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.
The mad scientist Bryan Davis is back … and he’s released a pair of whiskies very much in line with Lost Spirits’ previous editions. … Bryan has gone old-school and bought actual Islay whisky to perform his depraved alchemical rituals upon. Sourced from an undisclosed distillery on Islay (his only hint: it’s not Caol Ila), and rapid-aged in his biochemical reactor using American oak staves that have been toasted (or charred, see below) and soaked in late-harvest Riesling.
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.
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.
Unlike Batch 1, Batch 3 consists of a blend of two different casks of bonded bourbon. … Together, these casks yielded a batch of 466 bottles at 50% ABV (100 proof, a requirement for the Bottled-in-Bond label). … So, can I finally salve my conscience (and simultaneously ease my anxiety about the reliability of my palate) by evaluating Batch 3?
As usual, Angel’s Envy cask strength brings a wealth of intense flavor at a tongue-searing proof. You pay for the robust, dense flavors of berries and complex caramelized sugars in dead taste buds and the inability to smell for a few hours after. By all means, proof it down, but you might as well experience the full force of the 124.6 proof that you paid for. And paid well, I should add, at around $180.
This special edition of the Scotch Noob is brought to you by Tom at Tom’s Foolery, who asked that I take another look at his bourbon (which I kinda panned), with two things in mind: First, that I make sure the bottle has been open to oxidize a little bit (it has, at 75% full for a few weeks), and second that I compare it to Wyoming Whisky.
Tom’s Foolery is actually made by an Ohio man named Tom (take that, modern whisky marketing!). He does this on a pair of pot-stills and ages his bottled-in-bond Ohio Straight Bourbon in an honest-to-goodness US bonded warehouse for four years in new charred American oak barrels.