The “other” Diageo Bourbon, I.W. Harper is another resurrected brand. The Bernheim brothers began selling I.W. Harper in 1879 and it has been (like most Bourbon brands) sold several times since. It saw a 20-year hiatus in the US, although it has been sold continuously in Japan. Now, Diageo is bringing it back in two forms.
…both bourbons are made from a mashbill of 68% corn, 28% rye, and 4% malted barley (for enzymes). At more than twice the price of its NAS sibling, the 10-year is essentially the same juice, but aged for a full 10 years in charred white American oak barrels and bottled at a very slightly higher 91.2 proof (45.6% ABV).
The Wyoming Whiskey small batch wheated bourbon is distilled from a mashbill of corn, wheat, and barley and is aged in new charred white oak barrels for five years (or so – there’s no age statement on the bottle). Then it’s bottled at 44% ABV and retails for around $40. They source all of their grain from Wyoming farms growing Non-GMO corn, wheat, and barley.
Bernheim Original, although it looks and tastes like bourbon, is not in fact bourbon. It is however a straight wheat whiskey and thus shares with bourbon an aging (of minimum 2 years) in new charred oak barrels and cannot contain flavoring or coloring agents. Bernheim Original, owned by Heaven Hill Distilleries, is made primarily from soft winter wheat, aged at least 7 years, and is bottled in batches containing no more than 100 barrels (thus the “small batch” designation).
Prichard’s Rye is made at the first new distillery built in Tennessee since Prohibition. Built in 1997 and utilizing copper pot stills, Prichard’s is making traditional American rye, aged 3 to 5 years, from a mash of 70% rye, 15% white corn and 15% malted barley. The rye is bottled at 43% ABV.
Cooper Spirits company sourced straight rye whiskies aged between 4 and 15 years from five different North American distilleries, located in Kentucky, Pennsylvania, Indiana, and Alberta Canada. Then, they did what the Scots have been doing successfully for ages, and vatted them together. … The vats are maintained at the company’s Philadelphia, Pennsylvania headquarters until the components marry and then bottled at a hearty 100 proof (50% ABV) without chill-filtration.
FEW’s rye is made on a copper still from a mashbill of 70% rye, 20% corn, and 10% malted barley all from mid-western US growers, and is aged around three years. Note that FEW’s gin is made on a second still, to avoid “cross-contamination” of the gin botanicals into the whiskies.
This is a damn tasty whiskey. What I’ve always liked about Angel’s Envy is its ability to transcend the bourbon clichés and deliver both subtlety and complexity in a way that other, heavier bourbons just can’t. At cask strength, you have an iron fist in a velvet glove – those same subtle, complex elements are thrust in your face and burned onto your tongue, for better or for worse.
Bulleit is owned by scotch giant Diageo and distilled at the MGP of Indiana distillery, where nearly every other rye on the market today is also distilled. Bulleit uses MGP’s 95% rye (and 5% malted barley, used for its enzymes to jumpstart fermentation) recipe, and is purportedly aged between 4 and 7 years and is bottled by Diageo at 45% ABV.
Every year around mid-September, Four Roses releases the coveted Limited Editions. 2015 also marks another transition at Four Roses: Legendary Master Distiller and American whiskey celebrity Jim Rutledge will be retiring this Fall. That makes the 2015 Limited Edition Small Batch the last limited release made under Jim’s direction. If you do secure a bottle, you’re in for a treat. A mixture of 4 different bourbons, using 3 recipes (out of the 10 Four Roses recipes) at unusually high ages: 16 year-old OBSK, 11 year-old OBSV, 15 year-old OESK, and 14 year-old OESK.