…and sometimes you’re the bug. This is what my wife tells our four year-old to avoid tantrums when he loses at Candy Land. It’s also apropos for life. Sometimes I get a blog post written and posted before the end of the weekend, and sometimes I just don’t. This week, I’m the bug. Drink some …
To be fair, these are wheat-recipe bourbons made by Buffalo Trace (where modern Pappy is also produced) and matured in the same warehouses. In my W. L. Weller 12-year review, I refer to Weller bottlings as “failed Pappy” which may or may not be blogger poetic license.
Wolfburn Aurora was released in 2016 from 3 year-old Wolfburn malt aged in a variety of casks. Reportedly, this means 40% of the whisky was aged in second-fill quarter casks, 40% in first-fill ex-bourbon barrels, and the remaining 20% in first-fill Oloroso sherry hogsheads.
The Single Malt from Teeling is a vatting of 5 (or more) difference Irish single malt whiskies of different ages, consisting of whisky aged in – get this – Sherry, Port, Madeira, White Burgundy, and Cabernet Sauvignon. Apparently one of the barrels was filled in 1991 (age approximately 23 years at time of bottling), although I’d guess the rest are in the “slightly under 10” category.
The Glendullan distillery is yet another one of those industrial factories that Diageo uses to spit out tens of thousands of liters of whisky every year, almost all of which goes into blends. There have been both official and independent bottlings of Glendullan for a long time, but they haven’t been marketed or distributed with much effort, nor received much attention.
Stagg Jr. is an uncut and unfiltered barrel proof Kentucky straight bourbon. My bottle is 65.95% and does not indicate a batch number. … There is also no age statement, although the prose on the back states that it has aged “nearly a decade”. The first batch released in 2013 was a vatting of 8 and 9 year-old bourbon. Other Internet sources suggest 7 years, so it’s somewhere between 7 and 9. Stagg shares its “low rye” (under 10% rye) mash bill with Eagle Rare, George T. Stagg, and the eponymous Buffalo Trace bourbon. Stagg Jr. is bottled at barrel proof, which varies from batch to batch.
Springbank 10 is classic stuff. Aged 10 years (It even says it on the bottle! How old-fashioned!), not chill-filtered and bottled at 46% ABV without artificial coloring. Springbank does things the “old way” and is unapologetic about it. On-site floor maltings, worm tubs, and even (some) direct-fired stills. They also do a crazy “2.8-time” distillation and the malt is partially peated. Why? Because that’s how they’ve always done it.
Elijah Craig is Kentucky straight bourbon. The Barrel Proof bottlings, made in three “small” batches per year, are aged for 12 years in new charred oak barrels and bottled uncut (without any water added) and without chill filtration. They are from the same low-rye mash bill as the cheaper 46% ABV (now NAS) small batch edition: 75% corn, 13% rye, and 12% malted barley (for enzymes).
Along comes an Annual Limited Edition (This is the 2016 edition, number #01… I guess the ‘0’ signifies that they have confidence there will be at least 9 more?) called “The Bartender’s Malt”. This is an NAS release assembled via some media stunt involving a cadre of 12 “international” bartenders of some renown, apparently.
James E. Pepper, a historic brand purportedly established in 1780 (NOT in 1776) but mothballed in 1958, was distilled at several sites in Kentucky including the long-abandoned James E. Pepper distillery in Lexington, KY. In 2008 the rights to the brand were purchased by the Georgetown Trading Co., and re-launched as a line of several bourbons and three ryes using sourced whisky from various distilleries. … The bourbon bottlings were originally contracted out of the Corsair distillery in Kentucky, but are now all sourced from MGP as well.