 192 barrels and 192 unique whiskies. Each barrel was created from a single oak tree. This in itself is quite an uncommon feat. Traditionally coopers carefully choose individual staves to complement one another and form a tight, uniform barrel. Having only a single half of a tree to choose from when creating each barrel must have been quite a challenge! Independent Stave Company coopers crafted the barrels used for the Single Oak Project. The very same coopers who make all of Buffalo Trace’s barrels and have been hand crafting bourbon barrels since 1951. (To learn more about these barrels, click here) This was very much an interactive project between the distillery and both seasoned and amateur bourbon drinkers around the world. Individuals were offered the opportunity to request samples of these various bourbons in exchange for their feedback to Buffalo Trace. From the distillery, “In total, 5,645 people participated in the Single Oak Project which collected 5,086 unique whiskey reviews. On average, each of the 192 whiskies was evaluated 26.2 times.” Samplers were asked to answer 12 standardized questions about each bourbon they sampled. Evaluating based on color, aroma, mouth-feel, flavor, and finish. The 192 whiskies were slowly released to tasters over a four year period. The winning bourbon came from barrel #80. It was a rye recipe bourbon, entered into a barrel harvested from the bottom half of the tree with staves seasoned for 12 months. The grain size of the wood was considered average and the barrel received a number four char inside. The whiskey entered the barrel at 125 proof and was aged in a concrete floor warehouse for eight years. However, finding the winning bourbon was not the sole product of this experiment. The 5,086 reviews provided Buffalo Trace with invaluable feedback on the 192 different bourbons. Cross referencing the reviews with the seven controlled factors mentioned above the distillery was able to glean some interesting information. Again a quote from Buffalo Trace, “For example, bourbons that produced the best aroma were made with a wheat recipe, entered at 105 proof, and aged in barrels whose staves seasoned for six months, in wood made from the bottom half of the tree. If flavor is your most important factor when picking a bourbon, then the research shows barrels made from the bottom half of the tree were a safer bet. And for those looking for the smoothest finish, a bourbon aged in barrels from (again!) the bottom half of the tree, but with a number three char and 9 tree growth rings per inch scored the highest.” This feedback should enable Buffalo Trace to produce even more interesting varieties of bourbon in future years. For those of us who missed out of participating in this project there’s hope! The winning barrel #80 recipe will be produced in a future run to be released sometime in 2025 under the label “Single Oak Bourbon”. If you would like to try many of these bourbons today head over to Fountainhead bar on Montrose in Chicago’s Ravenswood neighborhood. They are currently offering half ounce tastings for $5 with up to 22 varieties available (sadly number 80 is not among them). Bourbon is America’s spirit, it’s distillation, aging, and bottling is strictly controlled. The process today is much the same as it was 150 years ago. Undertakings such as Buffalo Trace’s Single Oak Project are a welcome “innovation” to an age old system. This experiment has taught the distillery and the community much about how and why certain flavors come through in a finished bourbon. We applaud Buffalo Trace for undertaking this massive project and thank Ronnie Eddins for his work over many decades. We look forward to future releases especially the next Single Oak in 2025.... Our top 3 NYE bourbon cocktailsWilliam ReigleDecember 29, 2015DrinkingWith New Year’s Eve around the corner we’ve compiled three holiday cocktails – featuring what else but Bourbon! These are ideal to not only enjoy yourself but serve to guests as you celebrate the conclusion of 2015 and ring in 2016. We have two for NYE and a final drink to help you out the next morning (or afternoon as the case may be). These are our own creations, feel free to tweak them with your favorite bourbon to fit your taste and let us know what you think in the comments below. Cranberry Bourbon Twist This cocktail brings together two of our favorite classic bourbon drinks, the Manhattan and the Old Fashioned – with a twist! Start by combining fresh cranberries with brandy in a mason jar. Aerate the cranberries with a toothpick prior to placing them in the jar. Seal the jar and refrigerate overnight. The tart cranberries will meld with the sweet brandy creating a delicious garnish. Next mix your preferred bourbon – we recommend Woodford Reserve Distiller’s Select for it’s sweet creme brulee and apricot tart finish, with an equal part soda water. Add a splash of sweet vermouth and stir (don’t shake!), pour into the glass of your choice. This one is great both up and on the rocks. Peel an orange then squeeze the peel over your cocktail, garnish with the brandied cranberries and a fresh orange twist. Our recipe: 1 part bourbon 1 part soda water Splash sweet vermouth Slice orange peel Orange twist Fresh brandy soaked cranberry garnish Warm Winter Bourbon Punch Are you looking for a simple yet impressive batch cocktail? Try a Warm Winter Bourbon Punch. Grab a crock pot, pour in 2 parts bourbon – we like Evan Williams Single Barrel for its apple and orange notes along with cinnamon and oak finish. Add 3 parts spiced apple cider, 1 part ginger beer, 1 part orange juice, and fresh lemon juice. Add a few cinnamon sticks into the crock pot and withhold a few as garnish. An hour before your guests arrive set the crock pot to “warm” or “low”. Leave the lid off to let that aroma escape! Our recipe: 2 parts bourbon 3 parts spiced apple cider 1 part ginger beer 1 part orange juice Juice of 1 lemon Cinnamon stick garnish Spicy Bourbon Bloody Mary After spending the evening celebrating you’ll probably be ready for something to take the edge off the next morning. Go for a spicy bloody Mary but change it up with a nice bourbon in place of vodka. Keep it simple by starting with Bulleit as your bourbon of choice – for it’s smooth and spicy finish. Don’t forget to add an ounce or two of a stout beer to round out the flavor. The best part may be the garnish so don’t get lazy, especially if you still have guests over. Grab a few skewers and throw in the kitchen sink….cheese, bacon, blue cheese stuffed olives, shrimp, salami, fries, even a cheeseburger! Our recipe: 1oz stout beer 3oz bourbon Dash worcestershire Fresh ground pepper Thick and spicy bloody mary mix Hot sauce to taste Garnish with anything and everything. Bacon, cheese, salami, celery salt, cheeseburger.... Behind the barrel at Chicago’s CH DistilleryWilliam ReigleDecember 22, 2015DistilleriesCH Distillery, situated on Randolph Street in Chicago’s West Loop, bills itself as Chicago’s only distillery making grain-to-bottle vodka from Illinois-grown ingredients. As well as Chicago’s first combination distillery and cocktail bar. CH takes a scientific approach to spirit production managing the entire process themselves. Keeping a close eye on every nuance of the process and tweaking it along the way. Last week Chicago Bourbon was fortunate enough to sit down with Tremaine Atkinson, the Co-Founder, Distiller, and Managing Director of Operations for CH Distillery. The Story From the custom designed fiber optic lighting installation above the bar to the $250,000 glass windows separating the distillation chamber from the bar (more on that later) it is apparent that no detail is overlooked. By no surprise, this attention carries over from the architectural design of the lounge to the architecture of the spirits produced at CH Distillery. The CH name comes from carbon and hydrogen, the fundamental compounds found in alcohol. Their grain-to-bottle philosophy means that CH starts the vodka crafting process with raw grains, grown in Illinois. This differs from most large scale distilleries who start with industrial ethanol as their source material. While using industrial ethanol is perfectly acceptable, the CH approach of starting with the grains allows them complete control to ensure the final product is exactly what they intend it to be. The Vodka Tremaine’s true passion is vodka, and this is where we’ll start. Though don’t worry, we have plenty of information about CH’s bourbon and whiskey plans which we’ll cover in detail. While my first cocktail at CH that night was an Old Fashioned, Tremaine ordered a mix of aquavit and vodka saying, “That’s my idea of a cocktail!”. Vodka is at the core of how and why Tremaine and his co-founder Mark Lucas started CH Distillery in 2013. Tremaine shared with me one of the things he appreciates about vodka. The ability to see and taste the results of his labor in a relatively short amount of time. This is something he appreciates about vodka over whisky or bourbon. He is regularly tweaking his vodka recipes and experimenting with various spirits and distillation techniques. In addition to vodka, CH produces multiple gins, rum, aquavit, fernet and others. They have even distilled beer from a couple local breweries in their sherry stills and aged them in rum barrels. The Bourbon The bourbon that CH currently bottles and sells at retail is not produced by CH Distillery. When we asked Tremaine where it came from he unfortunately couldn’t be sure. The distributor they purchase from will not divulge the source however he is certain it is from a Kentucky distillery. Either way it is a quality product and upholds the reputation of the CH label that goes on it’s bottle. Tremaine went on to say that “the bourbon shortage of a few years ago is very real, we are almost out of the CH labeled bourbon we have been selling.” For this reason their retail bourbon will be changing sometime in 2016. This new juice will be coming from MGPI out of Indiana who supplies bourbon, rye, and whiskey to many prestigious labels. Outside of CH’s own bourbon whiskey, Tremaine’s preferred whiskey comes from Westland Distillery in Seattle. They currently produce three varieties resulting in rave reviews and multiple awards. But looking further into their process I see why Tremaine might be partial to Westland. Not only do they make an undeniably fine product. They also use locally sourced ingredients and a scientific approach to spirit production; something they share with CH Distillery. When I asked Tremaine about the bourbon and whiskey they are aging themselves, we got to the really interesting stuff. CH is currently aging bourbon, rye, malt whiskey, Canadian whiskey, a “banana” whiskey, and a sixth truly interesting variety we’ll get to in a bit. The brown spirits they are aging are in fairly small quantities. These likely will not see a retail release under the CH brand but will instead be served at their bar and restaurant. The Canadian whiskey was purchased by CH and is undergoing additional aging on-site in used oak whiskey barrels. It should be ready for consumption in the not too distant future. The bourbon on the other hand, aged in new charred oak of course, was just barreled in April 2015 and won’t be coming out for 3-5 years. The bourbon as well will be served exclusively at CH. This is something you really don’t see everyday and why a trip to the CH Distillery is a must. Some of the spirits and cocktails you drink there may only be available for a short time and only from a CH bartender. Now despite the young age of the bourbon when Tremaine asked if I wanted a sample I couldn’t turn down a taste straight from the barrel! Not that I needed an excuse but as Tremaine said, “You can’t dilute away bad flavors. That’s why it’s worth tasting from the barrel.” When he handed me the beaker, the nose was extremely strong with ethanol. There was a burn in the nostrils and even a bit in the eyes. As I took a sip I felt that same burn on my tongue and lips. Though this didn’t come as a surprise given the 120.4 proof white dog that went in just 9 months earlier. Over the next 3-5 years passing in and out of that charred oak interior much of the harshness will be gone. I will gladly return in half a decade to taste the finished product! We then moved on to the sixth variety I mentioned above. As Tremaine siphoned from a 53 gallon oak barrel through a rubber tube and into a graduated beaker he told me that I was about to taste something interesting. He prefaced that it wasn’t technically a whiskey as it wasn’t produced from grain; it’s more of a “unique spirit”. Without telling me what it was he handed me the beaker. I took a sniff, swirled it a bit, then the first sip. I immediately identified a nutty aroma and flavor but couldn’t pinpoint its origin. After a few more sips and some deliberation it hit me. This was a flavor very appropriate for this time of year, chestnut, and it tasted great. Tremaine confirmed that the spirit was made from chestnut flour and is being aged in whiskey barrels. He said that it would be bottled in 2016 though again, it will be served only at the CH bar. Keep your eye out for a chestnut cocktail on the menu sometime next fall or winter. The Future Finally we asked Tremaine what he sees for the future of CH and craft distilling in general. We found out that he has some great plans already in the works. They have a brand new distillery opening in 2016 on the historic Schoenhofen Brewery grounds in the Pilsen neighborhood. Schoenhofen has a strong historical significance to Chicago and to beer brewing as a whole. This new facility will be dedicated strictly to distillation, sorry no bar here, and will be an amazing twenty times the size of the current distillery. Tremaine went on to say that the city of Chicago is clamping down on distilleries due to the fire hazard they can pose. Remember those $250,000 windows I mentioned earlier? CH has a track record of investing in the safety of their operations, which couldn’t have hurt when obtaining approval for their new distillery. There are more than 1,000 distilleries in the US, a number that has skyrocketed in recent years. Tremaine believes that this boom will eventually die down significantly. There are many whiskey and bourbon producers these days and he believes that a few years from now there could be fewer than 50 standouts. Unfortunately, said Tremaine, the vast majority are currently aging an average product and won’t know it for 4+ years. There are bound to be some winners and plenty of losers. If there’s a bourbon you’re particularly fond of you might want to stock up today! A huge thanks to Tremaine, Mark, and the staff at CH Distillery!... Ice, stones, or neat? The best ways to drink bourbonWilliam ReigleDecember 16, 2015DrinkingBourbon drinkers will choose to enjoy their bourbon neat, on ice, with a splash of water, or possibly with whiskey stones. Is there a “best” method? Let’s take a look at what each of these preparations has to offer and how they affect the smell, taste, touch, and overall experience. Neat Neat, or simply in a glass with nothing added, is the preferred method of many enthusiasts. This maintains the full flavor intended by the distiller when the spirit was bottled. When using this method it helps to swirl the bourbon in the glass for a few minutes prior to drinking, and continue to swirl throughout enjoying. Swirling will encourage the release of ethanol. Letting the spirit breath in the glass for up to 20 minutes prior to enjoying is another option to release ethanol. Ethanol is the scent that can feel like a punch in the nose when taking that first whiff of a fresh pour. Allowing the ethanol to escape will lead to a better drinking experience and the ability to detect and enjoy more of the pleasurable smells and tastes. Over ice Ice will chill the bourbon and add a bit of water as the ice melts. One or two ice cubes, or even better a single ice ball, will change the flavor of your bourbon. Smoothing it out a bit and releasing some otherwise hidden flavors. Too much ice though will severely chill and water down an otherwise nice bourbon. Much like cooking a steak well-done, in my opinion too much ice or water will ruin most bourbon or whiskey. With water Most bourbons, with the exception of those bottled at “Cask Strength/Barrel Proof”, receive the addition of water after aging and before bottling. The addition of water allows the bottler to achieve a desired and specific proof level consistent across all bottles. Adding a small amount of water to your bourbon can open up the flavor profile and release scents and tastes not as readily noticeable. A nice experiment is to pour a glass neat, take a few sips, then add a bit of water and try to pick out new tastes. With stones Whisky stones seem to be everywhere these days. Advertised to chill whisky without watering it down. Some people swear by these stones, typically made of soapstone though they can be made of many different materials including metals. Although these have gained popularity they are not particularly effective at their primary job of chilling a spirit. Further, lower quality stones can impart unwanted flavors on your drink. We’ve tried several different brands/materials and found them to not be worth the hassle. Stick with a bit of ice or chilled water to bring down the temperature of your bourbon. Let’s finish up by answering our initial question. Is there a best way to drink bourbon? Much like choosing your glass; what you put in that glass should be guided by what enhances your drinking experience. Start with a great bourbon and proceed as desired. Cheers! ... The unique aging process of Blade and BowWilliam ReigleDecember 9, 2015ProcessBlade and Bow Kentucky Straight Bourbon Whiskey is produced by Diageo and aged at their Stitzel-Weller facility in Shively, KY. The bourbon was originally released in mid-2015 as a tribute to the Stitzel-Weller Distillery and it’s rich history. Blade and Bow uses the “Solera” aging process which was originally developed by sherry producers. It is common in the aging of other spirits, wine, and vinegar. While Blade and Bow makes claim that they are the only bourbon utilizing the solera process; Chicago Bourbon was able to find two other distilleries making a similar claim, Hillrock and The Steward’s Solera. Though this is still a unique process in the bourbon industry. Blade and Bow started with a sample of the last bourbon produced at the Stitzel-Weller distillery before it was closed in 1992. There wasn’t enough of the 1992 bourbon for a wide release, instead Diageo chose to introduce this bourbon into a solera system. This allowed the original bourbon to live on as Blade and Bow. In Spanish, solera means “on the ground” and refers to the lowest level of barrels. In the very beginning, the process kicks off by filling multiple levels of barrels with a starter bourbon, in this case it was that limited amount from the original distillery. After some time, the spirit from the bottom barrel(s) is partly drained, for Blade and Bow no more than half of the barrel is drained. This allows some of that original spirit to remain in the system for the next batch. As long as the barrels are never fully drained there should be trace amounts of that original spirit in every bottle of Blade and Bow. Then, bourbon from the second barrel is transferred to the bottom barrel and so on, adding fresh bourbon to the top barrel as the final step. Blade and Bow uses a 5 barrel solera system. Bourbon from the bottom barrel of the solera process is mixed with other bourbons aged at Stitzel-Weller to make Blade and Bow. The spirit introduced into the top barrel at subsequent fillings is not distilled at Stitzel-Weller but is procured by them and aged at the distillery. The starter bourbon is said to be no younger than 6 years old. The solera process is an interesting and effective way to add potential complexity and age to the history of Blade and Bow and the unique aging process that ensures its history lives on in every bottle you purchase.... Where do bourbon barrels come from?William ReigleDecember 3, 2015ProcessWhere do bourbon barrels come from? And where do they go when their primary job of aging bourbon is complete? Most US distilleries get their barrels from the Independent Stave Company (ISC), headquartered in Missouri with their primary cooperage, the facility used to craft barrels, in Lebanon, Kentucky. ISC is a fourth generation family owned company and the largest maker of bourbon barrels in the world. The wood used to make their barrels is American white oak originating in Missouri. White oak is used for it’s durability and strength as well as the many complex flavors it can add to the distilled spirits aged inside. These barrels are hand-crafted by expert “Coopers”, a profession dating back to the 1800’s. Once the oak tree is harvested, the lumber is cut into barrel length sections and then into “staves”. These staves are stacked and “seasoned” by leaving them outdoors through summer and winter. The staves are then hand selected by the cooper to form each barrel. Staves are not all the same width, requiring special skill and attention to form the perfect barrel. Once assembled the 53 gallon barrel is then charred using an open flame. The amount of char varies from a level 1, the lightest char, to a level 7, the heaviest char, and is specified by the distiller. The most common level I’ve seen used by Kentucky distillers is a level 4, also known as an “alligator char” due to the resemblance to the animal’s skin. The charring process caramelizes the natural sugars in the wood which contributes to the bourbon’s color and flavor. The final metal hoops are then applied to help the barrel keep its shape and minimize leaking. It’s important to note that no glue, screws, or nails are used in the final barrel as this would affect the flavor of the spirit aging inside. The widest stave in the assembled barrel is located and a bung hole drilled. This specific location is chosen by the cooper due to it’s strength. The bung hole will be the weakest point in the barrel, the widest stave will provide the highest strength. The bung hole will be used to fill and empty the barrel as the ends will be sealed. Finally, the barrel is pressure tested and inspected for quality. Now the barrel is ready to be shipped to distilleries around the world and used to age the bourbon we love. The barrels can only be used a single time to age bourbon. So what happens to the barrels after their life aging bourbon? Just because they can’t be used again for bourbon doesn’t mean they can’t be used to age other spirits. Many former bourbon barrels are used to age scotch or beer. Some distilleries will re-use their own barrels, others will sell them. Town Branch distillery uses theirs for the popular Kentucky Bourbon Barrel Ale, and I’m told may be using them at their upcoming scotch distillery. Bourbon barrels have a long and rich history. I hope you enjoyed this glimpse into the process, thought, and craftsmanship that goes into each one. ... How much does the glass matter?William ReigleNovember 30, 2015BarwareWhen it comes to enjoying a glass of bourbon how much does the vessel matter? You’ll find strong opinions regarding the shape and material of bourbon and whisky sipping devices. In fact looking at Kickstarter today there are 2 cups, one wood and one glass, that are raising funding and have surpassed their goal. Each makes bold claims as to the science behind why their design is better than everyone else’s. These are intriguing designs and may very well enhance the experience and enjoyment of your favorite bourbon. And that’s what choosing a glass should be about, enriching your experience through touch, sight, smell, and taste. Choosing a glass is a personal choice, it’s part of the enjoyment of drinking a glass of bourbon at home or with friends.I prefer to have a variety of barware and select a glass each time I sample a new bourbon. The image at the top is a collection of glasses that I currently rotate. I find the wide mouthed rocks glasses to better accommodate ice balls while the smaller mouthed snifters are appropriate for sipping a spirit neat. Ultimately though it comes down to which glass I feel like picking up at a given time! The process of enjoying your bourbon is even more important that the vessel from which you sip. When you’re ready to open a new bottle and take your first taste keep in mind the following points. Swirl – This will aerate the spirit, releasing the scents trapped inside and preparing it to be be experienced. Observing this process can give a hint as to the proof of the bourbon. Smell – Get your nose right in there, open your mouth, and breathe deep. Continue swirling and sniffing throughout your drinking experience. You should notice different scents emerge. Sip – Take an initial small sip and swirl it around your mouth for 5 – 10 seconds. This will acclimate your taste buds to this particular spirit. Sip again – Now it’s time to sip and enjoy your bourbon of choice until the glass runs dry....
