So apparently a brand called Kentucky Owl Bourbon was sold from 1879 through Prohibition and the business failed when its whisky was seized by the government for impounding. There’s a story about a warehouse fire, and Al Capone… the sort of thing that looks good on a whisky website and is impossible to corroborate. … The whiskey is from a batch of barrels of 11 year-old straight rye whiskey acquired from an unnamed distillery (or distilleries?) in Kentucky, and then bottled in Bardstown, Kentucky at a robust 55.3% ABV.
Dad’s Hat is a craft Pennsylvania rye made by Mountain Laurel Spirits, LLC, at the Grundy Mill Distillery in Bristol, PA. A locally-sourced mashbill of 80% rye, 15% malted barley, and 5% malted rye is distilled and aged for six months in new, charred oak quarter casks. … Dad’s Hat uses a combination of malted and unmalted rye, which is one of the traditions that marked the Monongahela rye style.
What makes this unique is that the unmalted Canadian rye (about 80% of the mashbill) and unmalted Canadian wheat (the distillery is working towards sourcing local grains) is distilled with a portion of malted barley from Wyoming that has been smoked with California cherry wood. This is a concerted effort by the distiller to create the effect of a barrel-aged Manhattan without using any additives (wine, bitters, etc.). The distillery uses alembic copper pot stills, and double-distills its whiskies.
On a very serious business-related trip, for business, my wife and I dragged ourselves (complaining all the way) up to picturesque Sonoma County, California, to trudge through a tour of Sonoma County Distilling Company’s facility and reluctantly down a bunch of samples. For business.
Sonoma County Distilling, located in Rohnert Park, CA and opened in 2010, uses direct-fired copper alembic pot stills for its whiskies, which are twice-distilled (like most single-malt scotches, which are also distilled in pot stills). The 100% rye in the mashbill is a combination of unmalted Canadian rye and malted rye from the UK.
In a refreshing departure from mainstream bourbon brands releasing LDI/MGP rye under their own labels and then claiming some kind of “heritage” of rye distillation, Brown Forman’s Woodford Reserve actually went out and – gasp! – made themselves a rye! … made from a combination of pot-still rye whiskey from the historic Woodford Reserve distillery and column-still rye whiskey from the Brown Forman distillery in Shively, KY.
Owned and distilled by the Jim Beam company, Old Grand-Dad is named after famed distiller Basil Hayden. … Old Grand-Dad 114 is named, appropriately, for its 114 proof (57% ABV). This is not quite cask-strength, as they must water the whiskey down to hit a consistent 57% ABV, but it’s close. … Old Grand-Dad bourbons are purportedly from a “high rye” mash bill, despite a total lack of definitive information on the subject.
Basil Hayden is named after the famed distiller by that name who established a farm distillery in Kentucky in 1796. … In 1992 the Jim Beam distillery (which now owns the brand and produces Old Grand-Dad whiskey) produced a small-batch product named after Basil Hayden and using a high-rye mash bill. The whisky is bottled at 40% ABV and claimed an 8 year age-statement until 2014, when the age-statement disappeared from bottles.
Canadian Club 100% rye is distilled by Alberta Distillers … although the Canadian Club brand is owned by Beam-Suntory. The 100% rye whisky is aged in a combination of casks: brand new American white oak barrels, previously-used bourbon barrels, and barrels that previously held Canadian whisky. The resulting batches are bottled at 40% ABV.
James E. Pepper, an historic brand established (purportedly) in 1780 but mothballed in 1958 was distilled at several sites in Kentucky, including the now-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 using sourced whisky from various distilleries.